| Functions | Manufacture and use of fats and amino acids |
| Sources notes |
|
| Vegetable Sources | cauliflower; mushrooms |
| Fruit Sources | |
| Nut and seed sources | peanuts; walnuts; pecans; almonds |
| Absorption and function notes | |
| Deficiency factors |
|
| Toxicity |
Adapted from:
Murray, M. (2005). Encyclopedia of Healing Food. New York, N.Y.: Atria Books
Bland, J., Costarella, L., Levin, B., Liska, D., Lukaczer, D., Schlitz, B., Schmidt, M., Lerman, R., Quinn, S., Jones, D. (2004). Clinical Nutrition: A Functional Approach, Second Edition. Gig Harbor, WA: The Institute for Functional Medicine.
