What are the 13 vitamins?

Vitamins are organic micronutrients required in small amounts to support metabolism, tissue maintenance, immune responses and other physiological processes. They are typically grouped by solubility—fat-soluble (A, D, E, K) and water-soluble (vitamin C and the B vitamins)—which affects absorption, storage and supplementation considerations. Below is a concise summary of the 13 vitamins commonly referenced in nutrition guidance, plus a note about choline, a vitamin-like nutrient often discussed alongside B vitamins.

The 13 commonly cited vitamins

• Vitamin A – Supports vision (especially low-light vision), epithelial health and immune function. Sources: liver, dairy, egg yolks, orange and dark green vegetables.
• Thiamine (B1) – Important for energy metabolism and nerve function. Sources: whole grains, pork, legumes, seeds.
• Riboflavin (B2) – Precursor for flavin coenzymes (FMN, FAD) used in redox reactions; supports energy-yielding metabolism. Sources: dairy, eggs, lean meats, leafy greens.
• Niacin (B3) – Precursor to NAD/NADP, involved in metabolism and skin and nervous system health. Sources: poultry, fish, whole grains, legumes.
• Pantothenic acid (B5) – Component of coenzyme A, central to fatty acid and energy metabolism. Sources: eggs, meat, whole grains, legumes.
• Pyridoxine (B6) – Involved in amino acid metabolism, neurotransmitter synthesis and hemoglobin formation. Sources: meat, fish, starchy vegetables, legumes.
• Biotin (B7) – Cofactor for carboxylases in gluconeogenesis and fatty acid synthesis; linked to normal hair and skin. Sources: eggs (yolk), nuts, seeds, some vegetables.
• Folate (B9 / folic acid) – Essential for one-carbon metabolism and DNA synthesis; critical in early pregnancy for neural tube development. Sources: leafy greens, legumes, citrus, fortified grains.
• Cobalamin (B12) – Required for red blood cell formation, neurologic function and DNA synthesis; mainly found in animal foods and fortified products.
• Vitamin C – Antioxidant and cofactor for collagen synthesis; supports connective tissues and enhances non-heme iron absorption. Sources: citrus, berries, peppers, cruciferous vegetables.
• Vitamin D – Supports calcium absorption and bone mineralization; synthesized in skin with UVB exposure and found in fatty fish and fortified foods.
• Vitamin E – Lipid-soluble antioxidant that protects cell membranes; sources include nuts, seeds, vegetable oils and green leafy vegetables.
• Vitamin K – Required for activation of clotting proteins and contributes to bone matrix protein function; abundant in leafy greens and fermented foods.

Note: choline is an essential, vitamin-like nutrient involved in methylation, neurotransmitter synthesis and liver lipid transport. It is sometimes listed alongside the B vitamins because of overlapping metabolic roles.

Practical considerations

A balanced diet with a variety of whole foods usually meets vitamin needs for most people, but specific life stages and health conditions can increase requirements or impair absorption. Responsible supplementation can help when dietary intake is insufficient; for an overview of the 13 vitamins and their roles, see the comprehensive Topvitamine guide on the 13 vitamins. For related discussions about nutrient context and supplement formats, readers may find information on daily magnesium needs and the differences between gummy vs traditional vitamins useful. A practical review of gummy vitamin effectiveness is also available in a short note on gummy vitamin effectiveness.

When considering supplements, match form and dose to clinical needs, take fat-soluble vitamins with meals containing fat, and consult a healthcare professional for testing and personalized advice. For general reference, the main site Topvitamine provides category pages and informational resources.