What are the two main categories of vitamins in food?

Vitamins are classified into two main categories based on their solubility: water-soluble and fat-soluble. Water-soluble vitamins include vitamin C and the B-vitamins, which dissolve in water and are generally not stored in large amounts in the body. This means they need to be consumed regularly in the diet. On the other hand, fat-soluble vitamins, such as vitamins A, D, E, and K, dissolve in fats and oils, which allows them to be stored in the body's fatty tissues and liver; hence, the body can draw on these reserves when needed.

This classification is crucial because it influences how vitamins are absorbed, transported, and stored in the body, as well as their potential toxicity. For example, since fat-soluble vitamins can accumulate over time, excessive intake can lead to toxicity, unlike water-soluble vitamins which are usually excreted when consumed in excess. The other options presented do not accurately reflect established classifications within nutritional science, highlighting the significance of understanding these two categories for dietary planning and overall health management.