The discovery dates of the vitamins and their sources

Year of
Vitamin Food source
discovery
1913 Vitamin A (Retinol) Cod liver oil
1910 Vitamin B1 (Thiamine) Rice bran
1920 Vitamin C (Ascorbic acid) Citrus, most fresh foods
1920 Vitamin D (Calciferol) Cod liver oil
1920 Vitamin B2 (Riboflavin) Meat, eggs
Wheat germ oil, unrefined
1922 Vitamin E (Tocopherol)
vegetable oils
1926 Vitamin B12 (Cobalamins) Liver, eggs, animal products
Vitamin K (Phylloquinone/phytol
1929 Leafy green vegetables
naphthoquinone)
Meat, whole grains,
1931 Vitamin B5 (Pantothenic acid)
in many foods
1931 Vitamin B7 (Biotin) Meat, dairy products, eggs
1934 Vitamin B6 (Pyridoxine) Meat, dairy products
1936 Vitamin B3 (Niacin) Meat, eggs, grains
1941 Vitamin B9 (Folic acid) Leafy green vegetables
Nomenclature of reclassified vitamins
Previous
Chemical name Reason for name change[47]
name
Vitamin B4 Adenine DNA metabolite; synthesized in body
Vitamin B8 Adenylic acid DNA metabolite; synthesized in body
Needed in large quantities (does
Vitamin F Essential fatty acids
not fit the definition of a vitamin).
Vitamin G Riboflavin Reclassified as Vitamin B2
Vitamin H Biotin Reclassified as Vitamin B7
Vitamin J Catechol, Flavin Catechol nonessential; flavin reclassified as B2
Vitamin L1[48] Anthranilic acid Non essential
Vitamin L2[48] Adenylthiomethylpentose RNA metabolite; synthesized in body
Vitamin M Folic acid Reclassified as Vitamin B9
Vitamin O Carnitine Synthesized in body
Vitamin P Flavonoids No longer classified as a vitamin
Vitamin PP Niacin Reclassified as Vitamin B3
Proposed inclusion[49] of salicylate as an essential
Vitamin S Salicylic acid
micronutrient
Vitamin U S-Methylmethionine Protein metabolite; synthesized in body