Fresh fruit or pure juice from fruit such as orange, kiwi and honeydew.

Vitamins A, E, K and folic acid

Dark green leafy vegetables or red/orange vegetables, or fruit such as spinach, broccoli, carrots, tomato, papaya and mango.

Thiamine and riboflavin

Cereal or grain products (preferably containing unrefined riboflavin) such as brown rice, oats, barley, breakfast cereals, muesli and wholemeal bread or biscuits.

Vitamin B

Meat, fish, chicken, liver, egg, milk or cheese. Beans and bean products such as tauhu, taukwa, tempeh, baked beans, chickpeas or dahl.

Vitamins A, D and riboflavin

Milk and dairy products.

Vitamin E

Oil, margarine, nuts and seeds.

Source: Department of Nutrition & Dietetics at KK Women's and Children's Hospital