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The vitamin A found in plants serves different functions than the vitamin A found in animals. The animal sources of vitamin A are liver, whole milk, and fortified foods, and the plant sources include colorful fruits and vegetables like carrots, spinach, kale, and cantaloupe.The recommended dietary allowances (RDA) for vitamin A are listed as international units (IU) of retinol activity equivalents (RAE).he animal sources of vitamin A are liver, whole milk, and fortified foods, and the plant sources include colorful fruits and vegetables like carrots, spinach, kale, and cantaloupe.
Liver, whole or fortified milk and milk products contain vitamin A. Leafy green vegetables such as spinach, broccoli and brussels sprouts as well as yellow and orange fruits and vegetables such as cantaloupe, carrots, sweet potatoes and squash contain beta-carotene, which converts to vitamin A in the body.he fat-soluble vitamins A, D, E and K are found in many foods, do not easily get lost in cooking and digest better when accompanied by fat. They are needed in only small amounts, and the excess is stored in the liver and fat tissues, so healthy persons need not consume them in food every day.