you have to remember that i'm a vampire; i don't get a lot of sun. i need my dietary d. i probably got 10x as much d when i was smoking, and then wasted it at all.

first note that the rdi for vitamin d is 15 μg, unless you're old, in which case it's 20 μg. 

20/15 = 133%.

but, then, because d is fat soluble, i want 30%/meal, which is .3*(20/15) = 40%.

so, the targets for d will be 40%/meal, and 150% total. upper limits are 6-7x the rdi, so i'm doing ok. the lpi suggests taking 3.33x the rdi, and maybe i can aspire to that, although i doubt i'll get there - at least not without the help of the sun.

what i need to figure out is what the difference between d2 & d3 is. but, because most foods have no vitamin d, let's quickly get the data in first:

it's all from the usda, except:

1) hemp is from here:

https://wholefoodcatalog.info/food/hemp_seed(dried)/nutrients/

nectarine - 0

banana -  0

strawberry - 0

avocado - 0

kiwi - 0

flax - 0

ice cream - 1.1*.2  = .22 μg. 

yeast - ?. yeast should potentially have a little, but i can't find data and this meal is not lacking.

===================

.22/15 = 0.01466666666--->1.5%

fortified: 1.5%

soy - 45%

cereal -  6%

======================

52.5%

red peppers - 0

cheese - .6*.6 =  .36 μg

carrots - 0 

pasta - 0

yeast - ?

hemp - 0

==================

.36/15 = 2.4%

but, yogurt should have 30-40%, if i find the right brand, and that's how i get this over the requirement.

eggs - 1.01*3 = 3.03 mg

cheese - .6*.3 = .18 mg

bread - 0

yeast - ?

juice - maybe

===================

3.03 + .18 = 3.21

3.21/15 = .214--->21%

but, there's 30% in 10 g of margarine. so, i'm at 51%, here.

coffee - 0

soy - 18%

=====================

overall: 52.5 + 2 + 51 + 18 = 123.5% + yogurt.

but, are these forms of vitamin d really interchangeable?

the nih cites the following 2015 study in claiming that they're basically the same:

https://www.researchgate.net/publication/262977228_Vitamin_D_Bioavailability_State_of_the_Art

 

this 2016 study suggests that they're pretty close, but d3 is a bit better:

https://watermark.silverchair.com/endo3384.pdf?token=AQECAHi208BE49Ooan9kkhW_Ercy7Dm3ZL_9Cf3qfKAc485ysgAAAqQwggKgBgkqhkiG9w0BBwagggKRMIICjQIBADCCAoYGCSqGSIb3DQEHATAeBglghkgBZQMEAS4wEQQMHA2CAtFfas3hRgOPAgEQgIICV50zl5cjKkoMnCF0XhZCFJ9sXYyKP8N1hZz_XONFQNyfJeP8kCoEL5XbK3rpk3-uivxYUOn8rlSpY_2SuG9aP4gZyQlJEsITzCCx8FqF-e7MvG4uOBm4afIf0NvS1YNeCO_9YZ6f7ynQYbD0VSSv23QVSvJg2_pHG7_4Fc-MoVZAyExD8Wh6F6LIo8cReQC1UkGK8Et8q3vAZs2mr6JecVud7jtXl_WV1BWlx_ide8VxoEfj9_o_i5eTJOeTVko_Vw5wykr7U71Vxu8wuOraT_yyKKW212aokZRQLB2vL65tvRSQQvy7x4ZMpd5Hd2DDDrRYxcKTrv1m8p9W0twRd2l_iEa7K21Pdh6gANJpj6ElHujRP3AjRGfBro-uPpqbbcetxgitm7qP7oglfQ3zyMdvpvPBgE1de5zJTtH92QIljvf1zwYaLERdGGRBmnF0wQbTNxtV-iib5WlNPO-19Lr4gKjbYrfSIoEVy9FmHzpsFqIQ4TJq9CamBRpFsp0drtgIZoejscVJy4FWgJ4rj8-fM9zw-tVAbq-fqel6TsWHwgW-rIhyOL8lkISlgPH2uEJUMN-PJQ-xKX8vqZbFYMzeyTLAvdnkPK5CeILLdhDXUpu_aL2iPCp2aIZt_cXs07Vep1XtEb7lyRpK-calOblG_d43QE8em7lavulYcIwjVV-M-DhqPX7iUzoycRRphUKk7fDeAEkx_ru0pz_9aM-1sTJ7nXGO63W2I_dQF1PtILbgz5XFDiJWFgRH-Ic12fePRXCXSk-SbRs88FeB7sKV23_NT7FN

and, this 2012 study argues that d3 is way better:

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3349454/

so, we don't know, really. what's my take?

nobody argues that d2 is superior to d3, and it's clearly because d2 comes from fungus (yeast, mushrooms) and d3 is what we synthesize in sunlight. so, the question to answer has always been framed as whether they're really the same or d3 is actually better. d3, then, is the "natural" d, and while i don't like naturalistic fallacies, and the evidence here is inconclusive, what i've done for other vitamins in this situation is try to get to 100% of the rdi for the natural variant, and relegate the synthetic (a misnomer for d2, as it is grown in yeast) to the extra amount.

reanalyzing the entries,

d2:

soy 1 - 45%

soy 2 - 18%

===========

63%

d3:

ice cream - 1.1*.2  = .22 μg---> 1.5%

cereal -  6%

cheese 1 - .6*.6 =  .36 μg---->2%

yogurt - 30-40%

eggs - 1.01*3 = 3.03 mg----->20%

cheese 2 - .6*.3 = .18 mg----->1.2%

margarine - 30%

==============================

7.5 + 2 + 51 + yogurt = 60.5% + yogurt > 100%?

well, that's the idea, at least.

i need to get e in quickly as well, before i take some steps to expanding the chart with these ingredients i've been talking about.

disclaimer:

i've gone to town with a few things - i'm not making up vitamins but rather filling things in. i mean, there's all these "missing vitamin names". what were they, exactly? it also gives me an excuse to work in a few things like choline that are hard to otherwise define as they are essential in some amount but not technically vitamins.

note that these numbers are scavenged and should be interpreted approximately. that's partly why i'm aiming to overshoot on most of it.

	fruit bowl (12:00)											pasta salad bowl (20:00)								fried eggs (4:00)							coffee
	nec tar ine 1 129 g	ban ana 1 136 g	str awb err ies 5-6 150 g	avo cdo 2* 75 g	kiwi 1 75 g	van soy milk 250 ml	che rry ice crm 200 ml	nut yst 1 med tsp 3 g	fort crl 55 g	grd flax seed 1 tbsp 7 g	sum	red pep per 1 200 g	dur um wht fet 55 g + h20	med chd chs 60 g	car rot 1 110 g	hull hemp seed 1 tbsp 10 g	yog urt	nut yst 1 med tsp 3 g	sum	frd egg 2* 70 g	med chd chs 30 g	marg 2 tsp 10 g	whl wht brd w/ grm + flax 1 s 37 g	nut yst 1 sml tsp 2 g	jce typ grp frt 250 ml	sum	brw cof fee 700 ml	chc soy mlk 100 ml	sum	total
raison d'etre	b5,8 b16 c	b5 b16 c	b5 b16 c	b3,4 b5,7 b8,9 b16 c f1,k	b5,8 b16 c k	a b3,4 b5,7 b12 b16 d	a b5 b12 b13 b16	b1,2 b3,4 b5,6 b7,9 b12 b16	a,e b3,5 b7,9 b16 c	o-3		b3,4 b9 c	b3,9	a b12 b13	a b3,9	b3 o-3	b5 b12 b13 b16	b1,2 b3,4 b6,9 b12		a b2,7 b12 b16 d	a b12 b13	d	o-3	b2,7 b12	c		caf fei ne
a retinol (900 μg rae)	21.9 μg	4.08 μg	1.5 μg	10.5 μg	3 μg	10 %	13 %	0	15 %	0	42.5 r:38 c:4.5	314 μg	~ 1.15 μg	30 %	918.5 μg	0	-	0	167 r:30 c:137	r:29 % c:6.9 μg	15 %	10 %	0	0	-	55 r:54 c:1	0	4 %	4 r:4 c:0	268.5 r:126 c:142.5
b1 thiamin (1.2 mg)	.044 mg	.042 mg	.036 mg	0.1 mg	.02025 mg	8 %	.0528 mg	~ 155 %	20 %	.115 mg	217 u:34	.108 mg	~ 46 %	.0174 mg	.0726 mg	.1275 mg	-	~ 155 %	228 u:27	0.06 mg	.0087 mg	0	10.5 %	~ 103 %	-	119 u: 5.5	0.1 mg	3 %	11 u:8	575
b2 [g, j] riboflavin (1.3 mg)	.035 mg	.099 mg	.033 mg	.195 mg	.01875 mg	25 %	.253 mg	~ 144 %	24 %	.011 mg	242.5 u:49.5	.17 mg	~ 22.5 %	.2568 mg	.0638 mg	.0285 mg	-	~ 144 %	206.5 u:40	.684 mg	.1284 mg	0	3 %	~ 96 %	-	161.5 u:62.5	.54 mg	10 %	51.5 u:41.5	662
b3 niacin (16 mg)	1.45 mg	.904 mg	.579 mg	2.61 mg	.25575 mg	10 %	.1276 mg	~ 65 %	36 %	.216 mg	149 n:38 f:111	1.958 mg	~ 36 %	.0354 mg	1.0813 mg	0.92 mg	-	~ 65 %	126 n:25 f:101	.114 mg	.0177 mg	0	6.5 %	~ 43 %	-	50.5 n:1 f:49.5	1.36 mg	4 %	12.5 n:8.5 f:4	338 n:72.5 f:265.5
b4* adenine (75 mg)	?	1.632 mg	0.75 mg	15.9 mg	~ .339 mg	19.25 mg	.9735 mg	49.38 mg	?	?	117.5	31.8 mg	2.2 mg	4.92 mg	0.77 mg	?	-	49.38 mg	119	2.24 mg	2.46 mg	0	4.514 mg	32.92 mg	-	56	?	7.7 mg	10	302.5
b5 pantothenic acid (5 mg)	.239 mg	.454 mg	.1875 mg	2.08 mg	.13725 mg	15 %	.6391 mg	2.25 %	19 %	.069 mg	112 u:76	.634 mg	.23705 mg	.246 mg	.3003 mg	.056 mg		2.25 %	31 u:29	2.292 mg	0.123 mg	0	5 %	1.5 %	-	54.5 u:48	1.808 mg	6 %	42 u:36	239.5
b6 pyridoxine (1.7 mg)	.032 mg	.499 mg	.0705 mg	.386 mg	.04725 mg	6 %	.0528 mg	~ 133 %	25 %	.033 mg	230 u:66	.582 mg	.0781 mg	.0396 mg	.1518 mg	.06 mg		~ 133 %	186.5 u:53.5	.255 mg	.0198 mg	0	3.5 %	~ 88 %	-	107.5 u:16	~ 0	2 %	2	526
b7 [h] biotin (35 μg)	?	~ 3.212 μg	~ 1.646 μg	5.4 μg	?	~ 10.069 μg	2.86 μg	45 %	86 %	2.52 μg	204 u:73	6.6 μg	.22 μg	1.038 μg	5.5 μg	2.73 μg	-	45 %	91 u:46	~ 58.33 μg	.519 μg	4.5474 μg	3 %	30 %	-	214 u:181	0	~ 11 %	11	520
b8* inositol (1000 mg)	152.22 mg	0 mg	19.5 mg	69 mg	102 mg	20.09 mg	9.9 mg	14.85 mg	2.75 mg	13.65 mg	40	114 mg	~ 41.23 mg	5.4 mg	13.2 mg	-		14.85 mg	19	12.6 mg	2.7 mg	~ 16 mg	52.54 mg	9.9 mg	-	9	-	-	~ 0	68
b9 [m, b11, r] folic acid (400 μg dfe)	6.45 μg	27.2 μg	36 μg	122 μg	18.75 μg	n:6 f:0 %	5.5 μg	~ 35.5 %	34 %	6.09 μg	131 n:61.5 f:69.5	92 μg	~ 39 %	16.2 μg	20.9 μg	1.1 μg	-	~ 35.5 %	107 n:32.5 f:74.5	70.5 μg	18.1 μg	0	5 %	~ 23.5 %	-	48 n:24.5 f:23.5	3.5 %	2.5 %	6 n:6 f:0	292 n:124.5 f:167.5
b12 [t] cobalamin (2.4 μg)	0	0	0	0	0	50 %	.858 μg	187.5 %	0	0	273 n:35.5 f:237.5	0	0	.66 μg	0	0	-	187.5 %	215 n:27.5 f:187.5	1.338 μg	.33 μg	0	0	125 %	-	194.5 n:69.5 f:125	0	20 %	20 n:0 f:20	702.5 n:132.5 f:570
b13* orotic acid (10 mg)	-	-	-	-	-	-	~ 17 mg	-	-	-	170	-	-	~ 37 mg	-	-	>	-	370	-	~ 18 mg	-	-	-	-	180	-	-	-	720
b14* taurine (100 mg)	0	0	0	0	0	-	2.09 mg	0	0	-	6.5	0	0	0	0	-	~ 5 mg	0	-	0	0	>0	0	0	0	-	0	>0	-	-
b15* betaine (550 mg)	.258 mg	.136 mg	.3 mg	1.05 mg	.375 mg	2.048 mg	1.034 mg	0	~ 45.293 mg	.217 mg	9	.2 mg	103.4 mg	.42 mg	.44 mg	-	-	0	19	.414 mg	.21 mg	.01 mg	~ 74.522 mg	0	-	13.5	.7 mg	.8 mg	0	41.5
b16* choline (550 mg)	8 mg	13.3 mg	8.55 mg	21.3 mg	5.85 mg	61.44 mg	28.6 mg	12.3 mg	6 mg	5.51 mg	31	11.2 mg	8.25 mg	9.9 mg	9.68 mg	-	-	12.3 mg	9	438 mg	4.95 mg	1.1 mg	9.99 mg	8.2 mg	-	84%	18.52 mg	24.576 mg	8	132
b20* [I] l-carnitine (29 mg)	2.0769 mg	.272 mg	?	1.875 mg	?	?	4.4 mg	.07335 mg	.825 mg	?	-->	?	.43175 mg	2 mg	.33 mg	?	~ 12.2 mg	.07335 mg	-->	.56 mg	1 mg	.105 mg	.2997 mg	.0489 mg	-	-->	?	?	-->	92
c ascorbate (90 mg)	6.97 mg	11.8 mg	88.2 mg	15 mg	9.525 mg	0 %	0 %	0 %	25 %	.042 mg	238 u: 213	255.4 mg	0 %	0 %	6.49 mg	0.05 mg	-	0	291 u:291	0	0	0	0	0		0	0	0	0	529 u:504
d calciferol (15 μg)	0	0	0	0	0	d2: 45 %	d3: .22 μg	?	d3: 6 %	0	52.5 u:1.5 d2:45 d3:7.5	0	0	d3: .36 μg	0	0		?	2 u:2 d2:0 d3:2	d3: 3.03 μg	d3: .18 μg	d3: 30 %	0	0	-	51 u:21 d2:0 d3:51	0	d2: 18 %	18 u:0 d2:18 d3:0	123.5 u:24.5 d2:63 d3:60.5
e tocopherol (15 mg)	.993	2	1.5	16	10	0	2	0	36	0	67.5	13	1	1	2	7	-	0	24	9	.5	20	1.5	0		31	0	0	0	122.5
f1* linoleic acid omega-6 (17 mg)	-	.1086	.09	2.534	.187	1.5	.300	0	1.2	.414	6.3336	.0738	.540	.3462	.0828	2.87	-	0	3.9128	3.23	.1731	1.5	.5	0	-	5.4031	~0	.8	.8	16.45
f2* alpha linolenic acid omega-3 (1.6 mg)	-	.0638	.065	.165	.0319	.2	.200	0	.2	1.597	2.5227	.041	.024	.219	.0014	.93	-	0	1.2154	.228	.1095	.5	.75	0	-	1.5875	~0	.12	.12	5.45
f1:f2 ratio	-	-	-	-	-	-	-	-	-	-	2.51	-	-	-	-	-	2:1	-	3.22	-	-	-	-	-	-	3.40	-	-	-	3.02
k (fat sol) (138 μg)	2.84	2	1	39	38	5	0	0	-	-	85	10	1	1	12	0	-	0	24	9	.5	10	.5	0	-	20	0	2	2	131
q1* coenzyme q10 (mg) (30 mg)	-	.272	.075	-	.0375	.625	.0308	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-
q2* pyrrolo quinoline  quinone (mu-g)	-	3.536	-	-	2.025	.063	.2101	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-
s* salicylic acid (mg)	-	~0	~1	-	~ 0.375	~0	~0	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-
-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-

* not really.

complete requirements

- a: 120% of pre-formed + 100% of convertible rae, total daily. 30% + pre-formed per meal.

- b1 (thiamin): 125% w/ each meal

- b2 (riboflavin): 131% w/ each meal

- b3 (niacin): 125% w/ each meal, but not more than 200% in fortified sources.

- *b4 (adenine): 75 mg w/ each meal

- b5 (pantothenic acid): 110% w/ each meal

- b6 (pyridoxine complex): 118% w/ each meal

- b7 (biotin): 171% w/ each meal, with 857% total as a goal.

- *b8 (inositol): 300 mg w/each meal, 1200 mg total

- b9 (folic acid): 100% w/each meal, but not more than 400% from fortified sources, per day.

- b12(cobalamin): 250% w/each meal, including 30+% pre-formed w/each meal. 120% pre-formed per day.

- *b13 (orotic acid): 10 mg w/ each meal

- *b14 (taurine): 30 mg w/ each meal, 120 mg total

- *b15 (betaine): 165 mg w/ each meal, 660 mg total

- *b16 (choline): 30% + per meal, 120% total

- *b20 (l-carnitine): at least 29 mg per day total, but no more than 47 mg per day.

- c (ascorbic acid): 234% w/ each meal, 700% total.

- d: 40% + per meal, 150% total. 100%+ d3, total.

- e: 30% + per meal, 120% total

- f1:

- f2: 

- k: 30% + per meal, should not exceed 100%/meal, >120% & <200% total

incomplete requirements legend:

>300% without meeting 100%/meal

+75<=100% each meal    [=+200%<=300% total]

+50<=75% each meal   [=+100<=200% total] 

<=50% each meal    [<100% total]

specific brands used:

- natura vanilla soy milk (light)

- chapman's black cherry ice cream

- bulk barn nutritional yeast

- vector cereal

- black diamond brand medium cheddar cheese

- selection brand pasta [metro/food basics]

- bulk barn nutritional yeast

- black diamond brand medium cheddar cheese

- irrestibles brand olive canola oil [metro/food basics]

- dempster's whole grain double flax bread

- bulk barn nutritional yeast

- natura chocolate soy milk

- no specific brand or type of coffee

diet options:

daily:

1) bran/fibre option for the fruit bowl will boost betaine a lot

 2 ) pasta salad bowl:

- yogurt is high in b5 and b8 and b12 and choline and d.

- beets good for betaine

- one tbsp of imitation bacon bits (isoflavones, maybe)

- lemon/lime (probably for phytonutrients) 

- garlic cloves (probably for phytonutrients)
- oregano & pepper (probably for phytonutrients)

- red clover (if locatable or foragable, for phytoestrogens)

- alfafa?

- sunflower seeds are high in b5 & high in e, with small amounts of choline but high amounts of omega-6. it doesn't really add up here, but may be better in the pasta bowl (after i work out the yogurt). b15/dmg.

- rice bran is similar to sunflower in b5, but lower in omega-6 and lower in choline. also, less e. it would be better if i find myself strictly concerned about b5, but in the pasta bowl. this seems unlikely.

- dried whey is a little lower in both b5 & higher in choline, but also has a little b12 & has almost no fat. it's almost like the missing part of the yeast. i'm having trouble finding it though and don't think the isolate available at bulk barn is comparable. it seems to be largely seen as a waste product in yogurt production. it may be broadly useful across plates.

3) eggs:
- salami (45 g) (25% b1, 12% b3, 5% b5, 11.5% b6, 0% b9, 20% b12)

- rice (100 g) (60% b1, 35% b3, 4% b5, 6% b6, 69% b9)

- soy meat () <----only choice, really

- orange juice (1 cup) (15% b1, 4% b2, 5% b3, 5% b5, 5% b6, 19% b9, 207% c, added e?)

- grapefruit juice is high in inositol

- cranberry juice (unsweetened. need added c, has e)

- tomato juice

need: 6% b1, 75% b3, 45% b4, 65% b5, 15% b6, 25% b8, 55% b9, 60% b12, 10% k

==========

the list of everything i need to get.

added are green

13 vitamins:
1) A
2) B1 (thiamine)
3) B2 (riboflavin)
4) B3 (niacin)
5) B5 (pantothenic acid)
6) B6 (pyridoxine)
7) B7 (biotin)

8) B9 (folic acid)
9) B12 (cyano-cobolamin)
10)  C
11) D
12) E
13) K

15 amino acids:
1) histidine
2) isoleucine
3) leucine
4) lysine
5) methionine
6) phenylalanine
7) threonine
8) tryptophan
9) valine
10) arginine
11) cysteine
12) glycine
13) glutamine
14) proline
15) tyrosine
+ measure 6 non-essential

4 fatty acids:
1) linoleic acid
2) ala
3) dha
4) epa

23 minerals:
1) calcium
2) phosphorus
3) potassium
4) sulfur
5) sodium
6) chlorine
7) magnesium
8) iron
9) zinc
10) copper
11) manganese
12) iodine
13) selenium
14) molybdenum
15) chromium
16) fluoride
17) bromine
18) cobalt
19) tin
20) vanadium
21) silicon
22) boron
23) nickel
24) lead?

carotenoids (not including pro-vitamin a)
1) lutein
2) zeaxanthin
3) lycopene
4) phytofluene
5) phytoene
6) astaxanthin
7) capsanthin
8) canthaxanthin
9) cryptoxanthin

chlorophyll:
1) chlorophyll a
2) chlorophyll b

other molecules required for proper metabolic functions:
1) choline (cannot synthesize properly)
2) coQ10
3) lipoic acid
4) glutathione precursors
5) ergothioneine  (cannot synthesize)   <-----mushrooms
6) pyrroloquinoline quinone (PQQ) (cannot synthesize)   <-----kiwis
7) queuine  (cannot synthesize)    <-----cheese [made in stomach by bacteria]
8) taurine (cannot synthesize properly) 

9) betaine 

10) creatine? (avoidance? creatine increases muscle mass (which is bad.) but also improves brain function (which is good). careful.) 

glucose:
i'm more concerned about diabetes than weight gain, so...
the glycemic index is:
running total...

fiber:
i don't need many different types, i just need some. i'm not worrying about this.

& water

also, let's measure flavonoids:

anthocyanidins:
1) pelargonidin
2) delphinidin
3) cyanidin
4) malvinidin
5) peonidin
6) petunidin
7) rosinidin

flavonols:
1) isorhamnetin
2) kaempferol
3) myricetin
4) quercetin
5) fisetin
6) kaempferide

flavones:
1) luteolin
2) apigenin
3) techtochrysin
4) baicalein (to avoid!)
5) norwogonin
6) wogonin
7) nobiletin

flavanones:
1) eriodictyol
2) hesperetin
3) naringenin
4) hesperidin
5) isosakuranetin
6) pinocembrin
7) sterubin

isoflavones:
1) daidzein
2) genistein
3) glycitein
4) biochanin A
5) formononetin

i should try to measure some further phytoestrogens:
1) matairesinol
2) secoisolariciresinol
3) pinoresinol
4) lariciresinol

5) coumestrol

& finally, let's also measure:
1) saponins
2) ursolic acid (& precursors)
3) cafestol
4) resveratrol
5) ellagic acid
6) coumarin
7) tyrosol
8) hydroxytyrosol
9) oleocanthal
10) oleuropein
11) gingerol
12) phytic acid