There are so many different foods that it is impossible to determine exactly which food contains the most vitamin A. However, common foods that contain more vitamin A are animal offal and eggs. Vitamin A, chemically known as retinol, was the first vitamin to be discovered. It has physiological effects such as maintaining normal visual function, maintaining the health of epithelial tissue cells and promoting the synthesis of immunoglobulins, and maintaining normal bone growth and development. Calculated per 100g edible part, unit ugRE/100g, common foods rich in vitamins are: 1. All kinds of animal livers, such as chicken liver (10414), goose liver (6100), pig liver (4971), etc; 2. Eggs and their products: egg yolks (438), duck eggs (261), duck egg yolks (1980), goose eggs (192), goose egg yolks (1977) and so on. It should be noted that vitamin A is mainly concentrated in egg yolks, so eating eggs should not be limited to egg whites. Food is not a substitute for medication, and vitamin A deficiency should be seen promptly and treated aggressively under medical supervision.