Question: What are some vitamins found in vegetables?
About the article "Vegetable", section "Nutrition".

Candidate passages:
Cabbage, potatoes, and cold tolerant greens are common in Russian and other Eastern European cuisines.
Pickling cabbage (sauerkraut), cucumbers, tomatoes and other vegetables in brine is used to preserve vegetables for winter use.
Pickled apples and some other fruit also used to be widely popular.
These are sources of vitamins during periods when fresh fruit and vegetables are traditionally not available. 
Fruits and vegetables may reduce the risk of some types of cancer due to:1)Beneficial properties of the micronutrients in fruits and vegetables such as vitamins, minerals, antioxidants2)Consumption of fruits and vegetables may decrease the consumption of other less healthy alternatives 
In general, boiling vegetables can cause them to lose vitamins.
In particular, vitamin C and folic acid are susceptible to loss during the commercial process.
Studies have also shown that thawing frozen vegetables before cooking can accelerate the loss of vitamin C. An advantage that frozen vegetables have over canned is that many brands contain little or no added salt because the freezing process by itself is able to stop bacterial growth.
However, many canned vegetable brands with little or no sodium have become available and many frozen brands do have salt added for more flavour.
Over the years, there has been controversy as to whether frozen vegetables are better or worse than fresh ones.
Generally, reports show that frozen vegetables are as nutritionally beneficial when compared to fresh ones.
According to the American Food and Drug Administration, based on a 1998 report, frozen vegetables have the same nutrients and health benefits as fresh vegetables.
A 2003 Austrian study found that frozen vegetables are nutritionally better than out-of-season imported fresh ones.
However, there may be some risk in eating poorly cooked frozen vegetables.
For example, a 2007 Australian study found that frozen vegetables may contain a bacterium called Mycobacterium avium subspecies paratuberculosis (MAP) which is resistant to extreme cold and hot temperatures.
Not all products classified as frozen vegetables can be viewed as health foods.
On 2 June 2003, the USDA classified frozen French fries as a frozen vegetable. 
Vitamins are materials required for normal metabolism but which the body cannot manufacture itself and which must therefore come from external sources.
Vitamins come from several sources including fresh fruit and vegetables (Vitamin C), carrots, liver (Vitamin A), cereal bran, bread, liver e ( B vitamins), fish liver oil (Vitamin D) and fresh green vegetables (Vitamin K).
Many minerals are also essential in small quantities including iron, calcium, magnesium and sulphur; and in very small quantities copper, zinc and selenium.
The micronutrients, minerals, and vitamins in fruit and vegetables may be destroyed or eluted by cooking.
Vitamin C is especially prone to oxidation during cooking and may be completely destroyed by protracted cooking. 
Vegetables are eaten in a variety of ways, as part of main meals and as snacks.
The nutritional content of vegetables varies considerably, though generally they contain little protein or fat, and varying proportions of vitamins such as Vitamin A, Vitamin K and Vitamin B6, provitamins, dietary minerals and carbohydrates.
Vegetables contain a great variety of other phytochemicals, some of which have been claimed to have antioxidant, antibacterial, antifungal, antiviral and anticarcinogenic properties.
Some vegetables also contain fiber, important for gastrointestinal function.
Vegetables contain important nutrients necessary for healthy hair and skin as well.
A person who refrains from dairy and meat products, and eats only plants (including vegetables) is known as a vegan.
However, vegetables often also contain toxins and antinutrients such as α-solanine, α-chaconine, enzyme inhibitors (of cholinesterase, protease, amylase, etc.
), cyanide and cyanide precursors, oxalic acid, and more.
Depending on the concentration, such compounds may reduce the edibility, nutritional value, and health benefits of dietary vegetables.
Cooking and/or other processing may be necessary to eliminate or reduce them.
Diets containing recommended amounts of fruits and vegetables may help lower the risk of heart diseases and type 2 diabetes.
These diets may also protect against some cancers and decrease bone loss.
The potassium provided by both fruits and vegetables may help prevent the formation of kidney stones.