Besides solubility properties, fat-soluble vitamins differ from water-soluble vitamins based on the following factual criteria:

1. Fat-soluble vitamins generaly have precursors or provitamins 2. Because they can be stored in the body: liver, adipose tissue, deficiencies are slow to develop 3. They are not absolutely needed daily from food sources. 4. They are generally stable, especially in ordinary cooking methods • Absorbed directly into blood transported and stored like fats • Dissolve in fatty tissues or substances • Need fat: for absorption & transport