There seems to be debate as to what the best vitamin actually is, and the fact is that each vitamin available in nature offers essential benefits to our bodies, and each is needed in certain amounts. In other words, each vitamin and mineral contributes to a person’s overall health and well-being, and it’s impossible to consider one or another the ‘best vitamin.’  Also, many vitamins and minerals either work synergistically with others, and/or contribute to the performing of more than one bodily function.

What is certain, however, is that some foods contain vastly more healthy vitamins and minerals than others, and also that certain ways of preparing and eating foods is more beneficial. Juicing, eating organic produce and avoiding animal and plant foods which have been raised with the use of pesticides, growth hormones and other toxins are examples. Processed and heavily cooked foods are generally less healthy and devoid of nutrients, and the former tend to contain more additives such as toxic preservatives, genetically modified ingredients, sodium and simple sugars, etc.. These things encourage disease in our bodies, as evidenced by numerous studies and most demonstrably by the high rates of diseases such as cancer, diabetes, heart disease and strokes suffered by people who eat such foods as dietary staples.

Natural food sources for some vitamins are listed below. As you will see, if you eat a good variety of colorful, fresh organic vegetables and fruits daily, you will almost certainly get your vitamin needs met. Note that non-organic produce has been shown to be not only significantly deficient in vitamins but also to contain toxic, pro-inflammatory (disease-causing) pesticides and other chemicals. Note also that knowledge of important factors such as absorption rates, which foods and vitamins adversely affect the absorption of others, bioavailability of vitamins in foods, etc., is essential to obtain the best benefits from your vitamin and food intake.

• Vitamin A (see retinol, retinal and carotenes) sources: Yellow and orange fruits & vegetables such as canteloupe, carrot and pumpkin, dark green fruits & vegetables including kale, spinach and broccoli, liver, milk, eggs, butter (the last three are the least healthy).
• Vitamin B1 (thiamin) sources: Brewer’s yeast, whole grains and cereals, particularly whole wheat and wheat germ, rye and brown rice, beans such as navy beans, kidney beans and garbanzo beans, peas, peanuts, seafood such as fish and oysters, oranges and orange juice, raisins, black strap molasses, brown rice, organ meats such as liver and kidney, and egg yolks.
• Vitamin B2 (riboflavin) sources: Leafy green vegetables, avaocado, asparagus, nuts, legumes, soybeans, brewer’s yeast, whole grains, mushrooms, many fruits, fish, organ meats (liver, kidney and heart).
• Greatest vitamin B3 (niacin | nicotinic acid | niacinimide) sources: Cereal husks and whole wheat meal, rice bran, green vegetables including peas and beans, tomatoes, brewer’s yeast, peanuts, potatoes, lean meats, poultry and fish,  milk.
• Vitamin B4 (adenine) sources: Most fresh vegetables and fruits, whole grains and wheat grem, brewer’s yeast, bee products such as raw unadulterated honey, bee pollen, royal jelly (secreted for young by bees – very nutritious) and propolis, soybeans and other legumes, fish, egg yolks.
• Vitamin B5 (pantothenic acid) sources: Although found in almost all fruits and vegetables, top sources include mushrooms, cauliflower, broccoli, turnip greens, swiss chard and collard greens, corn, sunflower seeds, tomatoes, strawberries, legumes, whole grains and wheat grem, brewer’s yeast, yogurt, eggs, salmon, organ meats eg. calf’s liver.
• Vitamin B6 (pyridoxine | pyridoxal | pyridoxamine | pyridoxine hydrochloride) sources:  Deep colored vegetables such spinach, kale, chard, turnip, mustard and collard greens, bell peppers; also brassica vegetables such as broccoli, cauliflower, cabbage and brussels sprouts; celery, garlic, bananas, asparagus, whole grains and wheat germ, crimini mushrooms, brewer’s yeast, blackstrap molasses, fish such as tuna and cod, meats and organ meats.
• Vitamin B7 (biotin | vitamin H) sources:  Spinach, mushrooms, nuts, legumes, cauliflower, whole grains including unpolished rice, brewer’s yeast, egg yolks, sardines, salmon, chicken, liver.
• Vitamin B8 (inositol | myo-inositol: no longer classified as a B vitamin/essential nutrient) sources:  Mushrooms, Whole grains and meals, most notably wheat germ and oatmeal; legumes, nuts and sprouted seeds, brewer’s yeast, milk and yoghurt, fatty fish, organ meats such as beef liver and pig’s kidney.
• Greatest vitamin B9 (folic acid | folacin | folate | pteroylglutamic acidsources: Dark-green leafy vegetables, spinach, broccoli, starchy and root vegetables, whole grains, organ meats including liver, salmon, milk.
• Vitamin B12 (cobalamin) sources: Because we are not capable of producing vitamin b12, we must get it from our food, and this particular vitamin is found almost solely in animal products, specifically in certain bacterial cultures. Eating any meats, eggs and fish will provide this vitamin, as will consuming dairy products. For vegans and vegetarians, a few foods contain traces of B12, such as bananas, spirilina, kelp, and peanuts, and many B12 fortified foods are available, as are B12 supplements cultivated from healthy forms of bacteria.
• Vitamin B13 (orotic acid: no longer considered a vitamin) sources:  Root vegetables especially carrots and beets, liquid whey, beef.
• Vitamin B15 (pangamic acid, not considered an essential or necessary vitamin): Brown rice, brewer’s yeast, seeds such as sunflower, pumpkin and sesame; rare beef. 
• Vitamin C (ascorbic acid) sources:  Citrus fruits such as oranges, grapefruits, lemon and lime; brassica vegetables, especially cabbages; peppers and chilli peppers, berries and blackcurrants, melons, asparagus, rose hips (available in extract form), mangoes and peaches.
• Vitamin D (calciferol | ergosterol) sources: Not actually a vitamin as it can be synthesized by humans (not essential ie. needed from outer sources). Fish is the most notable food-based source of vitamin D, most especially fish livers. Try salmon, sardines, herring, etc.. Eggs, sprouted seeds and mushrooms also contain vitamin D, but the best way to get some is through daily limited exposure to sunlight. 
• Vitamin E (tocopherol | tocotrienol) sources:  Pumpkin and sweet potato, mangoes and papayas, broccoli, nuts and nut oils such as almond, hazelnut; seeds and seed oils, cold-pressed oils, asparagus, tomatoes and tomato products, wheat germ, molasses, fortified cereals, eggs, rockfish and blue crab, organ meats.
• Vitamin F (EFA’s: essential fatty acids | linoleic, alpha-linoleic, gamma-linoleic | omega 3′s and omega 6′s) sources: Unrefined vegetable oils, flaxseed, linseed, hemp, safflower and sunflower oil, nuts, olive oil, wheat germ, sunflower seeds, butter
• Vitamin K (phylloquinone) sources: Leafy green vegetables such as kale, swiss chard and mustard greens, cauliflower and broccoli, spinach, parsley, asparagus, green beans, peas, carrots, safflower oil, black strap molasses, egg yolks.
• Vitamin Q (ubiquinone) sources: Legumes such as pinto beans and soybeans, spinach, broccoli, nuts, oils, meat, fish.
• Vitamin T (torulitine: not confirmed) sources: Sesame seeds and tahini, other raw seeds, butter, egg yolk.