Vitamin-rich describes foods that contain high levels of vitamins — a useful but imprecise marketing and menu term. Citrus fruits are vitamin C-rich, carrots and sweet potatoes are vitamin A-rich (as beta-carotene), whole grains are B-vitamin-rich, and oily fish is vitamin D-rich. The claim is meaningful only with specifics: which vitamins, and how much per serving relative to daily needs. Processing and cooking affect the claim — vitamin C and B vitamins are lost to heat, water, and time, so a freshly picked vegetable is more vitamin-rich than the same vegetable boiled to grey. As dietary guidance, favouring vitamin-rich foods — colourful vegetables, fruits, whole grains — is sound advice in any cuisine.