Are vitamins classified into water-soluble vitamins and fat-soluble vitamins?
Generally, vitamins are classified into two categories—water-soluble and fat-soluble—based on their solubility and metabolic pathways. If in doubt, it is recommended to consult a healthcare professional in advance. The detailed explanation is as follows:

Water-soluble vitamins dissolve easily in water and cannot be stored in the body for long periods; excess amounts are excreted through urine. This group includes vitamin C and the B-complex vitamins (such as B1, B2, B6, B12), which play roles in metabolism and energy production. They need to be regularly replenished through fresh fruits, vegetables, and whole grains. Deficiencies may lead to symptoms such as mouth ulcers and fatigue.
Fat-soluble vitamins must be dissolved in fat for absorption, and any excess is stored in the liver and fatty tissues. These include vitamins A, D, E, and K, which are important for vision, bone health, and antioxidant functions, and are commonly found in animal liver, oils, and eggs. However, excessive intake may lead to accumulation and toxicity—for example, too much vitamin D can disrupt calcium metabolism.
Vitamin supplementation should be based on a balanced diet. Water-soluble vitamins can typically be obtained through daily meals, while fat-soluble vitamins should not be taken excessively without guidance. Special populations should adjust their intake under professional supervision to prevent both deficiencies and health risks associated with excess intake.