Sources
of Vitamin A
Vitamins can be found in:
whole milk (most fat free milk and dreid nonfat milk sold within the US have vitamin A in it to replace the lost vitamin A when the fat was removed)
whole eggs, liver, most breakfast cereals, dark green vegetables, orange-yellow vegetables, butter, cheese, fish liver oils, cheese yogurt, cream, sweet potatoes, butternut squash, carrots, red peppers, chilies, leeks lettuce, broccoli, Swiss chard, spinach, tomatoes, watercress, basil, corriander, parsley, apricots, cantaloupe, melons, mangoes, papayas, guavas, Sharon fruit.
There is very little loss of vitamin A
when vitamin A rich foods are cooked and vitamin oxidizes easily with heat.
There is a recommended dietary allowance of vitamin graph @ http://www.cc.nih.gov/ccc/supplements/vita.html#what and extra information on vitamin A. The recommended dietary allowance of vitamin A is measured in IU (International Units) and varies from male to female to a pregnant female.
. 
Supplements are
another way of getting needed vitamin A. 
But these supplements can become dangerous when not taken correctly.