Monday, November 26, 2012

Why beta-carotene from plant sources is important for making Vitamin A in human body?


Info Source:


Vitamin A comes from animal sources, such as eggs, meat, fortified milk, cheese, cream, liver, kidney, cod, and halibut fish oil. However, all of these sources -- except for skim milk that has been fortified with Vitamin A -- are high in saturated fat and cholesterol.

Sources of beta-carotene include:
  • Bright yellow and orange fruits such as cantaloupe, pink grapefruit, and apricots

  • Vegetables such as carrots, pumpkin, sweet potatoes, and winter squash

  • Other sources of beta-carotene include broccoli, spinach, and most dark green, leafy vegetables.
My Note: By far the most important provitamin A carotenoid is beta-carotene; other provitamin A carotenoids are alpha-carotene and beta-cryptoxanthin. The body converts these plant pigments into vitamin A.

The more intense the color of a fruit or vegetable, the higher the beta-carotene content. Vegetable sources of beta-carotene are fat- and cholesterol-free.

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