Carotene, beta
Produce Description:
Beta-carotene is a carotenoid, or the yellow, red, or orange fat-soluble compound which is naturally present in many fruits, grains, oils, and vegetables. It can be converted into active vitamin A.
Carotene, beta
Nutrients
Amino Acids
Fats (Lipids)
- Cholesterol
- Fatty acids, total monounsaturated
- Fatty acids, total polyunsaturated
- Fatty acids, total saturated
- Fatty acids, total trans
Minerals
Protein/Carbs
Sugars/Starch
Vitamins
Beta-carotene is necessary for the body to create vitamin A, which allows for healthy skin and mucus membranes, a healthy immune system, as well as good vision and eye health. As an antioxidant, it inhibits the oxidation of other molecules and protects from free radicals. Fruits and vegetables are the main source of beta-carotene.
Carrot juice: 21955.1 µg
Sweet potato, cooked, medium sized: 13120 µg
Collard greens, boiled with salt: 8574.7 µg
Carrot, Raw: 5965 µg
Chinese Cabbage (Raw): 5630 µg
Spinach: 5626 µg
Carrots: 3249 µg
Melons, Cantaloupe: 3232 µg
Parsley, fresh Tbsp: 3032 µg
Squash (winter), Cooked: 2793 µg