Carotene is the name given to a group of related yellow-orange pigments found in plants. The best known carotenes are alpha-carotene and beta-carotene. Carrots and sweet potatoes are rich in carotenes, and this is why they have such a vivid orange color.
Carrots are one of the best sources of vitamin A, which helps maintain healthy skin, mucous membranes and vision. Carrots also contain several other vitamins, including vitamin K (important for blood clotting), vitamin C (important for immune function) and vitamin B1 (essential for carbohydrate metabolism).
If you’re looking for vegetables low in carotene, consider bok choy, cauliflower or turnip greens. These vegetables contain very little carotene but are good sources of calcium and potassium as well as other micronutrients such as folate and iron.
Carotenemia, a yellowish discoloration of the skin and mucous membranes caused by an accumulation of carotene in the blood. Carotenemia is most commonly seen in infants who are given large doses of vitamin A; this condition is harmless and disappears when the source of excess vitamin A is removed.
Carotenoids deficiency (carotenosis), an abnormality characterized by a yellow-orange discoloration of the skin, eyes, or mucous membranes caused by a deficiency of carotenoids (vitamin A precursors). The condition is seen mainly among infants who are fed diets deficient in fruits and vegetables.
Beta carotene foods. These foods contain high amounts of beta carotene: carrots, sweet potatoes, squash, cantaloupe melon, pumpkin, spinach and kale greens.
Low carotene foods
Carotenemia is a condition in which an excessive amount of carotene is found in the blood. Carotenemia can be caused by eating too much cooked carrots or other high carotene vegetables.
Carotenoids are fat-soluble pigments found in plants, fungi and bacteria. They are responsible for the yellow, orange, and red colors of many fruits and vegetables. Beta-carotene is one of the most common carotenoids found in nature. Beta-carotene is converted into vitamin A by the body. This can lead to hypervitaminosis A if you consume too much beta-carotene.
Beta carotene foods
The following table lists some low carotene foods:
Beta carotene is a precursor of vitamin A. It’s an orange pigment found in many fruits and vegetables, including carrots and sweet potatoes.
Carotenemia, which can cause yellowing of the skin, is caused by eating large amounts of carotene-rich foods. Foods low in carotene include most meats, poultry and fish. Vegetables low in carotene include asparagus, cabbage, cauliflower and eggplant.
Beta carotene foods include:
Carrots
Squash
Sweet potatoes
Beta-carotene is a carotenoid, which is a type of pigment found in plants and fruits. Beta-carotene gives color to many fruits and vegetables. Carotenoids are chemically related to vitamin A.
The body converts beta-carotene into vitamin A as needed. In some people, this conversion process may be inefficient, resulting in too little beta-carotene being converted to vitamin A. This condition is called carotenemia (elevated blood levels of carotenoids).
Carotenemia can cause yellowing of the skin and eyes (jaundice), liver disease, and neurological symptoms such as fatigue, headache and irritability.
Although it’s rare, carotenemia can also result from taking too much vitamin A supplements or eating too many foods high in beta-carotene.
Carotenemia is a condition in which there is an excess of carotene in the blood. This manifests itself as a yellowing of the skin and sclera (the white of the eyes). Carotenemia can be caused by consuming large amounts of fruits or vegetables that are rich in carotene, such as carrots, sweet potatoes and cantaloupe.
The beta carotene content of some common foods is as follows:
Sweet potato — 50 mcg per 100 g (3 oz)
Carrots — 40 mcg per 100 g (3 oz)
Spinach — 30 mcg per 100 g (3 oz)
Kale — 20 mcg per 100 g (3 oz)
Broccoli — 15 mcg per 100 g (3 oz)
Which of these is lowest in beta carotene?
(c) Carrots, sweet potatoes, mangoes, cantaloupe and apricots are all good sources of beta carotene.
(d) Liver contains large amounts of vitamin A and therefore should be avoided if you are taking supplements of this vitamin.
Beta carotene foods:
(a) Mayonnaise, egg yolks and butter contain high levels of cholesterol but also provide the body with essential fats needed for growth and development.
The best source of beta carotene is carrots. Other good sources include pumpkin, spinach and sweet potatoes.
You can get some beta carotene from leafy green vegetables, but it’s not as easily absorbed by the body as it is from foods that have been cooked or processed.
Carotenemia is a condition in which your skin turns orange due to excessive intake of carotenoids. It occurs mainly in people who eat a lot of foods rich in beta carotene, such as carrots and sweet potatoes. The condition usually goes away after you stop eating these foods for a few days.
Carotenoids are essential nutrients found in plants and fruits that give them their bright colors. They’re antioxidants that help protect cells from damage caused by free radicals (unstable molecules produced when food is burned).
Beta carotene is one type of carotenoid that’s especially high in vitamin A activity, so it has a number of important functions:
Helps maintain healthy skin and mucous membranes (mucus-producing tissues)
Promotes healthy vision due to its role in eye health
Helps prevent certain types of cancer
Beta carotene is a pigment that gives some fruits and vegetables their orange, yellow, or red color. It’s also a powerful antioxidant that helps protect cells against damage caused by free radicals.
Beta carotene is found in many fruits and vegetables. It’s especially concentrated in orange-colored fruits like apricots, cantaloupe and carrots as well as yellow-orange sweet potatoes and winter squash (butternut, acorn). Other sources include green leafy vegetables like broccoli, spinach and kale; red peppers; tomatoes; mangoes; peaches; papayas; oranges; grapefruit; strawberries; melons and leafy greens such as chard, collards and mustard greens.
Carotenemia is a condition caused by taking too much beta carotene supplements from plants or foods rich in carotenoids like carrots, sweet potatoes or spinach. The excess of carotenoid pigments can turn the skin a yellowish hue because they are fat soluble vitamins stored in the body’s fat cells where they accumulate for future use. Most people experience this condition only when taking high doses of plant-based carotenoids for extended periods of time.
Beta carotene is a red-orange pigment found in plant foods. It gives many fruits and vegetables their bright orange color, including carrots, sweet potatoes, pumpkins and winter squash.
Beta-carotene is converted into vitamin A in the body. It’s one of three carotenoids that can be converted to vitamin A (the others are alpha-carotene and beta-cryptoxanthin).
Beta-carotene is often added to processed foods such as fortified cereals, milk and margarine to increase the amount of vitamin A they provide.
The richest sources of beta-carotene are yellow and orange fruits and vegetables, such as mangoes, papayas, cantaloupe melon, apricots and carrots. Other good sources include greens like spinach and kale; red peppers; leafy greens such as romaine lettuce; sweet potatoes; winter squash; peaches; nectarines; oranges; kiwis; mangoes; grapes; tomatoes; strawberries; broccoli; avocados and bananas.
Carotenemia is a condition in which excess amounts of carotene are produced by the body due to excessive ingestion of foods rich in carotene.
Carotenoids are compounds that give fruits and vegetables their color. Beta-carotene is one of these compounds, and it can be found concentrated in many orange-colored fruits and vegetables such as carrots, sweet potatoes, squash and pumpkin.
Carotenemia occurs when the body converts excess carotene into vitamin A, which it then stores until needed. This can lead to an increase in blood levels of beta-carotene (hypercarotenemia), especially if you take supplements containing high doses of beta-carotene or eat large quantities of foods high in beta-carotene.