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Sweet potato cultivars with dark orange flesh have more beta-carotene (converted to a higher vitamin A content once digested) than those with light-colored flesh, and their increased cultivation is being encouraged in Africa where vitamin A deficiency is a serious health problem. [82]
β-Carotene (beta-carotene) is an organic, strongly colored red-orange pigment abundant in fungi, [7] plants, and fruits. It is a member of the carotenes , which are terpenoids (isoprenoids), synthesized biochemically from eight isoprene units and thus having 40 carbons .
Beta-carotene, found in pumpkins, sweet potato, carrots and winter squash, is responsible for their orange-yellow colors. [3] Dried carrots have the highest amount of carotene of any food per 100-gram serving, measured in retinol activity equivalents (provitamin A equivalents).
Loaded with beta-carotene, a precursor to vitamin A, pumpkin is good for your eyes and helps fight inflammation. ... Sweet potato. Like other orange foods, sweet potatoes are a vitamin A ...
orange pigments . α-Carotene – to vitamin A carrots, pumpkins, maize, tangerine, orange.; β-Carotene – to vitamin A dark, leafy greens, red, orange and yellow fruits and vegetables.
The α-carotene molecule has a β-ring at one end; the other end is called an ε-ring. There is no such thing as an "α-ring". These and similar names for the ends of the carotenoid molecules form the basis of a systematic naming scheme, according to which: α-carotene is β,ε-carotene; β-carotene is β,β-carotene;
Carrots, squash, broccoli, sweet potatoes, tomatoes (which gain their color from the compound lycopene), kale, mangoes, oranges, seabuckthorn berries, wolfberries (goji), collards, cantaloupe, peaches and apricots are particularly rich sources of beta-carotene, the major provitamin A carotenoid.
Roasting a whole head of garlic brings out its sweetness and mellows its pungency, creating a smooth, caramelized paste that blends beautifully with melted butter.