Beta Carotene

They are an excellent source of beta-carotene, which is converted in the body into vitamin A. ❋ Annabel Karmel (2006)

Carrots, sweet potatoes, and winter squash are a power-house of beta-carotene, which is important for vision. ❋ The Boston Women’s Health Book Collective (2005)

There are many different varieties, ranging from dry and starchy varieties common in tropical regions, some pale and others red or purple with anthocyanins, to the moist, sweet version, dark orange with beta-carotene, that is popular in the United States and was confusingly named a “yam” in 1930s marketing campaigns for true yams, see p. ❋ Harold McGee (2004)

Vitamin A, which our bodies make from a precursor molecule in plants called beta-carotene p. 267, helps regulate the growth of several different kinds of cells, and helps our eyes detect light. ❋ Harold McGee (2004)

In combination with vitamin E and beta-carotene, vitamin C enhances the immune system. ❋ Suzanne O'Malley (2012)

They have lots of fiber, vitamin B6, vitamin C and beta-carotene. ❋ Wendy Diamond (2011)

Apples are rich in flavonoids, beta-carotene and vitamins, B, C and the minerals boron, calcium, phosphorus, potassium and silicon. ❋ Brigitte Mars (2010)

Squash has richness in beta-carotene and minerals such as potassium and calcium. ❋ Nena Niessen (2011)

However, as consumers show a growing preference for natural foods and for foods free of colorings, companies respond by omitting colors or switching to safe, natural colorings, such as beta-carotene, turmeric, paprika, beet juice, and annatto. ❋ Maria Rodale (2010)