Beta carotene is an antioxidant and carotenoid that, when converted by the liver, is retinol, preventing a form of active vitamin A. Beta carotene cell damage, protects the body against free radicals and strengthens the immune system. The US Food and Drug Administration has not established daily values for beta carotene. It’s more orange and dark green vegetables and fruits
The sweet potato (yam) is a root vegetable harvested in the fall, but available year round in stores. Eat the skin of sweet potatoes to get the most beta carotene.
Carrots are another root vegetable loaded with beta carotene. Carrots are known to reduce the risk of heart attacks, improve vision and regulating blood sugar.
This dark green, leafy vegetables are the freshest from March to October. Its phytochemicals, including beta carotene, has anti-cancer properties. It can be eaten raw, steamed or boiled.
Cantaloupe is a sweet melon with pale orange flesh, in season during the summer. It is an excellent source of vitamin A with a highly concentrated beta-carotene content.
Winter squashes include butternut squash, Hubbard squash, acorn squash, pumpkins and squash turban. Harvest time is autumn, and all varieties of winter squash is high in beta carotene.
Broccoli is native to Italy, and is in the cabbage family. It can be eaten raw or steamed, and is packed with healthy nutrients, including beta carotene.