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Beta-carotene: Difference between revisions
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|title=Beta-carotene: Cooking Wiki | |||
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|description=β-Carotene is a strongly-coloured red-orange pigment abundant in plants and fruits | |||
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[[Image:Omi houriya (Mashed carrot salad) recipe.jpg|thumb|300px|right|[[Omi houriya (Mashed carrot salad)]], a good source of beta-carotene.]] | [[Image:Omi houriya (Mashed carrot salad) recipe.jpg|thumb|300px|right|[[Omi houriya (Mashed carrot salad)]], a good source of beta-carotene.]] | ||
β-Carotene is a strongly-coloured red-orange pigment abundant in plants and fruits. Absorption of β-carotene is enhanced if eaten with [[fats]], as carotenes are fat soluble. | β-Carotene is a strongly-coloured red-orange pigment abundant in plants and fruits. Absorption of β-carotene is enhanced if eaten with [[fats]], as carotenes are fat soluble. | ||
Carotene is the substance in [[carrots]] that colours them orange and is the most common form of carotene in plants. When used as a food colouring, it has the E number E160a. | Carotene is the substance in [[carrots]] that colours them orange and is the most common form of carotene in plants. When used as a food colouring, it has the E number E160a. | ||
=== | ===Dietary sources of beta-carotene=== | ||
β-Carotene contributes to the orange colour of many different [[fruits]] and [[vegetables]]. Vietnamese gac (''Momordica cochinchinensis'' Spreng.) and crude [[oil|palm oil]] are particularly rich sources, as are yellow and orange fruits, such as [[cantaloupe]], [[mangoes]] and [[papayas]], orange root vegetables such as [[carrots]] and [[Yam|yams]] and in green leafy vegetables such as [[spinach]], [[kale]], [[sweet potato]] leaves, and sweet gourd leaves. [[Vietnamese gac]] and crude palm oil have the highest content of β-carotene of any known fruit or vegetable, 10 times higher than [[carrots]], for example. However, [[gac]] is quite rare and unknown outside its native region of Southeast Asia, and crude [[palm oil]] is typically processed to remove the | β-Carotene contributes to the orange colour of many different [[fruits]] and [[vegetables]]. Vietnamese gac (''Momordica cochinchinensis'' Spreng.) and crude [[oil|palm oil]] are particularly rich sources, as are yellow and orange fruits, such as [[cantaloupe]], [[mangoes]] and [[papayas]], orange root vegetables such as [[carrots]] and [[Yam|yams]] and in green leafy vegetables such as [[spinach]], [[kale]], [[sweet potato]] leaves, and sweet gourd leaves. [[Vietnamese gac]] and crude palm oil have the highest content of β-carotene of any known fruit or vegetable, 10 times higher than [[carrots]], for example. However, [[gac]] is quite rare and unknown outside its native region of Southeast Asia, and crude [[palm oil]] is typically processed to remove the carotenoids before sale to improve the colour and clarity. | ||
The average daily intake of β-carotene is in the range 2–7 mg, as estimated from a pooled analysis of 500,000 women living in the USA, Canada and some European countries. | The average daily intake of β-carotene is in the range 2–7 mg, as estimated from a pooled analysis of 500,000 women living in the USA, Canada and some European countries. | ||
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==See also== | ==See also== | ||
* http://en.wikipedia.org/wiki/Beta-Carotene | * http://en.wikipedia.org/wiki/Beta-Carotene | ||
{{CategoryLineIngredients}} | |||
[[Category:Ingredients]] | [[Category:Ingredients]] | ||
[[Category:Vitamins, minerals and supplements]] | [[Category:Vitamins, minerals and supplements]] | ||
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