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FAQ
Beta-carotene is also used to color foods such as margarine. In the body, beta-carotene converts into vitamin A (retinol). We need vitamin A for good vision and eye health, for a strong immune system, and for healthy skin and mucous membranes.
Beta-carotene is a fat-soluble vitamin which is not lost even at high temperatures. When carrots are cooked, the cell walls of the plant tissues soften, making it easier for our digestive system to assimilate beta-carotene. You can either cook the carrots after chopping, slicing and even after making a puree.
Beta carotene: Orange carrots are very high in beta carotene. The absorption is better if the carrots are cooked. Alpha-carotene: This is an antioxidant that, like beta-carotene, is partly converted into vitamin A in your body.
Beta carotene is also found in herbs and spices such as:
- paprika.
- cayenne.
- chili.
- parsley.
- cilantro.
- marjoram.
- sage.
- coriander.
Foods high in beta-carotene include sweet potatoes, carrots, dark leafy greens, butternut squash, cantaloupe, lettuce, red bell peppers, apricots, broccoli, and peas.
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Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
