Sunday, October 15, 2017

Carotene in carrot

Carrot juice has a number of health benefits. The carrot provides what is certainly the most important basic juice. Carrot roots are a rich source of carotenoids. The total carotenoid content in the edible portion of carrot roots ranges from 6000 to 54800 μg/100 g.

The predominant carotenoids in orange-colored carrots are β-carotene, α-carotene and γ-carotene. The proportion of individual pigments reported includes β-carotene (45-80%), α-carotene (15-40%), γ-carotene (2-10%), and others (3-6%). Another name for this form of carotene, the transform, is pro vitamin A.
Many authors write that carrots contain a lot of vitamin A. This is not actually true; what the carrot does contain is the pro vitamin. That means a substance that is converted by the body into the vitamin itself.

Β-carotene is converted to vitamin A on the body. Because of differences in uptake, storage and chemical processing, only about one-sixth of the β-carotene in a plant food ends up as vitamin A in the body.
Carotene in carrot
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