Beta-Carotenes ~ Vitamins

Beta carotene is a carotenoid substance naturally found in plants.

That serves as an accessory to photosynthesis.

It is primarily responsible for the pigment in orange colored fruits and vegetables.

But also contributes to the pigment.

In red, yellow and green colored fruits and vegetables.


Beta-carotenes are a type of carotenoid found in many fruits and vegetables.

It’s a vitamin-like substance that is not required for survival.

But which may have disease prevention powers.

The body turns it into vitamin-A.

Though some food sources are rich in beta carotene.

Including cantaloupe, broccoli, spinach, and palm oil.

Carrots are the major supplier of this substance in most people’s diets.

Remember at some point during your childhood.

Being encouraged to eat your carrots "to help you see better."

Despite what you thought at the time, this was actually sage advice.

Carrots are an excellent source of vitamin-A.

Providing 210% of the average adult's requirements for the day.

They also provide 6% of vitamin-C, 2% of calcium and 2% of iron requirements.

It's the antioxidant beta-carotene that gives carrots their bright orange color.

Beta-carotenes are absorbed in the intestine and converted into vitamin A during digestion.

Carrots also contain fiber, vitamin-K, potassium, folate, manganese, phosphorous, magnesium, vitamin-E and zinc.

Farmer's markets and some specialty stores carry carrots in a range of colors.

Such as purple, yellow and red.

That contain a variety of antioxidants.

Lending them their color.

Such as anthocyanin in purple carrots and lycopene in red carrots.

Good Fruit Sources

Good sources are fruits, such as apricots.

Peaches, mangoes, dried plums (also called prunes), cantaloupe and nectarines.

And if you're wondering how to get more into your diet, may we suggest the following recipe;

Bourbon Glazed Carrots

Try this great-tasting dish that can be prepared in a matter of minutes.


Recipe makes 8 servings

2 lbs carrots, peeled and sliced diagonally into 1/2-inch pieces

1/4 c. brown sugar

1/4 c. butter, melted

2 Tbs. bourbon, or more to taste


Place carrots in a large pot and cover with water; bring to a boil.

Reduce heat to medium-low and simmer until tender yet firm to the bite, 10 to 15 minutes.

Drain and transfer to a serving bowl.

Combine brown sugar, butter, and bourbon together in a saucepan.

Bring to a simmer.

Cook and stir sauce until thickened, about 10 minutes.

Pour sauce over carrots and serve immediately.

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