Carrot

Carrot is an extremely rich food source of beta-carotene. The name carotene, which is a form of pro-vitamin, has been derived from carrot. The carotene is converted into vitamin A by the liver and it is also stored in the organ. Carrot contains so much beta-carotene that liberal intake of the vegetable only, once a day will supply sufficient vitamin A for meeting the requirement of a day. If carrot is to be taken in cooked form, the cooking time should not exceed fifteen to twenty minutes. It can also be baked like potatoes. Butter or vegetable oil may be used for dressing.

Carrot is a strong antioxidant and a powerful cleansing food by virtue of its richness in beta-carotene is an orange pigment that helps prevent heart attacks, irregular heartbeats, strokes and cancer, especially lung cancer. It boosts immune functioning and destroys single oxygen-type free radicals. Cancer patients often have low blood levels of Beta-carotene, indicating low beta-carotene in their diets. According to one study, beta-carotene levels in he blood of lung cancer patients was one third lower than that in healthy individuals.

Other rich food sources, of beta-carotene besides carrot, are dark orange and dark green leafy vegetables, sweet potatoes, dried apricots, spinach and pumpkin.