This study reports carotenoid composition of vegetables (n = 56), cereals (n = 12), pulses and legumes (n = 12), analysed by HPLC. It was hypothesised that food grains, like vegetables may be good sources of carotenoids. Amongst vegetables, higher level (mg ⁄ 100 g dry weight) of lutein (210-419) was detected in green ⁄ red ⁄ capsicum and yellow zucchini, whilst zeaxanthin was dominant in kenaf (4.59). b-Carotene (mg ⁄ 100 g dry weight) was higher in green capsicum and kenaf (48,159) whilst carrot, ivy gourd and green capsicum contain a-carotene (22-110). Amongst food grains, chickpea, split red gram and flaxseed contain higher levels (lg ⁄ 100 g dry weight) of lutein (185-200) whilst zeaxanthin level was highest in puffed chickpea (1.8). Red unpolished parboiled rice was richest (lg ⁄ 100 g dry weight) in b-carotene (67.6) whilst whole black gram contained higher levels of a-carotene (52.7). Thus, results indicate that chickpea and red unpolished parboiled rice are good sources of carotenoids. These carotenoid-rich vegetables and grains may be exploited to meet the lutein and b-carotene requirement.
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