β-carotene Content of Some Commonly Consumed Vegetables and Fruits Available in Delhi, India

Abstract

Most of the vitamin A in the diet comes from plant food sources in developing countries. This study was designed with an objective of determining β-carotene content of a total of 26 types of green leafy vegetables, tubers, other vegetables and fruits obtained from four wholesale markets in Delhi, India using HPLC. There was a wide variation in β-carotene content of green leafy vegetables, with means ranging from 2199 µg/100 g in Basella rubra to 7753 µg/100 g in Amaranthus gangeticus. A large variation was observed in β-carotene content of fruits and the mango varieties tested, ranging from undetectable levels in strawberry and 808.60 µg/100 g in totapuri mango up to 11789 µg/100 g in alphonso mango. Approximately 65 g and 100 g of a green leafy vegetable would meet daily requirement of a preschooler and older child/adult respectively. Mango has considerable amount of β-carotene, and consuming a medium-sized bowl by preschool children would meet 99% of Recommended Dietary Allowances (RDA). The information generated is useful in identifying types of fruits and vegetables with higher concentration of the provitamin A in low income economies where fruits and vegetables are expensive. Individuals need to consume only small quantities of these vitamin A rich foods to meet daily requirement.

Changes in Proximate Composition, Vitamin C and β-Carotene Contents of Oven Dried Pawpaw (Carica papaya) Fruit as Influenced by Pretreatment Methods

“…There are lots of them present, especially in fruits and vegetables but β-carotene is the most predominant and active of them all. It is a precursor of vitamin A and a major carotenoids found in pawpaw fruit (Pritwani and Mathur, 2017;Vasanthakaalam et al, 2018). In this study, the influence of three pre-treatment methods on its retention in dried pawpaw samples was observed and the results are presented in Table 3.…”

Dietary habit of chronic periodontitis patients based on Balanced Nutrition Guidelines from the Ministry of Health of the Republic of Indonesia

“…33 Sources of carotene are dark green vegetables and yellow-orange fruits, such as cassava leaves, peanut leaves, water spinach, spinach, yardlong beans, green beans, carrots, tomatoes, yellow corn, papaya, mango, ripe jackfruit, and oranges. 34 Various factors can cause a low consumption of vegetables and fruits. According to Kuswardhani et al 35 , West Java Province is the largest producer of vegetables and fruits among all other provinces.…”

Plant Fortification of the Diet for Anti-Ageing Effects: A Review

“…β-Carotene is obtained from various plant sources, such as carrots, mangoes, papaya and pumpkins, among others [ 160 ]. It has emerged as a significant carotenoid owing to its characteristics, such as pro-vitamin-A activity, lipid radical scavenging activity and single oxygen quenching properties [ 161 ].…”