Carotene content of some common (cereals, pulses, vegetables, spices and condiments) and unconventional sources of plant origin

This study provides new data on the the total carotenoids and beta-carotene content of commonly consumed cereals, pulses, vegetables, spices and condiments. Separation of carotenoids by HPLC showed that beta-carotene is the predominant carotenoid in all the foods studied. Cereals and pulses appear to be poor sources of provitamin A precursors. Among the vegetables studied pumpkin, ridge gourd, green chillies, tomato, green peas, field beans and French beans are not only inexpensive but are better sources of beta-carotene (20-120 mg/100 g). Among the spices and condiments, red chilli (1310 mg/100 g) and Smilax (2136 mg/100 g), which are regularly used in Indian recipes are good sources of provitamin A precursors. The study also identified unconventional sources like Gulmohar, Peltiforum ferruginum,Lucern and Spirulina as rich sources of P-carotene. Considering that Indian diets predominantly consist of cereals and pulses, choosing appropriate combinations of cereals and pulses will contribute significantly to overall vitamin A intakes. Together with our earlier efforts, the present study has generated a database of P-carotene contents of Indian plant foods, which could be of help in the elimination of vitamin A deficiency. (c) 2007 Elsevier Ltd. All rights reserved.