Carotene is a yellow and orange pigment in plants that the body converts into vitamin A when eaten.
Carotene is found in fruits and vegetables that are bright yellow and dark green. Rich sources are carrots, sweet potatoes, green pepper, and spinach.
An exception to the rule that carotene rich foods are either yellow or dark green is some red foods. For example, watermelon, tomato, pink grapefruit, apricot, and persimmons are rich in carotene.
A few animal foods are natural sources of carotene or have carotene added. Milk, egg yolk, and butter have this pigment which gives them a yellow color. Sometimes the pigment is extracted from vegetables and added to butter or cheese for additional color as well as nutrition.
Each day adults and teen-agers need 5,000 international units of vitamin A, either the vitamin itself or carotene which will be converted into the vitamin. Small children need about half this amount.
Carotene is necessary for normal growth and good eye sight. When converted to vitamin A, it keeps the skin, the lining of the respiratory and digestive tracts, and the surface of the eyes in a healthy condition. Certain symptoms indicate a deficiency of carotene. These are eye diseases, night blindness, low resistance to infection, slow growth, poor tooth enamel, and loss of reproductive power. However, an excessive intake over a long period of time causes carotene, a harmless condition with the spectacular effect of giving the skin a somewhat yellowish hue.
Carotene is quite stable. It is not soluble in water, not is it destroyed by acid, alkali, or heat. Therefore, carotene is seldom lost during the process of cooking a food.
