A number of variables determine the carotenoid content of raw whole fruits and vegetables. These include variety (cultivars), maturity at harvest, growing season, indoor versus outdoor growth, growing location, and harvest storage conditions (1-3). When considering the absolute carotenoid content of foods, it is important to keep in perspective the inherent bioavailability differences between carotenoids from fruits versus carotenoids from vegetables, as well as the impact of food processing and cooking on bioavailability. These con- siderations are important when attempting to reasonably determine individual or population intake of carotenoids from foods.
|Original language||English (US)|
|Title of host publication||Carotenoids in Health and Disease|
|Number of pages||20|
|State||Published - Jan 1 2004|
ASJC Scopus subject areas
- Health Professions(all)