List of Alpha Carotene Foods

Frozen carrots 5542
Pumpkin 4795
Raw carrots 4649
Baby carrots 4425
Boiled carrots 4109
Canned carrots 3470
Butternut squash 1130
Hubbard squash 820
Grape leaves, canned 629
Babyfood squash 308
Green beans frozen 292
Fiddle head fern greens 270
Collards raw 238
Baked beans 147
Tomatoes ripe 112
Collards boiled 90
Cilantro 72
Cornmeal 63
Red pepper 62
Napa cabbage 49
Swiss chard 49
Banana pepper 39
Passion fruit 35
Corn canned 33
Peas frozen 33
Apples with skin 30
Tomato paste 29
Avocados 28
Cherries raw 28
Okra 28
Melon cantaloupe 27
Pepper green 22
Corn frozen 18
Hot pepper 18
Mangos 17
Melon crenshaw 15
Pummelos 14
Asparagus 12
Raspberries 12
Bananas 5
Strawberries 5
Orange juice 2

From: http://www.nal.usda.gov/fnic/foodcomp/Data/car98/car_tble.pdfResearchers from the Center for Disease control found that foods that are high in alpha-carotene (AC), may help lower the risk for heart disease and cancer and increase longevity. Supplements are NOT proven to do the same thing so you have to eat your veggies. Here is a list of the most common, heart healthy versions of these items from the USDA (units per 100g of food).Here are 3 things we learned:Vegetable soups that contain carrots are usually high in AC so if you insist on eating out it may be better to choose vegetable soup more often and hamburgers or deli sandwiches less often.Think carrots in the summer and pumpkin or butternut squash in the winter.Not all winter squash is the same - for example, although acorn squash is a powerhouse and contains beta carotene, it is not high in AC. This is also true for sweet potatoes.

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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