Carotene is often treated as the same as vitamin A, but to be precise, carotene is absorbed and converted into vitamin A in the body.
It is converted into vitamin A and mainly has the effect of suppressing active oxygen, so it contributes to the prevention of skin aging and helps maintain the health of mucous membranes (maintaining eye health, etc.). It has the said effect.
Carotene is a carotenoid pigment, and there are about 50 types of carotene that can be converted to vitamin A, including β-carotene, α-carotene, and lycopene, which is often heard in tomatoes.
Among them, beta-carotene is the most efficiently converted to vitamin A.
Vegetables with high β-carotene content per 100g are
Shiso, Moroheiya, and carrots.
Beta-carotene can be easily absorbed by adding a little heat, such as stir-frying.
However, if you heat it for a long time, it is delicate and part of it will break, so be careful and consume it efficiently.
pâtissier Yuhi Hasada