Sources of Carotenoids

Carotenoids are best absorbed with fat as part of a meal. The best sources of carotenoids are yellow/orange vegetables such as carrots, sweet potatoes, pumpkins, and winter squash as well as fruits such as apricots, cantaloupes, papayas, mangoes, carambolas, nectarines, and peaches. Dark green leafy vegetables such as spinach, broccoli, endive, kale, chicory, escarole, watercress and beet leaves are also rich in carotenoids.