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Proper Eye Nutrition
Health Guide
Proper Eye Nutrition
Recommended Daily Allowance
The Role of Antioxidants
Vitamin A
Carotenoids Eye Nutrition
Vitamin C Eye Nutrition
Vitamin E for Eye Health
Minerals for Eye Health
Fatty Acids
Eye Nutrition Summary

  Carotenoids Eye Nutrition

A second, powerful antioxidant is carotenoid.

Certain types of carotenoids are more beneficial for the eyes than others. Certain carotenoids, such as beta-carotene, which one of the most commonly found carotenoid types, also help the body break down vitamin A in the food. Lutein and Zeaxanthin are closely related carotenoids found most frequently in green, leafy vegetables such as spinach, and studies have shown that both these types are advantageous in preventing cataracts and muscular denegation. They are also found in yellow vegetables such as corn. The body doesn’t produce either of these carotenoids, so it’s doubly important to include green vegetables in your diet.

The best values of carotenoid-rich food sources are in fresh, uncooked vegetables.

Cooking reduces the vitamin values and so every healthy diet should include a daily dose of fresh salad and fruits. If fresh produce isn’t available the frozen packets can substitute, as the freezing process reduces the vitamin content only marginally as long as the vegetables themselves were frozen still very fresh. Canned produce is never recommended, as canned goods are invariably suffused with chemicals and preservatives, deteriorating the vitamin value greatly.

Carrots, for example, are bright orange in color because they contain carotenoid, which is an antioxidant found in brightly colored fruits and dark green, leafy vegetables. Carrots contain almost three thousand RE units per 100g. and a single, average-sized, fresh carrot contains over 2000 RE. Carotenoid colors the vegetables red, yellow or orange and has been found to reduce the risk of all sorts of eye diseases. Carotenoid-nutrient foods are easily distinguishable because of this characteristic that provides pigment and allows for easy absorption in the body.

A single medium sized mango contains 800 RE, a single sweet potato [also called yams] contain 2,660 RE units, a red bell pepper contains about 500 RE and a cantaloupe contains 320 RE for every 100g serving.

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