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A cup of sour red cherries provides 793 micrograms of beta-carotene, while a cup of sweet cherries has only 52 micrograms. Citrus. Among citrus fruits, pink or red grapefruits have the most beta-carotene, offering 844 micrograms per half of one fruit; white grapefruit has only 17 micrograms of beta-carotene per half fruit. A medium-sized tangerine has 136 micrograms of beta-carotene, while a medium-sized orange contains 93 micrograms and a half-cup of canned mandarin oranges packed in fruit juice and drained has 282 micrograms. Lemons and limes contain negligible amounts of beta-carotene. Tropical. A cup of fresh passion fruit has 1,753 micrograms of beta-carotene.
Beta-carotene is a pigment found in plants that gives them their color. The name beta-carotene is derived from the Latin name for carrot. It gives yellow and orange fruits and vegetables their rich hues. Beta-carotene is also used to color foods such as margarine.In the body, beta-carotene converts into vitamin A (retinol).We need vitamin A for good vision and eye health, for a strong immune system, and for healthy skin and mucous membranes. Taking big doses of vitamin A can be toxic, but your body only converts as much vitamin A from beta-carotene as it needs.eta-carotene is also used to color foods such as margarine. In the body, beta-carotene converts into vitamin A (retinol). We need vitamin A for good vision and eye health, for a strong immune system, and for healthy skin and mucous membranes.