Table 1.

Carotenoids content per portion (mg) (Adapted from [18]).

Food	Pz (g)	Lyc (mg)	Food	Pz (g)	β-Car (mg)	Food	Pz (g)	α-Car (mg)	Food	Pz (g)	β-Cry (mg)	Food	Pz (g)	Lut-Zea (mg)
Tomato juice, 100%	248	22.4	Carrot juice	240	22.3	Carrot juice	240	10.4	Persimmon	168	2.4	Cooked Spinach	190	29.7
Spaghetti sauce	130	16.5	Baked sweet potato	150	17.2	Cooked pumpkin	245	6.6	Papaya	304	1.8	Cooked Kale	130	25.4
Watermelon	286	13.0	Cooked spinach	190	13.7	Carrots	110	3.8	Mandarin oranges, canned	189	1.5	Dandelion greens	55	7.5
Canned stewed tomatoes	255	10.4	Cooked kale	130	11.4	Cooked winter squash	245	1.7	Red peppers	119	0.6	Chard	36	4.0
Tomatoes	123	3.2	Cooked mustard greens	140	10.3	Plantain	179	0.8	Tangerine	88	0.4	Spinach	25	3.0
Grapefruit	256	2.9	Carrots	110	9.1	Pumpkin bread	60	0.7	Dried Papaya	23	0.2	Kale	25	2.0
Tomato catsup	15	1.8	Parsley	60	3.0	Mandarin oranges, canned	189	0.4	Calamondin	19	0.1	Broccoli	88	1.2
Dried papaya	23	0.7	Kale	25	1.5	Dandelion greens	55	0.2	Kumquat	19	0.04	Cooked egg yolk	17	0.2

Portion size (Pz); Lycopene (Lyc); β-carotene (β-Car); α-carotene (α-Car); β-cryptoxanthin (β-Cry); Lutein (Lut); Zeaxanthin (Zea).