TABLE 3.
Carrot | α-Carotene | β-Carotene | Lycopene | Anthocyanins |
---|---|---|---|---|
Fresh red, nmol/g | 12.6 ± 8.61 | 76.8 ± 29.5 | 186 ± 91.2 | — |
Lyophilized red, nmol/g | 49.3 ± 20.2 | 362 ± 135 | 570. ± 261 | — |
Fresh purple, nmol/g | 17.8 ± 8.68 | 50.2 ± 19.5 | 69.2 ± 38.2 | 61.3 ± 56.1 |
Lyophilized purple, nmol/g | 104 ± 70.9 | 332 ± 89.8 | 533 ± 166 | 7480 ± 5950 |
Values are mean ± SD, n = 3