Table 1.

Carotenoids content in some common foods.

Food Source	Carotenoids (µg/100 g)
	Lutein	Zeaxanthin	Lutein and Zeaxanthin	Lycopene	α-Carotene	β-Carotene	β-Cryptoxanthin	References
Apples (with skin)	100–840				30			[40,43,44]
Apricot, raw	0–141			0.5	0–37	140–6939	28–231	[45]
Asparagus, raw	610–750				12	493		[40,44,46]
Avocados			270		28	53	36	[40,47]
Basil, raw			7050					[48]
Blackberry	270				9	100		[49]
Blueberry	230					49		[49]
Broccoli, raw	830–4300				1	414–2760		[45]
Brussels sprouts, boiled			1541					[45,47]
Carrot, raw	110–2097				530–35,833	1161–64,350
Corn, cooked	202	202						[50]
Cress, raw	7540							[51]
Frozen corn, boiled from frozen			684					[47]
Cucumbers (with skin)	160					138		[40,44,46]
Egg whole, cooked	237	216	353					[47,50]
Egg yolk, cooked	645	587						[50]
Egg whole, raw	288	279	504					[47,50]
Egg yolk, raw	787	762	1094					[47,50]
Frozen green beans, cooked			564					[47]
Jackfruit				37–111		40–772		[52]
Kale, cooked			18,246					[47]
Leek, raw			3680					[48]
Lettuce, raw	1000–4780							[48]
Mango	100					300–4200	0–1640	[40,45]
Melon, cantaloupe					27	1595	0	[40]
Orange juice	67				8	13	34	[40,53]
Orange	64–350		129		0–400	0–500	14–1395	[40,45,47]
Orange pepper, raw		1665						[50]
Papaya	20–820			2080–4750	0–60	71–1210	60–1483	[40,45]
Parsley, raw	4326		5562					[47,50]
Peas, green, boiled			2593					[47]
Pepper, bell, green, raw	340–660				22	198	1	[54]
Pineapple						171–476		[40]
Pistachio nuts, raw			1404					[47]
Pumpkin, cooked			1014					[47]
Spinach, raw	2047–20,300		12,197			840–24,070		[40,47]
Sweet potatoes, white flesh (cooked)						25–157		[55]
Squash, boiled			2249					[47]
Strawberry	6–21					5		[40,43]
Tomato, raw	40–1300			21–62,273		36–2232		[45]
Watermelon	0–40			2300–7200	0–1	44–324	62–457	[45]