Editing Carotene (section)

==Dietary sources==
The following foods contain carotenes in notable amounts:<ref name=lpi>{{cite web | publisher = Micronutrient Information Center, Linus Pauling Institute, Oregon State University | title = Carotenoids| url = http://lpi.oregonstate.edu/infocenter/phytochemicals/carotenoids/
|date= 1 August 2016 | access-date = 19 August 2019}}</ref>
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*[[carrot]]s<ref name=lpi/>
*[[Wolfberry|wolfberries]] (goji)<ref>{{cite journal |vauthors=Ajila CM, Prasada Rao UJ |title=Determination of carotenoids and their esters in fruits of ''Lycium barbarum'' Linnaeus by HPLC-DAD-APCI-MS |journal=J Pharm Biomed Anal |volume=47 |issue=4–5 |pages=812–8 |year=2008 |pmid=18486400 |doi=10.1016/j.jpba.2008.04.001}}</ref>
*[[cantaloupe]]<ref name="ods">{{cite web
  | title =Vitamin A: Fact Sheet for Health Professionals 
  | publisher = Office of Dietary Supplements, US National Institutes of Health
  | date =9 July 2019
  | url =https://ods.od.nih.gov/factsheets/Vitamina-HealthProfessional/
  | access-date = 19 August 2019}}</ref>
*[[mango]]es<ref name=lpi/>
*[[bell pepper|red bell pepper]]<ref name=lpi/> 
*[[papaya]]<ref name=lpi/><ref name="Schweig">{{cite journal | last1=Schweiggert | first1=Ralf M. | last2=Kopec | first2=Rachel E. | last3=Villalobos-Gutierrez | first3=Maria G. | last4=Högel | first4=Josef | last5=Quesada | first5=Silvia | last6=Esquivel | first6=Patricia | last7=Schwartz | first7=Steven J. | last8=Carle | first8=Reinhold | title=Carotenoids are more bioavailable from papaya than from tomato and carrot in humans: a randomised cross-over study | journal=British Journal of Nutrition | volume=111 | issue=3 | date=2013-08-12 | issn=0007-1145 | doi=10.1017/s0007114513002596 | pages=490–498|pmid=23931131|pmc=4091614 }}</ref>
*[[spinach]]<ref name=lpi/>
*[[kale]]<ref name=lpi/>
*[[sweet potato]]<ref name=lpi/>
*[[tomato]]<ref name=lpi/>
*[[dandelion greens]]<ref name=lpi/>
*[[broccoli]]<ref name=ods/>
*[[collard greens]]<ref name=lpi/>
*[[winter squash]]<ref name=lpi/><ref name=ods/>
*[[pumpkin]]<ref name=lpi/>
*[[cassava]]<ref>{{cite journal|doi=10.1002/jsfa.2740620411|title=Carotenoids in cassava: Comparison of open-column and HPLC methods of analysis|year=1993|last1=Adewusi|first1=Steve R A|last2=Bradbury|first2=J Howard|journal=Journal of the Science of Food and Agriculture|volume=62|issue=4|pages=375|bibcode=1993JSFA...62..375A }}</ref>
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Absorption from these foods is enhanced if eaten with fats, as carotenes are fat soluble, and if the food is cooked for a few minutes until the plant [[cell wall]] splits and the color is released into any liquid.<ref name=lpi/> 12 μg of dietary β-carotene supplies the equivalent of 1 μg of retinol, and 24&nbsp;μg of α-carotene or β-cryptoxanthin provides the equivalent of 1&nbsp;μg of retinol.<ref name=lpi/><ref name=ods/>