In vitro accessibility of beta-carotene from cooked Sri Lankan green leafy vegetables and their estimated contribution to vitamin A requirement.

摘要

Vitamin A deficiency is an important health issue in Sri Lanka, and this study analysed the beta-carotene content of green leafy vegetables and calculated the contribution of a traditionally cooked portion to the recommended daily allowance (RDA) of retinol. The green leafy vegetables examined had variable contents and in vitro accessibility of provitamin A carotenoids. An adequate contribution to RDA of vitamin A could be obtained by consumption of green leafy vegetables with high provitamin A content prepared using traditional methods with added scraped coconut, coconut milk or coconut oil.