5 foods rich in vitamin A than carrots

A carrot has about 601 mcg vitamin A, helping to increase immunity, support reproduction, function of the heart, lungs and other organs. If you don’t like to eat carrots, there are many other foods that contain this nutrient.

Cow’s liver

A slice of cow’s liver (81 g) of fried beef liver has 6,270 mcg vitamin A. However, animal organs are often high in fat, high cholesterol. People with metabolic disorders, gout, elderly people, hypertension should limit animal organs.

Sweet potato

A medium grilled sweet potato (114 g) has 1,100 mcg vitamin A, rich in vitamins A and C, more fiber than carrots. Sweet potatoes have a natural sweetness, delicious, suitable for breakfast and snacks of the day. The body converts beta-carotene in sweet potatoes into vitamin A when necessary. The serious vitamin A deficiency body can lead to corneal degeneration. A diet too much beta-carotene can cause jaundice but rarely.

Sweet potatoes are rich in antioxidants such as carotenoids, contributing to the risk of cancer. The oxidation process is harmful to cells that are often associated with increased risk of cancer, occurs when cells are divided uncontrollably.

Spinach

180 g of spinach has 943 micrograms vitamin A, delicious flavor, can be processed vegetables into smoothies, salads … Although spinach is rich in vitamin A, the way of processing food affects the amount of nutrients that the body absorbs. Steaming spinach retains a high amount of vitamin A, while boiling and cooking in the microwave loses some essential nutrients. You should fry vegetables with olive oil, butter oil to absorb a lot of nutrients.

Pumpkin

Pumpkin is not only abundant vitamin A but also provides vitamin K, fiber, potassium. The body needs fiber so that the digestive system works normally, increasing the feeling of fullness. Potassium diet is associated with lowering blood pressure, contributing to preventing cardiovascular diseases. Potassium promotes vasodilation, expanding blood vessels, allowing blood circulation to be free throughout the body.

Tuna

85 g of cooked green fin tuna has 643 mcg vitamin A, 1.4 g of omega-3 fatty acids in the form of DHA and EPA. These are two types of fatty acids that support cholesterol levels, healthy blood pressure, while reducing oxidative stress, inflammation in the body. Each person should eat about 2-3 parts of fish per week, contributing to improving the overall health. There are many ways to process tuna such as stock, fish steak, eat bread or salad.