“Vegetables as Food”

Abstract

IN a recent article in NATURE¹, it is stated that there is less carotene (provitamin A) in carrots than in spinach, watercress or broccoli. It would be dangerous to allow this statement to pass unchallenged. In reality, as was pointed out in a recent review in these columns², the carrot stands preeminent as a source of provitamin A. It is the only common foodstuff in Great Britain continuously available throughout the year, a single daily helping of which will supply the full requirement for vitamin A. It is unfortunate, therefore, that doubt should have been cast on this unique virtue of the carrot.