A xanthophyll carotenoid selectively concentrated in the macula of the retina, alongside zeaxanthin.
17 foods, grouped by presence band. Bands are used instead of amounts because compound content swings widely with cultivar, soil, storage and preparation — a single number per food would look more precise than the measurements justify.
Consistently reported in this food in amounts researchers treat as meaningful.
Persea americana
A large single-seeded berry with dense, oily flesh, unusual among fruits for being mostly fat rather than carbohydrate. It ripens…
Gallus gallus domesticus
The fat-soluble half of the egg, carrying essentially all of its fat, cholesterol, fat-soluble vitamins, choline and carotenoid…
Gallus gallus domesticus
A complete package of protein, fat and micronutrients built to grow a chick, split between a protein-and-water white and a…
Pisum sativum
Immature seeds of the pea plant, eaten fresh or frozen while still sweet and starchy rather than dried. Unlike the dried pulses…
Brassica oleracea var. sabellica
A loose-leaved cabbage that does not form a head, eaten raw in salads or cooked. Like other Brassica oleracea vegetables it…
Petroselinum crispum
A biennial Apiaceae herb eaten fresh in quantity in dishes such as tabbouleh and used as a garnish elsewhere. It is unusually…
Pistacia vera
The green seed of a small desert tree, usually sold roasted in a split shell. The USDA reference entry is for the raw kernel…
Spinacia oleracea
A fast-growing leafy annual in the amaranth family, eaten raw as young leaves or cooked as mature ones. It wilts to a fraction of…
Recorded in this food without a dependable quantity attached to it.
Eruca vesicaria
A peppery salad leaf in the mustard family, eaten raw or briefly wilted. Its sharpness comes from isothiocyanates released when…
Capsicum annuum
Non-pungent cultivars of Capsicum annuum, harvested green or left to ripen to red, yellow or orange. Ripening changes their…
Brassica oleracea var. italica
The immature flower heads and stalks of a cultivated Brassica oleracea. It is the most-studied source of glucoraphanin, the…
Cucurbita moschata
A winter squash with dense orange flesh and a hard tan skin, stored for months after harvest. Its carotenoid content rises during…
Daucus carota subsp. sativus
The taproot of a cultivated umbellifer, orange in most modern varieties because of selective breeding for carotene. Purple,…
Coriandrum sativum
The fresh leaf of Coriandrum sativum, the same plant that yields coriander seed. A well-documented genetic variation in olfactory…
Beta vulgaris subsp. vulgaris
A leafy form of the same species as beetroot, grown for its leaves and thick stalks rather than its root. The coloured stems owe…
Solanum lycopersicum
The fruit of a nightshade plant, used culinarily as a vegetable. Its red colour comes from lycopene, which becomes considerably…
Detected only in small amounts.