erties of any vitamin and its role in the body are still judged, mainly on the basis of those visible disorders that are caused by the absence or lack of this vitamin in food. Moreover, with a lack of vitamin A in food, there are no such vivid symptoms of the disease as in the absence of vitamin C (scurvy), D (rickets), B1 (beriberi). Its deficiency gradually affects the general state of the protective functions of the human body, and with a chronic shortage it leads to much more negative consequences. And vice versa, its regular intake into the human body in "fresh form" maximally mobilizes the immune system of the human body, which becomes immune even to very serious diseases, against which modern medicine is still ineffective.
What vegetables belong to the green-yellow group? The main criterion for including vegetables in this group is the level of beta-carotene content of the order of 600 micrograms (0.6 mg%) per 100 g of raw material. However, there are exceptions. So, for tomato and vegetable peppers, consumed in significant amounts, this kind of "height bar" is lowered to 300-400 micrograms (0.3-0.4 mg%) per 100 g of raw material.
A well-known leader among green-yellow vegetables is orange carrots (carotene), which contains an average of 4.0-7.0 mg% per 100 g of beta-carotene in relation to raw material, and in some special carrots the carotene content reaches 20 -37 mg%. There is a lot of beta-carotene in some pumpkin varieties, but, as it turned out, the most valuable sources of provitamin A are many leafy, green and gingerbread vegetables, as well as some non-traditional plants for nutrition, such as the ornamental crops of perilla and chrysanthemum... Indeed, in terms of beta-carotene content (8.7 mg%), perilla leaves are not inferior even to carrots. Many other vegetable plants new to our country are also rich in carotene.
Vegetables of the green-yellow group, the recommended amount of which in daily consumption should be at least 100 g, as the most valuable sources of beta-carotene should find their permanent place in our garden and kitchen table. The key to this is our active longevity.
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