Definition:
[KEHR-uh-teen] A fat-soluble pigment, ranging in color from yellow to orange, found in many fruits and vegetables (carrots, for one). It converts to vitamin A in the liver and is essential for normal human growth and eyesight.
--Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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