Carotenoid and retinol composition of South Asian foods commonly consumed in the UK

The main aim of this study was to provide new and reliable food composition data on carotenoids and retinol in South Asian Foods for the United Kingdom's national database. A total of 38 commonly consumed foods were analysed using HPLC and accredited methods of analyses. Palak paneer (spinach and soft Indian cheese) contained the highest levels of beta-carotene (4066 mu g/100 g) followed by gajjeralla (carrot based sweet, 2324 mu g/100 g) and saag (mixed green leafy vegetables), which contained 1514 mu g/100g. whilst retinol was present in only a few foods, with ghee being the major source (968 mu g/100 g). Meat dishes contained higher amounts of lycopene (up to 1140 mu g/100 g in chicken balti) than vegetable or dhal dishes (highest in palak paneer 317 mu g/100 g), because of larger quantities of tomatoes used in meat curries. A variety of ethnic vegetables (green leafy vegetables and other coloured vegetables), namely legumes/dhal, tomatoes and coriander, were identified to be the major ingredients containing carotenoids. These new data can be used in future diet and nutrition surveys, as well as to identify carotenoid-rich foods for dietary programs. (C) 2011 Elsevier Inc. All rights reserved.