Take it as beta-carotene, say most of the sources I've checked, for your body converts that into as much Vitamin A as it needs. This seems also to happen with something called alpha-carotene but on a much smaller, nutritionally insufficient scale. (Are there such things as gamma- or delta-carotene?
) I believe these guys' capabilities for convertitude is why they are called "precursors" to Vitamin A.There's also "preformed" Vitamin A which I think is called retinyl palmitate; but it looks like you can get too much of that whereas no such risk exists with the precursors.
Beta-carotene is found in carrots, and retinyl palmitate is in eggs and whole milk.
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