The most important provitamin A carotenoid, the orange pigment abundant in carrots, sweet potatoes, and leafy greens that the body converts to vitamin A as needed. This conversion makes it a safe source of the vitamin, since the body regulates the transformation and excess simply tints the skin golden rather than causing toxicity. Beyond its vitamin role, it acts as an antioxidant and is used as a natural food color, E160a, in margarine, cheese, and beverages. The CARET trial’s finding that high-dose beta-carotene supplements increased lung cancer in smokers remains a cautionary tale about isolated nutrients versus whole foods. Eating carotene-rich vegetables delivers the benefits without the risks, wrapped in the fiber and phytochemicals of the plant.