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Lutein (and the closely related compound zeaxanthin), is a carotenoid phytochemical that helps to prevent age-related macular degeneration and is an antioxidant chemical due to its ability to absorb phototoxic blue light and near ultraviolet radiation.
Green leafy vegetables, yellow/orange vegetables and egg yolks are excellent sources of both lutein and zeaxanthin. Because these two compounds are so similar in structure and function, it is convenient to measure them together.
|Green Peas, Frozen||3,840||2,400|
|Onions / Scallions||1,137||1,137|
|Corn, Canned Sweet Yellow||2,195||1,045|
- ↑ (2004) "Lutein and Zeaxanthin and Their Potential Roles in Disease Prevention". Journal of the American College of Nutrition 23: 567S-587S.