- Retinol is a fat-soluble vitamin, also known as a preformed vitamin A.
- It’s a natural component to many foods like dairy and fatty fish, but not carrots.
- Too much vitamin A could cause toxicity, so be mindful of supplementation.
There’s a new nutrition trend that we can get behind: embracing skin-healthy foods within our eating patterns in tasty ways. This includes carrot salads, and we love variations like our Carrot-Peanut Noodle Salad and our Sesame-Honey Carrot Ribbon Salad.
When preparing these veggie-packed recipes, many creators note that these foods are “natural sources of retinol.” This isn’t exactly true, but not in the way you’re thinking. Retinol isn’t commonly considered an edible ingredient, and yet it’s likely that you’ve been eating the nutrient your entire life. Here’s what…