It would be wrong to conclude this nutritional support section without mentioning the improved absorption of carotenoids that can take place when very low-fat, carotenoid-rich food might otherwise be consumed in the absence of fat. As described earlier in our What's New and Beneficial section, many of our best foods for obtaining carotenoids—for example, sweet potatoes, carrots, and leafy greens—contain very little fat (less than 1 gram per serving). This absence of fat works against their absorption into the body, and the addition of a fat-containing food like avocado can change this situation pretty dramatically. Anywhere from two to six times as much absorption of carotenoids has been found to occur in these very low-fat, high carotenoid dietary situations. In addition, the combination of carotenoid-rich, very low-fat foods like carrots with a high-fat food like avocado has been shown to improve conversion of specific carotenoids (most importantly, beta-carotene) into active vitamin A. We think about this avocado health benefit as another component of its broad-based nutritional support.