In 1932 it was determined that Beta Carotene, also known as pro-Vitamin A, was the precursor to Vitamin A. When we consume Beta Carotene, Vitamin A is produced naturally by enzymes in the digestive tract that digest Beta Carotene. The fat-soluble Vitamin A is then stored in the liver, where it can remain for long periods of time. Vitamin A occurs naturally only in animal products such as liver, kidney, butter, egg yolks, whole milk and fortified skim milk. Meanwhile, Beta Carotene is found in yellow fruits and vegetables such as carrots, sweet potatoes, squash, apricots, cantaloupe, and in dark leafy vegetables like collards and spinach.