How can the body's absorption of beta-carotene from orange-fleshed squash be significantly boosted during preparation?
Answer
Incorporating a small amount of healthy fat
Beta-carotene, the precursor to Vitamin A found abundantly in orange-fleshed varieties like butternut and pumpkin, is a fat-soluble compound. This means that while the squash is already rich in the precursor nutrient, the digestive system requires the presence of fat to effectively unlock and absorb this nutrition. Adding a small measure of healthy fat, such as a drizzle of olive oil or avocado oil, especially when roasting, significantly enhances the bioavailability of beta-carotene, maximizing the nutritional opportunity presented by the vibrant color of the squash.
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