What compound gives butternut squash its orange hue and converts to Vitamin A upon consumption?
Answer
beta-carotene
The vibrant orange color characteristic of butternut squash flesh is derived from the pigment beta-carotene. This substance is biologically significant because it functions as a precursor to Vitamin A. Once the squash is consumed, the human body possesses the necessary enzymatic processes to convert this beta-carotene into usable Vitamin A. This conversion is vital, as Vitamin A is an essential nutrient required for numerous bodily functions, most notably the maintenance of healthy vision, particularly in low light environments. Because the pigment is so concentrated, a single serving can often provide substantially more than the recommended daily allowance for this crucial vitamin.
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