What compound significantly increases up to twelve times more in red chili peppers compared to their green counterparts during maturation?
Answer
Beta-carotene
The maturation process in chili peppers, specifically the transition from green to a final color like red, results in significant shifts in nutritional composition. Beta-carotene is a carotenoid that serves as a precursor to Vitamin A in the human body, and its concentration rises dramatically as the pepper ripens fully to red. The text specifies that the content of beta-carotene in red chili peppers can be up to twelve times higher than what is found in the same pepper while it is still in its green, immature state. This highlights that the red color is not just cosmetic but indicative of a higher concentration of this fat-soluble vitamin precursor, which is vital for vision and immune function.
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