Compared to carrots and sweet potatoes, how much greater is the beta-carotene content found in Gac fruit?
Answer
Ten times greater
Beta-carotene is another critical carotenoid present in high amounts in Gac fruit, contributing to its potent biological activity. This pigment is often associated with orange-colored vegetables, such as carrots and sweet potatoes, which are well-regarded sources. The text establishes a striking comparison where Gac fruit's beta-carotene content exceeds that of both carrots and sweet potatoes by a factor of ten. This substantial elevation in a key precursor to Vitamin A is fundamental to the fruit being considered a major source of essential pro-vitamin A compounds, especially when contrasted with staple dietary sources.
Related Questions
By what factor does Gac fruit's lycopene concentration surpass that of tomatoes, a fruit typically cited as a primary source of this phytochemical?Compared to carrots and sweet potatoes, how much greater is the beta-carotene content found in Gac fruit?What maturity stages, often designated in assessments, ensure the peak concentration of lycopene, $\beta$-carotene, and total polyphenols in Gac fruit aril?What is identified as the primary mechanism through which Gac fruit is believed to confer its wide-ranging health advantages?Which specific carotenoids concentrate in the cornea and retina to act as internal shields, supporting ocular health?What is the crimson, soft, and oily edible component of Gac fruit most often utilized in traditional preparations like xoi gac?What are the two most significant unsaturated fatty acids, detailed with percentages, found within the highly unsaturated aril oil?Which trio of vitamins is credited with supporting the synthesis of collagen, a protein vital for maintaining skin firmness, when consuming Gac fruit?For individuals managing lipid levels, what specific suggestion is made regarding the weekly consumption of Gac fruit concerning cardiovascular health?Which carotenoids are documented as being rich in the Gac fruit peel and pulp, biomass fractions that are frequently discarded during preparation?