Relative to apple pie, what inherent squash base component usually gives pumpkin pie a micronutrient advantage?
Answer
Vitamin A density
When comparing the base fruit/vegetable components, pumpkin generally possesses superior micronutrient density over apples, particularly concerning Vitamin A. The vibrant orange pigment of the squash indicates a very high concentration of beta-carotene, which is converted into essential Vitamin A, a nutrient critical for vision and immune support. Apple pie, while potentially offering some benefits from the skin, cannot match the inherent Vitamin A density found in the squash base. This advantage holds true assuming both pies have comparable levels of added sugar and fat derived from the crust and filling preparations.
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