What key nutritional component increases dramatically as bell peppers transition color from green to red?
Answer
Beta-carotene levels
The maturation process of a bell pepper, signified by its color change from green to yellow, orange, and finally red, corresponds directly with a significant surge in its beta-carotene content. Beta-carotene is an essential precursor molecule, meaning the body converts it into active Vitamin A. Vitamin A plays fundamental roles in maintaining proper immune system function, ensuring good vision health, and facilitating normal cell growth throughout the body. Therefore, the shift to deeper colors visually signals a substantial increase in the potential for Vitamin A delivery from the vegetable.
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