What should be paired with roasted pumpkin chunks to maximize the absorption of fat-soluble Vitamin A from beta-carotene?
Answer
Olive oil
Preparation methods significantly influence the bioavailability of certain nutrients found within the Dickinson Pumpkin. When preparing fresh pumpkin, such as roasting chunks, the practice involves drizzling them with olive oil before seasoning. This addition of a healthy fat source is critical because the Vitamin A precursor, beta-carotene, is fat-soluble. Fat-soluble vitamins require dietary fat to be properly dissolved, transported across the intestinal lining, and ultimately absorbed by the body. Pairing the pumpkin with fat, like olive oil, ensures that the maximum possible amount of the beneficial Vitamin A is made available for use by the body.
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