Which food provides the most vitamin A for a Mexican diet?

The choice of cantaloupe and squash as the best source of vitamin A for a Mexican diet is well-founded due to the presence of carotenoids in these foods. Carotenoids are plant pigments that can be converted by the body into vitamin A, which is crucial for vision, immune function, and skin health. Specifically, cantaloupe is rich in beta-carotene, a type of carotenoid that is a precursor to vitamin A. Similarly, squash, particularly varieties such as butternut or zucchini, also contains significant amounts of beta-carotene.

In the context of a Mexican diet, both cantaloupe and squash are commonly used ingredients, making this option particularly relevant. While ripe tomatoes, potatoes, and beans are nutritious and contribute to a balanced diet, they do not provide as substantial a source of vitamin A compared to the carotenoid-rich options of cantaloupe and squash.

Ripe tomatoes are a good source of other nutrients, especially vitamin C and lycopene, but they are not particularly high in vitamin A. Potatoes primarily contribute carbohydrates and some vitamins, but their vitamin A content is minimal. Beans are an excellent protein source and contain various nutrients, but they are also low in vitamin A. Therefore