Pigments make fruits and veggies extra healthful
By Janet Raloff, 15:51 PM April 15, 2008
Crop geneticist Charles R. Brown has spent a decade working to make a better potato. In the beginning, he focused on beefing up the familiar white-fleshed tuber. His strategy was to recapture healthful traits from old-style spuds from the plant's native range in South America. He examined many yellow, red, and purple potatoes, none of which grows well in a U.S. climate. While cross breeding these imports with their northern cousins, Brown and his coworkers at the U.S. Department of Agricultu...
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