From Phys.org News
PROSSER, Wash. – As the most-eaten U.S. vegetable, phytonutrient-rich potatoes can have a strong impact on health, according to plant geneticist Charles Brown, who is with Washington State University and the U.S. Agricultural Research Service in Prosser.
He and colleagues analyzed and compared concentrations of beneficial phytochemicals in yellow- and purple-pigmented potatoes and in white potatoes.
They found that yellow potatoes had a 45-fold greater concentration of carotenoids than white potatoes, and purple potatoes had a 20-fold greater concentration of anthocyanins than yellow potatoes. No detectable amounts of anthocyanins were found in white potatoes.
Read more at Phys.org News at http://phys.org/news/2014-12-scientists-bred-varieties-potato.html#jCp
