date:Aug 21, 2013
that wild potatoes, with a yellow flesh, have 23 more times the antioxidants of white-flesh potatoes.
Haynes and ARS nutritionist Beverly Clevidence performed the research at the Henry A. Wallace Beltsville Agricultural Research Center in Beltsville, Maryland. Clevidence is employed in the Food Components and Health Laboratory at the agencys center, and Haynes works in the Genetic Improvement for Fruits and Vegetables laboratory. The results of their findings were published in the Journal of t