Nutrient-Rich Spuds

摘要

Colorful fingerlings are eye-catching, nutritious, and have the potential to add to growers' bottom lines. POTATOES have gotten a bad rap the past few years, thanks to their nutritional value being overlooked by those invested in the "lowcarb craze. Researchers in the northwest, however, are trying to rectify the status of potatoes and are developing spuds with higher antioxidant nutrient levels. These researchers from USDA's Agricultural Research Service (ARS), Washington State University, the University of Idaho, and Oregon State University — the Tri-State Research Group — have added elements via traditional breeding that give color to potatoes, ranging from eggplant to crimson red. Oregon State University is taking the lead in developing, releasing, and marketing these specialty potatoes.