Giving Vegetables More Flavor, Nutrients, and Even Color

The magazine of the US Department of Agriculture’s Agricultural Research Service features carrots, potatoes, and onions that are getting a boost from scientists. Yellow, red, deep-orange, purple, and even white carrots are being developed at Vegetable Crops Research Unit in Madison, Wisconsin. Researchers aim to create a multi-pigmented carrot that naturally contains several antioxidants, such as lycopene, lutein, and anthocyanin.

Factors like potato variety, production site, and production method, are being investigated on how these influence the taste of baked potatoes. Research is directed at creating a baked potato which needs less seasoning. Scientists are also working on potatoes that are loaded with more potassium and antioxidants, including phenolic compounds such as chlorogenic and caffeic acid—and salicylic and p-coumaric acids.

Researchers are pinpointing the genetic differences between sweet onions and carbohydrate-dense ones to eventually come up with onions that are mild in taste but full of these heart-healthy nutrients.

Read the full article published in the March 2007 issue of Agricultural Research magazine at http://www.ars.usda.gov/is/AR/archive/mar07/veggies0307.htm.