Many vegetables, such as broccoli and tomatoes, have been found to contain healthful antioxidants. Antioxidants have been proven to reduce heart disease, eye problems, and certain forms of cancer. The latest vegetable to be investigated for antioxidant content is the potato.
Research from the USDA-ARS Station in Washington State has shown that the antioxidant levels in red- and purple-fleshed potatoes is two to three times higher than in white-fleshed potatoes. Breeders are now working on developing new colorful varieties that will be healthful and include more antioxidants. Specifically, a new orange-fleshed potato variety with four times the antioxidant content as white potatoes is in the works. For more on this colorful potato research, go to the USDA-ARS Web page.