Potatoes Could Be Packed with Even More Nutrients Than Before, Thanks to New Mexico State University
Potatoes are already nutritious, delicious and versatile, but what if researchers could improve the nutritional benefits in potatoes?
This is exactly what is being done at New Mexico State University. The university has partnered with USDA research geneticist Dr. Kathy Haynes, as her nearly 30-year study to improve the health benefits of the potato gains traction.
Potatoes are the most widely consumed vegetable. With additional research, this vegetable could continue to feed millions at a low-cost and add nutritional value to a family’s diet, while saving their wallets and their health.