A Colorado State University study has added credance to the eat local movement.
The project, led by Jairam Vanamala, a professor in the food science and human nutrition department, found that as you stored colored potatoes, the anti-cancer properties of chemical compounds found in the spuds decreased.
Potatoes in general have antioxidants that are active against colon cancer.
But fresh colored potatoes—particularly purple- and red-fleshed varieties—have comparable levels of antioxidants to blueberries and grapes, according to a news release.
A half of a fresh backed purple potato delivers about the same level of these compounds as 45 blueberries of 25 grapes.
“If a consumer wants to maximize the health benefits of potatoes, they should shop for locally grown, in-season red- or purple potatoes,” Vanamala said in the release.