Coloured vegetables rediscovered

By Jennifer Bowden In Nutrition

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6th December, 2012
Question: Do the new ranges of coloured vegetables, such as purple and orange cauliflowers and black carrots, have the added nutritional value of the other coloured vegetables we now understand to be good for us? Are they the result of genetic modification? And can you suggest a recipe, other than a stir-fry, for rainbow chard stems? Answer: A few decades ago, I begged my mum to buy me fluorescent pink socks. When combined with my dangly fluorescent earrings, the outfit screamed 1980s. But walk through any shopping mall today and you’ll find another generation donning ...

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