Researchers from the Weizmann Institute of Science have been working on the development of new varieties of fruits and vegetables, with unusual colors but with additional nutritional values.
These scientists created colorful fruits and vegetables after introducing beetroot genes into tomatoes and eggplants. These purple-red vegetables have additional nutritional value. They contain about 60% more antioxidants than conventional vegetables and according to researchers they are also 90% more resistant to mold.
These transfers of color and health benefits to other vegetables foreshadow other developments. Scientists believe that Fruits & Vegetables in the future will all have higher nutritional value than current products.
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