Get ready to rumble, açai, watermelon, and whatever other edibles have been touted as “superfoods,” because there’s a new contender entering the ring. A researcher at Kansas State University has developed a variety of sweet potato that has thick purple skin and flesh that increases its cancer-fighting properties. “The color is the important part because the purple color is responsible for the amount of anthocyanin in the potato,” Soyoung Lim said. Reportedly, the purple sweet potato not only possesses high quantities of this cancer-fighting element, but it’s also packed with antioxidants. The taters should be available for clinical trials next year. I can’t wait to start having violet-colored sweet potato pie at Thanksgiving. [Marie Claire U.K.]
