New Micronutrient

Scientists have identified a micronutrient in foods that are farm or garden fresh, which is slowly lost over time as foods are transported to other regions and finally to supermarkets. This component could be key in the body’s increased ability to more frequently access the nutrients in fruits and vegetables. The ingredient has preliminarily been labeled “taste”. Scientific research is ongoing.

Posted on February 21, 2015, in Farm News, Vistas and tagged , , , . Bookmark the permalink. Leave a comment.

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