The more colorful a food, the more nutritious it probably is. For example, purple corn contains compounds associated with a reduced risk of developing diabetes and heart disease. The cobs contain the same compounds but are typically thrown out. Now, researchers report a step-wise biorefinery approach that uses the whole cob, producing a dye and a possible nutraceutical with the pigments, and an animal litter with the left-overs.
from Latest Science News -- ScienceDaily https://ift.tt/3rmgkMd
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