Men’s Health

The 21^st-century produce aisle

September 2007

Here’s the latest in value-added produce.

Scientists with genetic curiosity are monkeying around with Mother Nature’s crisper. By crossbreeding traditional versions of fruits and vegetables, they’re creating brighter, more nutritious hybrids. Here’s the latest in value-added produce.

Broccolini

A hybrid of broccoli and Chinese kale.

It has a peppery sweet edge that isn’t bitter like broccoli. Four stalks boost your immunity with 65 percent of your vitamin C needs.

Scarlet Corn

Breds from heirloom corn seeds.

You’re eating good old-fashioned Mid-western sweet corn. It’s custom raised to have high levels of anthocyanin, a red-hued flavanoid that may help fight disease.

Rainbow Carrots

Kaleidoscope carrots from heirloom yellow, purple and red seeds.

They’re sweeter than the classic. Yellow packs eye-healthy lutein, while red and purple add lycopene, which protects against prostate cancer.

Plumcots

A crossbreed of plums and apricots.

How can something so sweet be so good for me? They’re a champion source of vision-protecting vitamin A.

Orange Cauliflower

A white variety mixed with an orange-tinted one from Canada

It’s creamier, more tender, and bursting with cancer-fighting beta-carotene.

Rosso Bruno Tomatoes

A brown hybrid from a mix of wild varieties.

They’re juicer, with a richer flavour than typical tomatoes. They also have double the fiber to help keep your blood sugar and cholesterol in check.