Iowa Public Television

 

Enhanced Corn

posted on October 17, 2003


That's a corn "E" idea.

Agricultural Research Service scientists are developing new varieties of corn and other food crops to have higher levels of vitamin E.

The scientists used genes found in rice, barley and wheat, each of which contains high levels of vitamin E. When the gene was added to corn plants, the kernels' vitamin E content increased sixfold.

In addition to making the crop more nutritious, boosting vitamin E levels is likely to increase the crop's shelf life.

 


Tags: agriculture corn crops food news nutrition