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 in ACS Sustainable Chemistry & Engineering that uses the whole cob, producing a dye and a possible nutraceutical with the pigments, and an animal litter with the left-overs. [Read more…] about Waste from making purple corn chips yields a natural dye