Ugly fruits and vegetables are today's pocked and scaly, dimpled, misshapen darlings — and there is a growing movement to sell such produce, not dump it into municipal landfills. As The Salt has reported, we toss out enough food to fill 44 skyscrapers each year. Why waste perfectly good food? This April a handful of Whole Foods stores in California will sell the cosmetically marred but nutritious produce for the first time.
But does some blemished produce pack an unexpected nutritional punch — courtesy of its own battles to survive?
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