Jennie wrote:
>We need to remember that the food plants we eat today are a long, long way from
>the original wild types.  We have consistently bred them for improved
>characteristics like size and palatability and perhaps their ease of digestion.

What are the specific differences in nutrient density (amount of e.g.
mineral per energy unit) between a wild edible tuber and a cultivated (and
hence bred) one? I posted exactly that question at the news group
sci.bio.food-science (which seems dominated by professionals) but I only
got more questions. If nobody in this group knows, could someone be so kind
to take the time and effort to find an expert who has a good answer?

Staffan Lindeberg