Purple Potatoes - Composition And Useful Properties

Purple potatoes are similar in taste to ordinary ones, but differ in color and properties. They have a denser texture and a slightly nutty, earthy taste compared to white potatoes. They are a cross of several varieties and are not genetically modified. In recent years, demand for vegetables has increased due to its antioxidant properties, the presence of anthocyanins, which are due to its color.

Like other members of the potato family, they come from a tuberous plant native to the mountainous region of the Andes in South America.

They have a blue-purple to almost black outer skin and an interior with a color to a distinct purple, even after cooking.

Some common varieties are violet beautiful (Purple Pelisse), lilac, all blue, Peruvian purple, "Vitelot" and "Adirondack is blue."

Nutritional composition and health benefits of purple potatoes

Consumption of purple potatoes is believed to improve immunity and destroy carcinogenic cells. It is therefore considered a super food. Purple potatoes are rich in cellulose, vitamins and minerals. Their consumption helps prevent heart disease, regulates blood pressure and cholesterol levels.

Unlike ordinary potatoes, these help regulate body weight, nourish the skin and reduce the risk of hormonal imbalance. Purple vegetables contain polyphenols, which in turn protect against neurodegenerative diseases and strengthen immunity. The appearance of vegetables completely changes the idea that potatoes are stuffed and should be avoided.

Violets are recommended for consumption in people suffering from hypertensive crises, high blood sugar, cholesterol, and pregnancy.

Purple potatoes contain important nutrients similar to other varieties of potatoes, although their mineral content varies according to the soil in which they are grown.

There is a misconception that all the substances in potatoes are in their skins. In fact, more than half of them are in the flesh.

100 grams of cooked purple potato with peel contain:

• 87 calories
• 2 grams of protein
• 20 grams of carbohydrates
• 3.3 grams of fiber
• less than 1 gram of fat
• Manganese - 6% of the daily requirement *
• Honey - 21% *
• Iron - 2% *
• Potassium - 8% *
• Vitamin B6 - 18% *
• Vitamin C - 14% *

Potatoes have more potassium than bananas and are naturally low in sodium.

The glycemic index is a measure of the degree to which a food raises blood sugar. It ranges from 0 to 100, and greater than 70 is considered high. Purple potatoes have a glycemic index of 77, yellow - 81, and white 93.
While all varieties of potatoes affect blood sugar levels due to carbohydrate content, purple may have a smaller effect because they have a high concentration of polyphenolic plant compounds in them. . These compounds can reduce the absorption of starch in the gut, thus minimizing the effect of purple potatoes on blood sugar levels.

Like other fruits and vegetables, the bright color of purple potatoes is indicative of being high in antioxidants. They have two to three times more antioxidant activity than white or yellow potatoes. Antioxidants are plant compounds that protect cells in the human body from the harmful effects of oxidative stress.

Purple potatoes are especially rich in polyphenolic antioxidants called anthocyanins. These antioxidants are also found in the content of blueberries and blackberries. Higher anthocyanin intake is associated with maintaining healthier cholesterol levels, improved vision and eye health, reduced risk of heart disease, some cancers and diabetes. Other antioxidants in purple and in general all types of potatoes are:

• vitamin C
• carotenoid compounds
• selenium
• tyrosine
• polyphenolic compounds such as caffeic acid, scopolin, chlorogenic acid and ferulic acid

A study found that eating one serving (100 grams) of a whole purple potato increased levels of antioxidants in the blood and urine. In contrast, consuming a similar amount of refined potato starch in the form of biscuits reduces the levels. Another study in men who ate 150 grams of purple or white potatoes every day for 6 weeks found that the group that ate purple potatoes had lower levels of inflammatory markers of DNA damage than the group that ate with white potatoes.

Consumption of purple potatoes promotes blood vessel health and blood pressure. This may be due to their high content of antioxidants and potassium - a mineral that helps lower blood pressure. In general, eating more polyphenol-rich foods, including those that contain anthocyanins such as purple potatoes, can help relax and strengthen blood vessels.

In fact, the polyphenolic compounds in purple potatoes and many other foods work by lowering blood pressure in a manner similar to the action of some types of blood pressure lowering drugs known as angiotensin-converting enzyme (ACE) inhibitors.

Studies have found that certain compounds in purple potatoes, such as antioxidants, can help prevent or fight cancer, including colon and breast cancer.

Dietary fiber gives a feeling of satiety, helps prevent constipation, stabilize blood sugar and maintain healthy cholesterol levels. The fiber content of purple potatoes varies according to the method of cooking, but mostly depends on whether they are eaten with the peel. For example, 100 grams of potatoes cooked with the peel contain 3.3 grams of fiber, while boiled potatoes without the peel contain 1.8 grams of fiber.

Part of the starch in purple and all types of potatoes is a type of fiber called resistant starch. It withstands digestion in the gastrointestinal tract, but is fermented by bacteria in the colon. During the fermentation process, short-chain fatty acids are produced, which contribute to the improvement of intestinal health. The content of resistant starch also varies according to the method of cooking and not very much according to the color of the potatoes. Persistent starch has the highest content when the potatoes are cooked and then chilled but not reheated.

Use of purple potatoes in cooking

Purple potatoes are cooked in a similar way as white, yellow or red varieties. Replacing other types of potatoes with them is a great way to add more color to dishes.

They are used to make salads, purees, healthy chips, side dishes. They are suitable for adding to soups because of their creamy texture. They can be prepared by boiling, frying or baking. Easy recipe for baked and crispy potatoes - cut and season with olive oil, rosemary and garlic potatoes, then bake at 204 degrees for 20 minutes or until soft.

To benefit from the persistent starch they contain, boil unpeeled and diced potatoes until soft. Season with onions, fresh herbs and vinaigrette. Cool and serve cold.

You can get purple potatoes from some growers or hypermarkets.

Contraindications

Purple potatoes are not recommended for consumption by people who have high blood sugar, obesity, constipation, gastritis or low blood pressure.

Each person can react individually to the consumption of purple vegetables, so they should be consumed with caution and in moderation.