Purple potato

Most likely, seeing purple potatoes in the section on the shelf of the vegetable department, many will simply pass by, wondering about the latest selection innovations, or they will begin to closely consider it, but will not buy it in any way. The fact is that most modern consumers are skeptical about such new products, but in vain.

Purple potatoes are not at all a new product in the world of gastronomy. Vitalot, negro, Chinese truffle, blue French truffle potatoes - all these names refer to a rather peculiar in appearance, but no less tasty root vegetable.

The origin of this potato variety is still unknown, but there is an assumption that purple potatoes come from South American countries - for example, Peru or Bolivia. It is noteworthy that the French name for this vegetable - Vitalot - first began to be mentioned back in 181

2. So, in the Notes on Agriculture, which were published in the capital of France in 1817, vitalot is called one of the 6 varieties of potatoes that were very famous in the markets of Paris.

The oblong tubers of purple potatoes are distinguished by dark purple, almost black skin and rich purple flesh due to the high content of anthocyanins. On average, the weight of one tuber is 70 grams with a length of no more than ten centimeters. A distinctive feature of purple potatoes is that its extraordinary color is completely preserved during heat treatment.

The skin of root crops is quite thick, therefore, this variety is suitable for long-term storage. In addition, due to the large starch content, purple potatoes boil a lot, which is why they are great for making mashed potatoes, although they are not particularly familiar rich lilac color.

According to the researchers' assumptions, purple potatoes can act as an effective natural means to reduce blood pressure, reduce the risk of developing heart disease, as well as stroke. The help of this vegetable culture for the cardiovascular system consists in the fact that it contains the same useful pigments as in all purple fruits. In addition, purple potatoes are rich in antioxidants such as anthocyanins, carotenoids and phenolic acids, contributing to the reduction of chronic inflammation associated with heart disease.

Cooking purple potatoes with peels in an oven or microwave is one of the best ways to heat this root vegetable, because at the same time the human body absorbs the maximum of plant pigments and antioxidants. In addition, purple potatoes are a good source of ascorbic acid and potassium, and if you use it along with the skin, you can get even more fiber.