By Ute Jarlik
Are Purple Potatoes better for you?
Like other colorful fruits and vegetables, the bright color of purple potatoes tells us that they’re high in antioxidants. Fact is, they have two to three times more antioxidants than white or yellow potatoes.
Purple potatoes are especially rich in polyphenol antioxidants called anthocyanins. They’re the same type of antioxidant found in blueberries and blackberries. A higher anthocyanin intake is linked to several benefits, including healthier cholesterol levels, improved vision and eye health, and a reduced risk of heart disease, certain cancers, and diabetes.
AND there are more benefits: Purple potatoes have been found to improve blood pressure. This effect might be related to their polyphenolic antioxidant compounds, which work in a way similar to that of some blood-pressure-lowering medications.
You can prepare them similarly to how you would prepare white or yellow flesh potatoes: if you swap them in, you’ll enjoy quite a few health benefits. If you like them crispy like fries, slice them into wedges, toss them with butter, minced garlic, and rosemary, and roast them at 400°F (204°C) for about 20 minutes or until they’re tender.
To reap the benefit of their resistant starch, use purple potatoes to make potato salad. Leave the skins on, cut them into chunks, and boil them until they’re tender. Then drain and toss them with thinly sliced onions, a handful of fresh minced herbs, and some Dijon-vinaigrette dressing. Chill them in the refrigerator and serve them cold.
Let’s eat those Purple Potatoes!!!
