Potatoes are distinguished by their color. This is one of the varietal features that is equally well known to gardeners and cooks.
But is it worth considering the color difference of tubers from the point of view of healthy nutrition? The correct answer is known to only a few.
Vitaly Napolov, candidate of agricultural sciences, answered this question for the Doctor Peter publication.
There are also such pieces of advice that from the point of view of healthy eating or weight loss, it is necessary to eat pink or purple potatoes. Here they also advise to exclude white tubers from the diet.
Color and benefits
The scientist noted that white tubers contain a lot of starch.
Potatoes with yellow flesh contain more carotene, as well as vitamin A.
Pink or reddish potato varieties have a higher content of anthocyanins.
They strengthen the immune system, fight cancer, and are good for vision.
But experts do not recommend consuming potato varieties with anthocyanins to patients with allergic reactions, gastrointestinal diseases, liver and kidneys. In any case, they recommend being careful.
Conclusion
To sum up, the specialist notes that the color of the peel is primarily a varietal characteristic.
It has virtually no effect on the quality of the product. The color of the tuber pulp is important, but not fundamental.
