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'Vitelotte' potatoes have a dark blue, almost black, skin and dark violet-blue flesh; they have a characteristic nutty flavour and smell of chestnuts. The colour is retained in cooking, and is due to natural pigments in the anthocyanin group of flavonoids. [4] The plants mature late and, compared to modern varieties, are relatively low-yielding.
Nutrition (Per Serving): Calories: 150 Fat: 9 g (Saturated Fat: 2 g) Sodium: 90 mg Carbs: 17 g (Fiber: 1 g, Sugar: 0 g) Protein: 2 g. The classic yellow bag of kettle-cooked chips from Lay's is a ...
Nutrition (Per Serving): Calories: 230 Fat: 16 g (Saturated Fat: 2.5 g) Sodium: 440 mg Carbs: 20 g (Fiber: 3 g, Sugar: 5 g) Protein: 2 g. Shoprite's store brand Bowl&Basket offers a one-pound ...
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The 'Adirondack Blue' is a potato variety with blue flesh and skin with a slight purple tint, released by Cornell University potato breeders Robert Plaisted, Ken Paddock, and Walter De Jong in 2003. The 'Adirondack' varieties are purple and the skin may be slightly netted. Tuber dormancy is short.
Shetland Black is a dark purple heritage variety of potato. [1] It comes from the Shetland Islands, [2] and was developed in the Victorian era. [citation needed] It is part of the United Kingdom Ark of Taste. [3] The plant grows to a height of about 2.5 feet (0.76 m), [4] and is shallow-rooted and thus suitable for container growing.
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