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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.
The Russian blue potato plant produces medium round and oblong tubers with deep purple insides. [1] It is a late season variety of potato. The plants themselves are large, semi-erect, and produce light blue flowers and dark foliage. [2] [3] [4]
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Purple potatoes are a variety of potatoes eaten regularly in the "Blue Zone" in Okinawa, Japan, meaning they could play a role in helping you live to 100. Other factors like lifestyle, genetics ...
These potatoes also have coloured skin, but many varieties with pink or red skin have white or yellow flesh, as do the vast majority of cultivated potatoes. The yellow colour, more or less marked, is due to the presence of carotenoids. Varieties with coloured flesh are common among native Andean potatoes, but relatively rare among modern varieties.
White potatoes, red potatoes and gold potatoes, tend to have very similar nutrient profiles — including carbohydrates, fiber and protein — for about the same number of calories.
The King Edward potato is predominantly white-skinned with pink colouration. It is mostly oval in shape, with a floury texture and shallow eyes. [1] The plant is upright and tall with numerous stems and small green leaves. Its flowers are purple with white-tipped petals.
Scientists have pinpointed the purple sweet potato as a natural alternative for synthetic food dye. While you might be more familiar with the orange-fleshed variety, the purple-hued cousin could ...