Purple Potatoes

The Ingredients And Benefits Of Purple Potatoes

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Description\/Taste Purple potatoes have deep violet, ink-colored skin, and flesh. Depending upon the variety that is particular, their coloring may be marbled or opaque through the tissue. Purple potatoes are starchy dry, earthy and nutty. They harvested young though one may find that many types of potatoes yield tubers. Seasons\/Availability Purple potatoes are available year round, though winter reduces harvest availability mid-winter into spring. Purple Majesty has known all purple varieties the name’s purple. Purple potatoes are grown for chipping potatoes and for both fresh market potatoes. Nutritional Value, Unlike white-fleshed potatoes, is rich anthocyanin, from the anti-inflammatory.


This flavonoid has been shown to be an immunity booster and also aid in the prevention of cancers and is found in pomegranates and berry. The Purple potato value and properties that were rich became factors for the explosion in popularity of the potato in the twentieth century and early twenty-first century. Its capability became a measure of sovereignty and food security. Software Purple potatoes are a staple in a South American kitchen, and also recipes reflect such. Their culinary existence has lent them to tens of thousands of recipes over 1000. Peruvian in a source, the Purple potato can be used in any cuisine that would otherwise apply berries.


Purple berries may be roasted, braized, boiled, baked, fried for chips, and also even confit’d. At Parque de la Papa, approximately 700 varieties native to the area are developed for food, enrichment, research, biodiversity and also preservation. Almost all these kids never see a market, as they’re traded among communities or specified as gifts. They’re among tens of tens of tens of thousands of varieties that have been cultivated for almost 8000 years in its Andean regions of Peru, Bolivia, and also Ecuador. The diversity of Purple potato varieties, their immunity to disease and capability to withstand severe conditions has allowed them to evolve for centuries into a twenty-first-century food crop.

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Chad Barney
My name is Chad Barney, people call me Chad. I have been cooking in family-owned and operated restaurants since I was 8 years old. I grew up in California, Los Angeles, and have lived in New York City since 2009. I learned original Thai recipes from my mother, aunts and other relative working in our family kitchens. As a personal chef I focus on healthy cooking less oil, less sugar or no sugar at all but use the sweetness for vegetables and natural sweetener such as palm sugar.

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