Purple Potatoes Pack Mega Antioxidants Compared To White-Fleshed Potatoes
Most
of us are used to seeing and eating the typical white or yellow fleshed
potatoes. You may even eat sweet potatoes on a regular basis and so you
might be accustomed to orange as well. But purple
potatoes are
certainly not as popular, although given the deep rich color of these
potatoes, more of us should be familiar with these potatoes for the
powerful nutrients they pack.
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Native to South America, purple potatoes
got their name due to their deep purple skin and flesh. There are
several types of the purple potato including the Purple Majesty, Purple
Viking and Purple Peruvian varieties. Purple potatoes are rich in
antioxidant phytochemicals and studies show that purple potatoes can aid
in lowering blood pressure.
As with any fruit or vegetable, the deep
rich colors they offer tell us how nutrient dense they are. When
choosing which vegetables to add to our diet, a mix of colors is always a
good rule of thumb to be sure we are getting a variety of nutrients to
meet our bodies needs. Purple potatoes follow right along with this
concept as the purple characteristic tell us that they are rich in a
powerful antioxidant called anthocyanin. Coming from the flavonoid
family of antioxidants, anthocyanin is best known for boosting the
immune system and fighting cancer. You can also find this antioxidant in
blueberries and pomegranates.
Another great benefit to anthocyanin is
its ability to protect the integrity and structure of DNA and encourage
the production of cytokines which are key in promoting proper immune
response. If that isn’t enough, this powerful antioxidant also has
anti-inflammatory properties, helps to protect the health and integrity
of the capillaries and strengthens membranes. It may also play a role in
regulating estrogenic activity which helps to lower the risk of
hormone-related disease.
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Lowering Blood Pressure
A study presented at the 2012 American Chemical Society National Meeting in Denver, Colorado showed that consuming
purple potatoes lowered the blood pressure of the subjects who were
eating them compared to subjects that were not. The effects on blood
pressure are likely associated with the potatoes therapeutic effect on
the capillaries and blood vessels as previously mentioned. It is also
likely that purple potato’s feature a high concentration of another
phytochemical called chlorogenic acid which has been linked to lowering
blood pressure in mice.
Flavour & Cooking
Many of us love white potatoes and are
accustomed to the texture and flavor they offer. Does the purple potato
trade off any flavor or texture for the nutrient density? Not at all!
The purple potato tastes very much like the standard white-fleshed
potatoes and is said to be slightly creamier in texture.
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When cooking purple potatoes, as with
any other potatoes, try to keep the skin on and remember to cook them in
the healthiest ways possible. keeping the skin on helps to keep
moisture in the potato and is packed full of nutrients. The skin of the
purple potato is rich in vitamin C and contains a lot of the polyphenols
and potassium that makes it so beneficial. Baking and steaming are
often the best methods of preparation and good clean oils like coconut
oil are recommended if you are frying. Then again, you can always just
take a bite straight out of one of these much like you would if you were
eating an apple!
Sources:http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1082894/
http://www.specialtyproduce.com/produce/Purple_Potatoes_641.php
http://www.theanchoronline.org/lifestyles/2012/03/26/purple-potatoes/
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