Review article

The unused variety of potato, potato of colored flesh and the importance of antioxidants in the potato

Ivan Butorac ; H.Z.P.C. d.o.o.

Abstract

To surprise of many, antioxidants are abundantly contained in potato of colored flesh (pulp). Speaking generally, different bioflavonoids as antioxidants function in potato to color the flesh (pulp) of potato red, purple, blue, etc. Tubers of colored flesh are original wild species in potato habitat and local inhabitants have been using them from times immemorial to this day. Unfortunately, the modern world has mostly grown the species of yellow, and rarely, cream-colored white and white flesh. The species of colored flesh are very rare, because the modern world has just begun to be aware of its nutritional value. Carotene is responsible for yellow color of flesh (pulp) of potato tubers, but not alpha and beta carotene, which are the provitamine A (they are contained in carrot and pumpkin, to which they also give yellow color). There is less of it in potato of cream-colored flesh and insignificant quantity in the white one. Since the species of yellow flesh prevail here, by eating potato we take in carotene which is recommendable regards health. That makes potato of blue, purple or red colored flesh more valuable in nutritionist terms and more interesting in culinary art.
We can enrich our gastronomic offer with colored flesh potatoes, and to those who pay more attention to healthy diet, we can give an opportunity to enrich taking in antioxidants by eating potato dishes.

Keywords

antioxidants; potato of colored flesh; nutrition science

Hrčak ID:

164075

URI

https://hrcak.srce.hr/164075

Publication date:

13.6.2008.

Article data in other languages: croatian

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