Purple Potatoes Serve Nutrition Fit for a King

7,000 years ago purple potatoes were reserved for Incan kings in their native Peru. Perhaps the ancients knew there was more to this tuber than its violet skin and flesh. We are learning today that the purple potato has nutritional qualities well beyond that found in a regular potato.

Potatoes are part of the nightshade family, along with tomatoes, peppers and eggplants, and therefore supply a wide range of nutrients to the diet. Good sources of vitamin C, folic acid and iron as well as being a complex carbohydrate, aka the good carb. The purple spud’s striking pigment is its nutritional crown of glory, courtesy of the antioxidant powerhouse anthocyanin, which is responsible for the purple and blue color of fruits and vegetables. This flavonoid has been shown in studies to possess anti-cancer and heart-protective effects, as well as benefits like boosting the immune system and protecting against age-related memory loss.

The USDA analysis of purple potatoes rivals that of broccoli, spinach and Brussels sprouts. If you factor in the particular benefits of anthocyanins, the health promoting benefits skyrocket.

Select only firm, fairly smooth purple spuds, with no sign of sprouting. They store best for up to 2 months in a paper or burlap bag in a dry dark place not exposed to onions. Clean just before cooking and keep the peel intact for the best boost of color and nutrients. Purple potatoes have a subtle nutty flavor and are prepared the same way as other potatoes. Try the microwave to best preserve color, though steaming and baking work well too. Purple potatoes can add a striking flash of royal color-and nutrition- to your favorite potato dish.

Nutrients in 1 Small Purple Potato
Calories: 100
Potassium: 720mg
Protein: 4gm
Vitamin C: 27mg
Iron: 1 mg
Dietary fiber: 3gm

• 2 pounds purple potatoes
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1/2 cup diced celery
• 1/4 cup chopped chervil
• 2 tablespoons chopped fresh chives
• Pepper to taste

Place potatoes in saucepan covered with water and simmer until tender. In a food processor or small blender blend vinegar, mustard and pepper. Slowly add olive oil. When potatoes are cooled, mix in celery, chervil and chives. Cover with dressing. Serves 10.