To the present day health conscious generation, the mere utterance of the word ‘potato’ sounds no better than a dynamite explosion. The conventional image of a potato sketched in the minds of the people is that of a vegetable which makes the body plump with its high carbohydrate content. Needless to say that gaining weight is no less than a nightmare to the younger generation and hence one of the best ways to parry away the blow is to put a check on the consumption of potatoes.
Having said that, who would have imagined that even potatoes can create wonders in promoting good health by actually warding off health hazards like high blood pressure? Yes, that’s true! Recently, ‘purple potatoes’ is making great news in the sphere of food and health. Researchers – the leader being Joe Vinson – working in this field reveal that purple potatoes when cooked in microwave and consumed two times a day results in weight loss which further reduce the level of blood pressure by 3-4% and that too within a month.
What are purple potatoes?
Solanum andigenum, the scientific name for purple potato, is a special variety of potato produced for chipping potatoes and fresh market potatoes as well. It is known by different names that include Lion’s Paw, All Blue, Purple Majesty, Congo, Purple Viking and Vitilette. The shades of purple potato vary from dark to light, depending on its variety. Just like white potatoes, several nutritious and tasty dishes can be prepared with purple potatoes. Moreover, they can be found in almost every kind of cuisine. Regarding the flavor of purple potatoes, they taste a bit nutty. They serve as perfect side dishes as they can be coupled with other varieties of food such as garlic, cheese, poultry, savory herbs, shelled beans, salad, pork and artichokes. Purple potatoes become simply irresistible when they are braised, baked, roasted, boiled and fried. These potatoes are highly accessible at grocery stores, farmers’ markets, specialty food shops and supermarkets.
Health benefits of purple potatoes
Also called Peruvian potatoes, chiefly due to their Peruvian origin, purple potatoes exhibit a good many health benefits and, therefore, one should think twice before eliminating them from the food list. Quite similar in taste to white potatoes, purple ones are, however, more nutritious. Peruvian potatoes contain substantial amount of polyphenol antioxidants, which keep the body safe from unnecessary molecules known to destroy healthy body cells. It has been inferred from the latest experiment carried out on mice that it is basically the presence of chlorogenic acid, a particular type of polyphenol that lowers the blood pressure level. There are several other health benefits offered by these bright colored potatoes. They possess specific elements that fight against the problem of loss of memory due to old age. This potato is also rich in essential minerals like iron and potassium; vitamin C and folic acid. Ever wondered what produces the purple shade in these veggies? The beautiful color is a gift of the antioxidant pigment called anthocyanin. Apart from lending such a pretty look to the potato, the presence of anthocyanin strengthens the body’s defense mechanism, acts as protection against heart diseases and fights against the deadly disease ‘cancer’. Hence, as compared to its white equivalent, purple potatoes definitely offer higher nutritive values.
Purple potatoes reduce blood pressure
As has been mentioned earlier, these violet colored potatoes are surprisingly great at reducing blood pressure. A current study on this topic manifested that when the selected people with high blood pressure ate around six to eight small pieces of purple potatoes on a daily basis, it was seen that after one month there was around 4.3% decrease in their diastolic blood pressure as well as around 3.5% reduction in their systolic blood pressure. Researchers also said that the amazing potentialities of the purple potato are at par with other nourishing foods like broccoli, brussels sprouts, spinach and oatmeal. It is important to note that these items should be eaten without frying because frying kills the antioxidants present in them which are responsible for protecting the body against free radicals that can otherwise damage body cells. Moreover, they should not be consumed with cream, margarine or butter as they may interfere with the potato’s natural ability of lowering blood pressure without putting on weight.
Hope this healthy information is able to drain out the potato phobia from the minds of the people and whenever the conventional image of potato pricks the mind, just paint them purple and enjoy a healthy diet!
