According to the scientist, the colour of the peel is a varietal trait that does not affect the quality of the product. But the colour of the potato flesh is a more interesting question. It can be yellow, white and reddish. The first has a large amount of carotene, the second – starch, and the third – anthocyanins, useful in eye diseases, strengthening the immune system, preventing the emergence of malignant neoplasms.
Thus, it turns out that the reddish inside of the potato is the most useful, but it can be dangerous for people with allergies, diseases of the gastrointestinal tract, kidney, liver.
The most harmful is the green colour of the flesh, indicating a high content of solanine – a poisonous organic compound. This substance is absent in ripe potatoes, but if the vegetable was improperly stored, turned green and sprouted or, on the contrary, underripe, the likelihood of poisoning increases. Also, potatoes with eyes and sprouts are deprived of vitamins.
Which potatoes are better to choose for boiling, and which for frying?
