Red Desiree Potatoes are part of the Red Potato family and are considered to be the healthiest of all potatoes, as they contain the highest levels of vitamins, minerals and healthy phytochemicals.
The Healthiest Potato is the Red Potato
After taking into account the mineral density, the vitamin density, the macronutrient balance, the sugar-to-fiber ratio, the sodium-to-potassium ratio, and the phytochemical profile, red potatoes are the healthiest potato with data from the USDA Food Database.
Red potatoes are particularly healthy because of the thin, nutrient filled skins, which are loaded with fiber, B vitamins, iron and potassium. Half of the fiber of a potato comes from the skin. On red potatoes in particular, the skin is already super thin, so it doesn't detract from the taste or texture.
Potatoes can help decrease inflammation in the body. The researchers believe that the anti-inflammatory properties of red potatoes are due to the presence of phenolic compounds, which are also found in other fruits and vegetables. These phenolic compounds help to neutralize harmful free radicals in the body.
Carbohydrate (carb) is the main energy source supplied by potato. The carb content varies depending on the potato variety. The lowest is Zerella with 8.9 g per 100 g. GiLICIOUS comes in at 10.3 g per 100.
The Yukon Gold potato is one of the most popular potato varieties because it falls into the all-purpose category. Yukon Golds have thin gold skin that doesn't need to be peeled before mashing, and their creamy flesh has a sweet, buttery flavor.
The Désirée potato (sometimes rendered Desirée or Desiree) is a red-skinned main-crop potato originally bred in the Netherlands in 1962. It has yellow flesh with a distinctive flavour and is a favourite with allotment-holders because of its resistance to drought, and is fairly resistant to disease.
Bake potatoes with skin- It is one of the healthiest ways to cook potatoes. Whole and baked potatoes with skin on is the purest form as this process can minimise loss of nutrients. What to add and what not to- Avoid adding ghee, unhealthy oils, butter, cream, cheese and artificial flavouring in high amounts.
Red Potatoes
are advantageous for boiling, pan frying, grilling, scalloping, and steaming. Try them in your salads, soups, chowders, and fried potato dishes. …have a smooth, thin light-red skin with a white inside. In fact, if you're not careful when cleaning them, you can easily scrub the skin right off!
The white potato is a concentrated source of carbohydrate, dietary fiber, and resistant starch and continues to be the staple food of choice for many cultures. The white potato is also a concentrated source of vitamin C and potassium.
We found more than twice the antioxidant activity in purple potatoes than we found in tan-skinned, white-fleshed potatoes. You may say, “I don't want a purple potato.” But the antioxidant levels are significantly higher than other types, and most are really quite tasty.
Potatoes contain several important nutrients, including fiber, potassium, and carbohydrates. You can get additional antioxidants from colorful varieties, such as sweet potatoes and purple potatoes.
Starchy. Starchy potatoes—such as Idaho, russets, and sweet potatoes—have relatively low moisture. They get soft and fluffy when cooked, so they're the best potatoes for baking, mashing, and frying, as well as in soups and casseroles.
Desiree potatoes are an excellent source of potassium, which is a mineral that can help regulate fluid levels in the body and vitamin C, which is an antioxidant that can strengthen the immune system. The tubers are also a good source of phosphorus, vitamin B6, calcium, and contain magnesium and vitamin A.
'Heiderot': Long, oval shaped, red-fleshed potato with an aromatic, slightly buttery taste. The skin and flesh of this waxy tuber is deep red to magenta. Heiderot is an ideal roast potato or jacket potato, and creates a colourful potato salad.
Red Potatoes have a thinner skin and a subtle, sweet flavor. Their waxy texture helps them stay firm throughout cooking, making them ideal for stews, soups and salads.
Potatoes are split into 3 different classifications: starchy, waxy, and all-purpose. These classifications are given based on their texture, starch content, and moisture. Every potato type falls somewhere along this spectrum.
Sweet potatoes are one of the best types of potato for people with diabetes, as they are low-GI and contain more fiber than white potatoes. Sweet potatoes are also a good source of calcium and vitamin A. Carisma potatoes, a variety of white potato, are another lower-GI option.
Yellow-fleshed potatoes contain more vitamin C than white fleshed potatoes. Blue potatoes contain anthocyanin, thought to be an antioxidant.
Red potatoes are bad if they are soft, mushy, smell moldy, and have shriveled or have long sprouts.
Sweet Potatoes
The beta-carotene in sweet potatoes has been shown to fight inflammation, and eating them regularly can help ease joint pain and other symptoms of inflammatory conditions like arthritis.