Potatoes with a striking blue color of the peel and pulp are grown in Benguet, Philippines.
“We don’t often see potatoes with blue skins and flesh,” says producer Edward S. Haight.
The cultivation of this originally South American potato variety has spread to other continents. “It was my sister’s idea to plant this blue potato.
She sent some seed potatoes because she wanted us to try it ourselves, ”says Hoyt.
Blue potato belongs to the Adirondack Blue variety and is not genetically modified. Potatoes are 100% natural and contain anthocyanins, a large amount of antioxidants, which give the variety a rich blue color. Antioxidants reduce the risk of heart disease and cancer.
In addition to the many beneficial properties of this variety of blue potato, it also has a high content of potassium and dietary fiber. Root crops contain a lot of chlorogenic acid, which contributes to the fact that during physical exertion, the body first draws energy from fat deposits, and not from carbohydrate reserves.
At the same time, there is a process of burning fat. Acid strengthens the walls of blood vessels and serves as a hepatoprotector.
Adirondack Bleu refers to mid-season varieties. Its tubers are not very well boiled, it is more suitable for frying, cooking salads and soups.
