Anyone who has purchased potatoes at least once in his life must have paid attention to the fact that there are different colors. Some citizens believe that pink potatoes are healthier. Is this really so, and is there any difference between root crop varieties at all? Is there any point in giving up white potatoes in your culinary pursuits.
Potatoes are red or white not because there is a civil war on the farm between the Bolshevik root crops and the monarchist root crops. In fact, the pigments contained in potatoes are to blame. In particular, anthocyanin is responsible for the pinkish tint in the vegetable. In some varieties of potatoes it is more, in others it is less, but it is he who forms the color of the peel.
Are these potatoes healthier when eaten? Scientists believe that anthocyanin actually has some beneficial properties and may even have antioxidant effects on the human body. True, there is a small problem: you can get all the "bonuses" from red potatoes only if you eat them raw with skin. And hardly anyone will go to this for obvious reasons.
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At the same time, red-skinned root vegetables keep their shape better, and therefore are excellent for cooking. Accordingly, if you plan to fry potatoes or make mashed potatoes, then it would be best to take not red, but white potatoes. It should also be borne in mind that sellers are actively using the myth about the beneficial properties of red potatoes. It makes no sense to overpay for utility that does not exist.
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When choosing a potato, first of all, you should pay attention not to its color, but to its condition. The root crop must have an intact, hard surface. Potatoes should never be soft and crumbly. The peel should be free of brown spots, deep grooves and holes. Also, root crops should be free of sprouts.
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about 5 Soviet dishes that the older generation still loves, but the youth will not understand.
A source: https://novate.ru/blogs/070320/53687/