Market Watch: Purple Potatoes

Potatoes already? Spuds may seem like a fall goodie, but young varieties have started showing up at markets now. This early maturing variety (named “Caribe”) is a real summer treat. While potatoes are a starchier veggie, the Caribe variety only has a moderate amount, which makes them great for boiling, mashing and roasting. Leave the skin on; all the nutrients in there are too good to peel away.

As an excellent source of vitamin A (in the form of beta-carotene) and a very good source of vitamin C, sweet potatoes have healing properties as an antioxidant food. Both beta-carotene and vitamin C are very powerful antioxidants that work in the body to eliminate free radicals. Free radicals are chemicals that damage cells and cell membranes and are associated with the development of conditions like atherosclerosis, diabetic heart disease, and colon cancer. This may explain why beta-carotene and vitamin C have both been shown to be helpful for preventing these conditions.

Since these nutrients are also anti-inflammatory, they can be helpful in reducing the severity of conditions where inflammation plays a role, such as asthma, osteoarthritis, and rheumatoid arthritis.

In addition, sweet potatoes are a good source of vitamin B6, which is needed to convert homocysteine, an interim product created during an important chemical process in cells called methylation, into other benign molecules. Since high homocysteine levels are associated with an increased risk of heart attack and stroke, having a little extra vitamin B6 on hand is a good idea.

If you or someone you love is a smoker, or if you are frequently exposed to secondhand smoke, then making vitamin A-rich foods, such as sweet potatoes, part of your healthy way of eating, may save your life, suggests research conducted at Kansas State University.


For a quick side dish, try making these simple roasted potatoes:

Directions:
Cut potatoes into fry strips or circles. Then, toss them with a little canola oil, salt and pepper. Roast the pieces in a 425-degree oven for 35 to 40 minutes until golden (turning once). While they’re still hot from the oven, toss them with a fresh gremolita, which is a combo of chopped parsley, minced garlic and freshly grated lemon zest.