01/18/08 Its in the color of the potato

Most consumers think of brown or red skin potatoes with white flesh. But the spuds come in a variety of flesh colors from red to yellow to purple. It's the colors in potatoes that determine the amount of healthy compounds called phytochemicals. A team of Agricultural Research Service scientists in Prosser, Washington that included Roy Navarre has been looking at these different potato varieties for their nutritional value. NAVARRE "Overall the purple flesh line seem to have particularly high amounts of these compounds. The highest purple flesh compounds that we found so far rival or exceed what we found in things like broccoli or spinach." Navarre and other geneticists have found anti-oxidant properties in the colored potatoes in addition to high levels of Vitamin C, folic acid and two compounds that have the potential to lower blood pressure. Navarre says health conscious American consumers will look favorably at potatoes for their nutritional benefits. After all, spuds are the most highly consumed vegetable in the US. NAVARRE "Per capital consumption is around 130 to 135 pounds per person per year. If you can increase the levels of desirable compounds in vitamin phytonurtients that can potentially have an impact on the American diet." Navarre says some processors are interested in these high phytochemical potatoes and they are now testing different products for consumer use. Today's Idaho Ag News Bill Scott