Like other edible potatoes, these too are from the Solanaceae Family, Genus Solanum and species tuberosum.
These are quite dated but not really ancient varieties. Their botanical differentiation took place in the French territory, hypothetically before the nineteenth century, while their diffusion in Europe began "like wildfire" involving neighboring territories such as Italy, Spain, Belgium and Germany.
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Internationally they are better identified with the common noun of "vitelotte", or with the synonyms of "vitelotte noire", "négresse" or "truffe de chine".
"Vitelotte" derives from the archaic French: "vit", which means "penis" (modern French "bite"), due to the morphological analogy of the tuber. The first occurrence of the word dates back to 1812.
Purple potatoes belong to the III fundamental group of foods - cereals and derivatives, tubers - which includes foods with a predominantly energetic function, but which also provide fiber, certain vitamins (for example certain of the B and C groups) and minerals (for example the iron). These foods also contain anthocyanins or anthocyanins, coloring molecules of the flavonoid group, which tend to have an antioxidant function. The caloric intake of purple potatoes is not negligible and requires more attention in the context of clinical nutrition for: obesity, type 2 diabetes mellitus and hypertriglyceridemia.
The color of the violet cultivars can oscillate between blue-violet and indigo, with shades that differ according to the specific case. Usually, raw, the peel is opaque and tends more to slate blue, while the pulp takes on a reflection brighter and is close to purple or dark magenta. Shape and size do not differ significantly from other potatoes normally used for food purposes; smell and taste, on the other hand, have a curious resemblance to hazelnuts and chestnuts. they lend themselves to the association with typically autumnal ingredients.
In the kitchen, potatoes can be used for many recipes. If you want to know more, go directly to the Potato Recipes page.
potato gnocchi
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They have a caloric intake that is difficult to assess, because:
- Compared to vegetables, which are also used as a side dish, purple potatoes provide triple or quadruple the calories
- Compared to ready-to-eat cereals and derivatives, then cooked, purple potatoes provide half the calories.
It all depends on the role that is attributed to it in the meal.
The energy of purple potatoes is mainly supplied by carbohydrates, followed by proteins and finally by a not very significant amount of lipids. The carbohydrates are mainly complex - consisting of starch - peptides with a medium biological value - that is, they do not contain all the essential amino acids with respect to to the human protein model - and unsaturated fatty acids.
Purple potatoes do not contain cholesterol, while fiber has a fair amount of relevance. Purple potatoes are lactose and gluten free. They have a low level of purines and phenylalanine amino acids. The histamine content is zero; they are not even a liberating istamino food.
As far as vitamins are concerned, some water-soluble B groups are quite relevant - for example vitamin B1 or thiamine and vit PP or niacin - and vit C (ascorbic acid) - which, however, is largely eliminated by cooking. The fat-soluble ones, on the other hand, do not appear to an appreciable extent. With regard to mineral salts, the levels of potassium and zinc can be considered useful - but not particularly relevant.
It is interesting the content of anticyanins or anthocyanins, natural water-soluble and vacuolar pigments of the flavonoid group, with an antioxidant function. It is no coincidence that purple potatoes have only made a comeback in recent years. In addition to their particularly fascinating aspect, which especially bewitches lovers of the most refined cuisine, there is a purely healthy reason. In fact, a "hypothesis was recently formulated according to which certain antioxidant phytotherapeutic molecules could exert an" antitumor action. Whether this is true or not - as experimental research has yielded conflicting results - all products rich in flavonoids are considered nutraceutical foods; in addition to purple potatoes, also purple cauliflower, purple cabbage, black cabbage, black grapes, etc.
For more information on the chemical content of potatoes, consult the dedicated article by clicking here.
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There are potato crops in which the soil is enriched with selenium or iodine, to obtain fortified tubers of these minerals.
various or other ingredients, have an excellent digestibility. They are often suggested during convalescence from infectious diseases affecting the digestive system, and also during the solid alimentary phase of the post-surgical recovery of the gastrointestinal tract.
Nevertheless, due to the significant glycemic load and significant caloric intake, they should be used sparingly in case of overweight, type 2 diabetes mellitus and hypertriglyceridemia. copious amounts of fat, as in the case of French fries, in themselves have no negative implications for hypercholesterolemia and primary arterial hypertension.
Containing fiber, purple potatoes help maintain a healthy large intestine; however, they are not considered an excellent source of this nutritional factor, which is proportionally greater in leafy vegetables, fruits, the fibrous portion of grains and seeds in general. It should be noted that potatoes, although they contain fiber, are however also suitable for nutrition against diarrhea, called a low-residue diet.
Purple potatoes lend themselves to the diet of celiacs, lactose and histamine intolerant; they also have some relevance in the diet against hyperuricemia and phenylketonuria.
They are a modest source of B vitamins, which essentially play the role of coenzymes in cellular processes; the vitamin C (antioxidant, necessary for the immune system, for the synthesis of collagen, etc.), well present, is however lost during cooking. They participate in the achievement of the need for potassium, an alkalizing agent very subject to losses - urinary and with sweat - essential for the conduction of the heart, for neuromuscular transmission and also useful for therapy against sodium sensitive primary arterial hypertension. Zinc, on the other hand, is essential. for the synthesis of numerous proteins, including antioxidant factors.
Purple potatoes lend themselves to vegetarian, vegan - non-raw - and religious diets of any kind. The average portion is about 100-200 g (85-170 kcal).
and gustatory, the purple potatoes lend themselves to the association with typical autumn and winter ingredients, with starchy, slightly woody and also very intense hints.Among the ingredients of vegetable origin, the most advisable combinations are with oil seeds (hazelnuts, walnuts, almonds, sunflower seeds, etc.), whole grains (wheat, oats, etc.), pseudocereals (amaranth, buckwheat, quinoa, etc.), legumes ( borlotti beans, eyed beans, chickpeas, lentils, etc.), mushrooms - especially dried, such as porcini - truffles (mainly scorzone, cooked), certain acidic fruits (medlar, pears, etc.) and vegetables, including wild ones (chicory, dandelion, carrots, turnips, cabbage, broccoli, chard, etc.).Removal of solanine and storage of purple potatoes
Purple potatoes need to be peeled. This expedient is mainly due to the fact that the fibrous coating has a significant thickness and is unpleasant to chew. Moreover, as is now known, the skin of potatoes - with the exception of new potatoes - is rich in solanine.
How to Peel Boiled Potatoes in 5 Seconds
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This molecule (toxic glycosidic alkaloid) is contained in many other species of the Solanaceae botanical family, although sometimes in different parts and at different concentrations. Fortunately, it is a thermolabile compound, that is, it degrades with exposure to the heat of cooking. In the case of potatoes, solanine abounds in the leaves, branches, roots and shoots of the plant - therefore also in the unripe tuber. present only in traces in the peel of the formed and mature tuber, but it can nevertheless increase during germination; to prevent this process from happening prematurely, it is necessary to store the potatoes in a dark, cool and dry place, without crowding them too much.
In light of the above, it is therefore deductible that potatoes must always be well cooked, peeled and so clean as to remove the germination points.
How are purple potatoes cooked?
Purple potatoes can be cooked in various ways, even if the most convenient and common method is boiling. This can happen in several ways; the tubers can be left peeled or peeled, kept whole or cut into pieces, cooked in boiling water or steam, usually in a pressure cooker, or in the microwave. Sometimes, even preliminary to other cooking, the pieces of purple potatoes can be bleached or bleached.
Other methods of cooking purple potatoes are:
- Roast: raw or blanched and cut into pieces and put in the oven; cut into slices and cook on the grill; left whole with the peel, wrapped in a foil (aluminum) foil and put in the oven or under the dying embers of a wood-burning fireplace or grill - also stuffed or seasoned
- Fried: cut into "chips" or sticks, blanched or raw, cooked in vegetable oil or lard
- Stir-fry: cut into slices and cook on both sides over medium heat.
Purple potatoes are mostly hearty side dishes, sometimes used instead of first courses. Usually already boiled, they can nevertheless be an essential ingredient for more elaborate recipes, for example: potato gnocchi, mashed potatoes, croquettes or potato balls, cream or cream of potatoes, duchess potatoes, potato gateau, savory pies with potatoes, stuffed pasta with potatoes, potato rosti, gnocchi etc.
With purple potatoes you can also formulate some gluten-free dishes for celiacs, for example Gluten-free potato pizza.
medium between 100-300 g. Purple potatoes have a very thick skin, which guarantees a certain resistance to adversity but, at the same time, requires peeling before being used for cooking.
Purple potatoes have a distinctive flavor, vaguely reminiscent of hazelnut, while the smell is very close to that of chestnuts.
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