On 28/07/2014 4:11 AM, Higgs Boson wrote:
Recently read that potatoes with "yellow" flesh are more nutritious. At Farmers
Market yesterday, asked potato guy. He agreed, but added that the MOST nutritious (can't remember what is the good stuff) were the purple fleshed ones.

I've never heard that before.


Is this similar to Nature's continuum in leafy vegs? The darker the better?

(I bought a few just to see if I would get turned off by purple potato flesh. Not yet eaten. Stay tuned g).

Of the purple spuds, the only ones I've grown are Purple Congo. They
are superb in terms of floury delicousness. They are best IMO served if
cooked by steaming and then serving up with just butter.