On 29/07/2014 12:03 AM, Pat Kiewicz wrote:
Higgs Boson said:
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.

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

Yes, pretty much the rule of thumb with fruits and vegetables is
more color, more nutrients.

There are red-fleshed potatoes that might be nearly as nutritious
as the purple.

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

Steam or microwave, sear them in a cast iron skillet with a little oil
of your choice along with some garlic and herbs, then pop the
skillet in the oven to brown them. I assure you, you won't be
thinking about the color when you eat them!

Add some cubed, steamed sweet potatoes to the mix and you will
*really* have a phytonutrient celebration.

Tonight one of our veg dishes is going to be Colcannon - a traditional
favourite.