It is called vitelot, black woman, Chinese truffle and blue French truffle potatoes. Small tubers with dark-violet pulp and almost black skinned are highly valued in cooking due to their peculiar nutty taste and preservation of non-standard color after heat treatment. In many cuisines of the world, this vegetable is considered a delicacy. What is special about blue potatoes, how useful and harmful it is, what dishes it is suitable for - we'll talk about this later in the article.
Potatoes with purple flesh: what is this miracle
It is not known where the wondrous variety of purple potato originated from. It is assumed that its homeland are South American countries Bolivia and Peru, where the nightshade is especially popular. According to some reports, the first mentions of the perennial vegetable culture of the blue varieties date from the beginning of the nineteenth century and belong to the French.
Did you know? The French word for blue potato, "vitelot", by its etiology is completely unrelated to vegetables. According to linguists, it comes from "vit", which is an obsolete form of "verge" and translated as penis, and suffix "-elotte". Apparently, the tubers were so named because of their shape.
Externally, the roots look very inconspicuous. They are characterized by small size, oblong shape and thick dense skin, which provides good preservation. Each tuber on average weighs about 70 grams and reaches no more than 10 centimeters in length.
Inside, the rich lilac starchy flesh, which in the process of cooking greatly boiled soft, but it does not lose its color. Like the classic equivalent, exotic tubers are used for boiling, frying, stewing and baking.
Characteristically, purple potatoes are completely unsuitable for industrial cultivation. This is due to the low yield and late maturity of the variety. Basically, these varieties are cultivated in limited quantities in homestead farms. Therefore, the use of manual labor dictates much higher prices for goods in comparison with other varieties.
Calorie and chemical composition
The rich purple color of the pulp is due to the huge amount of anthocyanins in the tubers. But, in addition to these substances, the vegetable is rich in vital vitamins, minerals and amino acids. It is characteristic that many of them in this combination are not found in any other root vegetable.
Did you know? The famous French writer Alexander Dumas adored purple potatoes, calling him in his book "Grand dictionnaire de cuisine" the best of all popular varieties..
A hundred gram portion of raw product contains:
- proteins - 2 g;
- fats - 0.4 g;
- carbohydrates - 16 g;
- ash - 1.4 g;
- dietary fiber - 1.6 g;
- organic acids — 0.1 g;
- water - 80 g;
- thiamine, 3 μg;
- Riboflavin - 0.06 mg;
- bioflavonoids - 3 µg;
- Pantothenic acid - 0.3 mg;
- pyridoxine - 0.3 mg;
- folic acid - 8 mcg;
Learn, than potato, its flowers, cleaning, sweet potato is useful.
- ascorbic acid - 18 mg;
- tocopherol - 0.3 mg;
- Biotin - 0.1 µg;
- phylloquinone - 1.8 mg;
- Niacin, 1.3 mg;
- potassium - 527 mg;
- calcium - 10 mg;
- magnesium - 31 mg;
- sodium - 5 mg;
- sulfur - 32 mg;
- phosphorus - 58 mg;
- chlorine - 46 mg;
- aluminum - 860 mcg;
- boron - 115 µg;
- iron 1.5 mg;
- iodine - 5 mcg;
- cobalt - 7 mcg;
- lithium - 71 mcg;
- manganese - 0.17 mg;
- copper - 140 mcg;
- molybdenum - 8 mcg;
- Nickel - 5 µg;
- rubidium - 492 mcg;
- selenium - 0.3 µg;
When greening potatoes produce solanine - a dangerous poison, find out what to do in case of poisoning with solanine.
- fluorine - 26 mcg;
- chromium - 9 μg;
- Zinc — 0.36 mg;
- amino acids (arginine, valine, histidine, isoleucine, leucine, lysine, methionine, threonine, tryptophan, phenylalanine, tyrosine, alanine, aspartic, glycine, glutamine, proline, serine, tyrosine, cysteine);
- fatty acids (omega-6, myristic, palmitic, stearic, palmitoleic, omega-9, linoleic, linolenic);
- starch - 15 g;
- sucrose - 0.6 g;
- fructose - 0.1 g;
- glucose - 0.6 g.
With such a variety of components calorie purple tubers - only 72 kilocalories, which equates to a similar portion of mussels, pollock, or grapefruit juice without sugar. Nutritionists pay attention to the lack of vitamin composition in the product and strongly recommend supplementing it with cabbage, carrots, beets and greens.
Did you know? The birthplace of potatoes is South America. It was there that the Indians cultivated wild varieties, which are the ancestors of the Vithelot. This vegetable came to Europe in 1580 during the journey of the monk Neronim Kordan. However, the locals considered the overseas gift inedible and for a long time believed that the product causes deadly diseases, including leprosy.
What is the use
Vitelot deserved attention not only because of its non-standard coloring. It has been scientifically proven that the antioxidant components contained in it are 3 times higher in number than blueberries and blueberries. And the amount of vitamin A is 5 times the daily norm.
Moreover, hybrid varieties practically do not absorb nitrates and nitrites hazardous to health. Some people even use the tops of plants in cooking. These traditions are explained by a whole set of qualities that are useful for the human body. Let's get acquainted with them in more detail.
For digestion
The presence in the composition of root crops of dietary fiber provides a cleansing of the body from toxins and heavy metals. As a result, intestinal peristalsis is improved, metabolic processes are normalized. The product is shown to people suffering from flatulence, spasmodic abdominal pain, as well as prone to constipation and diarrhea.
Potatoes have anti-inflammatory action, reduces the risk of intoxication and at the expense of enveloping starch components protects the walls of the digestive organs from erosions and ulcers. Freshly squeezed tubers juice is very effective in the treatment and prevention of gastritis, pancreatitis, colitis, enterocolitis.
Important! Experienced housewives are advised to preserve the unique color of the pulp of purple tubers to cook them for no more than 20 minutes in salted water.
For immunity
The immunomodulating properties of Chinese truffles are related to the contained ascorbic acid, which in its quantity in one tuber is equal to lemon. Joining the relationship with other components of the product, this vitamin helps to accelerate the absorption of iron, which is important to support the vitality of the body.
A large amount of minerals, fatty and amino acids nourishes the body, preventing the development of anemia and general breakdown.
For better iron absorption, purple potatoes can be combined with honey agarics, spinach, rosemary, broccoli, flakes, goose, rabbit, turkey, lamb, bell peppers, tomatoes.
For the cardiovascular system
Studies have shown that daily consumption of blue potatoes helps improve heart function and strengthens the walls of the blood arteries. The product due to antioxidants, which provide cleansing of blood vessels and control the level of cholesterol in the blood, helps in the fight against thrombophlebitis, and also reduces the risks of myocardial infarction, atherosclerosis, and heart failure.
Inherent in the composition of minerals improve the blood count. It clears faster through cleaned and fortified vessels, which has a beneficial effect on the work of the heart muscle.
Did you know? The famous French agronomist Antoine-Auguste Parmentier convinced his fellow citizens of the good qualities and excellent taste of potatoes by psychological deception. He sowed the fields with root crops and put guards on them. But the vigilant watchmen controlled the territory entrusted to them only during the day. And at night, the neighbors could not help curiosity about what the respected agronomist was growing behind the fence. Thus, the culture spread throughout France, and with time and beyond.
For sight
Root crops have invaluable benefits in myopia, cataracts and glaucoma, blocking the development of these ailments. And also tubers are useful for people who spend a lot of time in front of the monitor screens. The high content of thiamine, antioxidants and zinc slows age-related changes in the eye retina.
Slimming
Despite the large composition of carbohydrates, tubers contribute to weight loss. This effect is possible due to the purification of the body from accumulated slags, the establishment of metabolic processes and the improvement of blood circulation. At the same time, without physical activity and a correct balanced diet, the expected result cannot be achieved.
Use in cooking: for what dishes is suitable
At the sight of blackened small potatoes, many buyers consider it missing and bypass. Rarely such a variety can be found in the supermarket or on the market. If on the layout and lucky enough to stumble upon exot, then most likely it will be overseas imports.
Important! You can not keep potato tubers in the light. In such conditions, they increase the level of unhealthy solanine..But you should not be afraid of the vitelot, because of it you can cook very exclusive dishes. Experienced cooks advise the product to be thoroughly washed and heat treated along with the peel, since it contains the greatest amount of useful substances. Most often, the tubers in this form are baked or boiled.
If you want to cook something more extravagant, you can use purple potatoes in peeled form. The peel is easily removed, despite its elasticity and thickness.
Root vegetables can make excellent vegetable pancakes, potato pancakes, casseroles, mashed potatoes, soups, zrazy, homemade chips, roasts, stews, various salads, as well as stuffing for dumplings and pies.
The whitelle perfectly combines meat, fish, vegetables, herbs and legumes. In cooking, there are many recipes for first and second courses, side dishes and even desserts with the participation of potatoes. In addition, it is easy to prepare. And, according to the evaluation of tasters, it is characterized by a pleasant nutty taste.
Important! You can speed up the cooking process of vitelot by putting a spoonful of butter in the water or holding the peeled root vegetable under an intense stream of cold water.
How can harm
Different potato dishes are familiar to Slavic cuisine. Without them, it is difficult to imagine the daily diet of a healthy person. Violet varieties in this respect compare favorably with the classical analogs by the smaller amount of starch contained.
But this food is not shown to everyone. And even more so in large quantities. When overeating occurs, heaviness in the stomach, flatulence, bloating and constipation. But these are the most terrible consequences of overuse of the root crop.
Doctors advise to strictly control the number of portions eaten by the elderly, children and pregnant women. In general, vitelot should be discarded with the following diagnoses:
- obesity (the product is a source of carbohydrates, provoking the accumulation of fat);
- diabetes (there are many mono- and disaccharides in the composition of the violet potato, as well as sucrose, glucose and fructose, which altogether worsens the patient's condition);
- gastritis (the restriction applies only to fried and baked fatty potato dishes);
- hypotension (the product contributes to lower blood pressure);
- idiosyncrasy;
- constipation (allowed light mashed potatoes that will not traumatize the intestinal wall).
Important! On the old tubers will not appear bluish stains, if while cooking in water add a little table vinegar.
Video: how to stew purple potatoes
Purple Potatoes
Non-standard lilac or purple coloring of potato pulp is not at all the fruit of gene modification. In fact, it is a natural pigment that appeared when crossing wild types of vegetables.
Today, this variety in gardeners is both a subject of interest and distrust. But still the demand for exotic fruits does not fade. Therefore, it is time to figure out which varieties are better to buy for home cultivation.
Find out what are the varietal characteristics of potatoes "Picasso", "Timo", "Uladar", "Impala", "Lorch", "Bellaroza", "Sante", "Zhuravinka", "Red Scarlett", "Veneta", "Slavyanka" , "Nevsky", "Ilinsky", "Zhukovsky Early", "Lasok", "Farmer", "Melody", "Rodrigo", "Tuleyevsky".Note that the breeding work in this direction has not yet been completed. At the same time, botanists can already please summer residents with a variety of varieties with different intensity of the color of the pulp of tubers. So, the most popular creations are:
- "Vitelotte" - Late variety, is elongated roots with dark purple flesh and almost black skin.
- "All Blue" - These are completely blue mid-season tubers both inside and outside.
- "Red Wonder" - unpretentious and fruitful variety with light lilac pulp and deep evenings.
- "Explosion" - early ripe, high-yielding variety with blue-violet fruits inside and outside.
- "Blue Danube" - the grade differs in increased fructification, high tastes and endurance to diseases. He has a bright purple skin and bright flesh.
- "Lilac" - it is characterized by marble color of lilac-white pulp, dark skin and almond flavor.
Did you know? The most exclusive and expensive potato variety in the world is considered to be "La Bonnotte", which grows on the island of Noirmoutier. A kilogram of such a delicacy costs about half a thousand euros.As long as the breeding work continues, the colored potato varieties will remain in the status of a delicacy. But they have so many useful qualities! If you have no contraindications to the use of the violet variety, try to get such a versatile and unpretentious vegetable. Moreover, there is already something to choose from.
Purple Potato: reviews
I always grow it all the time. She has two drawbacks - she is demanding watering. In the lowlands and in dry weather, do not expect a harvest. The harvest from it is small with 300 bush I make 4 bags. I plant in the field, and there it is difficult to water it. but if the crop is watered it will be higher and the tubers will be larger.
The second drawback is that it is delicious only fresh. Not fresh gets grassy taste. But fresh - the taste is excellent, crumbly potatoes !!!!
I grew a couple of varieties last year ... I dug out, chased, sniffed, looked ... sfotkal ... and EVERYTHING !!!! ... in the cellar, if it does not rot until spring, then I don't even know what to do with it
