For the Ukrainian market, colored potatoes are still new and unusual, causing interest. But still the domestic Institute of Potato showed the results of research on potatoes, namely, two types of potatoes with colored coloring of the pulp of tubers. The first is called Solokha, the flesh of which is blue, and the second, Khortytsya, with a reddish tinge. Researchers say that there are 4 times more antioxidants in potatoes with reddish, blue or purple flesh, such as zeaxanthin and lutein, than in tubers with snow-white or yellowish middle.
"Tubers, which contain a lot of anthocyanin pigment, retain their color, including later heat treatment: potatoes can be fried, mashed and other dishes made of it. Just anthocyanins provide active violet coloring of eggplant, dark grapes, blackberries and blueberries. The pigment is considered a strong antioxidant and heals the circulatory system ", - stated the scientists. Using colored potatoes for cooking different dishes, you do not need to know something special about it, because you need to cook it the same way as regular white or yellow potatoes. 
