Low Carb Potato

Pcola Girl · 01-04-2009, 01:10 PM

Just wondering if any of you have seen this article on the low carb potato that is being grown in Florida.
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Florida introduces low-carb potato
Jun 13, 2005 9:05 AM, By Chuck Woods, University of Florida

Following the January debut of the first low-carb potato that’s now a popular item in supermarkets, University of Florida researchers say a larger and tastier version of the spud has also been introduced.

Like the original low-carb potato, the new variety has 30 percent fewer carbohydrates and 25 percent fewer calories than a standard Russet Burbank potato. The main difference is that the new tubers will have yellow flesh instead of white flesh, said Chad Hutchinson, an assistant professor of horticulture with UF’s Institute of Food and Agricultural Sciences. The yellow flesh gives the potato a slightly sweeter flavor.

He said 3.5 ounces of each potato contain about 13 grams of carbohydrate compared to around 19 grams in the same serving size of a Russett baking potato.

“The addition of a new, larger potato with a different taste will give consumers more choices,” he said. “Our first low-carb potato, which is now being marketed as SunLite, has a white flesh and weighs anywhere from four to six ounces. The new spud, to be marketed as SunLite Gold, weighs anywhere from six to 10 ounces.”

Hutchinson said another major advantage for both low-carb spuds is that they are harvested and marketed as fresh, gourmet potatoes — unlike other potatoes that are stored up to 10 months before they reach the consumer.

“When we announced the first low-carb potato in June 2004, some people in the potato industry were concerned that a new variety would steal market share from traditional brands, but we’re trying to expand the overall market by bringing people that have concerns over diet back to potatoes,” he said.

“I like to consider these as ‘health-enhanced’ varieties,” Hutchinson said. “By making a simple change, everyone can take advantage of the health benefits of these potatoes without making any sacrifices in taste or cooking quality.”

While some people say consumer interest in low-carb foods may be waning, Hutchinson said potatoes can be part of a healthy diet. They contain no fat or cholesterol, and they are good sources of fiber, protein and vitamins. They also contain Vitamins C and B-6, and they are low in sodium and high in potassium. And, potato skins are an excellent source of fiber.

He said both low-carb potatoes have been thoroughly tested in UF research plots near Hastings, Fla., for the past five years, and the spud’s low-carbohydrate profile has been confirmed by research in Canada. UF is the first test site in the United States for the European potato imports, which were developed by HZPC, a seed company based in the Netherlands.

“The low-carb profile is due in part to lower specific gravity in the potatoes, which relates to the amount of starch in the tuber, compared to the more widely recognized Russet potato,” Hutchinson said. “The smooth, buff-colored skins on both low-carb potatoes make them and attractive alternative in many traditional potato recipes.

SassyMe818 · 01-06-2009, 01:00 AM

I've heard of this low carb potato but I have never seen one. I would love to try it out though. Until they decide to distribute them, I'm fine with daikon turnips

ljoynerfl · 01-06-2009, 10:59 AM

Wow, I have not. How nice would that be!?! lol

chantyl03 · 01-06-2009, 11:02 AM

sounds like a dream. I dunno if i'd EVER try them, but the idea sure sounds lovely!

Pcola Girl · 01-07-2009, 11:40 AM

I think science can come up with anything no matter how strange it may be...

chantyl03 · 01-07-2009, 11:44 AM

LOL i think people will EAT anything, no matter how strange it may be LOL

Locarb4me · 01-07-2009, 11:46 AM

I'd be happier if the carb count was much lower. Like half that. Oh well....

Redeemed · 01-07-2009, 05:39 PM

These potatoes are very expensive. Why not just cut a third off of a regular potatoe. Save the third you cut off for another day?

Redeemed · 01-07-2009, 05:55 PM

Can't believe I put an "e" at the end of potato. Must be the nurse in me - always thinking of body parts. Anyway, I believe the cost is around $30.00 for 2 five pound bags of potatos.

KOO · 01-07-2009, 06:01 PM

This article is dated 2005. Shouldn't we be seeing them in stores by now?

Locarb4me · 01-08-2009, 08:11 AM

Quote:

Originally Posted by redeemed

These potatoes are very expensive. Why not just cut a third off of a regular potatoe. Save the third you cut off for another day?

Sort of like the commercial where the chick asks for a 64 calorie Mich Light and they dump out half the bottle and hand it to her?

Smart thinking, there. Sometimes the most obvious answer is the right one.

I wonder if these potatoes are genetically manipulated?

Pcola Girl · 01-08-2009, 11:12 AM

Don't know if they are genetically manipulated or not. Sounds like they may be though.
I think I will just stick with the real potato when I want one and just eat a tiny one so it will not mess up my diet.

01-04-2009, 01:10 PM	#1
Pcola Girl Very Gabby LCF Member!!! Join Date: Dec 2005 Location: P'Cola, Florida Posts: 3,958 Gallery: Pcola Girl Stats: Start-325 Today-225 Goal 160 WOE: Atkins Start Date: Sarted Nov. 2000---Restarted New January 2008	Low Carb Potato Just wondering if any of you have seen this article on the low carb potato that is being grown in Florida. ---------------------------------- Florida introduces low-carb potato Jun 13, 2005 9:05 AM, By Chuck Woods, University of Florida Following the January debut of the first low-carb potato that’s now a popular item in supermarkets, University of Florida researchers say a larger and tastier version of the spud has also been introduced. Like the original low-carb potato, the new variety has 30 percent fewer carbohydrates and 25 percent fewer calories than a standard Russet Burbank potato. The main difference is that the new tubers will have yellow flesh instead of white flesh, said Chad Hutchinson, an assistant professor of horticulture with UF’s Institute of Food and Agricultural Sciences. The yellow flesh gives the potato a slightly sweeter flavor. He said 3.5 ounces of each potato contain about 13 grams of carbohydrate compared to around 19 grams in the same serving size of a Russett baking potato. “The addition of a new, larger potato with a different taste will give consumers more choices,” he said. “Our first low-carb potato, which is now being marketed as SunLite, has a white flesh and weighs anywhere from four to six ounces. The new spud, to be marketed as SunLite Gold, weighs anywhere from six to 10 ounces.” Hutchinson said another major advantage for both low-carb spuds is that they are harvested and marketed as fresh, gourmet potatoes — unlike other potatoes that are stored up to 10 months before they reach the consumer. “When we announced the first low-carb potato in June 2004, some people in the potato industry were concerned that a new variety would steal market share from traditional brands, but we’re trying to expand the overall market by bringing people that have concerns over diet back to potatoes,” he said. “I like to consider these as ‘health-enhanced’ varieties,” Hutchinson said. “By making a simple change, everyone can take advantage of the health benefits of these potatoes without making any sacrifices in taste or cooking quality.” While some people say consumer interest in low-carb foods may be waning, Hutchinson said potatoes can be part of a healthy diet. They contain no fat or cholesterol, and they are good sources of fiber, protein and vitamins. They also contain Vitamins C and B-6, and they are low in sodium and high in potassium. And, potato skins are an excellent source of fiber. He said both low-carb potatoes have been thoroughly tested in UF research plots near Hastings, Fla., for the past five years, and the spud’s low-carbohydrate profile has been confirmed by research in Canada. UF is the first test site in the United States for the European potato imports, which were developed by HZPC, a seed company based in the Netherlands. “The low-carb profile is due in part to lower specific gravity in the potatoes, which relates to the amount of starch in the tuber, compared to the more widely recognized Russet potato,” Hutchinson said. “The smooth, buff-colored skins on both low-carb potatoes make them and attractive alternative in many traditional potato recipes. __________________ Mary

01-07-2009, 05:39 PM	#8
Redeemed MAJOR LCF POSTER! Join Date: Nov 2006 Location: Beautiful Minnesota, Land of 10,000 Lakes Posts: 1,395 Gallery: Redeemed WOE: JUDDD Start Date: 11/7/09	low carb potatoe These potatoes are very expensive. Why not just cut a third off of a regular potatoe. Save the third you cut off for another day?

01-07-2009, 05:55 PM	#9
Redeemed MAJOR LCF POSTER! Join Date: Nov 2006 Location: Beautiful Minnesota, Land of 10,000 Lakes Posts: 1,395 Gallery: Redeemed WOE: JUDDD Start Date: 11/7/09	oops Can't believe I put an "e" at the end of potato. Must be the nurse in me - always thinking of body parts. Anyway, I believe the cost is around $30.00 for 2 five pound bags of potatos.

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01-06-2009, 01:00 AM	#2
SassyMe818 Junior LCF Member Join Date: Jun 2007 Posts: 39 Gallery: SassyMe818	I've heard of this low carb potato but I have never seen one. I would love to try it out though. Until they decide to distribute them, I'm fine with daikon turnips

01-06-2009, 10:59 AM	#3
ljoynerfl Junior LCF Member Join Date: Jan 2009 Location: Florida Panhandle Posts: 2 Gallery: ljoynerfl Stats: 154/149/135 (5'4) WOE: Atkins Start Date: 01/01/2009	Wow, I have not. How nice would that be!?! lol

01-06-2009, 11:02 AM	#4
chantyl03 Big Yapper!!!! Join Date: Sep 2008 Location: TX Posts: 8,688 Blog Entries: 27 Gallery: chantyl03 Stats: (originally 250#) 225/180 size 20/10 WOE: LC--atkins Start Date: September 2008	sounds like a dream. I dunno if i'd EVER try them, but the idea sure sounds lovely!

01-07-2009, 11:40 AM	#5
Pcola Girl Very Gabby LCF Member!!! Join Date: Dec 2005 Location: P'Cola, Florida Posts: 3,958 Gallery: Pcola Girl Stats: Start-325 Today-225 Goal 160 WOE: Atkins Start Date: Sarted Nov. 2000---Restarted New January 2008	I think science can come up with anything no matter how strange it may be...

01-07-2009, 11:44 AM	#6
chantyl03 Big Yapper!!!! Join Date: Sep 2008 Location: TX Posts: 8,688 Blog Entries: 27 Gallery: chantyl03 Stats: (originally 250#) 225/180 size 20/10 WOE: LC--atkins Start Date: September 2008	LOL i think people will EAT anything, no matter how strange it may be LOL

01-07-2009, 11:46 AM	#7
Locarb4me Very Gabby LCF Member!!! Join Date: Jul 2007 Location: My Alternate Parallel Universe Posts: 4,374 Gallery: Locarb4me Stats: 200/170/150 WOE: Healthy stuff, mod to VL carbs Start Date: 6/12/07	I'd be happier if the carb count was much lower. Like half that. Oh well....

01-07-2009, 06:01 PM	#10
KOO Way too much time on my hands! Join Date: May 2007 Posts: 13,269 Gallery: KOO Stats: Starting 183(2/06)..Now 147..First goal 140...TBD	This article is dated 2005. Shouldn't we be seeing them in stores by now?

01-08-2009, 11:12 AM	#12
Pcola Girl Very Gabby LCF Member!!! Join Date: Dec 2005 Location: P'Cola, Florida Posts: 3,958 Gallery: Pcola Girl Stats: Start-325 Today-225 Goal 160 WOE: Atkins Start Date: Sarted Nov. 2000---Restarted New January 2008	Don't know if they are genetically manipulated or not. Sounds like they may be though. I think I will just stick with the real potato when I want one and just eat a tiny one so it will not mess up my diet.