Low Carb Potato

[Pcola Girl]

Just wondering if any of you have seen this article on the new low carb potato that is 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.

[terez]

Trader Joe's has "fingerling" potatoes already, so you don't have to wait. (If you have a Trader Joe's around you.) There are 15 carbs per half cup, which is about what they're talking about here. I sometimes cut them up and use them in soups.

[Pcola Girl]

I do not think we have a Traders Joe place here but thanks for the info.
When I want a potato I just eat a very small one so I won't eat many carbs....

[DiamondDeb]

No thanks.

[Wendalina]

I saw fingerling potatoes at Kroger too, but I had no idea what they were...interesting. Probably not gonna try them, but still good to know.

Wendy

[SashimiMark]

I sometimes put a small potato in with my mashed cauliflower.

[wcwendy]

Edited--Some fingerlings are heritage potatoes, while others aren't.

[Cuelgirl]

when i did atkins previously... i lost 60 pounds in 6 months and was down to 120 pounds... well during that time i would have a baked potato once a week... i guess that worked then... i was much younger, etc... i wouldn't do that now... it would just create all sorts of problems...

[RealFoodLiving]

I like Jerusalem Artichokes (Sunchokes) for a low glycemic potato. The starch is inulin.

[fawn]

Originally Posted by RealFoodLiving

I like Jerusalem Artichokes (Sunchokes) for a low glycemic potato. The starch is inulin.

especially healthy to the liver

[msmoon]

Originally Posted by RealFoodLiving

I like Jerusalem Artichokes (Sunchokes) for a low glycemic potato. The starch is inulin.

Originally Posted by fawn

especially healthy to the liver

This was going to be my suggestion too. I have grown them and plan to again this year. They are such a healthy food.

[weasel!]

The terms "GMO" and "genetically modified" don't appear in the article. Does anyone know if this is old-fashioned breeding -- which would be OK -- or if it's genetic manipulation?

[BookWyrm]

The SunLite potato is a "new" variety created by Danish company HZPC. The US distributor is Sunfresh of Florida and the first batch is due out this month.

I Googled both websites, and neither says anything about GMO, but I wouldn't expect them to come right out and admit what kinds of genes they are splicing into the spud to make it lower in carbs.

Sunfresh touts it as being "all natural" but that means little these days. I would stick to organic. Saving a handful of carbs just isn't worth eating manmade crap, IMO.

[tarianne]

Hi new to LCF just checking in....best of luck