Yellow Flesh Potato Smackdown! Comparing Yellow Flesh Diploids with Yukon Gold
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- čas přidán 29. 10. 2018
- After my most recent potato reveal video digging some diploid potatoes, I stated I would make a video comparing their uncooked and cooked colors alongside Yukon Gold. Yukon Gold is a very popular and common tetraploid potato in the USA and Canada, and so it makes a good reference potato with yellow flesh for comparison to these diploids.
It is very common for phureja type diploid potatoes to have very brightly colored skin, and often for the flesh colors to be intensely pigmented with yellow, red, or purple pigments. The yellow carotenoid pigment levels in these diploids can range almost 22 times higher than in standard tetraploid potatoes like Yukon Gold. I am happy to see that some of the diploid potato seedlings I am growing this year are so much more intensely yellow than plain old Yukons.
Although these yellow carotenoid pigments in potatoes are very close structurally to Beta Carotene and other provitamin A carotenes, the human body cannot convert them into Vitamin A. They are however very powerful antioxidants, and the two primary potato carotenes- Lutein and Violaxanthin- are very important pigments for the protection of the retinal macula from damage from ultraviolet and blue light. So these pigments are an extremely healthy addition to the diet for a variety of reasons. - Jak na to + styl
Very interesting side by side comparison! Some stunning looking flesh in those diploids:)
Yes, the colors are great. The shapes and textures aren't always that great.
How do they taste? The burgundy ones almost look waxy or slimy.
I think that's just some starch gelatinized on the surface. It happens sometimes when you steam them. The really dark yellow one had a pretty unappealing texture. Flavor was quite good on all of them.
The red skinned round burgundy actually looks quite appetizing.
Excellent video thanks for sharing your knowledge
Beautiful colors!
Very nice colour and seeing them next to what we commonly know as a yellow potato is revealing. I have't seen a Yukon Gold for some time but we get a potato called Royal Blue here that I think is a little yellower inside but nothing like the yellows you showed.
I don't think Yukon Gold is even the most yellow flesh potato out there in the supermarkets here in North America anymore, but I chose it because its one most folks here would be most familiar with. Its definitely a medium to light yellow potato I'd say.
It should be renamed to Yucon White Gold hahaha
That's some very beautiful intense yellow/orange on the diploids! If I got anything like that, I would be happy to keep it too. My yellows are like the Yukon Gold, nothing bright and exciting yet.
That hollow heart is quite substantial. I get why you are not keeping it any longer. The outside looks amazing, but if it's going bad from the inside there just can't be done much.
I think the Yukon did look a little pathetic in the video. It might have been better for me to have a slice of a white flesh potato too, as an even more clear baseline. Oh well, I'm not doing this footage AGAIN. Yukon is a pretty standard yellow flesh potato I'd say. It is a little hard to take accurate video and get true to life color I've realized. That's why I was including the Yukon Gold in the first place, to try and have a reference.
As far as the hollow heart, this year was particularly bad for it. We had a hot dry summer till the end of July, then it began raining and hasn't really stopped. So a pretty sudden change in water conditions, which is a classic problem for creating hollow heart. I'm just going to take it as a great opportunity to screen my seedlings for hollow heart potential.
Thanks dude
I have never been a fan of the yellow flesh potatoes, for no reason other than the colour. I’ve never considered the health benefits of that yellow flesh ... I may have to reconsider my opinions. Perhaps a yellow flesh potato planting is in my future this spring.
Well, with most yellow flesh potatoes that are commercially avaiable, the anti-oxidant levels are probably not really high enough to justify on health reasons if you like white flesh better. The diploids like some of the ones I'm opening in the video have levels that are orders of magnitude higher than standard potatoes, but AFAIK you have to grow them from seed to get them if you live in the US or Canada. They have diploids commercially available in Europe and Japan, though. If you really like white fleshed potatoes better, you can probably depend on leafy greens etc, and not feel bad at all.
Is the stronger yellow the color, the more moist it tastes? I recently discovered Yukon gold and fell in love with how much more moist and tasty it was compared to the white potatoes.
No, there's no correlation between color and texture at all.