Belarusian scientists are developing potato varieties rich in antioxidants, positioning colored potatoes as a natural superfood. These unusual varieties are gaining attention in both culinary and scientific fields due to their nutritional value, natural origin, and growing popularity in modern cooking. More than 200 naturally occurring colored potato varieties exist worldwide, and thanks to the efforts of breeders — including Belarusian specialists — tastier and more beneficial hybrids have been developed by crossbreeding wild varieties with traditional crops. The key feature of these potatoes is their natural red, blue, or purple color, achieved without genetic modification, resulting from high levels of anthocyanins and carotenoids — compounds that not only give the tubers their vibrant hues but also help slow oxidative processes in the body.
In addition to their health benefits, colored potatoes are versatile in cooking: they can be fried, boiled, or baked. However, experts recommend cooking them for no longer than 20 minutes to preserve their bright color and flavor. Researchers emphasize that these varieties are already suitable for home cultivation, allowing people to easily incorporate this innovative and healthy food into their daily diets. According to Belteleradiocompany, a partner of TV BRICS, the high market value of colored potatoes is largely attributed to their beneficial health properties, and the product has been gaining increasing popularity in Belarus in recent years.
