Organic
Purple Potato
"Indulge in the antioxidant-rich flavor of the Purple Potato."
A vibrant, nutritious variety of potato, boasting a deep purple skin and flesh rich in antioxidants and fiber.
Also known as
Royal Purple, Blue Danube
Botanical name
Solanum tuberosum
Product Details
PLU Code
93128
5-digit code
Category
Vegetables
Potato › All Sizes
Origin
South America
Temperature
7 to 10°C (45 to 50°F)
Shelf Life
2-12 months
Status
Approved
About Purple Potato
This heirloom variety of potato boasts a sweet, nutty flavor and is rich in anthocyanins, powerful antioxidants responsible for its distinctive color. High in fiber, potassium, and vitamins, the Purple Potato makes a nutritious addition to a variety of dishes.
Nutrition Information
Purple potatoes are a nutrient-rich food low in calories and high in fiber and antioxidants. The nutrition facts for 100 grams of boiled purple potatoes are approximately as follows:
Energy 70-80 kcal
Protein 2-3 grams
Fat 0.1-0.2 grams
Carbohydrates 17-20 grams
Fiber 2-3 grams
Sugars 1-2 grams
In terms of vitamins and minerals, 100 grams of boiled purple potatoes contain:
Vitamin A 0.7-1.5 mg
Vitamin C 23-26 mg
Thiamin 0.1-0.2 mg
Riboflavin 0.01-0.02 mg
Niacin 1.4-1.7 mg
Pantothenic acid 0.5-0.6 mg
Vitamin B6 0.2-0.3 mg
Folate 11-15 mcg
Potassium 375-450 mg
Magnesium 25-30 mg
Phosphorus 55-65 mg
Manganese 0.3-0.4 mg
Storage & Handling
Commercial storage guidance for potatoes for fresh consumption (table/fresh-market tubers, cured, stored). Storage life depends on initial quality, maturity, cultivar and handling; this is not a household shelf-life guarantee.
Temperature
7 to 10°C (45 to 50°F)
Humidity
95-99%
Packaging
Breathable bags, boxes or ventilated containers
Shelf Life
2-12 months
Storage Notes: Keep tubers in the dark, because light causes greening and bitter, toxic glycoalkaloids, and avoid storing them too cold, which turns starch into sugars that darken on cooking. Highest freezing point: -1°C. Source: USDA Agriculture Handbook 66 (rev. 2016).
Source: USDA Agriculture Handbook 66 (rev. 2016), pp. 506-510.
Applies to: potatoes for fresh consumption (table/fresh-market tubers, cured, stored).
Not verified by this source: packaging (retained from earlier enrichment).
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PLU Reference
4-digit codes: Conventional produce
93000-94999: Organic form of an assigned 3000-4999 code
83000 series: Future conventional assignments
84000 series: Corresponding future organic assignments
Prefix 8: Has no standalone GMO significance
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