There potato it is a passepartout ingredient in the kitchen. Ideal for preparing appetizers, first courses, main courses and side dishes, it is one of the most consumed foods at the table. However, there are different types. A very ancient variety that is worth trying is the black one, also called vitelotte or purple potato. Originally from South America, in particular from Chile and Peru, in addition to making the dishes more scenic due to its dark purple color, it has a particular taste reminiscent of chestnuts, suitable for giving a special touch to dishes and for vary the menus. Moreover, it is a real natural supplement. Energetic and super nourishing, the black potato is a reserve of fibers, vitamins and minerals, allies of the line and health. But what is different about the white variety? Let's see it with the help of the doctor Nicoletta Bocchino, nutritionist biologist.

Contains more antioxidants

The black potato has excellent health properties. Compared to the more common white variety, it ensures a high antioxidant content. «It brings so many polyphenols, in particular the precious anthocyanins, the same antioxidants of which blueberries and wild berries are particularly rich, responsible for the dark coloring. These substances strengthen the defenses and counteract cellular aging, protecting the body from oxidative damage caused by the action of free radicals explains nutritionist Nicoletta Bocchino. They also have excellent anti-inflammatory properties. «Anthocyanins promote the drainage of liquids and reduce the accumulation of water in the tissues, counteracting the swelling. Moreover, they facilitate the disposal of excess toxins, which can slow down the metabolism in the long run and predispose you to various disorders, including weight gain ", explains the expert. But there is more. According to a recent study conducted in China these substances also have potentially beneficial effects on the intestine. In fact, they promote the health of the bacterial flora, in particular the growth of Lactobacillus and Bifidobacterium, good microorganisms that facilitate intestinal transit.

How to combine it in the kitchen

To get your fill of taste and wellbeing the ideal is to cook it and let it cool in the refrigerator. "Cooling changes the structure of the starch and slows its absorption, keeping blood glucose levels more stable," says the expert. Furthermore, to make it more allied to the line and health, always combine it with vegetables in the same meal and season with a drizzle of extra virgin olive oil. «The vegetable fibers help to reduce the absorption of sugars by the body, to the full advantage of line and health, while the" good "fats of extra virgin olive oil lower the glycemic index of the meal because they slow down emptying the stomach and allowing better absorption of the carotenoids of which it is rich suggests the nutritionist Nicoletta Bocchino.

Would you like to know more? Find out all the properties of the black potato in the gallery