People on low-carb diets find they miss potatoes the most. Now it may again be possible to eat a steamy bowl of mashing potatoes loaded with butter or gravy, or a huge baked potato with “the works,” since horticulturists have invented a low-carb potato.
“Consumers are going to love the flavor and appearance of this potato and the fact that it has 30 percent fewer carbohydrates compared to a standard Russet baking potato,” says Chad Hutchinson. “The potato doesn’t look or taste like anything that’s now on the market, and it’s not a genetically engineered crop.”
The potato will be available in grocery stores in January, 2005. 3? ounces of the new potato contain about 13 grams of carbohydrate, compared to 19 grams in the same size serving of a regular potato. Potato growers have been hurting since so many people started on low-carb diets. Hutchinson says, “Although potatoes are not part of the Atkins diet, the fact of the matter is that potatoes contain no fat, and they are a good source of fiber, protein and vitamins. They have vitamin C and B-6, and they are low in sodium and high in potassium. And, potato skins are an excellent source of fiber.”
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