Red potato hazards

Most of the potatoes we eat now have yellow or white skins, but many people eat potatoes with red skins. Many people think that red-skinned potatoes are genetically modified. In fact, some varieties of red-skinned potatoes are now grown naturally. The nutritional value of red-skinned potatoes is higher. They are rich in vitamins and minerals, and have the effects of protecting blood vessels, fighting cancer and anti-aging.

Red potatoes are genetically modified potatoes and are a native variety in nature. Red-skinned potatoes originate from the "hometown of potatoes" - Peru in South America. They are produced in Xingshan County, the hometown of Zhaojun, Yichang City, Hubei Province, Changyang Tujia Autonomous County, and Wufeng Tujia Autonomous County, at mountain altitudes above 1,200 meters. Red-skinned potatoes are special in color, ranging from pink to purple. It is rich in various trace elements, especially high in starch and anthocyanins, has antioxidant effects, is rich in nutrients, can prevent and fight cancer, beautify the skin, protect the heart and lower blood pressure, and has excellent therapeutic effects. Compared with ordinary potatoes, red-skinned potatoes have a more glutinous and soft texture, are juicy and sticky, and are rated as the most suitable potatoes for making mashed potatoes and French fries.