Description of the best varieties of red potatoes
Taste, ease of cultivation and external data of red potato varieties are increasingly attracting potato growers to their cultivation. And breeders are constantly improving known varieties to get an excellent crop.
Description of Potato Varieties
Currently, the popularity of red varieties of potatoes is quite large, not least due to its attractive appearance. Such a potato can have both yellow flesh and pink-red. In this case, red varieties can be either early, mid-season or late.
Did you know? With the advent of potatoes in Europe, the scurvy epidemic disappeared, localizing in separate foci. Later, this disease completely disappeared.
With red peel and yellow flesh
Potatoes in a red peel most often have yellow-white or yellow flesh. The taste and appearance of these varieties are excellent. Here are some of them.
Red Scarlet is an early Dutch variety that bears fruit for 80 days from planting. Productivity is up to 600 centners per hectare, and one potato weighs up to 90 grams. A small number of eyes is a minus of the variety. Despite the early ripening, the tuber durability is medium and high.
Early table potatoes of Ukrainian selection with large fruits - up to 130 grams. However, it does not differ in productivity - the usual weight per hectare is 250-300 centners. It has good keeping quality and great taste.
Tasty fruits have received well-deserved recognition among culinary specialists. Bellarosa early potatoes have all the properties of selected varieties that are great for eating in any form, and are also used for germination for future crops. The average yield is 300–320 kg / ha.
A medium-ripening variety characterized by a red peel and white flesh. Productivity is medium or high - up to 400 kg / ha. Tubers have a high shelf life and excellent taste.
Picasso has an original appearance - from completely yellow to focal red-yellow around the eyes. Juicy yellow starch flesh adds tuber exotic and aesthetics.
A well-known variety of Belarusian selection, which has medium-large tubers (up to 130 grams), and is characterized by white and high-quality pulp. Eyes are frequent, but weakly expressed. Harvest shows good preservation.
With red peel and red pulp inside
Fruits are interesting, which have not only a red peel, but also pulp of various shades of this color. Although such plants are more exotic than food.
Did you know? Potato tubers have long been credited with magical properties. It is believed that these fruits absorb negative emotions, therefore not worth it use for cooking potatoes, near which there was a quarrel.
The riddle of Peter
The low-starch table variety of medium yield (about 300 kg / ha) has oblong tubers and a pink or creamy pink inside. The variety has resistance to climatic features of the European part of Russia - it feels good with excess moisture and cold snap.
A large and fairly productive variety (up to 400 kg / ha) with red pulp the color of ripe cranberries - this follows from the name. It is interesting because during cooking it does not lose its color - the pink color does not disappear even when cooking or frying.
A very early variety that reaches technical maturity within 65 days after planting. Productivity is high - about 400 kg / ha. And the increased keeping quality, good taste and beautiful external data make this potato acceptable not only for private cultivation, but also for industrial.
Red Potato Properties
Red potatoes, even in their original, natural form, are found in pink or slightly red.For many years, breeding helped to develop a wide variety of varieties that differ not only in color, but also in their other properties - from fodder to elite flavoring.
- Red potatoes not only have an excellent appearance, but also have several advantages over their "pale" counterparts:
- the presence of many vitamins, minerals and other beneficial substances;
- a large number of antioxidants;
- lower solanine alkaloid content than in light fruits;
- ensuring the withdrawal of cholesterol from the body;
- good preservation;
- balanced composition of nutrients;
- high or medium yields.
Contraindications to the use of red tubers do not differ from the prohibitions on the use of any potato. Dishes from them can not be used in food for people suffering from diabetes. You also need to limit yourself to those who are prone to obesity.
Calorie content and chemical composition
The calorie content of raw and boiled red potatoes is practically the same - even heat treatment does not always change this indicator of the product.
Here are the calorie content of tubers at various stages of their processing (kcal per 100 g):
- raw - 75;
- boiled "in uniform" - 77;
- boiled peeled - 80;
- puree with water - 120;
- puree with animal oil - 130.
Important! The chemical properties of red potatoes can be used in cosmetics, which should be applied cut along tuber under the eyes. This will help reduce swelling and lighten dark circles.
Approximate nutritional value of boiled red potatoes (per 100 g):
- proteins - 2.9 g;
- fats - 0.1 g;
- carbohydrates - 17 g.
The composition of the product includes many useful substances for the human body: vitamins (A, B, C, E, H, K, PP), saccharides (glucose, sucrose, fructose), metals (iron, potassium, calcium, magnesium, copper), as well as carbohydrates, proteins, starch.
Potatoes are planted after the end of spring frosts on the soil - usually this occurs in early to mid-April. You can also plant early varieties in a heated greenhouse in February-March. With the onset of spring heat, such a greenhouse is opened, and the plants are tempered for cultivation in the open air.
Cultivation and care
Planted tubers must be resistant to the main potato pests - scab and late blight. For early varieties, parasites and diseases are not so critical, because the plant has time to develop before the defeat. But mid-season and late varieties must be supported by fungicides and insecticides. You also need to constantly check the foliage and stems of plants for the presence of egg clutches of the Colorado potato beetle and its larvae that have already hatched. Such parts of the plant are immediately removed manually.In the process of growing, you need to hilt and weed the plantation with plants. It is also necessary 3-4 times during the growth to carry out abundant watering. If the summer was dry, you can increase the number of irrigations to 6.
Red potato dishes for frying or boiling have some charm. This may be an unusual puree with a pinkish tint, potatoes in red uniforms, a soup with pink tuber cubes. The main feature of the preparation is the preservation of the shade of the fruit or peel, which will add originality to the dish and give pleasure to the eater.Varieties of red potatoes are quite diverse, but they are united by high taste, good yield and beautiful appearance. For any gardener or farmer to grow a large crop of these tubers will be a success and a pleasure.