FRIDAY, June 11, 2004 (HealthDayNews) -- Is a low-carb potato a half-baked idea?
Not according to University of Florida potato expert Chad Hutchinson. He believes a low-carb spud that will be available in the United States next January will appeal to people on high-protein diets and anyone else concerned about eating too many carbohydrates.
"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," Hutchinson, an assistant professor of horticulture, said in a prepared statemnent.
He said 3 1/2 ounces of this new potato has about 13 grams of carbohydrates. There are about 19 grams of carbohydrate in a similar-sized serving of a Russet Burbank potato.
"The potato doesn't look or taste like anything that's now on the market, and it's not a genetically engineered crop. When it comes to beautiful potatoes, this one is a real winner for growers and consumers," he said.
The potato was developed by HZPC, a seed company based in the Netherlands. Hutchinson spent five seasons evaluating the new potato, which will be marketed in the United States as a premium, gourmet potato.
The U.S. Centers for Disease Control and Prevention has information about healthy eating.