CarbSmart (tm) Potatoes

Was in the store and saw the new marketing for potatoes, from Potandon under the Green Giant brand carb smart potatoes.  Targeted mainly at rice and pasta and being lots less carbs, even claiming on side of bag less than a banana

It's a yellow skinned, yellow fleshed potato coming in at 19 grams of carbs per 148 grams serving. Versus something akin to 28 grams of more common potato.

I haven't bought them but I'm intrigued, are heirloom yellow fleshed yellow skin potatoes  little lower in carbs?  Are there sources for nutritional info on specific potato e varieties of are potatoes labeled with a generic potato nutrition or does each packaged proxy we need to pay for testing to label?

Definitely intrigue at potato e carrying 1/3less carbiNe rePly wondering what kind of gylcemic response it has.

No_Such_Reality wrote:Was in the store and saw the new marketing for potatoes, from Potandon under the Green Giant brand carb smart potatoes.  Targeted mainly at rice and pasta and being lots less carbs, even claiming on side of bag less than a banana

It's a yellow skinned, yellow fleshed potato coming in at 19 grams of carbs per 148 grams serving. Versus something akin to 28 grams of more common potato.

I haven't bought them but I'm intrigued, are heirloom yellow fleshed yellow skin potatoes  little lower in carbs?  Are there sources for nutritional info on specific potato e varieties of are potatoes labeled with a generic potato nutrition or does each packaged proxy we need to pay for testing to label?

Definitely intrigue at potato e carrying 1/3less carbiNe rePly wondering what kind of gylcemic response it has.

https://globalnews.ca/news/2959127/meet-the-new-low-calorie-low-carb-potato-thats-gmo-free/

This could be huge for my diabetic, potato-loving Hubby.  Can't find them as seed potatoes, but I will keep trying.

A member here who is diabetic once said she could eat the potatoes from her own garden, but not the ones from the grocery store, but I don't recall if there was a variety involved or what. I have read that fingerlings and waxy types are lower GI than the big mashing kinds, and that the more color the better. There is also something about cooking and then reheating that is supposed to lower the GI? Why, I have no clue.
https://www.nutritionletter.tufts.edu/issues/12_1/ask-experts/Q-I-keep-reading-that-potatoes-are-high-glycemic-index_1860-1.html

In looking through the Seed Saver's Exchange book, they also talk about a lower carb potato.... But different name....

I talked to Baker Creek. They won't be getting Carisma, but they said that blue potatoes have fewer carbs than others. If I can find Carisma at the store, I might try using them as seed potatoes. What can it hurt?

Today I'm making a quick and dirty chicken soup. Picked up a rotesiree chicken, instant potted the carcass for bone stock ,shredded chicken for it. And picked up the carb smart potatoes to use instead of noodles.

Let me say that I'm very disappointed in the purchase.  i haven't eaten them yet, but they look like a basic yellow skin, yellow fleshed potato. They came in  5 lb bag and after opening and sorting at home had 2 lbs 2 oz of unusable spuds in it.  Two were bright green from Sun exposure, three other midsized ones had strange puncture wounds and large scrape that were black and scabby. Kind of looked like the tines of a pitchfork stuck them. 


A few others wee tinged green but useable.IOW, a bag of rough handled and carelessly processed potatoes that give me little comfort in expectations the growers would have in pesticide management of other chemical use around the spuds.

Okay, maybe we should try this one: Adora Low Carb Potato. It has info on ordering seed potatoes at the end.