Just wondering if any of you have seen this article on the low carb potato that is being grown in Florida.
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Florida introduces low-carb potato
Jun 13, 2005 9:05 AM, By Chuck Woods, University of Florida
Following the January debut of the first low-carb potato thats now a popular item in supermarkets, University of Florida researchers say a larger and tastier version of the spud has also been introduced.
Like the original low-carb potato, the new variety has 30 percent fewer carbohydrates and 25 percent fewer calories than a standard Russet Burbank potato. The main difference is that the new tubers will have yellow flesh instead of white flesh, said Chad Hutchinson, an assistant professor of horticulture with UFs Institute of Food and Agricultural Sciences. The yellow flesh gives the potato a slightly sweeter flavor.
He said 3.5 ounces of each potato contain about 13 grams of carbohydrate compared to around 19 grams in the same serving size of a Russett baking potato.
The addition of a new, larger potato with a different taste will give consumers more choices, he said. Our first low-carb potato, which is now being marketed as SunLite, has a white flesh and weighs anywhere from four to six ounces. The new spud, to be marketed as SunLite Gold, weighs anywhere from six to 10 ounces.
Hutchinson said another major advantage for both low-carb spuds is that they are harvested and marketed as fresh, gourmet potatoes unlike other potatoes that are stored up to 10 months before they reach the consumer.
When we announced the first low-carb potato in June 2004, some people in the potato industry were concerned that a new variety would steal market share from traditional brands, but were trying to expand the overall market by bringing people that have concerns over diet back to potatoes, he said.
I like to consider these as health-enhanced varieties, Hutchinson said. By making a simple change, everyone can take advantage of the health benefits of these potatoes without making any sacrifices in taste or cooking quality.
While some people say consumer interest in low-carb foods may be waning, Hutchinson said potatoes can be part of a healthy diet. They contain no fat or cholesterol, and they are good sources of fiber, protein and vitamins. They also contain Vitamins C and B-6, and they are low in sodium and high in potassium. And, potato skins are an excellent source of fiber.
He said both low-carb potatoes have been thoroughly tested in UF research plots near Hastings, Fla., for the past five years, and the spuds low-carbohydrate profile has been confirmed by research in Canada. UF is the first test site in the United States for the European potato imports, which were developed by HZPC, a seed company based in the Netherlands.
The low-carb profile is due in part to lower specific gravity in the potatoes, which relates to the amount of starch in the tuber, compared to the more widely recognized Russet potato, Hutchinson said. The smooth, buff-colored skins on both low-carb potatoes make them and attractive alternative in many traditional potato recipes. 
