Blue Potatoes

Blue potatoes are a variety of potato that gets its deep blue or purple color from anthocyanins, the same antioxidants found in blueberries and red cabbage. They are grown in various regions and are typically harvested and processed similarly to other potato varieties.

Blue potatoes are primarily used to add natural color to foods, especially snacks like potato chips and pretzels. Their unique hue can make products visually appealing without the need for artificial colorings.

Blue potatoes are a whole food and are generally recognized as safe by the FDA. The anthocyanins that give them their color are antioxidants, which are compounds that may help protect cells from damage. Regulatory bodies like EFSA have evaluated anthocyanins generally, recognizing their antioxidant properties. Evidence on specific health benefits from consuming blue potatoes at typical dietary levels is still developing.