Antioxidant present: Carotenoids, the same variety found incarrots and tomatoes. Purple and red potatoes also contain anthocyanins, whichis what blueberries are famous for. While carotenoids, such as lycopene, have aprotective effect against cancer, anthocyanins help fight some of the biggestrisk factors for heart disease.
The research says: The humble potato actually beats someother antioxidant A-listers, including carrots and capsicum, in terms ofcontent. Which is probably why a particular variety – the russet potato –landed itself a spot on the United States Department of Agriculture’s (USDA)list of top 20 food sources of antioxidants.
Tip: Eat the skin. Researchers say that’s where you’ll findthe greatest concentration of antioxidants, no matter what the variety ofpotato.