All varieties selected for low glycemic index

 

Huckleberry Gold

Dark purple skin, golden flesh

The FIRST low-glycemic potato

Developed at MSU, Bozeman

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German Butterball

Pale, smooth, yellow skin and golden flesh

Creamy texture and buttery taste 

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French Fingerling

Purple-pink skin with yellow flesh
Flesh is often striated

Skin is delicate, doesn't to be peeled

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Dark Red Norland

Red skin with white flesh

Developed at NDSU

Good for boiling, frying, but not baking

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What is Glycemic Index and why does it matter?

Glycemic Index represents the rate at which blood sugar

is affected by eating

Low Glycemic foods result in much slower conversion to

blood sugar (that's very good for diabetics) 

Cooking method also affects glycemic index

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