At Last: A Low Carb Spud!
People on low-carb diets find they miss potatoes the most. Now it may again be possible to eat a steamy bowl of mashing potatoes loaded with butter or gravy, or a huge baked potato with “the works,” since horticulturists have invented a low-carb potato.
“Consumers are going to love the flavor and appearance of this potato and the fact that it has 30 percent fewer carbohydrates compared to a standard Russet baking potato,” says Chad Hutchinson. “The potato doesn’t look or taste like anything that’s now on the market, and it’s not a genetically engineered crop.”
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