Red Beets  

Beet root is a rich source of potent antioxidants and nutrients, including magnesium, sodium, potassium, and vitamin C. Red is the most common.

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Kennebec potatoes

Are long and ovate with rounded ends. The Kennebec potato has a thin skin layered with shades of white and tan. The skin's texture is semi-rough with shallow eyes speckled across the skin. The flesh is soft ivory and is firm and starchy with minimal water content. The Kennebec potato offers a rich, earthy and notably nutty flavor. 
 

 

Sweet Potatoes
The edible tuberous root is long and tapered, with a smooth skin whose color ranges between yellow, orange, red, brown, purple, and beige. Its flesh ranges from beige through white, red, pink, violet, yellow, orange, and purple. Sweet potato varieties with white or pale yellow flesh are less sweet and moist than those with red, pink or orange flesh.

Besides simple starches, sweet potatoes are rich in complex carbohydrates, dietary fiber, beta-carotene (a provitamin A carotenoid), vitamin C, vitamin B6, manganese, and potassium. Considering fiber content, complex carbohydrates, protein, vitamins A and C, iron, and calcium, the sweet potato ranked highest in nutritional value

 

Purple Potato
The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family (also known as the nightshades). The word may refer to the plant itself as well as the edible tuber. Potatoes were introduced outside the Andes region four centuries ago, and have become an integral part of much of the world’s cuisine. It is the world’s fourth-largest food crop, following rice, wheat and maize.

 

 

 

 

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