Nutrition 
Red Potato Antioxidants
Why red skin matters: anthocyanins and chlorogenic acid contribute meaningful antioxidant activity.
Published February 21, 2026 Updated February 21, 2026
nutrition antioxidants
For red potatoes, nutrition starts at the skin.
Research repeatedly points to anthocyanins and chlorogenic acid as major contributors to antioxidant potential.
Practical takeaway: wash well, keep the skin when appropriate, and avoid overprocessing.
References
Bioactive compounds and antioxidant activity in potatoes · PMC · 2019
Potato phytochemicals and antioxidant mechanisms · PMC · 2021