U.S. Varieties

The most common variety imported from the U.S. to Europe is called Covington. Beauregard, Orleans and Murasaki are other very well-known varieties.

Covington

  • Rose colored skin
  • Deep orange flesh color
  • Round-elliptical shape
  • Medium glycemic index
  • High in beta carotene, Vitamins A, C and E
  • Excellent for baking, steaming, mashing or roasting

Beauregard

  • Copper colored dusky red-skinned
  • Bright orange flesh color
  • Elliptical shape
  • Medium glycemic index
  • High in beta carotene, Vitamins A, C and E
  • Excellent for baking, steaming or boiling

Orleans

  • Light rose skin
  • Orange flesh color
  • Elliptical shape
  • Medium glycemic index
  • High in beta carotene, Vitamins A, C and E
  • Excellent for baking, steaming, mashing or roasting

Murasaki

  • Dark purple skin
  • Creamy white flesh
  • High in Anthocyanin, vitamin 3 and dietary fiber; low in beta carotene
  • Distinctive nutty flavor
  • Good for Baking, boiling or mashing