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Lab studies have shown Vivaldi to be lower in calories and carbohydrates than many other popular potato varieties. The name was chosen as a reference to Antonio Vivaldi, since, as the potatoes are grown both in the UK and overseas, they are available during all "Four Seasons" of the year.
Vivaldi is a Second Early variety producing oval tubers with yellow skin and pale yellow flesh and which are resistant to scab. As well as being known as ‘weight watcher’s potato’, it is also referred to as the ‘butterless baker’, as its creamy texture and flavour mean one does not necessarily need to add butter to improve a baked Vivaldi's taste.
- "Scientists make 'slimming' potato". BBC News. 2006-02-07. Retrieved 2007-01-04.
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