Potatoes are firstly cultivated in South America (In the Andes). Nowadays it becomes a primary food ingredient in many parts of the world and an integral part of much of the world’s food supply.

Because the potato becomes a staple in the diets of increasingly more humans, small differences in potato nutritional composition can have major impacts on population health.

The potato is a carbohydrate-rich, energy-providing food with little fat. Potato protein content is pretty low but possesses a fantastic biological value of 90-100. Potatoes are particularly rich in vitamin C and are a great source of a number of B vitamins and potassium. Additionally, they are very satiating and versatile.

Nonetheless, the way you prepare them can make a difference when it comes to nutrition.

Numerous nutrients are present in the peel of the potato, so consuming both the skin and flesh maximizes the amount of fiber, vitamins, and minerals in each serving.

Choosing a healthy cooking way is also very important. Cooking them, instead of eating them raw, can wipe out bacteria and break down anti-nutrients that hinder the absorption of their nutrients.

Baking, boiling and steaming potatoes are the best choices when it comes to lowering their fat and calorie contents, compared to frying. Moreover, choosing whole potatoes instead of processed potato products can reduce their fat, calorie and sodium contents.

Further, choosing healthy toppings for your potatoes may enhance their nutrient profile, making it a solid and nutritious dish.

Brief Summary: Keeping the peel on the potato, choosing nutritious toppings and opting to boil, steam or bake your potatoes makes them healthier.

Sources & References:
tandfonline.com
https://www.ncbi.nlm.nih.gov/pmc
https://www.ncbi.nlm.nih.gov/pubmed
https://en.wikipedia.org

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Potatoes are firstly cultivated in South America (In the Andes). Nowadays it becomes a primary food ingredient in many parts of the world and an integral part of much of the world's food supply. Because the potato becomes a staple in the diets of increasingly more humans, small differences in...
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