Potatoes have a place in history. Find out how and more of SupermarketGuru’s suggestions here.
Cooler weather means more comfort foods, but that doesn’t mean unhealthy eating. Find out the basics here about your splendid spuds.
We’re talking Yukon gold, russet, fingerling, long white, red, yellow, nordland and more. The commonly held perception regarding potatoes as unhealthy is not exactly true. Their health promoting properties are mostly overshadowed by the high consumption of fried versions; excluding French fries and chips, potatoes are highly nutritious and available just about everywhere!
Potatoes have a history! Potatoes were the main staple of indigenous populations in the Andean region of South America for centuries. The Spanish conquistadors brought potatoes with them back to Europe, along with tons of gold and silver. Most noteworthy, they discovered eating potatoes prevented scurvy; a vitamin C deficiency that leads to depression, pale skin and sores. Scurvy was common among those who were aboard ships longer than perishable fruits and vegetables could be stored - subsisting instead mostly on cured and salted meats, and dried grains. Potatoes ended up being true lifesavers for those on long journeys at sea.
Potatoes contain all twenty-two amino acids (the building blocks of proteins), therefore forming complete proteins after digestion, potentially making them a good food for after tough workouts. Potatoes are a great source of potassium, (more than bananas), and are rich in other minerals including copper, manganese and tryptophan. They are also rich in vitamin C and B6.
This might come as a shock, but some potato varieties phenolic levels rival those of broccoli and spinach. Others contain high amounts of folic acid, quercetin, phytonutrients, and antioxidants.
Savor the skins. Some say the skins are poisonous, even though they contain a high concentration of the potatoes’ nutrients. Potatoes should not be consumed if part of their skin has turned green or sprouts have begun to form. Otherwise, eating skins is recommended.
Storage. Keeping potatoes in a cool, dark dry place is important to prevent green skin or sprouts from forming. Do not store potatoes in the refrigerator; it can cause the potato starch to become sugar and develop an off taste.