Nutrient-Packed Potatoes Reduce Appetite

Yes, potatoes when prepared the right way can reduce appetite, lower risk of heart disease and more!

Often times potatoes can get overlooked for their health and nutritional benefits, when in fact they can make an excellent  and versatile addition to your diet and actually have been proven in studies to reduce appetite. 

The problem with potatoes usually is in the case of French fries or hash browns prepared by frying in a lot of oil. Or the other challenge with potatoes can be the way they are dressed up with loads of butter, sour cream, cheese, bacon, etc. 

But consider this, one baked potato is only around 160 calories and containes a healthy does of protein and fiber. In fact, potatoes contain all twenty-two amino acids (the building blocks of proteins), therefore forming complete proteins after digestion. 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.

Some types of potatoes also show higher nutritional profiles and benefits than others. Of course, there’s the superfood sweet potato known for its cancer-fighting, disease-preventing, and immune boosting benefits. But also one study found that purple potatoes consumed twice daily can lower blood pressure and risk of heart disease and stroke without causing weight gain. 

Shoppers can take confidence in the fact that potatoes can be an economic, healthy, versatile and satiating addition to the diet particularly when guided towards creative ways to prepare. Consider suggesting to your shoppers potato additions such as salsa and beans, feta and olives, curries, tahini sauce, cilantro, horseradish, and pesto sauces.

And don’t forget to teach your shoppers to savor the skins! 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.

And remember 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.