POTATOES
April 10th, 2012 → 1:15 am @ Shanti
“Vitamins and minerals in fresh food”
POTATOES
We often hear the expression “the humble potato” used, as it is a staple food for so many people. The potato is a starchy vegetable, supplying us with carbohydrates, which are easily digested, but too many potatoes are not recommended. There are so many varieties on the market, that I lost count when I was in Tasmania. In the markets at the one time, there were at least 28 varieties and the lady behind the counter said that there were many more during an earlier and later season. Different species are used for different dishes, as their textures are from very starchy to creamy, some are drier than others and some varieties are used for deep frying, such as French fries.
I always advocate the eating of the skins in potatoes, as well as all other fruits and vegetables, whenever possible, as there is so much nutrition, especially minerals in and directly under the skin. Wash them well, to get rid of the soil etc, and then just slice, dice or cook them whole. The smaller the potato, the more valuable it is, as there is more skin per serving and that is GOOD.
Vitamins: C, B6, B3, B1, B5, B9, B2 and K.
Minerals: Potassium, Iron, Phosphorous, Manganese, Magnesium, Zinc and Calcium.
There is one warning with potatoes: NEVER chose and eat a greenish potato, as they are poisonous and can make you very sick. ALWAYS store your potatoes in a dark place, so they will not go green from the light. DO NOT store them too long for that reason.
