POTATO
FAQS
Although few people are aware, fresh potatoes contain no fat, are sodium free and high in potassium and vitamin C. Eating potatoes with skins on make them an excellent choice for fiber as well. Fresh potatoes are also the ideal “natural” serving size, at 6 oz. each – contain only 100 calories. Plus, the natural carbohydrate that potatoes provide are used more efficiently by the body than processed or refined carbohydrates. Nature’s Natural Diet Food.
Are potatoes nutritious?
YES! Potatoes are a low calorie, fat and cholesterol free vegetable high in vitamin C, potassium and a good source of vitamin B6 and dietary fiber.
Are potatoes fattening?
NO! It’s all those delicious toppings we use that add calories and fat. The potato contains zero fat and a 5.3-ounce potato is only 100 calories.
What is the best variety of potato?
All of them! If you are looking for a specific outcome like solid slices for Scalloped Potatoes, a waxy potato (red or white skinned) is recommended. If you like smooth mashed potatoes we suggest starting with a floury (baking) potato.
Is it safe to eat potato skin?
Absolutely! In fact, we recommend it. The skin of the potato contains the majority of the potato’s fiber, and many of the nutrients are located close to the skin. Wash the potato thoroughly, cut away green discoloration and/or sprouts and enjoy your potato with the skin on.
Why does the potato section at grocery stores vary throughout the year?
The majority of the potatoes in the U.S. are harvested between August and October and are then shipped from storage through the spring. After three or four months in storage, potatoes can become more susceptible to bruising, greening or sprouting. Inspect your potatoes before purchasing and make sure your produce manager knows about any defects.
Can leftover potatoes be frozen?
We don’t recommend it. While cooked potatoes can be frozen, they tend to become watery upon reheating. The potato is 80% water; and when frozen, this water separates from the starch and nutrients causing the reheated potato dish to be watery.
How does a potato grow?
A potato plant is a vine that grows above ground with tubers that grow from the roots under ground.
What about potatoes and the Glycemic Index?
The Glycemic Index (GI) is a system that assigns a number to foods, particularly carbohydrates such as bread, pasta and potatoes, based on their ability to increase blood glucose. The practicality of the GI of individual foods in diet planning is controversial because combinations of foods can alter the total GI of a meal. In the case of potatoes, for example, common toppings such as cheese, broccoli, butter, salsa or vinegar may lower the combined GI. After an extensive review, the American Diabetes Association concluded that, for people with diabetes, the total amount of carbohydrate in meals and snacks, rather than the type, determines the blood sugar (Glycemic) response.
