Potatoes are like every child’s
most favourite vegetable. Potatoes are also eaten as staple food in some areas.
Excessive relish is found about eating them as fried cutlets and chips, less so
when boiled or cooked.
Potatoes grow underground as a root
tuber of a handsome plant having white to light purple flowers. The plant other
than tubers is not fit for human consumption because of poisonous glycol-alkaloids.
Some of these are also found in the potatoes and are in a higher concentration in
the peel. At low concentrations, these are almost harmless. But higher
concentrations can be dangerous.
On the inside potatoes are like
carbs, carbs and carbs and a very little amount of proteins and fats with a
large amount of water. The carbohydrates are good for a spike of available
glucose in blood so not good for diabetic patients. But, the rise in glucose
depends a lot on the type of potatoes and cooking methods. A part of these
carbohydrates is fiber and that fiber is rich in the peel of the potatoes. The
fiber can help our digestive system in a number of ways involving increasing
the motility, and making bulk. Cooking and then cooling down of potatoes
improves the content of the fiber. So next time be patient and let them cool
down. Yellow colour of potatoes is explained by lutein content which is a phytochemical,
antioxidant and good for the health of eyes.
Besides this there is a mixed bag of
vitamins and minerals. It is a decent source of vitamin B6 or pyridoxine,
required for cellular respiration and energy production. And a handsome amount
of vitamin C, required for wound healing and a good skin. Trace amounts of
Thiamine or vitamin B1, Riboflavin or vitamin B2, Niacin or vitamin B3 and
folate. Little amounts of minerals are also found in it comprising of iron, Magnesium,
Manganese and Potassium.
Enjoy
your French fries…
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