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Potato Nutrition: Nutritional
Value
Potatoes are full of nutrition, they provide carbohydrates, good
carbs that the body copes with well. They are a rich
source of vitamin C, and also provide vitamin B,
potassium and iron. Potatoes are rich in nutrition and essential
health benefiting vitamins and nutrients which help our
organs to function better and energize the body.
This root vegetable is very filling and great to eat as
part of a calorie controlled diet. Potatoes provide
goodness, particularly the potato skin which contains
the most nutrients and vitamins, along with the layer
directly beneath the skin. It is important not to peel
the skin unnecessarily as it should be cooked and eaten
whenever possible. Peeling the skin will reduce the
health benefits and nutritional value of this
healthy vegetable.
Potato Nutrition:
Nutritional Information and and Health Benefits
Potatoes offer excellent health
benefits. This vegetable is unique and quite different
to other vegetables as it is used to accompany meat and
fish as a main part of a meal, accompanied by other
vegetables. Potato can be eaten on its own, and is often
done so as a jacket or baked potato. Baking a potato is
very simple but also very healthy, so many people will
bake potatoes, in the oven or microwave, as a healthy
lunch or dinner option full of nutrition. They are filling and there are
only approximately 136 calories in a baked potato with skin. Potatoes
are so versatile that they can be added to stews,
broths, salads and used to make potato soup. |
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Potato Nutrition: Facts
and Health Benefits
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Nutrition Fact: There are
more than 400 types of potato; ranging in size,
color and appearance, and potato
provides a rich source of vitamins, minerals and
nutrients; these healthy vegetables are particularly
high in vitamin C
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Potatoes
nutrition: very versatile and can be cooked in many
ways - baking, roasting, boiling, steaming,
mashing, frying, scalloping, microwaving, saut�ing
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Potato nutrition:
originates from South America where it was
discovered by famous explorers - Irish settlers
introduced the potato to North America
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Potato skin is the healthiest part as it contains the
most nutrition and vitamins
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Potato Nutrition Comparison:
Nutritional Benefits and Information
Potatoes are healthy
root vegetables that remain healthy when cooked in the
right way! The amount of calories
in potato depends on the way that it's cooked, for example if the
potato is
baked, grilled, roasted, fried, scalloped, steamed or boiled. The
following calorie guide can be used to calculate the
amount of calories in potato:
Nutrition
Information: Calories in Potatoes per 100 grams:
Calories Baked Potato with skin
nutrition - 136 calories
Calories Baked Potato without skin nutrition - 77 calories
Peeled and boiled Potato nutrition - 72 calories
Mashed Potato with milk and butter nutrition - 104 calories
Roasted Potato in oil nutrition - 149 calories |
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Potato
Nutrition: Facts and Nutrition Info
Potato Definition: a potato is an edible root
vegetable that is grown underground and is very
versatile as it's adaptable to almost any cooking
method. Potatoes come in different colors and sizes
and there are more than 400 varieties of potatoes
grown. Potatoes have distinct, delicious flavors
which vary dependant on the way it is cooked, i.e.
cooked in water, oil, mixed with dairy products such
as milk, butter or cheese which add a delicious
creamy texture and taste to potato recipes.
Potato Nutrition: History and Information about
Vitamins, Nutrition and Health Benefits
The history of the potato started
in South America where this healthy vegetable
originated. There are a few suggestions as to which
famous explorer actually discovered the potato. Many say
that is was Sir Walter Raleigh, however, it has been
suggested that it could have been Sir Francis
Drake in 1586 after he had battled in the Caribbean
against the Spaniards. After the battle, he stopped in
Cartagena, Northern Columbia which is where he picked up
potato tubers (as well as tobacco) and he transported
this extraordinary vegetable, which was to become a
vital part of the human diet, to England.
It was in
Britain that this healthy root vegetable was favored by
Queen Elizabeth. However, the potato wasn't favored by
everybody straight away and unfortunately for the people
of that time, the health benefits of the potato remained
undiscovered. Some were very curious of this unusual
root vegetable as it was grown underground and they
didn't believe that the potato fully matured whilst
growing under the ground! Some people held the opinion
that the potato shouldn't be eaten as it wasn't
mentioned in the Bible and therefore couldn't be healthy
or good for you.
History has seen the potato
labelled as being the food of the poor. However, despite
the nutritional benefits being unrecognized, the
popularity of the potato grew and became one of the main
foods of Ireland by 1650. We can all understand the
importance of the potato and history saw the Irish potato
famine when there was the failure of crops in 1845
caused by an airborne fungus. This healthy starchy
vegetable began replacing the main crop, wheat,
throughout Europe.
Finally somebody recognized the
health benefits and the nutritional value of potatoes -
a Frenchman by the name of Antoine-Auguste Parmentier
who was a military pharmacist. He thought that this
vegetable would be particularly beneficial to the poor
as it was easy to grow, simple to cook and very
nutritional. Parmientier gained permission to grow the
potato on royal grounds and slowly, people of all
classes began to eat potatoes. The word parmientier
means 'with potato'.
Potato Nutrition: List of Varieties and Cooking Methods - Vitamins, Health Benefits
and Nutrition
There
are over 400 varieties and types of potato. There are
white potato, purple potato and red skinned potatoes readily available
which are versatile enough to meet any cooking
requirement. The following information, which is provided
in a chart for your convenience, provides a useful guide
to the most popular potatoes that are used in potato
recipes and the cooking method recommended for the
particular variety of potato:
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Type of Potato |
Suitable Cooking Method |
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Types
of New Potatoes |
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Jersey
Royal |
Boiled, Steamed (served with butter) |
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Maris
Bard |
Boiling, Saut�ing |
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Maris
Peer |
Boiling, Saut�ing (Good for salads) |
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Calingford |
Boiled |
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Types of
Main Crop Potatoes |
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Desiree |
Baked, Chipped, Mashed and Roasted |
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Estima |
Versatile and good with any cooking method |
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Maris
Piper |
Baking, Roasting, Saut�ing, Mashing and
Chipping |
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Pentland Dell |
Bake, Roast, Mash (Tends to disintegrate
when boiled) |
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Romano |
Chipping, Mashing, Roasting, Saut�ed (Good
with any cooking method) |
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Wilja |
Mashing |
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Golden
Wonder (Russet) |
Making Crisps, Chips and Fries, Baking,
Boiling, Roasting, Mashing |
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King
Edward / Red King Edward |
Baked, Roasted, Mashed, Chipped
(Disintegrates when boiled) |
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Other
Varieties of Potato |
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Cara |
Baked, Boiled, Saut�ed (Good for all cooking
methods) |
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Finger Potatoes /
Fingerlings |
Boiled, Saut�ed (Great
for salad or with butter) |
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Linzer Delikatess |
Saut�ed, Boiled (Great for salad) |
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La Ratte |
Saut�, Boil (Great for salad) |
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Pink Fir Apple |
Saut�ed, Boiled |
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Truffe de Chine
(Purple) |
Boiled, Saut�ed (Lovely in salads) |
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Purple Congo
(Purple-blue) |
Boil ,Saut� (Served with butter) |
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Potato Nutrition: Facts and Info
Picking and Storage
to Retain Vitamins, Health Benefits and Nutrition
Potatoes
vary in color from white potato, yellow potato, pink
potato, red potato and purple potato.
Look for potatoes that are fresh and are not bruised or
marked. They should feel firm and not limp or soft.
Potatoes should be stored in a cool, dry, dark place in
a paper potato bag or sack. If the potatoes are in a
plastic polythene bag, remove them when you get home as
this causes humidity and the potatoes will start to
sprout and lose their nutrition quickly. |
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Health
experts and nutritionists believe that a well-balanced
diet that includes at least five portions of fruit and
vegetables per day will help to considerably improve our
lifestyles and ultimately extend our lives |
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