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. |
Is it safe to eat the 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. |
Is it safe to eat raw potatoes?
Yes. Some consider raw potatoes a nice treat. |
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. |
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. |
