potatoes benefits in english

The potato belongs to the Solanaceae or 

nightshade family whose other members 

include tomatoes, Potatoes are one of the 

most common and important food

sources 

on the planet, and they contain a wealth of 

health benefits that make them all the more 

essential as a staple dietary item for much 

of the world’s population.

Researchers have identified potatoes as 

being the lowest cost source of dietary 

potassium, a nutrient lacking in the 

American diet, and important for reducing 

the risk of high blood pressure.

Boiled potatoes are naturally rich in vitamins 

and minerals, particularly potassium, 

phosphorus, B-complex vitamins and vitamin 

C. They are low in calories and fat, and their 

high fiber content helps you feel full.

Potatoes are wholesome, nightshade 

vegetables, loaded with carbohydrates, 

protein, calcium, niacin and Vitamin C. 

Because of the fiber in potatoes, they are 

soft and easily digested. 

This is a useful study, though, because it 

tells us that potatoes might be a danger for 

humans with leaky guts or existing 

inflammatory bowel disease.

Boiling potatoes in water will cause them to 

lose vital nutrients. If boiling is necessary 

when preparing potatoes,

Potato contains a compound known as 

kukoamine which helps in lowering blood 

pressure.

Children almost all like potatoes! This is the 

strange and magical quality of potatoes; you 

will rarely find anyone who dislikes them or 

refuses to eat them. 

Researchers studied 86 overweight women 

and men over twelve weeks to determine 

how a reduced calorie  diet with the addition 

of potatoes affected weight loss.

Boiled in its skin, a large potato, weighing 

about 300 grams, has 261 calories, 5.6 

grams of protein and .3 grams of fat. If you 

peel the potato before boiling it, you lose 

about a half gram of protein, but the calorie 

and fat contents remain similar. 

Potatoes are a great source of 

carbohydrates, protein, calcium, niacin and 

Vitamins C and B-complex. 

Always store your potatoes in a cool, dark 

area. Avoid light exposure, which can turn 

them green and increase the glycoalkaloid 

density. Cut off any sprouts or stems; better 

yet, just toss ‘em altogether if they sprout. 

Potatoes are rich in starch and may affect 

glycemic control and insulin levels in people 

with diabetes.