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Think of pasta sauce as a flavorful way to sneak in nutrient-dense vegetables and filling lean protein. But pasta sauce can contain surprising amounts of sodium, sugar and fat, dietitians tell ...
Potato skins, also sometimes referred to as potato jackets, are a snack food or appetizer made of unpeeled potato halves, hollowed and dressed with bacon, cheddar cheese and green onions before being baked again. They are commonly found on the menus of casual dining restaurants in the United States. [1]
"Sweet potatoes have a starchy texture and sweet flesh," Gavin said. "The major types are grouped by the color of the flesh, not by the skin." In the grocery store, you'll likely see orange, white ...
In addition to all these virtues, sweet potatoes are also higher in fiber than regular potatoes, boasting 3 grams per 100-gram serving (regular white potatoes only contain 1.5 grams).
A 100 g portion of potatoes simply boiled in their skins provides 76 kcal, which is comparable to corn porridge, also 76 kcal, or plantain (94), but is significantly lower than the same portion of dried beans (115), pasta (132), rice (135) or bread (278). They are often paired or cooked with dietary fats, which can significantly increase the ...
Once a potato has been baked, some people discard the skin and eat only the interior, while others enjoy the taste and texture of the skin, which is rich in dietary fiber. Potatoes baked in their skins may lose between 20 and 40% of their vitamin C content, because heating in air is slow and vitamin inactivation can continue for a long time.
It imparts a pleasant nuttiness to the earthy cremini mushrooms and herbaceous fresh thyme, and elevates this simple fall pasta recipe without asking too much of the chef. Get the recipe 21.
These potatoes also have coloured skin, but many varieties with pink or red skin have white or yellow flesh, as do the vast majority of cultivated potatoes. The yellow colour, more or less marked, is due to the presence of carotenoids. Varieties with coloured flesh are common among native Andean potatoes, but relatively rare among modern varieties.