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“Boiling potatoes can reduce their nutritive value by causing the loss of minerals, including potassium, in which potatoes are rich, [causing them to] leach into the cooking water,” Akhavan noted.
Potatoes naturally produce solanine and chaconine, a related glycoalkaloid, as a defense mechanism against insects, disease, and herbivores. Potato leaves, stems, and shoots are naturally high in glycoalkaloids. [citation needed] When potato tubers are exposed to light, they turn green and increase glycoalkaloid production. This is a natural ...
While both dietitians say that potatoes do contain choline (a nutrient essential for brain function), potatoes only have 10 percent of the recommended daily value for the nutrient, so you likely ...
Deep frying potatoes at 170°C (338°F) is known to effectively lower glycoalkaloid levels (because they move into the frying fat), as does boiling (because solanine is water soluble), while microwaving is only somewhat effective, and freeze drying or dehydration has little effect.[10] [11] This does not make sense to me.
Raw potatoes do have more vitamin C than cooked potatoes, Shelley Balls, a registered dietitian and nutritionist for Consumer Health Digest, tells USA TODAY. "When boiling potatoes, vitamin C ...
Potassium is the eighth or ninth most common element by mass (0.2%) in the human body, so that a 60 kg adult contains a total of about 120 g of potassium. [84] The body has about as much potassium as sulfur and chlorine, and only calcium and phosphorus are more abundant (with the exception of the ubiquitous CHON elements). [85]
Dealing with high blood pressure? These diuretic foods and drinks could help.
The potato (/ p ə ˈ t eɪ t oʊ /) is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground tubers of the plant Solanum tuberosum, a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern United States to southern Chile.