Potatoes are like every child’s most favourite vegetable. Potatoes are also eaten as staple food in some areas. Excessive relish is found about eating them as fried cutlets and chips, less so when boiled or cooked.
Potatoes grow underground as a root tuber of a handsome plant having white to light purple flowers. The plant other than tubers is not fit for human consumption because of poisonous glycol-alkaloids. Some of these are also found in the potatoes and are in a higher concentration in the peel. At low concentrations, these are almost harmless. But higher concentrations can be dangerous.
On the inside potatoes are like carbs, carbs and carbs and a very little Amount of proteins and fats with a large amount of water. The carbohydrates are good for a spike of available glucose in blood so not good for diabetic patients. But, the rise in glucose depends a lot on the type of potatoes and cooking methods. A part of these carbohydrates is fiber and that fiber is rich in the peel of the potatoes. The fiber can help our digestive system in a number of ways involving increasing the motility, and making bulk. Cooking and then cooling down of potatoes improves the content of the fiber. So next time be patient and let them cool down. Yellow colour of potatoes is explained by lutein content which is a phytochemical, antioxidant and good for the health of eyes.
Besides this there is a mixed bag of vitamins and minerals. It is a decent source of Vitamin B6 or pyridoxine, required for cellular respiration and energy production. And a handsome amount of vitamin C, required for wound healing and a good skin. Trace amounts of Thiamine or vitamin B1, Riboflavin or vitamin B2, Niacin or vitamin B3 and folate. Little amounts of minerals are also found in it comprising of iron, Magnesium, Manganese and Potassium.
Enjoy your French fries…
