Potato _Benefits.....
potato benefits
Potato, also known as potato, is a starchy vegetable with great nutritional value. It is widespread in Greece and worldwide and is used as a staple food. Its great popularity is due to the fact that it can be consumed in various ways, such as boiled, roasted, fried, gratin, sauteed, soup, which is why it is often considered a food of convenience. The advantage of potatoes over other vegetables is that it combines the characteristics of starchy foods with those of other vegetables.
Watch an excerpt from the show "Health above all" by Mrs. Fotini Georgiou on the benefits of potatoes:
The nutritional value of potatoes
The nutritional value of the potato is important but it is greatly influenced by the way it is prepared but also by the conditions and duration of its preservation. The potato consists of 78-80% water, 18-20% starch, 1.5-2% protein and 1% vitamins and minerals.
Carbohydrates
The predominant nutrient in potatoes is carbohydrates, in the form of starch. Carbohydrates provide energy to the body for its physical activities and help maintain body temperature at normal levels.
Protein
As for protein, although it is present in a small percentage in potatoes, if combined properly with protein-rich foods (such as eggs, cheese, meat, etc.), it can yield protein of high biological value. Proteins in turn help in the growth and regeneration of body tissues, but also in strengthening the body's defenses.
Fiber
Another very important ingredient in potatoes is their vegetable or edible fiber. Fiber is found mainly in the peel of fruits and vegetables and the same goes for potatoes. Therefore, in order to get the beneficial properties of fiber in potatoes, it is good to consume them with the peel. But before consuming them, we must thoroughly clean them and remove the damaged parts of its outer surface.
Fiber helps control weight as it makes you feel fuller faster. Moderate consumption of potatoes can therefore be an excellent choice for people who want to lose weight. Also, fiber has a positive effect on the regulation of blood sugar, cholesterol reduction and the proper functioning of the digestive system.
Potassium:
Potatoes contain more potassium than any other fresh vegetable and fruit. Potassium is a valuable trace element, which helps the body grow and maintain cells. It is useful for athletes, because it helps to oxygenate the body and the proper functioning of the heart and muscles. In addition, it is an electrolyte that helps balance body fluids, which is important for healthy blood pressure.
Does the potato have vitamins?
Vitamin C, as well as B-complex vitamins (niacin, pyridoxine riboflavin, thiamine and folic acid) are present in high concentrations in potatoes.
Vitamin C
As for vitamin C, a medium-sized potato (100gr) contains 20mgr of vitamin C which covers about 50% of the required daily amount. This particular vitamin is essential for a strong immune system, and at the same time contributes to the better absorption of iron by the body. Therefore, people with iron deficiency anemia could have potatoes more often in their diet.
Vitamin B6 (pyridoxine)
Of the B-complex vitamins, B6 (pyridoxine) is the predominant one. B6 helps in the metabolism of carbohydrates and proteins, but also in the regulation of the action of cholesterol.
Folic acid
Also, the folic acid contained in potatoes is essential for cell growth and is considered essential during pregnancy.
Potato Nutritional Value
In the following tables you can see in detail the ingredients of the potato, as well as the most important vitamins and minerals it contains. In addition, in the% SIP column there is the percentage of daily needs for vitamins and minerals covered by the consumption of a small 170g potato (raw).
Potato cooking method and nutrient composition
The way of cooking the potato also differentiates its ingredients, mainly in terms of calories and fat. In the following table you will find in detail the different composition of boiled, from roasted, fried and potato au gratin, which are the most popular and common ways of cooking.
Potato, also known as potato, is a starchy vegetable with great nutritional value. It is widespread in Greece and worldwide and is used as a staple food. Its great popularity is due to the fact that it can be consumed in various ways, such as boiled, roasted, fried, gratin, sauteed, soup, which is why it is often considered a food of convenience. The advantage of potatoes over other vegetables is that it combines the characteristics of starchy foods with those of other vegetables.
Watch an excerpt from the show "Health above all" by Mrs. Fotini Georgiou on the benefits of potatoes:
The nutritional value of potatoes
The nutritional value of the potato is important but it is greatly influenced by the way it is prepared but also by the conditions and duration of its preservation. The potato consists of 78-80% water, 18-20% starch, 1.5-2% protein and 1% vitamins and minerals.
Carbohydrates
The predominant nutrient in potatoes is carbohydrates, in the form of starch. Carbohydrates provide energy to the body for its physical activities and help maintain body temperature at normal levels.
Protein
As for protein, although it is present in a small percentage in potatoes, if combined properly with protein-rich foods (such as eggs, cheese, meat, etc.), it can yield protein of high biological value. Proteins in turn help in the growth and regeneration of body tissues, but also in strengthening the body's defenses.
Fiber
Another very important ingredient in potatoes is their vegetable or edible fiber. Fiber is found mainly in the peel of fruits and vegetables and the same goes for potatoes. Therefore, in order to get the beneficial properties of fiber in potatoes, it is good to consume them with the peel. But before consuming them, we must thoroughly clean them and remove the damaged parts of its outer surface.
Fiber helps control weight as it makes you feel fuller faster. Moderate consumption of potatoes can therefore be an excellent choice for people who want to lose weight. Also, fiber has a positive effect on the regulation of blood sugar, cholesterol reduction and the proper functioning of the digestive system.
Potassium:
Potatoes contain more potassium than any other fresh vegetable and fruit. Potassium is a valuable trace element, which helps the body grow and maintain cells. It is useful for athletes, because it helps to oxygenate the body and the proper functioning of the heart and muscles. In addition, it is an electrolyte that helps balance body fluids, which is important for healthy blood pressure.
Does the potato have vitamins?
Vitamin C, as well as B-complex vitamins (niacin, pyridoxine riboflavin, thiamine and folic acid) are present in high concentrations in potatoes.
Vitamin C
As for vitamin C, a medium-sized potato (100gr) contains 20mgr of vitamin C which covers about 50% of the required daily amount. This particular vitamin is essential for a strong immune system, and at the same time contributes to the better absorption of iron by the body. Therefore, people with iron deficiency anemia could have potatoes more often in their diet.
Vitamin B6 (pyridoxine)
Of the B-complex vitamins, B6 (pyridoxine) is the predominant one. B6 helps in the metabolism of carbohydrates and proteins, but also in the regulation of the action of cholesterol.
Folic acid
Also, the folic acid contained in potatoes is essential for cell growth and is considered essential during pregnancy.
Potato Nutritional Value
In the following tables you can see in detail the ingredients of the potato, as well as the most important vitamins and minerals it contains. In addition, in the% SIP column there is the percentage of daily needs for vitamins and minerals covered by the consumption of a small 170g potato (raw).
Potato cooking method and nutrient composition
The way of cooking the potato also differentiates its ingredients, mainly in terms of calories and fat. In the following table you will find in detail the different composition of boiled, from roasted, fried and potato au gratin, which are the most popular and common ways of cooking.
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