Despite the common belief about the harm of potatoes, this vegetable possesses many beneficial properties necessary for the body. It is no wonder that it has been referred to as the second bread since ancient times.
Dr. Emily Johnston from New York University School of Medicine claims that potatoes contain many complex carbohydrates that are essential for providing the body with long-lasting energy. Additionally, complex carbohydrates have a low glycemic index, which means that potatoes do not cause sharp spikes in blood sugar levels.
This vegetable is also low in calories and is ideal as a nutritious component of almost any diet. Potatoes contain minimal amounts of fats, cholesterol, and sodium (salt).
The vitamin C found in potatoes makes them an important ally for the normal functioning of the immune system. The vegetable is rich in fiber—dietary fibers that are not digested by the body's enzymes but are processed by the beneficial gut microflora, promoting improved digestion.
The expert noted that the main source of fiber is located in the skin of the tubers. Therefore, potatoes are best boiled in their skins. Overall, the method of cooking this vegetable directly affects its health benefits.
For example, frying potatoes in a large amount of oil, despite their visual and taste appeal, can negatively impact health. Therefore, it is preferable to boil or bake potatoes and to add salt and sauces in moderation, as reported by the American Heart Association (AHA).
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