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Potato Nutrition Facts

Potato Nutrition Facts
The potato is a tuber, a starchy vegetable that belongs to the Solanaceae nightshade family. Other vegetables in this family include eggplant, peppers, tomatoes and tomatillos. Potatoes are available year-round and are the number one crop grown in the world today. Potatoes are very healthy when prepared properly, however most people consume a large amount of potatoes in the form of potato chips and French fries. When deep fried, potatoes suddenly become a high-fat, unhealthy food choice. When prepared in a healthy way, potatoes are a high-fiber, low calorie food with a variety of nutrients and health-protecting qualities.
Interesting Potato Nutrition Facts:
There are approximately 100 varieties of potatoes that are edible, ranging in color, size, shape, flavor and starch content.
Potatoes contain kukoamines, which are compounds that lower blood-pressure.
One medium sized potato contains more than one half milligram of vitamin B6. This vitamin is important for enzyme reactions in the body. The body's DNA requires this vitamin for its creation. All new cells in the body require vitamin B6.
The nervous system in the body requires amines (a molecule) to transmit messages from one nerve to another. Amines require B6 for their creation, a vitamin found in potatoes.
Vitamin B6, found in potatoes, is important for methylation. Methylation helps to prevent cancer as it can make toxic compounds less toxic, and can turn genes off and on.
Methylation, which requires vitamin B6, is important for cardiovascular health, reducing the risk of stroke and heart attacks.
Vitamin B6 can help to lower heart disease rates.
The skin of potatoes contains most of the fiber in the vegetable so it is important to eat the skin and the potato.
Fiber is helpful for lowering cholesterol, preventing colon cancer, and maintaining a healthy bowel.
Vitamin B6 is required to break down glycogen. Glycogen is the sugar stored in the liver and in muscle cells. This vitamin is highly valuable for endurance athletes to help maintain energy.
When buying potatoes they should be relatively smooth, firm, and free of any signs of rot, sprouting or green colorization.
Potatoes will discolor once cut or peeled and exposed to air, so they should be prepared just prior to cooking. Keeping them in a bowl of cold water with a splash of lemon juice will help to reduce oxidation (browning).
Conventionally grown potatoes are one of the top 12 vegetables and fruits with pesticides. For this reason it is recommended that you buy organically grown potatoes if you wish to avoid consuming pesticides.
Potatoes are members of the nightshade family, which some believe can make arthritis worse.
Acrylamides are a substance believed to cause cancer. Processed and fried potato foods such as French fries and potato chips contain acrylamides in high enough concentrations to be considered among the worst foods that expose people to this substance. It is believed it is the potato and the high heat and oil that cause this dangerous toxic substance to form.
One medium baked potato contains 161 calories, 3.8 grams of fiber, vitamin B6, potassium, copper, vitamin C, manganese, phosphorus, vitamin B3, and pantothenic acid.


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