February is National Potato Lover’s Month. As a potato lover myself, I’m happy to celebrate. Potatoes often get a bad wrap. They are considered by some to be an unhealthy choice from the vegetable group. The truth is that white potatoes contain nutrients, like vitamin C, and fiber, which many Americans need more of in their diet. Bananas are usually thought of as the food of choice when it comes to potassium. However, a small potato with the skin on has more potassium than a medium banana! They certainly pack a powerful punch of nutrition.
Oftentimes, people suggest you should avoid eating potatoes because they have a high glycemic index. High glycemic index foods are thought to increase fat storage and increase your risk of diabetes. Fruitsandveggiesmorematters.org helps set the record straight. They tell us that there is no significant evidence that this is so. They suggest cooking potatoes in a variety of healthy ways and to include them, along with many other vegetables, in your diet.
To begin to prepare potatoes successfully, it is important to understand how potato varieties differ. There are three classifications of potatoes: high, medium, and low starch. High starch potatoes don’t lend themselves well to boiling so should be prepared in other ways such as baked or mashed. The russet potato is the most common type of high starch potato. Medium starch potatoes are best for steaming, baking, roasting, and au gratin dishes. Yellow potatoes are considered a medium starch potato. Low starch potatoes, like red potatoes, are best for boiling, sautéing, or for salads.
Take a chance and try one of my favorite potato recipes. Enjoy!
Certified Nutrition Education Assistant
Categories: Create Amazing Veggies