Potatoes: Maligned but nutrient-rich staples worth a second look

Our grandparents couldn't imagine dinner without them, but now they are more frequently placed on the "blacklist." Many people avoid them and accuse them of causing weight gain and lacking nutritional value. These opinions are unfair to these vegetables and have little to do with the truth.

Changes undoubtedly influence this in eating habits, as potatoes are associated with traditional dinners. In many families, such typical pairings as potatoes and meat with sauce appear less frequently. The second reason? Potatoes have unjustly gained a bad reputation.

Although our grandparents cooked potatoes almost daily, they didn't appreciate them. Hence, the famous "eat the meat and coleslaw, you can leave the potatoes." Meanwhile, it's worth eating them because they are very healthy and not fattening at all. Apart from plenty of minerals and vitamins, potatoes contain components that lower blood pressure, regulate the digestive system, help remove excess water from the body, improve skin condition, support vision, aid in blood clotting, and reduce stress.

• Vitamin C - to meet your daily requirement for this vitamin, it is enough to eat only four potatoes.
• B vitamins - positively affect the nervous system and the proper functioning of carbohydrate metabolism.
• Fibre - affects the proper functioning of the digestive system.
• Minerals, such as magnesium, phosphorus, potassium, calcium, and iron - these ingredients lower blood pressure, are building blocks for bones and teeth and ensure healthy skin, hair, and nails.

Potatoes are not as caloric as we think. They have significantly fewer calories than groats and pasta. Early potatoes contain only 69 calories per 100 grams, while late potatoes have 85 calories per 100 grams. They are also effective on diets because they are easily digestible and easily absorbed. They contain trace amounts of fat. They also have an alkalizing effect, which counteracts the acidifying effect of eating meat.

Based on their culinary properties, potatoes are divided into three types:  

• Type A - salad. Potatoes do not fall apart after cooking and retain their shape.
• Type B - all-purpose. This is a universal and most commonly found type of potato. Suitable for boiling, baking, frying, perfect for puree.
• Type C - slightly floury. Potatoes crumble after cooking, recommended for dumplings, fries, and potato pancakes.