Potato nutrition facts

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Offline tasnuva

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Potato nutrition facts
« on: September 16, 2013, 11:56:13 AM »
Potato, nutritionally rich tuberous root vegetable, is a good source of starch, vitamins and fiber. The humble tuber is one of the most widely grown perennial crops and one of the cheap staple food items of the poor population all over the world. Botanically, it belongs to the various perennial subspecies of Solanum tuberosum of the Solanaceae family.

The plant grows about 12 to 18 inches in length and bears many tubers underground. The tubers usually have round to oval or oblong shape and vary widely in size. Internally, the flesh features bright cream-white, rose red or russet color depending on the variety with moist texture and have special buttery "potato" flavor.
Tasnuva Ali
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Daffodil International university

Offline tasnuva

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Re: Potato nutrition facts
« Reply #1 on: September 16, 2013, 11:58:10 AM »
Health benefits of Potato:

1. Potatoes are one of the richest sources of starch, vitamins, minerals and dietary fiber. 100 g provides 70 calories, however,  they contain very little fat (just 0.1 g per100 g) and no cholesterol.

2. They are very good natural sources of both soluble and insoluble fiber. The dietary fiber in them increases the bulk of the stool, thus, it helps prevent constipation, decrease absorption of dietary cholesterol and there by lower plasma LDL cholesterol. Additionally, the rich fiber content also helps protect from colon polyps and cancer.

3. The fiber content aids in slow digestion starch and absorption of simple sugars in the gut. It thus help keep blood sugar levels within the normal range and avoid wide fluctuations.  For the same reason, potato is considered as reliable source of carbohydrates in diabetics.

4. The tubers are one of the richest sources of B-complex group of vitamins such as pyridoxine (vitamin B6), thiamin, niacin, pantothenic acid and folates.

5. Fresh potato along with its skin is good source of antioxidant vitamin; vitamin-C. 100 g of fresh tuber provides 11.4 mg or 20% of daily required levels of this vitamin. Regular consumption of foods rich in vitamin-C helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.

6. They also contain adequate amounts of many essential minerals like Iron, manganese, magnesium, phosphorous, copper and potassium.

7. Red and russet potatoes contain good amount vitamin A, and antioxidant flavonoids like carotenes and zeaxanthins.

8. Recent studies at Agricultural research service (by plant genetics scientist Roy Navarre) suggests that flavonoid antioxidant, quercetin present in potatoes has anti-cancer and cardio-protective properties.
Tasnuva Ali
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Department of ETE
Daffodil International university

Offline tasnuva

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Re: Potato nutrition facts
« Reply #2 on: September 16, 2013, 12:01:21 PM »
Selection and storage:

Fresh potatoes are readily available in the stores everywhere. Look for tubers that feature firm in texture and have smooth waxy, instead of dry, surface. They normally have numerous "eyes" on their surface. Avoid those that feature soft in hand, have slumpy appearance, with cuts, patches and bruises.

At home, they should be stored in cool, dry and dark place. Exposure to sunlight and excess moisture will cause potatoes to sprout and to form toxic alkaloid solanine.
Tasnuva Ali
Senior Lecturer
Department of ETE
Daffodil International university

Offline tasnuva

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Re: Potato nutrition facts
« Reply #3 on: September 16, 2013, 12:04:11 PM »
Preparation and serving methods:

Being a root vegetable they often subjected to infestation and therefore wash them thoroughly before cooking. Fresh, cleaned tubers can be enjoyed with skin to derive benefits of fiber and vitamins.

Potato dishes are prepared in many ways:

1. Skin-on or peeled, whole or cut up, with seasonings or without.

2. Mashed potatoes- first boiled and peeled, and then mashed with milk or yogurt and butter.

3. Whole baked, boiled or steamed.

4. French-fried potatoes or chips.

5. Prepare delicious soup/chowder with leeks, corn, onion and seasoning with salt and pepper.

6. Cut into cubes and roasted; scalloped, diced, or sliced and fried.

7. Grated and prepare dumplings, and pancakes.
Tasnuva Ali
Senior Lecturer
Department of ETE
Daffodil International university

Offline tasnuva

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Re: Potato nutrition facts
« Reply #4 on: September 16, 2013, 12:20:50 PM »
Safety profile

Potatoes may contain toxic alkaloids, solanine and chaconine. These alkaloids present in the greatest concentrations just underneath the skin and increase proportionately with age and exposure to sun light. Cooking at high temperatures (over 170 °C) partly destroys these toxic substances.

When consumed in sufficient amounts, these compounds may cause headache, weakness, muscle cramps and, in severe cases loss of consciousness and coma; however, poisoning from potatoes occurs very rarely. Exposure to light also causes green discoloration; thus giving a visual clue as areas of the tuber that may have more toxins; however, this does not provide a definitive clue, as greening and solanine accumulation can occur independently to each other. Some varieties contain greater solanine concentrations than others.
Tasnuva Ali
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Department of ETE
Daffodil International university

Offline nfeoffice

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Re: Potato nutrition facts
« Reply #5 on: September 23, 2013, 12:18:10 PM »
good post
Syed Noor Alam
Nutrition and Food Engineering (NFE)
Daffodil International University

Offline tasnuva

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Re: Potato nutrition facts
« Reply #6 on: October 08, 2013, 01:56:20 PM »
Thanks.
Tasnuva Ali
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Department of ETE
Daffodil International university

Offline 710000757

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Re: Potato nutrition facts
« Reply #7 on: November 08, 2013, 02:04:36 AM »
Very important post madam. Thanks a lot.
Taslim Ur Rashid
Lecturer
Department of Nutrition and Food Engineering
Daffodil International University

Offline Farhana Israt Jahan

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Re: Potato nutrition facts
« Reply #8 on: November 09, 2013, 12:20:16 PM »
Nice information..
Farhana Israt Jahan
Assistant Professor
Dept. of Pharmacy