Potatoes are a very filling food and is often eaten that it constitutes a dominant portion of a standard diet. It supplies a large fraction of energy needs specially while fasting and generally forming a significant proportion of the intake of other nutrients as well. As of 2014, potatoes were the world’s fourth-largest food crop after maize (corn), wheat, and rice. Following millennia of selective breeding, there are now over 5,000 different types of potatoes.
The potato is rarely consume raw because raw potato starch is poorly digestible. And the popularity of low-carb diets has cause some people to avoid. But baked potatoes can be part of a healthy lifestyle diet. Naturally low-fat, low-cholesterol baked potatoes are a nutrient-dense food rich in vitamins, minerals, and high-quality protein.
- Increases the choline in your body and reduce inflammation.
- Fiber in baked potatoes aids with digestion and vitamin B6 helps break down carbohydrates and improves metabolism.
- Packed with potassium, which some research suggests can greatly reduce risks of heart disease.
- Naturally gluten-free, which makes them an excellent food choice for people with celiac disease or a non-celiac gluten sensitivity.
- When you consume them in moderation, baked potatoes may help you manage your blood sugar levels and lose weight.
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Potatoes can be bake in a conventional gas or electric oven, a convection oven, a microwave oven, on a barbecue grill, or on (or in) an open fire. Potatoes that are cook in microwave oven retains nearly all of their nutritional value, provide they are cover in ventilated plastic wrap to prevent moisture from escaping; this method produces a meal very similar to a steamed potato, while retaining the appearance of a conventionally baked potato.
Once a potato has been bake, some people discard the skin and eat only the softer and moister interior. And while others enjoy the taste and texture of the crisp skin, which is rich in dietary fiber. Potatoes baked in their skins may lose between 20 and 40% of their vitamin C content. It’s so because heating in air is slow and vitamin inactivation can continue for a long time. Small potatoes bake more quickly than large ones and therefore retain more of their vitamin C.
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You can prepare potatoes in many ways, including boiling, baking and steaming. However, frying them may dramatically increase their calorie content if you use a lot of oil. Baked potatoes may also go from a nutritious side dish to one that’s high in fat or calories. It depends on the toppings you add.
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