Recently read that potatoes with "yellow" flesh are more nutritious. At Farmers
Market yesterday, asked potato guy. He agreed, but added that the MOST nutritious (can't remember what is the good stuff) were the purple fleshed ones.
Is this similar to Nature's continuum in leafy vegs? The darker the better?
(I bought a few just to see if I would get turned off by purple potato flesh. Not yet eaten. Stay tuned <g>).
On Sun, 27 Jul 2014 11:11:05 -0700 (PDT), Higgs Boson
Regardless the color if you pare away the skins essentially all the
nutrition remaining is starch. And since other than starch potato
nutrition is for the most part in the skin flesh color is meaningless.
"A common misconception is that all of the potato’s nutrients are
found in the skin. While the skin does contain approximately half of
the total dietary fiber, the majority (> 50 percent) of the nutrients
are found within the potato itself."
And since other than starch potato
They indicate higher levels of carotenoids or flavonoids, though I
have no idea if there'd ever be a meaningful amount in the flesh.
On Sunday, July 27, 2014 2:41:21 PM UTC-7, David Hare-Scott wrote:
That's why I asked y'all if there was a parallel with green veg - supposedly the darker the better. Sounds like your answer is No. ?
re: potato peel, if most nutrition is in the skin -- you said rest of potato is largely starch -- most potatoes are HEAVILY treated (see link) and most pesticide ends up in the skin, is there any percentage in buying "organic"??
On Sunday, July 27, 2014 6:45:43 PM UTC-7, Fran Farmer wrote:
(SFX) lips smacking.
I usually nuke potatoes/veggies in the micro with just a dash of water. Esp. with veggies, so I've heard, a lot of the vitamins, etc. good stuff, goes into the water & is thrown out.
Some people that cook a lot save the water; too much trouble pour moi; I'd just rather nuke in micro.
Do Pringles count? Did you know that the US consumes most spuds as
dehys... ALL fast food fries and MOST restaurant fries, and ALL
stupidmarket frozen fries are dehys, extruded. Most restaurant mashed
are dehys, as are most mashed eaten at home... and now there are
frozen mashed, becoming very popular in their many flavors, also
My favorite potato is red bliss, perfect for salads, stews/soups, and
roasted (no need to pare but remove eyes). For baked in jackets only
russets will do... never eat restaurant baked, they don't scrub them.
I don't care for Yukon gold, they leave a sweet after taste. If I had
to choose a favorite way to cook potatoes it's roasted; pare, slice in
wedges, coat with vegetable oil, season with s n'p, pan roast at 375ºF
for about an hour or until crisp and golden brown.
If watching your weight this is dangerous as you won't be able to stop
Yes, pretty much the rule of thumb with fruits and vegetables is
more color, more nutrients.
There are red-fleshed potatoes that might be nearly as nutritious
as the purple.
Steam or microwave, sear them in a cast iron skillet with a little oil
of your choice along with some garlic and herbs, then pop the
skillet in the oven to brown them. I assure you, you won't be
thinking about the color when you eat them!
Add some cubed, steamed sweet potatoes to the mix and you will
*really* have a phytonutrient celebration.
I like that simple potato and cabbage dish too.
I also like this very similar dish:
I think every ethnicity has their version of these quick one pot
dishes. I like to make these a full one dish meal by adding some left
over cooked meat, chicken, ham, smoked sausage/kielbasa works well. I
grow lots of cabbages, my next door neighbor grows potatoes... we
swap. This year I also planted lots of kale which can be substituted
for cabbage. I planted lots of Swiss chard too, I think it's better
than spinach and much easier to harvest and clean.
I really like kale and I prefer grow silver beet/chard over spinach. I
can feed the silver beet to us or to the chooks and spinach runs to seed
here too fast whereas silver beet can be harvested for a full year here.
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