The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum L. The word “potato” may refer either to the plant itself or to the edible tuber, Wikipedia Suggests.
Whether squashed, heated or cooked, People frequently consider potatoes as comfort food. It is an essential food staple and the main vegetable crop on the planet.
Potatoes are accessible year-round as they have gathered some place each month of the year.
The potato has a place with the Solanaceae or nightshade family whose different members include tomatoes, eggplants, peppers, and tomatillos.
They are the swollen bit of the underground stem which is known as a tuber and is intended to give nourishment to the green verdant bit of the plant.
On the off chance that permitted to bloom and natural product, the potato plant will bear an unpalatable organic product looking like a tomato.
What Main Nutrients Content Are Found in Potatoes
Potatoes are one of the finest sources of starch, vitamins, minerals and dietary fiber. 100 g gives 70 calories, then again, they contain next to no fat (only 0.1 g per 100 g) and no cholesterol.
The tubers are one of the wealthiest sources of the B-complex gathering of vitamins, for example, pyridoxine (vitamin B6), thiamin, niacin, pantothenic corrosive and folates.
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New potato alongside its skin is one of decent sources of the antioxidant vitamin, vitamin-C. 100 g of new tuber gives 11.4 mg or 20% of day by day required levels of this vitamin. Normal utilization of sustenances rich in vitamin-C bodies creates resistance against irresistible operators and rummage unsafe, genius incendiary free radicals.
They likewise contain sufficient quantity of numerous fundamental minerals like Iron, manganese, magnesium, phosphorous, copper and potassium.
Red and reddish brown potatoes contain great amount vitamin An, and antioxidant flavonoids like carotenes and zeaxanthins.
List of Nutrients Content Are Found in Potatoes
- Vitamin C= 28.7 mg (48%)
- Vitamin A= 29.9 IU (1%)
- Vitamin E (Alpha Tocopherol)= 0.1 mg (1%)
- Vitamin K= 6.0 mcg (7%)
- Thiamin= 0.2 mg (13%)
- Riboflavin= 0.1 mg (8%)
- Niacin= 4.2 mg (21%)
- Vitamin B6= 0.9 mg (46%)
- Folate= 83.7 mcg (21%)
- Pantothenic Acid= 1.1 mg (11%)
- Choline= 44.2 mg
- Betaine=0.6 mg
- Calcium= 44.8 mg (4%)
- Iron= 3.2 mg (18%)
- Magnesium= 83.7 mg (21%)
- Phosphorus= 209 mg (21%)
- Potassium= 1600 mg (46%)
- Sodium= 29.9 mg (1%)
- Zinc= 1.1 mg (7%)
- Copper= 0.4 mg (18%)
- Manganese=0.7 mg (33%)
- Selenium=1.2 mcg (2%)
- Protein= 7 grams
- Calories=278 (14%)
- Total Omega-3 fatty acids= 38.9 mg
- Total Omega-6 fatty acids= 129 mg
- Water= 224 grams
- Total Carbohydrates= 63.2 grams (21%)
- Dietary Fiber= 6.6 grams (26%)
- Starch= 51.6 grams
- Sugars= 3.5 grams
Truly, Americans ate the greater part of their potatoes new. Since the 1950s, be that as it may, prepared potatoes — French fries and hash browns, for instance — have developed more prominent as the technology to freeze the vegetables has progressed.
As indicated by the USDA, prepared potatoes made 64 percent out of aggregate U.S. potato use during the 2000s, contrasted with 35 percent in the 1960s. Americans, all things considered, eat 55 lbs. (35 kilograms) of frozen potatoes every year, 42 lbs. (19 kg) of crisp potatoes, 17 lbs. (8 kg) of potato chips and 14 lbs. (6 kg) of dehydrated potato products.
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