What is a Potato?
The potato (Solanum tuberosum) is a member of the Solanaceae or nightshade family, whose other members include tomatoes, aubergines, and bell peppers. Potatoes vary in size, shape, color, starch content, and ﬂavor. Surprisingly, there are about 100 varieties of edible potatoes. They are often classiﬁed as either mature potatoes, which are the large potatoes that we are generally familiar with, or new potatoes, which are the smaller varieties that are harvested before maturity.
Some of the popular varieties of mature potatoes in the U.S. include the Russet Burbank, the White Rose, and the Katahdin, while the Red LeSoda and Red Pontiac are two types of new potatoes. In the U.K., 75 percent of the potato crop comes from seventeen varieties, four of which account for half of the crop: Maris Piper, Cara, Record, and Pentland Dell.
The Jersey Royal is, of course, the most well-known new potato. There are also delicate ﬁngerling varieties of potatoes, which, as their name suggests, are ﬁnger-shaped. The skin of potatoes is generally brown, red, or yellow and may be smooth or rough; the ﬂesh is yellow or white. There are also other varieties that feature purple-gray skin and a deep violet ﬂesh. As potatoes have a neutral starchy ﬂavor, they serve as a good complement to many meals. Their texture varies slightly depending upon their variety and preparation, but it can be generally described as rich and creamy.
Potatoes are native to the Andes mountains of Bolivia and Peru, where they have been cultivated for more than 7,000 years. Sometime during the early part of the sixteenth century, potatoes were taken to Europe by Spanish explorers. Potatoes are a hearty crop and became a favorite food in Ireland, largely as a result of the tremendous rise in population in Ireland in the 1800’s coupled with the declining economy. Because 11/2 acres of land could produce enough potatoes to feed a family of ﬁve, most Irish families came to depend upon potatoes for food.
Then, tragically, the Irish Potato Famine of 1846—1850 took as many as one million lives from hunger and disease and changed the social and cultural structure of Ireland in profound ways. It also spurred new waves of emigration, thus shaping the histories of the United States and Britain as well.
The potato was brought to the United States in the early eighteenth century by Irish immigrants who settled in New England. By the nineteenth century it was extensively cultivated. Today, the potato is the vegetable that Americans consume more of pound for pound than any other.
Interestingly, more than 40 percent of all potatoes grown in the United States are sold to fast-food companies such as McDonald’s for French fries. In the U.K., potatoes are equally popular, each person eating on average 226 pounds/103 kilograms of potatoes a year, second only to the Portuguese and Irish in Europe. Currently, joining the United States (Idaho and Washington are the top growers) as the main producers of potatoes are the Russian Federation, Poland, India, and China.
Types of Potato
Potatoes are the all-star of the vegetable world in our opinion. Mashed, fried, or just as skins, potatoes rock our world in so many ways. And preparing a great potato dish doesn’t have to be difficult — it can be has simple as throwing them in the oven with some butter and salt. The hardest part, in fact, is often making sure you buy the right type of potato.
Potatoes fall into two important categories that impact the outcome of your dish: starchy and waxy (plus a category that lies somewhere in between those two).
Starchy: Like the classic Idaho or Russet, these potatoes are (obviously) high in starch and low in moisture. They’re fluffy, making them great for boiling, baking and frying, but they don’t hold their shape well, so they should be avoided in dishes like casseroles, gratins and potato salads.
Waxy: Like Red Bliss or New Potatoes, these have a low starch content and are often characterized by a creamy, firm and moist flesh that holds its shape well after cooking. They’re typically great for roasting, boiling, casseroles and potato salads.
All-Purpose: These potatoes have a medium starch content that fall somewhere in between the starchy and waxy potatoes. They’re a true multi-purpose potato, and therefore can be used for just about any cooking application. A classic example is the Yukon Gold.
Once you know which type of potato you need for your particular dish, you can be as creative as you’d like when choosing varieties at the market. For example, if you’re thinking of making a potato gratin, you know you’re looking for a firm, waxy potato — you can choose from a bright blue Purple Peruvian, a yellow Inca Gold, or any other waxy variety.
Yukon Gold — All Purpose
Yukon Gold potatoes have finely flaked yellowish-white skin with light yellow flesh. They’re bright, vegetal and slightly sweet, with a smooth, slightly waxy texture and moist flesh. They’re best for boiling, baking and making French fries. They’ll also stand up well to grilling, pan frying and roasting.
Purple Peruvian — All Purpose
Purple Peruvian potatoes have deep purple skin and flesh. The flesh is either uniform throughout or marbled with white and deep, inky purple. They’re earthy and slightly nutty, with an almost buttery aftertaste. They have a dry and starchy texture and are best for boiling, baking, roasting, frying and grilling, although they should work in all dishes and preparations.
Idaho Russet — Starchy
Idaho Russet potatoes are russet-skinned with white flesh. They’re what we typically imagine when we think of potatoes. They have a neutral potato flavor, a fluffy, creamy and soft texture, and are best for baking, mashing and making French fries. They’re also very absorbent, so are great paired with butter and cream — think mashed potatoes. Just don’t try using Idaho
Katahdin — Starchy
Katahdin potatoes are your French fry potatoes. They have smooth skin with yellowish flesh, and a classic potato flavor. They’re fluffy, creamy, smooth and soft, and best for boiling, baking and, most importantly, making French fries. They’re not great for potato salads, gratins potatoes or any dish that requires the potatoes to hold their shape.
Red Bliss — Waxy
Red Bliss potatoes have bright red skin with creamy white flesh. They’re slightly bitter, and have a firm, moist and waxy texture. They’re best for soups, stews, boiling, roasting, potato salad and casseroles, and worst for mashing.
New Potatoes — Waxy
New potatoes are defined as any type of potato that’s harvested young, before its sugars have fully converted to starch. You can get many different types of them. They’re small and round with thin skin, and depending on the type, they may vary in color. They’re sweet, firm, creamy and very waxy. Use them for boiling, steaming, roasting or in soups, but don’t use them for baking.
Adirondack Blue — Waxy
Adirondack Blue potatoes have purple skin and bright blue-purple flesh that fades to a shade of blue when mashed, and deepens in shade when roasted. They have an earthy, rich and nutty flavor, and a firm, creamy and apple-like texture. They’re great for mashing, baking, boiling, steaming, potato salads, casseroles or gratins, and worst for soups.
Adirondack Red — Waxy
Adirondack Red potatoes have red skin with pink to red flesh that’s either opaque or in a starburst pattern. Their color fades with boiling, but fades only slightly to a shade of mauve after other methods of cooking. They’re slightly sweet, with a moist, meaty and waxy texture. Use them for boiling, mashing, pan frying and microwaving, but don’t use them in soups.
Fingerling — Waxy
Fingerlings are two to three inches long and thin (finger-shaped, duh) with thin, buff-yellow skin and light yellow flesh. Their flavor is mild, nutty and earthy, and their texture firm and moist. They’re great for boiling, baking, roasting and potato salads, and bad for soups.
Carola — Waxy
Carola potatoes are oblong with yellow skin and yellow flesh. They have a strong, classic potato flavor with earthy and buttery notes. They have a firm, creamy and waxy texture, and are best for grilling, roasting, boiling, steak fries, potato salads, casseroles and gratins. Don’t use them in soups.
Rose Gold — Waxy
Rose Gold potatoes have rose-red skin and yellow flesh. They’re mild and earthy, firm and moist, and best for baking, steaming, boiling, potato salads, casseroles and gratins. Just don’t try to mash these guys.
Inca Gold — Waxy
Inca Gold potatoes have golden skin, yellow flesh and a round dumpling shape. Their earthy and nutty flavor and creamy, smooth and firm texture makes them great for roasting, mashing, boiling, potato salads, casseroles and gratins. They’re worst for soups.
Purple Viking — Waxy
Purple Viking potatoes are small in size with dark purple skin and white flesh. They’re meaty, slightly sweet and buttery, and have a creamy and moist texture. They’re best for baking, roasting, boiling, potato salads, casseroles and gratins, and worst for soups.
La Rette– waxy
These are little fingerling-shaped potatoes with a silky texture and a nutty flavor. Best roasted or boiled whole. They were discovered in the Swiss Alps by French Farmer named Jean Pierre Clot.
This is an heirloom variety with yellowish, tan smooth skin and very light yellow flesh. It is best in potato salads, but also great boiled, steamed and roasted.
This is a large potato with tan skin and white flesh. Baked, mashed, fried, or shredded into potato pancakes. It holds together well in boiling water as well.
Health Benefits of Russet Potato
Along with rice and wheat, potatoes are one of most important staple crops in the world. Russet potatoes, also called baking or Idaho potatoes, are a starchy type of potato that is very nutritious as long as you don’t cover them with high-fat and high-calorie toppings.
One baked medium russet potato with skin contains 168 calories, 5 grams of protein and 37 grams of carbohydrate, including 4 grams of fiber. This is 10 percent of the daily value for protein and 16 percent of the DV for fiber. The fiber and protein in the potato will help to fill you up so you eat fewer calories. Fiber may also help lower your risk for constipation, heart disease and diabetes.
Consuming a medium russet potato provides you with 0.6 milligrams of vitamin B-6, or 31 percent of the DV; 14.4 milligrams of vitamin C, or 24 percent of the DV; 2.3 milligrams of niacin, or 12 percent of the DV; 45 micrograms of folate, or 11 percent of the DV; 0.1 milligrams of thiamine, or 8 percent of the DV; and 0.1 milligrams of riboflavin, or 5 percent of the DV. Vitamin B-6, niacin, folate, thiamine and riboflavin are B vitamins, which turn the food you eat into energy, help your nervous system function properly and keep your hair, skin, eyes and liver healthy. Vitamin C acts as an antioxidant and is important for growing new tissues and repairing wounds.
Russet potatoes are also a good source of minerals, with each medium potato providing 1.9 milligrams of iron, or 10 percent of the DV; 52 milligrams of magnesium, or 13 percent of the DV; 123 milligrams of phosphorus, or 12 percent of the DV; 0.6 milligrams of zinc, or 4 percent of the DV; and 31 milligrams of calcium, or 3 percent of the DV. Iron is essential for forming red blood cells and transporting oxygen around your body, and magnesium is needed for heart, nerve and immune system function.
|For a Serving Size of 1 serving(148g)|
|Calories 110||Calories from Fat 0(0%)|
|% Daily Value *|
|Total Fat 0g||–|
|Net carbs 24g||–|
|Vitamins and minerals|
|Vitamin A 0μg||0%|
|Vitamin C 0mg||0%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.|
You can use russet potatoes to make baked potatoes, mashed potatoes, French fries or pureed soups. They are not good for making potato salads or soups with chunks of potatoes, as do not hold their shape well after boiling. Top your baked potatoes with salsa instead of sour cream and butter to limit the fat content and increase the amount of vitamins they contain. Mashing potatoes with low-fat sour cream or buttermilk instead of full-fat dairy products and baking French fries instead of frying them are also healthy, lower-fat ways to cook russet potatoes. If you make pureed potato soup, use chicken broth instead of cream for a healthier alternative.
- Potato is consisted for 20% solids and 80% of water!
- The largest amount of potato created from one plant was 370 pounds! This was achieved in 1974 by Englishman Eric Jenkins.
- 100 grams of potato has 75 grams of water, 19 g of carbohydrates (15 grams of Starch and 2.2 grams of dietary fiber), 2 grams of protein, 0.1 gram of fat, and trace amounts of many vitamins (C, E, K, B 6) and minerals and metals (magnesium, phosphorus, potassium, and more).
- Potato is the world’s fourth most produced staple – after wheat, corn and rice.
- Average American eats 138 pounds of potatoes each year. Of that number, half is fresh and half is industrially processed (chips, dehydrated potato, canned potato).
- Each day over billion people eat at least one potato.
- Potato was introduced to Europe by Gonzalo Jimenez de Quesada in 1550, and was popularized even more by Sir Walter Raleigh in 1585.
- Keeping potatoes in the dark for too much time can make them poisonous.
- Over the centuries, botanists have created many varieties of potatoes. Some of the best known are Sebago (common potato), Pontiac (very popular because of his thin red skin), Desiree, Pink Fir Apple, Kipfler, Pink Eye (or Tasmanian Pink Eye), Russet Burbank, Spunta and Nicola.
- Potatoes were first domesticated around 8 thousand years ago in South America. They were introduced into Europe via Spanish conquistadors.
- Potato was not easily accepted by European commoners. Its popularity started to grow only when the long wars and isolated economy of France forced its rulers to promote potato production to both commoners and nobility.
- King Louis XVI and his wife Marie Antoinette played very important role in the rise of potato during late 18th century.
- Sudden fungus disease in Ireland between 1845 and 1849 caused starvation of around one million people who relied on potato to keep them alive. During and after those hard times, over half a million Irishmen and women emigrated to North America and Australia.
- One of the most basic measurements of time for ancient civilization of Incas was the time it took to cook potato.
- The largest producer and exporter of potato in the world is China. In 2010 they produced 75.8 million tons.
- Potatoes are the second most consumed food in United States, behind milk.
- In 1778 one brief war was fought over potato. The opposing forces were Prissioa and Australia, both wanting to starve each other by stealing their food.
- First European nation which gladly accepted potato into their cuisine was Spain. They immediately introduced potato as invaluable military and navy ration that prevented formation of scurvy.
- In 1890’s Alaskan Klondike gold rush, potato was valued very high because of its Vitamin C. In some cases potatoes were traded directly for gold.
- United Nation declared that 2008 was the year of the potato and tried to promote this plant as an excellent way of feeding hungry countries in Africa and Asia.
- Currently there are around 100 varieties of edible potatoes.
- One baked potato contains 21% of recommended daily dose of Vitamin B6. 40% of vitamin C, 20% of potassium and 12% of fiber.
- A man can survive on diet that consists only from potatoes and milk. Milk must be present because potato does not have large amounts of vitamin A and D.
- One medium sized potato contains 110 calories (one cup serving of rice has 225 and one cup of pasta 115).
- Potato has more Vitamin C than orange, more potassium than a banana and more fiber than apple.
- In 1995, potato was successfully grown in outer space on board space shuttle Columbia.
- The world’s largest potato was produced by Pringle’s Company in Jackson, TN, in 1990. It was 23″ x 14.5″.
- Potato is grown in 50 states of USA, with the largest produces being Idaho and Washington.
- In Ireland average person eats 120 kg of potatoes per years. In Italy that number is only 30 kg.
- One of the first children toys ever to be advertised on US TV was “Mr. Potato head” in 1952.
Potato Nutritional Highlights
Potatoes are a very good source of many nutrients, including potassium, vitamins B 6 and C, niacin, pantothenic acid, and dietary ﬁber. The protein quality in potatoes is actually moderate, too, with 2.5 grams in a medium potato. Although the protein in potatoes is about the same in terms of content as corn or rice, potatoes contain lysine, an essential amino acid often lacking in grains. It is important to note, however, that most of the nutrients, ﬁber, and protein are found in the skins.
Potatoes are actually low in calories; a medium-sized potato contains only 115 calories. Unfortunately, most people eat potatoes in the form of French fries or chips, hash browns, potato crisps, or baked potatoes smothered with butter or sour cream. In these forms, potatoes become a very-high-calorie food.
Amount Per 100 grams
- Calories 77
- Fat 0.1 g 0%
- Cholesterol 0 mg 0%
- Sodium 6 mg
- Potassium 421 mg 12%
- Carbohydrate 17 g 5%
- Dietary fiber 2.2 g 8%
- Sugar 0.8 g
- Protein 2 g 4%
- Vitamin C 32%
- Calcium 1%
- Iron 4%
- Vitamin B-6 15%
- Magnesium 5%
- Energy 79.0 kcal=331 kj
- Vitamin B 1 0.088 mg
- Niacin 2.02 mg NE
Potatoes are mainly composed of carbs. Primarily in the form of starch, the carbs range from 66-90% of dry weight. Simple sugars, such as sucrose, glucose and fructose, are also present in small amounts. Potatoes usually rank high on the glycemic index, making them unsuitable for diabetics.
The glycemic index is a measure of how foods affect the rise in blood sugar after a meal. However, some potatoes may be in the medium range, depending on variety and cooking methods . Cooling the potatoes after cooking may lessen their effect on blood sugar, and lower the glycemic index by 25-26%.
Even though potatoes are not a high-fiber food, they may be a significant source of fiber for those who eat them regularly. The level of fiber is higher in the peel, which makes up 1-2% of the potato. In fact, dried potato peel is about 50% fiber. Potato fibers are mainly made up of insoluble fibers, such as pectins, cellulose, and hemicellulose.
They may also contain varying amounts of resistant starch, a type of fiber that feeds the friendly bacteria in the colon and improves digestive health. Resistant starch may also improve blood sugar control, moderating the rise in blood sugar after eating potatoes. Compared to cooked potatoes served hot, potatoes that have been cooled down after cooking contain higher amounts of resistant starch.
Potatoes are low in protein, ranging from 1-1.5% when fresh and 8-9% when dry. In fact, compared to other common food crops, such as wheat, rice, and corn (maize), potatoes have the lowest amount of protein. Despite being low in protein, the protein quality of potatoes is very high for a plant, higher than that of soybeans and other legumes. The main protein in potatoes is called patatin, which may be allergenic for some people.
Vitamins and Minerals
Potatoes are a good source of several vitamins and minerals, particularly potassium and vitamin C. The levels of some vitamins and minerals are reduced with cooking, but this can be minimized by baking or boiling with the skin on.
Potassium: The predominant mineral in potatoes, concentrated in the skin. Intake of potassium may have benefits for heart health.
Vitamin C: The main vitamin found in potatoes. Levels of vitamin C are significantly reduced with heating, but cooking potatoes in the skin appears to reduce this loss.
Folate: Concentrated in the peel, the highest concentration of folate is found in potatoes with colored flesh.
Vitamin B 6: A class of B-vitamins that are involved in the formation of red blood cells. Vitamin B 6 is found in most foods and deficiency is rare.
Water Content: Potatoes may look huge, but water accounts for about 70-80 percent of their weight. So the belief that you become fat by eating potatoes is a misconception. Of course, if your potato servings contain large quantities of butter, or if you can’t keep away from those high-fat and high-cholesterol french fries, then you are bound to become overweight.
Starch Content: Potatoes contain about 17% starch and they are one of the best natural sources. However, you should avoid eating sprouted potatoes as sprouting leads to the conversion of starch into sugar.
Other Plant Compounds
Potatoes are rich in bio-active plant compounds, which are mostly concentrated in the skin.
Varieties with purple or red skin and flesh contain the highest amounts of antioxidants called polyphenols.
Chlorogenic acid: The main polyphenol antioxidant in potatoes.
Catechin: An antioxidant that accounts for about one third of the total polyphenol content. Its concentration is highest in purple potatoes.
Lutein: Found in potatoes with yellow flesh, lutein is a carotenoid antioxidant that may be important for eye health.
Glycoalkaloids: A class of toxic phytonutrients, mainly solanine and chaconine, produced by potatoes as a natural defense against insects and other threats. They may have harmful effects in large amounts.
Health Benefits of PotatoPotato
The health beneﬁts of potatoes relate to their nutrient content, though they may possess other healing properties as well. As an interesting side note, boiled potato peel dressings may be an effective treatment for skin wounds in some third-world countries where modern skin graft procedures are not available. Preliminary studies conducted at a children’s hospital in Bombay, India, using a dressing prepared from boiled potato peelings attached to standard gauze bandages, have demonstrated good therapeutic effect in promoting healing and keeping a burn from becoming infected. Patients noted pain relief, while physicians noted reduced levels of bacterial contamination and faster healing with the use of boiled potato peel dressings.
1. Promotes Weight Gain
Potatoes are rich in carbohydrates and contain very little protein. Carbohydrates aids in weight gain. Potatoes contain vitamin C and B-complex, which also help in proper absorption of carbohydrates.
2. Aids in Digestion
Potatoes are easier to digest and they facilitate digestion. Potatoes also contain a considerable amount of fiber or roughage which stimulates peristaltic motion and increases secretion of gastric juices, which eases digestion and prevents conditions like constipation while protecting the body from serious conditions like colorectal cancer.
3. Skin Care
Potatoes has Vitamin C and B-complex as well as minerals like potassium, magnesium, phosphorus, and zinc, are good for the skin.
The pulp btained from crushed raw potatoes, when mixed with honey, can work well in skin and face packs. This even helps cure pimples and spots on the skin. Again, this pulp, if applied externally on burns, provides quick relief and faster healing.
4. Treat Scurvy
Scurvy is characterized by cracked lip corners, spongy and bleeding gums, and frequent viral infections. Scurvy is caused by a deficiency of Vitamin C, potatoes contains vitamin C which can help prevent the disease.
5. Heart Health
Potatoes contain fiber which scraps cholesterol out of the arteries and blood vessels, thereby improving heart health.Potatoes also contain certain substances called carotenoids (lutein and zeaxanthin). Carotenoids are beneficial for heart health and the functioning of other internal organs.
6. Brain Health
Proper functioning of the brain depends largely on the glucose level, oxygen supply, various components of the vitamin-B complex, and certain hormones, amino acids and fatty acids like omega-3. Potatoes cater to almost all the needs mentioned above. They are high in carbohydrates, and thereby maintain good levels of glucose in the blood.
This prevents the brain from letting fatigue creep in and it keeps your cognitive activity and performance high. Potatoes contain iron which help deliver oxygen to the brain as well.The vasodilating properties of potassium have also been connected to stimulation of brain function due to increased blood flow to it.
7. Lower Blood Pressure
Potatoes contain potassium which is a vasodilator and helps lower blood pressure. The fiber present in potatoes is helpful in lowering cholesterol and improving the functioning of insulin in the body, which aids in the lowering of blood pressure. This is because there is a direct relationship between blood pressure and the glucose level in the blood.
8. Reduces Cancer Risk
Certain types of potatoes, particularly red and russet ones, contain high levels of flavonoid antioxidants and vitamin A, like zeaxanthin and carotenes, and they can protect you against many types of cancer. Also, a study at the Agricultural Research has shown that potatoes contain a compound called quercetin, which has been proven to have anti-cancer and anti-tumor properties.
9. Treat Rheumatism
Vitamins like calcium and magnesium help provide relief from rheumatism. Also, water obtained from boiling potatoes can relieve the pain and inflammation of rheumatism.
10. Bone Health
The iron, phosphorous, calcium, magnesium, and zinc in potatoes all help the body to build and maintain bone structure and strength. Iron and zinc play crucial roles in the production and maturation of collagen.
Phosphorus and calcium are both important in bone structure, but it is essential to balance the two minerals for proper bone mineralization. Too much phosphorus and too little calcium result in bone loss and contribute to osteoporosis.
11. Reduce Inflammation
Potatoes are very effective in reducing inflammation, both internal and external. Since they are soft, easily digested, and have a lot of vitamin C (a very good antioxidant that repairs tissue wear and tear), potassium, and vitamin B 6, they can relieve any inflammation in the intestines and the digestive system. They are a very good dietary element for those who have mouth ulcers as well. Therefore, people who suffer from arthritis and gout can use potatoes for their anti-inflammatory impact. However, potatoes can add to weight gain, which exacerbates these conditions, and are commonly eaten with meat and other rich foods that make gout worse, a fine balance must be struck.
12. Treat Kidney Stones
Kidney stones, also known as renal calculi, are caused mainly due to increased levels of uric acid in the blood. In such cases, foods high in protein should be avoided, particularly animal proteins such as meat, turkey, shrimp, fish, eggs, and milk, as well as spinach, raw plantain, black grams, and certain beans, which drastically increase the level of uric acid in the blood. Iron and calcium also contribute to the formation of stones. Potatoes are rich in both of these so logically, they wouldn’t fit in as a preventative measure for kidney stones, but they also contain magnesium, which inhibits the accumulation or deposition of calcium (calcification) in the kidney and other tissues, thereby proving beneficial for the treatment of renal calculi.
13. Treat Diarrhea
Potatoes are an excellent component of an energy-rich diet for those suffering from diarrhea since they are easy to digest and contain mild roughage. However, eating too many potatoes can cause diarrhea due to the excessive ingestion of starch.
Potato juice is a good treatment for burns, bruises, sprains, skin problems, ulcers, effects caused by narcotics, prostate cancer, uterine cancer, and the formation of cysts or tumors.
How To Select And Store Potato
Use only high-quality potatoes that are ﬁrm and display the characteristic features of their variety. Avoid wilted, leathery, sprouting, or discolored potatoes, especially those with a green tint. Green coloration indicates that the toxic alkaloid solanine may be present. Solanine has not only been found to impart an undesirable taste, but it can also cause a host of different health conditions, such as circulatory and respiratory depression, headaches, and diarrhea.
Since new potatoes are harvested before they are fully mature, they are much more susceptible to the toxic alkaloid solanine. Be especially observant when purchasing new potatoes, inspecting them carefully for discoloration and injury. The ideal scenario for storing potatoes is in a dark, dry place between 45 and 50 degrees F/ 7 and 10 degrees C., as higher temperatures, even room temperature, will cause the potatoes to sprout and dehydrate prematurely.
Unfortunately, this sort of environment is hard to ﬁnd in most modern houses, so most people simple store them in their pantry or cupboard. Keep the potatoes in a burlap, paper, or perforated plastic bag to allow moisture to escape. Potatoes should not be stored in the refrigerator, as their starch content will turn to sugar, giving them an undesirable taste. Also, try not to store potatoes near onions, as the gases that they each emit will cause each other’s degradation. If stored properly, potatoes can keep for up to two months.
Check on the potatoes frequently, removing any that have sprouted or shriveled, as spoiled ones can quickly affect the quality of the others. New potatoes are much more perishable and will keep for only one week. Cooked potatoes will keep fresh in the refrigerator for several days; however, potatoes do not freeze well.
Tips For Preparing
If you are using organically grown potatoes, wash under cold running water and gently scrub with a soft vegetable brush right before cooking. If organically grown potatoes are not being used, soak them in a mild solution of additive-free soap or produce wash, then either peel or scrub them thoroughly with a natural bristle vegetable brush under cool running water.
Remove any deep eyes or bruises with a paring knife. If you elect to peel the potatoes, do so with a vegetable peeler and try to remove only a thin layer of the skin to retain as much nutritional value as possible.
Potatoes without their peel or those that have been cut are easily discolored (oxidized) when exposed to air. If you cannot cook them immediately after cutting or peeling, place them in a bowl of cold water with a little bit of lemon juice. Also, avoid cooking potatoes in iron or aluminum pots, and avoid using a carbon-steel knife to cut them, as these metals can also cause them to discolor.
Quick Serving Ideas for Potato
- Potatoes can be boiled, baked, mashed, or fried.
- Quarter two medium-sized potatoes and brush them with olive oil, then place them on the barbecue and cook them at medium- high heat for 5 to 7 minutes on each side.
- For healthy French fries, cut potatoes into the desired stick shapes, toss them with a little olive oil, place on a baking tray, and bake at 350 degrees F/ 180 degrees C/gas 4 for 20 minutes, then turn with a spatula and bake for another 15 to 20 minutes. Season with your favorite spices and enjoy.
- Brush new potatoes with olive oil, sprinkle fresh rosemary leaves on top, and bake at 350 degrees F/180 degrees C/ gas 4 for 45 minutes.
- To make delicious garlic mashed potatoes: purée roasted garlic, cooked potatoes, and olive oil together. Season to taste.
- For salade nicoise, combine chunks of new potatoes with chunks of tuna ﬁsh and steamed green beans; dress lightly with olive oil and balsamic vinegar.
Potato Peel Nutrition Benefits
The United States Department of Agriculture recommends that adults consume between 2 and 3 cups of vegetables daily. This total intake should include a variety of vegetables, ranging from fibrous leafy greens to starchier vegetables like potatoes. Potato skins contribute to your vegetable intake for the day and offer a number of health benefits, especially when prepared using healthy cooking methods.
One of the benefits of eating potato skins is increased potassium intake. Potassium helps your body carry out chemical reactions, including reactions used to fuel your metabolism and help your cells generate useable energy from the food you eat. Potassium also plays a role in the electrical impulses transmitted by your nervous system and helps your muscles contract to facilitate movement. A serving of four potato skins contains 628 milligrams of potassium, or 13 percent of your daily recommended intake, according to the Linus Pauling Institute.
Potato skins also provide a source of iron, another essential mineral. Iron’s primary function involves supporting red blood cell function. These cells contain large amounts of hemoglobin, a protein that binds to oxygen from the air you breathe, then carries that oxygen throughout your body. Iron makes up the central component of each hemoglobin molecule, and the presence of iron proves essential for oxygen binding and transport. Consuming four potato skins boosts your iron intake by 5 milligrams, approximately 61 percent of the recommended intake for women over age 51 or for men of any age, or 27 percent for women aged 50 years or younger, according to the Linus Pauling Institute.
Eating potato skins benefits your health by providing a source of niacin, also called vitamin B-3. Like potassium, niacin helps your cells break down nutrients into useable fuel. It also plays a role in cell communication and new cell development and helps your cells recover from physiological stress. Men should consume 16 milligrams of niacin daily, according to the Linus Pauling Institute, while women require 14 milligrams. Eating four potato skins boosts your niacin intake by approximately 1.6 milligrams.
Despite the nutrient content of potato skins, many restaurant versions of potato skin dishes can wreak havoc on your diet and your health. Avoid potato skins loaded with high-fat and high-sodium ingredients, like cheese and bacon. Instead, prepare healthy potato skins at home by filling the skins with chopped steamed broccoli and unflavored greek yogurt. Alternatively, stuff your potato skins with sauteed peppers and onions, and top your meal with salsa. Avoid cooking methods that require the addition of oils, such as frying. Instead, simply bake your potato skins in the oven without the use of oil.
Potato Peel Health Benefits
1. Lower Blood Pressure
Research has revealed that the skin of potatoes is rich in potassium – a mineral that can help lower blood pressure. An average-sized baked potato has about 535 mg of potassium (and just 17.3 mg of sodium), which is roughly about 15 percent of the daily recommended amount. High levels of potassium in the blood can make the kidneys excrete more salt and water – and this helps reduce blood pressure.
In fact, taking potassium is just like taking a diuretic. Potassium was also found to help the heart function optimally and help the nerves and muscles communicate.
Another study states that eating a portion of potato twice a day can help lower blood pressure. Baked and boiled potatoes are also acceptable. Research also has shown that potatoes contain certain plant chemicals similar to those found in blood pressure medication.
But it is important to note that all of this depends on the way potatoes are prepared. The healthiest way to eat potatoes is to first cook them in a microwave oven with no oil, fat, etc. Also, deep frying is a no-no as the process subjects the vegetable to high temperatures that destroy the nutrients present in it.
However, we want you to consult your doctor before you make this vegetable a regular part of your diet (if you have issues with hypertension, that is). Because one study states that the effect of potatoes on hypertension is unclear – they could be high in potassium, but they are also high in glycemic carbohydrates.
2. Improve Heart Health
Potatoes don’t contain cholesterol, which is good news. And they contain fiber, potassium, and vitamins C and B6 – all of which are great for heart health. The fiber in the vegetable helps lower excess cholesterol levels in the blood. And potassium protects the heart too – one study concluded by stating that consuming 4,069 mg of potassium in a day can cut the risk of ischemic heart disease by 49 percent.
According to the University of Southern California, consuming more fiber (potatoes especially) can lower the risk of heart disease.
But potatoes are also high in glycemic index, and this could be a negative aspect when it comes to heart health. And though potatoes contain complex carbohydrates (fiber), those found in whole grains are preferred to those in starch-heavy foods like potatoes.
3. Prevent Cancer
Studies have revealed that eating potatoes won’t cause cancer, unless you eat them fried. So, if you have been under the impression that potatoes might cause cancer, well, you can relax. Boiling, mashing, or even baking potatoes could make them far more beneficial. Frying potatoes can lead to the synthesis of a chemical called acrylamide, which causes cancer.
In addition to not causing cancer, potatoes can even cut cancer risk – as per a study. And this can be attributed to the vitamin C content in potatoes. Taking 50 mg of vitamin C (the equivalent of two potatoes) can cut stomach cancer risk by 8 percent.
Baked purple potatoes were also found to cut colon cancer risk. Researchers had observed that extracts of baked potatoes hinder the spread of colon cancer stem cells – and even totally destroyed them in some cases.
4. Improve Brain Health
Potatoes also contain alpha lipoic acid, a coenzyme that contributes to brain health. The acid had shown to improve memory deficits in Alzheimer’s and even had reduced cognitive decline in certain patients.
Potatoes were also found to aid in depression treatment. They can affect the neurotransmitters in the brain that are responsible for managing mood levels – and interestingly, these are the same neurotransmitters targeted by medication. Eating one plain potato before you go to bed can help your body regulate your emotions and moods. But guess what – just ensure potatoes aren’t the only thing you eat.
The vitamin C in potatoes also has a role to play in treating depression. The vitamin is an antioxidant, and it helps prevent cell damage – especially in the brain.
5. Promote Stronger Bones
As per the University of Maryland Medical Center, the magnesium and potassium in potatoes can contribute to bone health. The two minerals can help prevent bone loss in both men and women.
6. Reduce Inflammation
According to Arthritis Foundation, yellow and purple potatoes can reduce inflammation. This could also mean protection against arthritis and rheumatism.
As per another study, the glycoalkaloids in potatoes (the bitter compounds in the vegetable) and potato peel extracts exhibit anti-inflammatory effects. The study, however, states the necessity for further investigation before the vegetable can be used for therapeutic purposes. Potatoes also contain compounds called anthocyanins that also offer anti-inflammatory benefits. They are particularly effective in treating gut inflammation. Potatoes also suppress oxidative stress and gut inflammation in murine colitis (colitis in mice).
According to another American study, potato consumption can alter inflammatory damage in men.
7. Promote Digestion
The large amount of carbohydrates in potatoes help fuel the reactions in the body required for different processes, one of them being digestion. And coming to fiber – one singled baked potato offers you 12 percent of the RDA. Fiber supports digestion and promotes regularity. Most of the fiber in potatoes is found in the skin. And the starch in the potato also adds bulk to the stool – as it is indigestible.
Potatoes can also keep diarrhea away. Consuming calories and carbohydrates during diarrhea can help revive the energy levels pretty quick. This can accelerate recovery. Potatoes are also rich in potassium, a mineral one loses to a large extent during diarrhea. And as potatoes are bland, they are far less likely to aggravate your symptoms as compared to fatty or spicy foods.
But by potatoes, we only mean baked or boiled or mashed variants, and not potato chips or fries – they only make things worse. And guess what – one bag of potato chips contains about 120 grams of carbs.
8. Enhance Immunity
Research suggests that potatoes can also have beneficial effects on the immune system. Studies have found that consuming potatoes might decrease leucocytes, which are produced in the human body due to inflammation or when a person is ill.
9. Aid In Weight Management
A plain potato is an extremely satiating vegetable – it keeps you full for long periods. So if you are trying to lose weight, this helps. And worry not – you don’t have to always eat potatoes plain to keep your weight in check. You can also top a baked white potato with some steamed broccoli and sprinkle some low-fat cheese on it – this can act as a filling and delicious lunch.
According to a study, potatoes can inhibit food intake. The protease inhibitors concentrate extracted from potatoes was found to reduce food intake and weight gain.
And on the other hand, potatoes can also lead to healthy weight gain. Since the vegetables have a caloric value, consuming them in normal amounts can lead to a sustained and healthy weight gain.
10. Help Lower Blood Cholesterol
The cholesterol-lowering properties of potatoes come from their fiber content. The vegetable is a good source of both soluble and insoluble fiber – and the former helps lower bad cholesterol. It is important to note that most of the beneficial fiber of a potato lies in its skin – and removing that simply means removing the fiber. Also, potatoes by themselves can reduce cholesterol – provided you don’t fry them or add stuff that contributes to cholesterol. Baking your potatoes and adding some olive oil on the top can make a great snack.
11. Alleviate Premenstrual Symptoms
Drinking potato juice can help relieve PMS symptoms according to a study. The carbohydrates in the juice can help elevate the levels of tryptophan, an amino acid that boosts serotonin production. Serotonin is responsible for improving mood and reducing anxiety.
12. Promote Sleep
The potassium in potatoes acts as a muscle relaxant, which aids better sleep.
13. Help Treat Scurvy
Since potatoes are good sources of vitamin C, they sure can aid in the treatment of scurvy.
14. Treat Kidney Stones
According to the University of Maryland Medical Center, eating potatoes (given they are rich in fiber) can improve overall health and prevent the recurrence of kidney stones. And since potatoes are also rich in magnesium (and low in calcium, the excess of which can also lead to kidney stones), they can play a role in preventing kidney stones.
What Are The Benefits For The Skin?
The potato peel, and even the potato juice, can greatly improve your skin health. A potato facial or face mask helps treat acne and other skin conditions like dark spots and blemishes. The vegetable also works equally well for skin whitening.
15. Remove Dark Circles
Applying potato under the eyes helps banish those under eye dark circles. And this is how you do it.
Peel a raw potato and slice it into large, even pieces.
Wrap them in a clean cloth and place it over your dark circles for about 20 minutes. Gently wash your eyes with warm water.
This procedure can also help you get rid of puffy eyes.
16. Treat Wrinkles
Potato works effectively well in slowing down the signs of aging, especially wrinkles. The antioxidants in the vegetable, like vitamin C, can do the job.
Applying potato paste on the face can do wonders. Just peel and mash potatoes and apply the paste on your skin. Leave it on for about 20 minutes and then wash with cold water.
17. Eliminate Dark Spots
Potatoes can help eliminate dark spots as well. This is how you can use them:
- Blend peeled potatoes in a blender.
- Apply the paste on your face. Gently massage for about 5 minutes.
- Wash your face with clean and cold water.
- Repeat this every day for best results.
- You can also use potatoes for removing blemishes and pimples. Simply use potato juice as a daily facial rinse. The remedy might also help treat pimples.
Using potatoes as a cleanser can also help remove dark spots and other impurities on the skin. It works well for oily skin too. For this purpose, you need a cucumber and a potato.
Cut the two into medium pieces and blend them for about 20 seconds.
Add 1 teaspoon of baking soda and some water to this mixture. Use it to clean your face – post which you can rinse with regular water.
18. Treat Sunburns
The vegetable works well to treat sunburns. Just place cold potato slices on the affected areas of your skin. Leave them on for about 20 minutes and remove. You can also dab potato juice on the spot. Doing so gives you a cooling sensation and even diminishes your suntan.
19. Help Lighten Skin
Did you know that potatoes are a natural skin lightening agent? This is what you can do with the vegetable:
Grate a raw potato and apply the mask on your face. Rinse with water after 30 minutes.
Using this regularly can make your face clean and bright.
You can also use the juices of potato and lemon to lighten your skin naturally. The potato lemon mask can act as a mild bleach and do the job well.
20. Treat Dry Skin
If you have dry skin, all you need to do is turn to your kitchen. And pick one potato and half a teaspoon of curd.
- Grate the potato and mix it with the curd.
- Apply the paste on your face and leave it on for 20 minutes.
- Wash with regular water.
- This mask replenishes skin moisture and treats dry skin.
21. Exfoliate Skin (Remove Dead Skin Cells)
Simply apply grated and peeled potatoes on your face and leave on for 10 minutes. Rinse with clean water. Doing this regularly can help remove dead skin cells and rejuvenate your skin.
22. Improve Collagen Health
We already saw that potatoes are rich in vitamin C. And vitamin C builds collagen. Having potatoes regularly (in a healthy way, of course) can help improve collagen health.
What Are The Benefits Of Potatoes For The Hair?
Potatoes have important benefits for the hair as well. They help slow down premature graying of hair and even prevent hair loss – both conditions that can even affect one’s self-esteem.
23. Help Treat Gray Hair
A potato hair tonic can do wonders for your hair and prevent and even treat premature graying. This is how you prepare it:
Boil potato peels in a pan of water. The level of water should just be enough to cover the peels.
After boiling, strain the water into a tumbler.
Use this water to rinse your hair after shampooing. This can restore the natural color of your hair.
Following this for every alternate hair wash can get you good results. This is one of the uses of potato peel. For this purpose, you can also use normally boiled potato water if you are preparing any dish using the vegetable.
24. Prevent Hair Loss
A hair mask consisting of potato and honey can help prevent hair loss. And this is the procedure –
- Peel the potato and extract the juice.
- Mix 2 tablespoons of this potato juice with 2 tablespoons of aloe vera and 1 tablespoon of honey.
- Apply this mixture to the roots and massage your scalp.
- Cover your hair with a shower cap and leave it on for a couple of hours.
- Wash your hair with a mild shampoo.
- You can apply this mask twice a week for best results.
That’s with the benefits. Now if you are wondering…
How To Incorporate More Potatoes In Your Diet
Most of the nutritious content of a potato is in its skin. Hence, it makes sense to consume the vegetable with its skin on. You can make potatoes a part of your meal by adding them to salads or use mashed potato as a side-dish for your breakfast.
Potato Negative Effects
Americans consume more potatoes than all other crops besides wheat, according to the U.S. Department of Agriculture, making it the most important vegetable crop in the country. Although they provide significant amounts of fiber and nutrients, including vitamin C and potassium, potatoes might cause adverse effects in some people. Gaining an understanding of these effects might inspire you to make wise dietary decisions. If potatoes seem to upset your system, seek guidance from your doctor or dietitian.
Blood Sugar Effects
Potatoes, particularly peeled potatoes, have a high glycemic index, meaning they might dramatically impact your blood sugar. After eating a high-glycemic meal, your blood sugar and insulin rise higher than they do after eating low-glycemic fare. Because of this, eating potatoes in large quantities or on their own might increase your risk of blood sugar imbalances, poor appetite control, type 2 diabetes and diabetes complications. Potato chips and french fries are also high-glycemic. To guard against blood sugar imbalances, consume potatoes with the peels on with low-glycemic foods, such as whole grains or low-fat milk.
If potatoes offset your blood sugar levels, you might experience increased hunger between meals, which can lead to overeating and weight gain. Preparing potatoes with popular high-fat toppings, such as butter, cheese, bacon and sour cream, add significant amounts of fat and calories to your diet, which might also contribute to weight gain. Fried potatoes and potato chips are also rich in fat and calories. In a study published in the “New England Journal of Medicine” in June 2011, the dietary habits and weight gain in 120,877 non-obese adults were followed between 1986 and 2006. Researchers found that participants gained an average of 3.35 pounds within every four-year period. Weight increases were most strongly associated with intake of potato chips, potatoes, fatty meats and sugary beverages.
All starches except for rice stimulate gas during digestion, according to the National Digestive Diseases Information Clearinghouse. Although foods affect people’s gas symptoms differently, potatoes might trigger gas, gas pain and bloating, particularly if you are prone to gas and sensitive to the sugars that occur naturally in starches. Eating high-fat potato dishes, overeating potatoes or eating too quickly might cause similar effects.
Although it remains unproven, some people believe that nightshade vegetables, which include tomatoes, peppers and white potatoes, trigger inflammation and joint pain. If potatoes are stored improperly, these effects are believed to increase, according to “Prescription for Dietary Wellness” by Phyllis Balch, because natural inflammatory substances known as glycoalkaloids increase. Unripe potatoes are also high in glycoalkaloids.
May Cause Hypotension
Eating potatoes on a regular basis has been found to be very beneficial for providing relief from high blood pressure or hypertension. This benefit of potato is mainly due to the presence of vital mineral “Potassium” in it Potassium is a vasodilator which relaxes our blood vessels, improves blood circulation and thus helps in maintaining our blood pressure level.
Although, potatoes are effective in controlling hypertension, still, it is better to eat them in moderation. This is because excessive intake of potassium in our body can lower our blood pressure to a dangerously low level, and give rise to hypotension.
Hypotension is a condition in which our blood pressure drops down to an abnormally low level, and is characterized by the symptoms like fatigue, lightheadedness, dizziness, nausea, clammy skin, depression, blurry vision etc.
In addition to this, if you are already taking medication for controlling high blood pressure, then overeating potatoes can interfere with the medication and may increase the risk of hypotension.
For this reason, it is better to eat potatoes in moderation, and if you are on medication, then eat them as per your doctor’s advice.
Too Many Antioxidants Are Bad
Phe antioxidants like Vitamin C, Vitamin E and other antioxidantal compounds present in the potatoes provides a number of benefits. They fight against the free radicals in our body, stabilizes them and prevents them from causing oxidative damage to our body, and thus reduces the risk of several types of cancers, and as well as helps in keeping premature ageing at bay.
In addition to this, they are also effective in protecting our immune system, cardiovascular system and the respiratory system from the ill effects of the free radicals. Although antioxidants are very beneficial for us, excessive presence in our body is bad for our health. In excessive quantity, they can increase the risk of several types of cancers like lung cancer etc.
This is because, in excessive quantity, antioxidants not only protect the healthy cells, but also protects the cancerous cells, and even help them in propagating.
Not So Good For Diabetic Patients
Potatoes have been found to be “not so beneficial” for the diabetic individuals or for those who are at the risk of developing diabetes. This health risk of potatoes is mainly because of the high glycemic index of potatoes. Potatoes have a high glycemic index which means, it releases sugar into the bloodstream at a faster rate and can lead to dramatic elevation of sugar level in the bloodstream.
In addition to this, they are also rich in carbohydrates that break down into glucose and increases the level of sugar into our bloodstream. Although the dietary fibre present in the potatoes helps in reducing the rate at which sugar gets absorbed into the bloodstream, it is of no use, when potatoes are consumed in excess. So, if you are a diabetic patient, then it is advisable to eat potatoes in moderation, and better eat them only after having a word with your doctor.
May Interfere With Certain Medication
Potatoes are a good source of a number of nutrients like vitamins, minerals, antioxidants, phytonutrients etc. that plays a major role in keeping us healthy. However, when consumed in excess, they can give rise to many side effects, and such negative effect is their tendency to react with certain medication.
For example, if you are suffering from hypertension and already taking medication for the same, then consuming too many potatoes can reduce your blood pressure to a dangerously low level, and give rise to hypotension, ( a condition in which blood pressure drops down to very low level), and is characterized by the symptoms like dizziness, blurry vision, confusion, fatigue, nausea etc.
In the same way, if you are a diabetic patient and taking medication to maintain your blood sugar level, then consuming too many potatoes can interfere with the medication, and may increase your blood sugar level.
Potatoes During Pregnancy
Potatoes are a good source of many nutrients like vitamins, minerals, antioxidants, phytonutrients etc. that plays a major role in keeping us healthy, and this proves beneficial for the pregnant and nursing mothers. However, at pregnancy and nursing stage, it is very important to take extra care of what you eat and drink, because it will determine not just mother’s health but also the health of the baby.
For this reason, it is advisable to eat potatoes in moderation, and only as per your doctor’s recommendation. Green potatoes should be avoided completely, as they have been found to contain toxic compounds like alpha-chaconine and alpha-solanine, that are known to be very dangerous for the fetus development, and may cause birth defects like Spina Bifida. In children, green potatoes can give rise to type-1 diabetes.
Health Benefits of Potato Juice
French fries, baked potatoes, potato chips, potato salad—there are hundreds of ways to cook and eat your potatoes. But have you tried consuming this vegetable in raw juice form? For a long time, potato juice has been used as a remedy for a wide array of ailments from skin disorders to constipation to inflammation, and even cancer. It’s not a surprise why. This vegetable is an excellent source of fiber, vitamin A, vitamin B, vitamin C, carbohydrates, potassium, phosphorus, calcium, manganese, and iron among others.
Benefits For The Skin
Angular cheilitis – One of the most important purposes of potato juice is for treating angular cheilitis, a common skin disorder characterized by redness and swelling of the mouth corners. Potato juice is known to be an effective anti-inflammatory so applying this on the corners of your mouth can tone down the lesions in no time. If you make it a habit to drink potato juice everyday, you’ll get enough vitamin B complex, which you need to fight angular cheilitis. Experts say that vitamin B deficiency is a leading cause of this skin problem.
Blemishes – To treat blemishes, apply a generous amount of cold potato juice on the affected skin once a day.
Sunburn – Apply cold potato juice on sun burnt skin. This gives a cooling sensation that alleviates stinging and pain.
Wrinkles – Keep wrinkles at bay by dabbing potato juice gently on the face everyday. This also gives your skin a youthful glow.
Dark circles under the eyes – Dip cotton balls on potato juice. Put them under your eyes every night before going to sleep. In a week, you can say goodbye to those unsightly dark circles.
Puffy eyes and tired skin – Soak a cotton ball on potato juice and rub gently on tired eyes and skin.
Skin lightening – Potato juice is a natural skin lightener. Mix it with lemon juice and apply on the dark areas of your skin. An alternative is mixing potato juice with cucumber.
Anti-aging – For an anti-aging regimen, you can use a face mask made with potato juice and curd. This is a great way to hydrate the skin and reduce signs of aging like fine lines. Mixing potato juice with olive oil can help get rid of crow’s feet and dark circles under the eyes.
Dry skin – Apart from applying potato juice on your skin, it also helps to drink one glass of it everyday. This is good for dry skin and skin protection against toxins.
Eczema – Apart from angular cheilitis, drinking potato juice can also treat eczema, another common skin problem.
Benefits For The Hair
Hair loss – Potato juice can be used to grow hair faster. To do this, mix it with egg white and honey. Apply on your hair and let it stay there for two hours. Rinse off with mild shampoo and then, water.
Dry hair – Mixture of aloe vera and potato juice can bring back the healthy shine of your dry and frizzy hair.
Gray hair – Instead of using water to rinse off shampoo from your hair, use potato juice as this will help darken gray hair, and also give it a beautiful glow.
Benefits For The Health
Detoxification – Potato juice helps flush out toxins from the body. By doing so, it wards off numerous health problems like angular cheilitis. Angular cheilitis is usually caused by bacterial or fungal infection, which won’t occur in the first place if the body’s immune resistance is strong. Toxin overload can deteriorate your immune defense so by drinking potato juice for detoxification, you can help strengthen your immune system to fight off mouth corner cracks.
Arthritis and joint pains – As mentioned earlier, potato juice is a wonderful anti-inflammatory. Apart from doing wonders for inflammatory skin disorders like angular cheilitis, it can also be used as a remedy for arthritis, gout, back pain and joint pain. For best results, drink it in the morning before eating breakfast.
Cancer – Although not scientifically proven yet, many attest to the efficacy of potato juice for treatment of cancer. Drinking it everyday is said to help fight cancer cells and inhibit them from damaging other healthy cells.
Kidney disease – Drink potato juice to prevent calcium stone formation in the urinary tract.
Cholesterol – Lower cholesterol levels by drinking potato juice daily.
Cardiovascular disease – Healthy for the heart, potato juice can prevent artery blockage and heart attacks.
Weight Loss – This vegetable juice can also aid in weight loss. Drink it twice a day—first in the morning on an empty stomach and next, at night about two to three hours before sleeping.
Digestion – Regular consumption of potato juice can improve digestive function and thwart ailments like constipation, diarrhea, bloating, and indigestion.
Heartburn – When consumed first thing in the morning, potato juice is said to have positive effects for people who suffer from gastroesophageal reflux disease (GERD).
Peptic Ulcer – Combine potato juice with carrot juice to treat peptic ulcer.
Food poisoning – For food poisoning, potato juice works wonders when mixed with pure honey or carrot juice.
Other ailments – Drink one to two glasses of raw potato juice daily to treat a number of medical problems like liver disease, diabetes, gastric ulcer, hypertension, and pancreatitis.
For those suffering from angular cheilitis or other medical problems mentioned above, or for those who simply want to live a healthier life, make it a habit to drink potato juice daily. Make the flavor more appetizing by adding honey, carrot juice or herbs like nettle, spirulina or sage.
Since potatoes are among the foods on which pesticide residues have been most frequently found, choose organic varieties when available. If organic potatoes are not available, soak them in a mild solution of additive-free soap or produce wash, then either peel or scrub thoroughly with a natural bristle vegetable brush under cool running water.
Potatoes are one of the vegetables in the nightshade (Solanaceae) family, which includes aubergine, peppers, and tomatoes. Anecdotal case histories link improvement in arthritic symptoms with removal of these foods. Although no case-controlled scientiﬁc studies conﬁrm these observations, some individuals consuming nightshade-family vegetables experience an aggravation of arthritic symptoms and may beneﬁt from limiting or avoiding these foods.
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