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Potatoes - Source of vitamins |
Food |
 Potatoes are a good source of vitamins. A medium-size potato provides 1/3 the vitamin C recommended daily for an average adult. Potatoes also supply thiamin, niacin, iron, carbohydrates and small amounts of vegetable protein. Potatoes are low in sodium, virtually fat free and easy to digest. They are highly acceptable in almost any diet.
Potatoes should be fairly clean, firm and smooth with a regular shape, so there won't be too much waste in peeling. Avoid potatoes with wilted, wrinkled skin, soft dark areas, cut surfaces or with a green appearance. Choose potatoes of uniform size for even cooking.
 
Store potatoes in a cool, dry, dark place that is well ventilated. The ideal temperatures are 45 to 50 degrees F.
At 45 to 50 degrees F potatoes will keep well for several weeks. It is not recommended to store potatoes at temperatures over 50F for more than a week.
Warmer temperatures encourage sprouting and shriveling. (Sprouting potatoes can still be used, but there will be some waste. Simply remove sprouts and peel before cooking.)
Avoid prolonged exposure to light which causes potatoes to turn green. This green area should be pared off before the potato is used.
Don't refrigerate potatoes, otherwise they will develop a sweet taste, the result of an accumulation of sugars in the tubers. This increased sugar will cause the potato to darken when cooked.
Gently scrub potatoes with vegetable brush or cellulose sponge to clean. Leaving skin on potatoes during cooking is an excellent way to conserve their nutrients. If potatoes are peeled before cooking, use a vegetable parer, keeping peelings as thin as possible, since some of the potato's nutrients are found close to the skin.
Potatoes retain nutrients better, if cooked whole. However, they may be halved, sliced or diced before cooking if shorter cooking time is desired.
Peeled potatoes turn dark, if not cooked right away. To protect their whiteness, toss them with ascorbic acid mixture or a little lemon juice.
Prolonged soaking potatoes in cold water is not recommended, as it can result in some vitamin loss.
(Based on Net resources)
Published on 23rd June 2002
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