Potatoes get a bad rap for their carbohydrate content especially by keto dieters. However, those carbs are fuel to help you power through your workouts! Here's some nutritional tips that you may not know about the Americas #1 tuber. One medium sized potato contains more potassium than a banana, a decent amount of vitamin C and contains some vitamin B6 as well. Leaving the skin on potatoes gives us a good amount of fiber. Cooking spuds in a little bit of olive oil and herbs is way healthier than loading them down with fatty goo like sour cream, butter, cheese, ranch dressing cream cheese… You get the point. It also brings out the natural flavor of the spud that may get lost in all that artery-clogging junk.
At home store your spuds in a cool, dark well-ventilated spot, but not the refrigerator. Refrigeration affects their chemical makeup which turns the starch into sugar and discoloration will occur when cooking, but mostly when frying in oil. Light will turn them green and at that point they should be tossed or planted, but not eaten. If your potatoes have hung around for a bit too long and begin to sprout, simply remove the sprouts with a pairing knife and cook. DO NOT eat the sprouts. Sometimes a potato that is slightly dehydrated from sprouting makes a fluffier baked potato, but again do not eat the sprouts.
When selecting potatoes in the store look for smooth surfaces with no cuts or dings, firm to the touch with no green or sprouting.
Getting Fresh with Dan the Produce Man
Potatoes get a bad rap for their carbohydrate content especially by keto dieters. However, those carbs are fuel to help you power through your workouts!
Here's some nutritional tips that you may not know about the Americas #1 tuber.
One medium sized potato contains more potassium than a banana, a decent amount of vitamin C and contains some vitamin B6 as well. Leaving the skin on potatoes gives us a good amount of fiber.
Cooking spuds in a little bit of olive oil and herbs is way healthier than loading them down with fatty goo like sour cream, butter, cheese, ranch dressing cream cheese… You get the point. It also brings out the natural flavor of the spud that may get lost in all that artery-clogging junk.
At home store your spuds in a cool, dark well-ventilated spot, but not the refrigerator. Refrigeration affects their chemical makeup which turns the starch into sugar and discoloration will occur when cooking, but mostly when frying in oil. Light will turn them green and at that point they should be tossed or planted, but not eaten. If your potatoes have hung around for a bit too long and begin to sprout, simply remove the sprouts with a pairing knife and cook. DO NOT eat the sprouts. Sometimes a potato that is slightly dehydrated from sprouting makes a fluffier baked potato, but again do not eat the sprouts.
When selecting potatoes in the store look for smooth surfaces with no cuts or dings, firm to the touch with no green or sprouting.
It’s Potato Lover’s Month, the perfect food for you and your Valentine to explore the many methods of cooking!
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4 years ago | [YT] | 4