Nutrition Articles

Why Potatoes Are Good for You

The Underrated Benefits of Spuds

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Varieties
If you've shopped for potatoes lately, you may not be surprised to know that there are about 100 edible varieties. Here's a look at some of the more common types:
  • Idaho, russet or baking potatoes are football-shaped and can vary widely in size. These starchy potatoes have a fluffy texture when cooked and are most commonly boiled and mashed, baked, or used for chips and French fries.
     
  • Red, redskin or new potatoes are less starchy, with a smooth, creamy texture when cooked and a slightly sweet taste. They're commonly boiled or roasted. 
     
  • Yukon gold or yellow potatoes have a waxier texture and retain their shape well when cooked, making them an excellent choice for potato salad.
     
  • Blue or purple potatoes are both attractive and delicious; their texture is similar to a red potato, with a sweet taste. Their color signals that they're high in antioxidant flavonoids. Blue potatoes cook quickly and are ideal for roasting. 
     
  • Fingerling potatoes are small, thumb-shaped varieties in a range of colors. You may find heirloom types at farmers markets. Like yellow potatoes, these have a waxy texture and firmness that makes them excellent for potato salad or for roasting. 
     
  • Sweet potatoes are botanically different from the above potato varieties. Their color ranges from pale to deep orange to purple. Sweet potatoes have become popular in recent years not just for their terrific taste, but because they're packed with beta-carotene, a powerful antioxidant, and vitamins A and C. Sweet potatoes are also lower on the glycemic index than regular potatoes, which means they don't spike blood sugar levels as much as regular potatoes. 
     
  • Yams and sweet potatoes are often confused, but they're botanically different. The sweet potato originated in Central America, while the yam is a longtime staple in Africa. Bright-orange yams are higher in calories, higher in vitamin C and lower in vitamin A than sweet potatoes. Most "yams" sold in the U.S. are actually sweet potatoes.

Buying and Storing
Look for potatoes that are firm, smooth and unblemished. Avoid any that show rot, sprouts (or "eyes") or green tint beneath the skin. This greening comes from exposure to light and indicates the presence of toxic compounds called glycoalkaloids. Eating green potatoes likely won't kill you (cooking at high temperatures can neutralize the glycoalkaloids), but the toxin can affect the potato's taste and cause stomach upset and diarrhea, so it's better to be safe than sorry.
 
Potatoes are perishable and should be stored, unwashed, in a cool, dark, well-ventilated space for up to two months. Place potatoes in a paper or cloth bag, and keep them separate from onions, as the two veggies give off a gas that can hasten decay of both. Continued ›

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About The Author

Bryn Mooth Bryn Mooth
Bryn Mooth is an independent copywriter and journalist focused on food, wellness and design; she's also a Master Gardener and enthusiastic green thumb. She shares seasonal recipes, kitchen techniques, healthy eating tips and food wisdom on her blog writes4food.com.

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