Potatoes are an incredibly versatile root vegetable that’s consumed in a variety of dishes around the world.
While many people consider vegetables to be healthy, potatoes have managed to stir up some controversy.
Because of their starch content, many people believe they should limit their intake.
Also, potatoes are commonly associated with unhealthy fried and processed foods.
Potatoes Are High in Many Nutrients
There are many types of potatoes that include an array of different nutrient sets.
The nutrient profile of potatoes can vary depending on the type.
For example, red potatoes contain fewer calories, carbohydrates and fiber than Russet potatoes, as well as slightly more vitamin K and niacin.
The way you prepare your potatoes can also influence their nutrient content.
Given that many of their nutrients are concentrated in the outer skin, peeling the potato can remove a significant portion of the fiber and mineral content in each serving.
Additionally, frying potatoes can increase their fat and calorie content, compared to other cooking methods like baking or boiling.
Furthermore, processed potato products are also less nutrient dense and contain more calories, fat and sodium than whole potatoes.
Potatoes Contain Antioxidants
Anti-oxidants are substances that prevent the formation of harmful free radicals, which are reactive atoms that can accumulate in your body and contribute to chronic disease.
Studies show that antioxidants can prevent certain types of chronic disease, such as heart disease, diabetes and cancer.
Potatoes are a good source of antioxidants, including specific types, such as flavonoids, carotenoids and phenolic acids.
One study compared the antioxidant activities of white and colored potatoes and found that colored potatoes were the most effective at neutralizing free radicals.
Another test-tube study found that the antioxidants in potatoes may reduce the growth of certain types of cancer, including colon cancer and liver cancer.
Keep in mind that most available research is limited to test-tube studies. More research is needed to determine how the antioxidants in potatoes may affect the development of chronic diseases in humans.
They Provide Resistant Starch
Resistant starch is a type of starch that is not digested in the small intestine.
Instead, it passes through to the large intestine, where it can feed the beneficial bacteria in your gut.
Potatoes are a good source of resistant starch, and those that have been cooked and then chilled contain the highest amounts of it.
Resistant starch has been associated with a number of health benefits, especially in terms of blood sugar control and insulin sensitivity.
While raw potatoes contain resistant starch as well, potatoes are typically cooked. This kills off bacteria and also degrades antinutrients, which can interfere with nutrient absorption.
Furthermore, resistant starch may be associated with several other benefits, including reducing food intake, increasing nutrient absorption and improving digestive health.
Potatoes Can Be Satiating
Potatoes are recognized as one of the most filling foods available.
One study created a satiety index for common foods by giving 11–13 participants various foods and obtaining a satiety rating for each.
Boiled potatoes had the highest satiety rating and were considered seven times more satiating than croissants, which had the lowest score on the satiety index.
Potato skins also contain a good amount of fiber, which moves slowly through the body undigested, promoting fullness and satiety
Certain Types of Potatoes May Contribute to Weight Gain
Some studies have found a positive association between eating certain types of potatoes and potato products and weight gain.
A 2009 study followed 42,696 participants over a five-year period. It found that eating potatoes was associated with an increase in waist circumference in women.
However, it’s important to take how often you eat them, how much of them you eat at once and how you prepare them into account.
Certain processed potato products, such as French fries and chips, contain more calories and fat than potatoes that have been boiled, steamed or roasted. Excess calories, regardless of the food source, can lead to weight gain.
When eaten in moderation and as part of a balanced diet, it’s unlikely that whole, unprocessed potatoes will lead to weight gain.
Frequent Consumption Could Increase Blood Pressure
Some studies have shown that eating potatoes is associated with an increase in blood pressure.
One study looked at the results of three large studies that followed more than 187,000 participants over a 20-year period.
It found that the intake of baked, boiled and mashed potatoes, as well as processed potato products like French fries, increased the risk of developing high blood pressure.
Also, it showed that replacing one serving of potatoes per day with a serving of non-starchy vegetables led to a reduced risk of high blood pressure.
This may be due to the high glycemic load of potatoes. Glycemic load measures the extent to which certain foods increase your blood sugar.
Studies show a high-glycemic diet could be linked to high blood pressure.
Moreover, obesity can increase the risk of high blood pressure. This could be related to potatoes’ association with high blood pressure, as some studies have shown that frequent potato consumption can increase body weight.
Potatoes Contain Glycoalkaloids
Glycoalkanoids are a potentially toxic family of chemical compounds found in the nightshade family of plants.
Potatoes contain them, including two specific types called solanine and chaconine.
Green potatoes, in particular, are especially high in glycoalkaloids.
When potatoes are exposed to light, they produce a molecule called chlorophyll, causing them to turn green. Though the production of chlorophyll doesn’t necessarily indicate spoilage, exposure to light can increase glycoalkaloid concentrations.
When consumed in high amounts, these glycoalkaloids can be toxic and have adverse health effects.
One animal study showed that the glycoalkaloids found in potatoes could affect digestive health and may even aggravate inflammatory bowel disease.
Other symptoms of glycoalkaloid toxicity include drowsiness, increased sensitivity, itchiness and digestive symptoms.
However, when consumed in normal amounts, glycoalkaloids are unlikely to cause negative effects.
About 60–70% of the total glycoalkaloid content of a potato is found in the peel.
Commercial peel-based products like wedges, slices and fried peels can contain 3.6–13.7 mg and 1.6–10.5 mg of solanine and chaconine per 100 grams, respectively.
To minimize glycoalkaloid content, proper storage is key. Storing potatoes at lower temperatures and away from the light can prevent glycoalkaloid formation.
How to Make Potatoes Healthier
When consumed in moderation, potatoes can be an excellent addition to your diet.
They contain good amounts of fiber and nutrients, plus they are very satiating and versatile.
However, the way you prepare them can make a big difference in terms of nutrition.
Many nutrients are contained in the peel of the potato, so consuming both the skin and flesh maximizes the amount of fiber, vitamins and minerals in each serving.
Selecting a healthy cooking method is also important. Cooking them, rather than eating them raw, can kill off bacteria and break down antinutrients that interfere with the absorption of their nutrients.
Baking, boiling and steaming potatoes are the best choices in terms of minimizing their fat and calorie contents, compared to frying.
Furthermore, opting for whole potatoes in place of processed potato products can decrease their fat, calorie and sodium contents.
What’s more, choosing healthy toppings for your potatoes can improve their nutrient profile, ñmaking it a well-rounded and nutritious dish.
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