Healthy root vegetables: Potatoes are well prepared
Potatoes have a bad reputation for many people because they are considered unhealthy or as fatty agents. But if the root vegetables are cooked properly, it is a great source of essential vitamins and nutrients.
Potatoes are popular with most Germans. However, the root of the vegetable is rooted in many as a blur. However, the tuber has this reputation wrongly. The calorie content of the potatoes is rather modest. But what matters is the proper preparation. For example, eating only fried and fried potatoes can harm a person's health.
Potatoes Can Help Lose Weight
Angie Murad, a nutrition consultant at the Healthy Living program at the well-known Mayo Clinic (USA), explains why potatoes are more common. should be on the menu ̵
Potatoes are a healthy dish full of vitamins and nutrients, especially if they are not, according to experts to be peeled. "They can provide extra fiber, which is a great advantage because you feel more saturated. And that's a big advantage when you're trying to lose weight," Murad explains.
Natural fats and no cholesterol
Murad says sweet potatoes are rich in vitamin A, a great antioxidant that can prevent chronic diseases, Another advantage of potatoes, no matter what kind , how good they are.
"Both can be used as a good choice for starchy vegetables so they can replace noodles, rice, or grains," says Murad. "They provide a great way to add flavors to your food choices."
As of the end of the article, potatoes are naturally fat and contain no cholesterol. Preparing with butter or sour cream significantly increases the amount of calories, fat and sodium. should be sorted better. Because depending on the amount absorbed, solanine can lead to poisoning.
As stated by the Federal Institute for Risk Assessment (BfR) in a communication, very few cases of poisoning of potato dishes have been known and documented in the last 100 years, but: "With health risks However, the green and strong growth of potato tubers should not be eaten, "said BfR President Dr. Andreas Hensel.
Recommendations for proper storage
To reduce the use of glycoalkaloids, which include solanin, the following standard recommendations should be followed in the storage and preparation of potatoes, according to the Institute:  Root vegetables should be stored cool, dark and dry. Old, dry, green or strong germination of tubers and snacks, which include potato skins, is not suitable for consumption. Green spots and so-called "eyes" on potatoes should always be generously released. If consumers want to eat the skin, not just associate, fresh potatoes are appropriate.
Sweet potatoes should not be eaten if they have a bitter taste. Especially young children should not eat unripe potatoes. In addition, consumers should be better off not using potato water again. And frying fat for potato products should be replaced regularly. (ad)
- Mayo Clinic: Mayo Clinic Minute: Rooting for potatoes, (Call: 11.11.2019), Mayo Clinic
- Federal Institute for Risk Assessment (BfR): Solanine in potatoes: The green and strong growth of tubes should be sorted, (call: 11.11.2019), Federal Institute for Risk Assessment (BfR)