Potatoes gain new respect as healthy, versatile superfood

Our grandparents couldn't imagine a meal without them, but now they are increasingly being added to the "blacklist." Many people avoid them and accuse them of causing weight gain and having no nutritional value. Such opinions are unfair to these vegetables and are far from the truth.

According to data from the General Statistical Office, we have been eating significantly fewer potatoes in recent years. Changes certainly influence eating habits, as potatoes are associated with traditional meals. In many families, typical combinations like potatoes and meat with sauce appear less often. The second reason? Potatoes have unjustly gained a bad reputation.

Although our grandparents cooked potatoes almost daily, they didn't appreciate them. Hence, the famous saying, "Eat the meat and salad, you can leave the potatoes." Meanwhile, potatoes are very healthy and not at all fattening. In addition to lots of minerals and vitamins, potatoes contain ingredients that lower blood pressure, regulate the digestive system, help remove excess water from the body, improve skin condition, support vision, improve blood clotting, and reduce stress.

• Vitamin C - to meet your daily requirement for this vitamin, you only need to eat four potatoes.
• Vitamins from the B group - they have a positive effect on the nervous system and proper carbohydrate metabolism.
• Fibre - it contributes to the proper functioning of the digestive system.
• Minerals such as magnesium, phosphorus, potassium, calcium, iron - these components lower blood pressure, are building blocks for bones and teeth, and care for healthy skin, hair, and nails.

Potatoes are not as calorific as we think. They have significantly fewer calories than groats and pasta. Early potatoes contain just 69 calories per 100 grams, and late potatoes 85 calories per 100 grams. They are also suitable for diets because they are easy to digest and easy to absorb. They contain trace amounts of fat. They also have an alkaline-forming effect, which counteracts the acid-forming effect of eating meat.

In the UK, over a hundred varieties of potatoes are grown. Based on their culinary properties, they are divided into three types:

• Type A - salad type. These potatoes do not fall apart after cooking and retain their shape.
• Type B - all-purpose. This is a versatile and most commonly found type of potato. They are suitable for boiling, baking, frying, and are ideal for puree.
• Type C - slightly mealy. These potatoes fall apart after cooking and are recommended for dumplings, chips, and potato pancakes.