Healthier Potato Recipes & Potato Nutrition For National Tater Day
March 31st is National Tater Day, celebrating all types of potatoes which provide us with essential vitamins, minerals, and fiber.
Potatoes are one of the most versatile and widely eaten foods worldwide. They are typically served as a side dish in the U.S.—baked, boiled, fried, hash-browned, mashed, and roasted.
Potatoes can also be made into soups and salads, tossed into casseroles, and distilled into vodka.
Because they can be cultivated anywhere—from subtropical to freezing climates—and grow well in poor soil, potatoes have gained popularity around the world. One can now find “traditional” potato dishes in every part of the globe.
We know that potatoes are a starch, but are they a vegetable?
Yes! Potatoes are stem tubers, a starchy vegetable, i.e., they contain more starch than other vegetable types).
This means that potatoes have more calories and typically less fiber than green, orange, purple, red, and yellow vegetables (it’s the potato skins that contain the majority of the fiber).
> The different types of potatoes.
> The history of potatoes.
Starch is a type of carbohydrate that our body breaks into glucose to use as energy, and potato starch can improve digestive and colon health [source].
In addition to starch, potatoes contain vitamins, minerals, and fiber. They’re rich in vitamin C, which is an antioxidant.
Another major nutrient in potatoes is potassium, an electrolyte that aids in the workings of the heart, muscles, and nervous system.
While white potatoes are eaten the most, those that come in other colors contain more nutrients that have health benefits.
In general, the darker the potato flesh, the more antioxidants it contains.
We learned to use nonfat Greek yogurt instead of piling sour cream on our baked potatoes.