• A good source of vitamins C and B-6, and potassium and other minerals
  • An inexpensive, filling, and nutritious starchy food.
  • The skin is a good source of fiber.


  • Green and sprouted potatoes may contain solanine, a potentially toxic substance.

Although they ae often associated with Ireland, potatoes are native to the Andes Mountains and were first cultivated by Penuvian indians at least 4000 years ago. Spanish explorers  introduced potatoes to Europe in the 1500s, where they became a staple food source for the poor. Potatoes are now cultivated worldwide, in fact, they are the world's largest and most econamically important vegetable crop. For most North Amercans, potatoes are a major component of the diet - usually in processed forms that are high in fat and salt.


EAT MOR SWEET POTATOES  Sweet potatoes are higher in fiber and nutrients and have a lower glycemic index than white potatoes. These roots may help to prevent cancer, macular, degeneration, and heart disease.

Potatoes are surprisingly nutritious and low in calories. when eaten with the skin, they are high in complex carbohydrates and fiber; one medium-size baked potato ( with the skin) provides 25 mg of vitamin C, which is moe than 25 percent of the adult Recommended Dietary Allowance (RDA) along with a good supply of vitamin B-6, thiamine, niacin, and magnesium, 800 mg of potassium, and a moderate amount of zinc, The skin are rich in chlorogenic acid, a  phytochemical that has anti cander properties.