Potatoes: benefits and harms for the human body

Potato consumption, its benefits, and its harms have prompted scientists to conduct research for hundreds of years. There are many arguments in favor of this American vegetable. The downside is that the fruit enters the body as a fast carbohydrate, which increases blood sugar levels. The positive aspects include the presence of vitamins, amino acids, and chemical elements.

What kind of vegetable is a potato?

Potatoes are a vegetable rich in carbohydrates and proteins. Potatoes contain potassium, calcium, and protein, which have an alkalizing effect. The most important component of potatoes is starch. It is starch that causes weight gain. Potatoes are used in salads, side dishes, casseroles, omelets, pancakes, and zrazy.

The benefits and harms of potatoes depend on the variety and storage method. Storing the root vegetable in the light promotes the accumulation of the toxic substance solanine.

There are clinics abroad that treat with baked vegetables. This vegetable can be safely given to children. Proper preparation, without excessive fat and salt, is beneficial. However, there are a number of conditions for which it's best to avoid this vegetable.

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Benefits of raw potatoes

Raw potatoes contain more nutrients than cooked ones. They contain vitamin C, which begins to break down at 60 degrees Celsius (140 degrees Fahrenheit). Drinking raw potato juice can saturate your body with antioxidants and protect your blood vessels and bones from damage.

You should not eat raw tubers if they are old, have started to sprout, contain solanine, or are green on the outside.

Use raw vegetables:

• for joint inflammation;
• for hair loss, sagging skin;
• for periodontal disease, scurvy.

Raw thyme strengthens the immune system and helps combat chronic fatigue. It improves metabolism and eliminates excess fluid from the body, providing healing benefits to all organs.

When to use raw potato juice

The health benefits of potatoes lie in their juice. Raw vegetable juice isn't the most pleasant liquid to ingest. Potato juice is especially beneficial for people with gastrointestinal conditions. The juice reduces acidity thanks to its alkaline compounds. Potato juice helps with gastritis, stomach ulcers, and intestinal disorders. Potato juice is also beneficial for flatulence and constipation. Drink 100-125 grams of potato juice 30 minutes before meals.

If a person suffers from hypertension, it is necessary to take the juice of raw tubers as a source of acetylcholine, which lowers blood pressure.

In gynecology, the juice is used to treat cervical erosions and inflammation of the appendages.

In cosmetology, the juice is used to eliminate acne; potatoes are useful for improving complexion, fighting skin pigmentation, and freckles.

For juice extraction, it's best to use pink and red varieties of the root vegetable. The juice should be freshly squeezed, as more than half of the beneficial substances are lost after 10 minutes. Treatment is best carried out from June to February. Using the root vegetable in other months can be harmful. The recommended duration of treatment is 10-14 days.

How to make potato juice

Freshly squeezed juice should not be stored, even in the refrigerator. Drink the liquid immediately. To make juice, use at least two medium-sized tubers. It's best to choose pink or red tubers; avoid yellow varieties. Green-colored tubers should not be consumed at all.

You can extract the juice in any way: blend it, use a juicer, grind it, or grate it. Place the resulting pulp in cheesecloth and squeeze the juice into a glass. Drink the juice before the liquid begins to darken or change color.

How to use potatoes during a diet

Dieters think it's best to avoid potatoes. It turns out, if you choose the right variety and cooking method, this vegetable can actually be beneficial rather than harmful during a diet.

Replacing bread or pasta with potatoes can help you lose weight. This is due to their resistant starch content, which acts like fiber when ingested. Starch prolongs the feeling of fullness, helping you avoid eating more after your main meal.

The nutrients contained in potatoes lower blood cholesterol, reduce blood pressure, and suppress inflammation. Potatoes also have beneficial properties for the cardiovascular system.

Nutritionists recommend eating this vegetable while dieting so that the fiber nourishes the beneficial bacteria in the gut. Regular consumption of boiled vegetables improves digestive health and well-being.

What harm can potatoes cause?

Potatoes can be harmful to human health if improperly stored or prepared. Chlorophyll and solanine, which form during storage in sunlight, are toxic compounds. These two toxins are not destroyed by heat treatment.

Consuming fried potatoes, French fries, chips, and fatty foods can lead to cardiovascular diseases.

Potatoes can cause harm if store it in the refrigerator, the vegetable's beneficial properties for the human body will be destroyed. Cold temperatures hydrolyze the starch in the vegetable into sugars, which can lead to obesity. Due to its high glycemic index, consuming the vegetable can increase blood sugar, so it is not recommended for diabetics.

Despite all the potential harm, doctors don't recommend completely eliminating potatoes. It's best to avoid them for one month, then reintroduce baked potatoes. If there's no ill effects during this period, then you can gradually reintroduce them. Only through trial and error can you determine whether potatoes are beneficial.

Caloric content of tubers

The nutritional value of vegetables depends on the cooking method. Heat treatment reduces the vitamin content, while calorie content increases significantly. This is due to changes in the glycemic index during cooking.

The calorie content of raw tubers is 70 kcal. The glycemic index of the raw product is 40 units. Baked potatoes, due to the starch, increase the calorie content to 110 kcal. The glycemic index is 80 units.

A boiled potato contains 86 kcal. This product is recommended for dieters. Its glycemic index is 90. Fried potatoes are the most calorie-dense and unhealthy. A fried potato contains 190 kcal. While it's certainly tasty, it leads to addiction. It's not the potato itself that's harmful, but the addiction to fatty foods.

Healthy potato varieties

The flavor of potatoes depends on the variety and ripening time. The earlier the potato ripens, the less starch and the more juice it contains. Late-ripening varieties are considered the tastiest.

Yellow varieties are the most tender and sweet. They contain a large amount of carotene. Red varieties are rich in antioxidants, store well, and have a delicate flavor. White fruits are rich in vitamin C, are juicy, and contain a moderate amount of starch.

Sweet varieties

Adretta is an early yellow vegetable that shows benefits and harms for the bodyThe flavor remains unchanged during long-term storage. When frozen, the fruit does not become sweeter or acquire an unpleasant taste. The root vegetable is disease-resistant and tolerates adverse climates.

Vineta is an early, productive, yellow variety. Fruits weigh up to 100 grams. It is disease-resistant.

Zekura is an early yellow variety with excellent flavor. The fruit has a shelf life of up to six months, maintaining its health benefits.

Sante is a heat-loving yellow fruit. It retains its flavor and appeal even after long storage. The potato has a pleasant taste, and each tuber weighs 70 grams.

The most delicious varieties

It is impossible to single out the most delicious varieties, but you can focus on general preferences.

Picasso is a delicious root vegetable. The fruit resembles an artist's paintbrush. This mid-late variety ripens in at least 110 days. The potato is creamy in color.

Pai is a quick-cooking fruit with a root weight of up to 400 grams. It tolerates even unfavorable storage conditions.

Impala – in southern regions, it can be harvested twice a season. It contains a high amount of starch and is a tasty fruit.

Varieties suitable for mashed potatoes and frying

Varieties that literally crumble when cooked are suitable for puree.

These varieties include:

• Riviera;
• Bellarosa;
• Tiras.

These yellow fruits are disease resistant and store well.

The following varieties are suitable for frying:

• rosary;
• anosta;
• Ariel.

The fruits have a balanced flavor and are grown in the CIS. They don't overcook when fried, which is especially valuable for those who like crispy skins.

Conclusion

When choosing a variety, storing, and preparing potatoes, they are a healthy food for children, the elderly, and those on a diet. Cooking without oil and with minimal salt will ensure you get your daily vitamin and mineral intake without harming your body.

Raw potato juice is a folk remedy. The raw fruit and its juice are used to treat various ailments of the gastrointestinal tract, joints, and genitals.

Selecting a variety based on its intended purpose will help you prepare dishes that are tasty, nutritious, filling, and presentable.