Potato (baked)

Produce Description:

Archaeologists have found evidence of potatoes in ancient ruins of Peru and Chile that date back to 500 B.C. Potatoes were eaten and worshiped by the Incas. They have been kept as reserves in case of famine or war. Potatoes are good for digestion, treatment of diabetes and prevention of diseases.

Overview
Nutrition
Varieties

Potatoes are a good source of starch, vitamins, minerals and dietary fiber. They are rich in the B vitamins pyridoxine, thiamine, niacin, pantothenic acid, and folate. Potatoes also contain iron, manganese, magnesium, phosphorus, copper, potassium and other important minerals.

Fiber in potatoes helps prevent constipation, lower cholesterol, prevent colon polyps and prevent colon cancer. Potatoes are a good carbohydrate for diabetics because they decrease fluctuations in blood sugar levels. Vitamin C in potatoes helps prevent infections and rid the body of free radicals.

Alanine: 0.131 g -

Arginine: 0.213 g -

Aspartic acid: 1.009 g -

Calcium, Ca: 26 mg -

Carbohydrate, by difference: 37.09 g -

Carotene, beta: 10 Âµg -

Copper, Cu: 0.204 mg -

Cysteine: 0.050 g -

Fatty acids, total monounsaturated: 0.005 g -

Fatty acids, total polyunsaturated: 0.100 g -

Fatty acids, total saturated: 0.061 g -

Fiber, total dietary: 3.8 g -