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The preparation of a potato
can have a big impact on its mineral content, Agricultural Research Service (ARS)
scientists report in a new study of this popular vegetable. Baked, roasted, boiled or fried, the potato is
America's favorite vegetable. Every year, the average American eats about 130
pounds of potatoes, which are loaded with
vitamins and minerals. Cubing potatoes can reduce boiling time, but it also reduces mineral content
by as much as 75 percent. That's one conclusion from a study by research
geneticist Shelley Jansky and plant physiologist Paul Bethke at the ARS
Vegetable Crops Research Unit in Madison, Wis.
Jansky and Bethke subjected six potato varieties to various methods of
preparation, and then ran a mineral analysis for potassium and 10 other
minerals. They found that cubing or shredding potatoes prior to boiling
resulted in significant potassium reductions.
This could be a good cooking strategy for potato fans hoping to reduce
potassium intake, such as
dialysis nutritional bang for their buck would be better off boiling their potatoes
whole.
Jansky and Bethke also examined the effects of leaching the potatoes--letting
them soak in water overnight. Their results showed that leaching had no
significant impact on potassium reduction, in contrast with conventional
wisdom.
The results of this research could help guide the cooking decisions of people
who want to reduce the mineral content of their potatoes, as well as those
people who want to maximize their nutritional benefits.
Comment:
Sweet potatoes are healthier!