Raw Potatoes

byJimKincer

245 followers

3 years ago

I love raw potatoes but when my wife catches me eating one, she cringes and expresses "I don't know how you can eat potatoes raw"! She likes hers boiled or baked. I explain to her that raw is better for me than cooked in any way!

AM I CORRECT?

Raw potatoes have several nutritional components, although some of them are more readily available and easily digestible after cooking. Here are the main nutrients found in raw potatoes:

• Carbohydrates: Raw potatoes are a good source of carbohydrates, primarily in the form of starch. Carbohydrates provide energy for the body.
• Fiber: Raw potatoes contain dietary fiber, which is essential for maintaining a healthy digestive system and promoting regular bowel movements.
• Vitamin C: Raw potatoes are a decent source of vitamin C, an antioxidant that supports immune function, collagen production, and iron absorption.
• Potassium: Potatoes, including raw ones, are a good source of potassium. Potassium is important for maintaining proper nerve and muscle function, as well as regulating blood pressure.
• Vitamin B6: Raw potatoes contain vitamin B6, which plays a role in brain development, hormone regulation, and the production of red blood cells.
• Trace minerals: Raw potatoes provide small amounts of other minerals such as magnesium, manganese, and phosphorus.

It's worth noting that the bioavailability of some nutrients, such as vitamin C and starch, can be improved through cooking, as mentioned earlier. Therefore, while raw potatoes do have nutritional value, cooked potatoes may offer more readily accessible nutrients.

Raw potatoes are generally safe to eat, but there are a few considerations to keep in mind. Raw potatoes contain starches that are harder to digest compared to cooked potatoes. Consuming large amounts of raw potatoes may cause digestive discomfort, such as bloating or gas. Additionally, raw potatoes may contain certain compounds called glycoalkaloids, primarily solanine, which are naturally occurring toxins found in the potato plant. These compounds are typically concentrated in the skin and sprouts of potatoes.

Solanine is bitter and can cause gastrointestinal symptoms, such as nausea, vomiting, and diarrhea, when consumed in high amounts. While the levels of solanine in commercially grown potatoes are usually low, it is still recommended to avoid consuming green or sprouted potatoes, as they may contain higher levels of this toxin.

Finally, cooking potatoes thoroughly, whether by baking, boiling, or steaming, helps to break down the starches and reduces the levels of solanine, making them safer and more easily digestible. So, it is generally better to consume potatoes in cooked form rather than raw. If you enjoy raw potatoes, it's advisable to limit your intake and ensure they are fresh, clean, and free from green spots or sprouts!

Interesting side note: Studies have that shown that 80% of people, when eating a plate of food will take a bite of the potato "first"! Watch the next time you sit to eat with others, most people at your table will taste the potato FIRST!