![]() They also contain varying amounts of resistant starch, a type of fiber that feeds the friendly bacteria in your gut and improves digestive health ( 8). Potato fibers - such as pectin, cellulose, and hemicellulose - are mainly insoluble ( 7). In fact, dried skins are about 52% fiber ( 6). The level of fiber is highest in the skin, which makes up 1–2% of the potato. ![]() FibersĮven though potatoes are not a high fiber food, they may provide a significant source of fiber for those who eat them regularly. However, some potatoes may be in the medium range - depending on the variety and cooking methods ( 3, 4).Ĭooling potatoes after cooking may lessen their effect on blood sugar and lower their GI by 25–26% ( 4, 5). ![]() The GI measures how foods affect your rise in blood sugar after a meal. Potatoes usually have a high glycemic index (GI), making them unsuitable for people with diabetes. Simple sugars - such as sucrose, glucose, and fructose - are also present in small amounts ( 1). The carb content ranges from 60–80% of dry weight ( 2). Potatoes are mainly composed of carbs, primarily in the form of starch. ![]() The nutrients found in 2/3 cup (100 grams) of boiled potatoes - cooked with the skin but without salt - are ( 1): Cooked potatoes with the skin are a good source of many vitamins and minerals, such as potassium and vitamin C.Īside from being high in water when fresh, potatoes are primarily composed of carbs and contain moderate amounts of protein and fiber - but almost no fat. ![]()
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