Kathmandu: There was a perception that potatoes increase weight and raise the risk of diabetes and heart diseases as they contain high carbohydrates. Yet, recent research has clarified that potatoes themselves do not have any harmful impacts; rather, chips and fries prepared with excess oil and salt are the ones dangerous to health.
The ‘complex’ carbohydrates in potatoes, when cooked healthily, provide the body with regular and sustained energy and keep the stomach fuller for longer. In particular, red and purple potatoes have a lower glycemic index, meaning they will not quickly raise blood sugar levels and thus do not raise the risk of either diabetes or heart disease.
Potatoes are considered a reliable source of vitamin C, phenolics, antioxidants, vitamin B6, and potassium. These make a great contribution to resistance against sickness, keep the heart healthy, and regulate blood pressure. Thus, potatoes consumed with skin have even higher values of fiber and phenolics, and hence more healthful.
The anthocyanins, in particular, of dark-colored red and purple potatoes, have been noted for their positive effects on the heart, blood vessels, and brain health.
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