Discussion Board

Enjoy your cooked potatoes!

In Health
Jeff


Phenolic Content, Composition, Antioxidant Activity, and Their
Changes during Domestic Cooking of Potatoes

J. Agric. Food Chem. 2009, 57, 10231–10238 10231
DOI:10.1021/jf902532q

Potatoes in the diet contribute significantly to antioxidant daily intake worldwide. The influence of different domestic cooking conditions, boiling, microwaving, and baking, on total phenolics (TP),vantioxidant capacity, phenolic composition, and tryptophan content was studied using eight commercial potato varieties. The antioxidant capacity was detected by the methods of oxygenvradical absorbance capacity assay (ORAC) and the 2,2-diphenyl-1-picrylhydrazyl free radicalv(DPPH•) assay. The phenolic composition and tryptophan content were determined using high performance liquid chromatography coupled with a diode array detector (HPLC-DAD), whereasvphenolics and tryptophan were identified by means of HPLC-mass spectrometry, HPLC-DAD, andvauthentic standards. Antioxidant capacity was influenced by potato variety and cooking conditions;vhowever, cooked potatoes retained 68-97% ORAC value depending on cooking procedure and variety. Chlorogenic acid and its isomers dominated the phenolic composition of each variety involved in this study. ORAC and TP were highly and positively correlated (r = 0.9119). Norkotahvranked highest in chlorogenic acid content and antioxidant value. Principal component analysis showed different cooking processes did not influence the trend of the antioxidant profile of the eight potato varieties, but specific compounds exert influence on the antioxidant capacity. The results imply that the potato varieties rich in antioxidant components could be good antioxidant sources as activities are not greatly affected by different cooking conditions.

Well, that's pretty cool! I've been having potatoes for breakfast, mashed with the skin on, and a dollop of "cheese sauce" made with nutritional yeast. Makes a very sustaining breakfast.

The more I read about potatoes, the more I love them.

Connie M.

Does anyone eat raw potatoes?

Here is a really easy way to cook potatoes: Cut them up into bite size pieces and add them to the rice and water you would normally place in your rice cooker. When the rice is done, the potatoes will be just right.

I love potatoes! That's why I bought this book.

Potato: A History of the Propitious Esculent (Hardcover)
~ John Reader

Just last night we had some baked potatoes cooked in the oven for dinner and how satiated I felt for the rest of the evening. It is sad that so many people miss out on this core starch because they have been misinformed about it.

Well, even though I teach English, I don't write sonnets or odes or ballads. But if I did it would be for the potato! The satiety factor is amazing! And they have antiocidants! What more could you want!

I can also recommend the book 'A History of the Propitious Esculent' mentioned by Health Freak which co-incidentally I just finished reading yesterday. The book highlights the nutritional qualities of the humble 'spud' and how it almost exclusively resulted in the rapid growth of a vibrant Irish population until the disaster of the Irish potato famine.

Unfortunately too many people believe in the myth that 'potatoes are fattening'. Yeah, sure if you smoother potatoes in butter or sour cream the amount of calories you ingest go why off the scale but the 'poor old spud' gets the blame and is in some circles demonised.

It is too bad that one of nature's best foods for humans gets demonized. The potato by itself is 1% fat!

I agree!

Sometimes I mix eat both together

In Health
Jeff

I have baked potatoes every night for dinner, top with some homemade veg soup,
I take them out of the their skins, mash them and top with some soup, its really nice.

I have 4 large or 5 medium potatoes, no-one can understand how I can eat 5 but I need that many or I go hungry later on and cant sleep!

I love baking a bunch of potatoes and then eating them for lunch with a little salsa on top.

I also love making mashed potatoes mixed with kale and garlic.

Another favorite is cooking a bunch of fingerling potatoes and eating them as snacks, plain or with a little unsweetened ketchup.

I take the little new potatoes, cut them in half, and roast them with salt and pepper, refirigerate them and have them as snacks at work. Sometimes a little cajun seasoning...

I go through a 5 lb bag a week by myself. I bake them in two batches and top them with various hot sauces or salsas, or soups, or chili or ... I eat 'em as snacks, meals or whatever. People at work look at me funny, but I don't mind. Sooner or later their "low carb" mentality must crumble to the massive power of the spud!