The starch in potatoes is mainly a large molecular group that can be slowly absorbed by the body and make you feel full after eating. Being rich in dietary fiber, low in fat, and high in vitamins, potatoes are a perfect nutritional food that can prevent the three highs.
Health benefits of potatoes
They contain the most complete vitamins among all crops, of which the vitamin C content has the advantage of being heat-resistant. After heating, about 85 percent of the vitamin C can still be retained, because potatoes contain a specific type of starch, which can protect the vitamin C from being destroyed by heat.
Studies have shown that they contain a type of fat-resistant starch that reduces fat cells. The resistant starch also effectively lowers cholesterol and prevents gallstones, bowel cancer, diabetes, fatty liver, and other diseases.
Yams are a good source of vitamin C. (Image: via Max Pixel)
Help control cholesterol and prevent gallstones
Potatoes can stimulate bile secretion and enhance cholesterol metabolism, helping to lower blood fat and cholesterol. They can also stimulate bile secretion and gallbladder contraction, which can prevent gallstones.
Help prevent cardiovascular disease
With low calories, the starch in potatoes is not easily converted into cholesterol or fat. In addition, the resistant starch also plays a role in cleaning up and preventing the synthesis and utilization of cholesterol, which helps prevent cardiovascular diseases.
Potatoes are one of the few vegetables rich in potassium, averaging 502 milligrams per 100-gram serving. (Image: via Pixabay)
Help lower blood pressure
Potatoes contain high amounts of potassium and low amounts of sodium — their potassium content is one of the highest among vegetables. So they are suitable for people with high blood pressure and edema.
Strengthen the spleen and nourish the stomach
These contain soluble dietary fiber, which causes little irritation to the gastrointestinal mucosa. Eating them often has the effect of adjusting the stomach, strengthening the spleen and qi, and relaxing the bowel.
Translated by Joseph Wu and edited by Helen
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