Potatoes are a part of my daily diet to fight cancer, here is an article I found on potoatoes:
(NaturalNews) The potato is versatile: you can bake it, boil it, mash
it, fry it... you can even make pancakes from it. The potato is also
(surprisingly) a healthy food that mankind has thrived on for thousands
of years, even long before the invention of agriculture.
fascinating little tuber is actually quite nutritious, containing more
potassium than a banana. It's surprisingly high in vitamin C. Boiled or
baked with the skin on will provide a multitude of nutrients, plus
healthy dietary fiber (although most of the other vitamins and minerals
are in the potato flesh, itself).
The potato is also a healthy
source of natural starch. The body relies on carbohydrates as its
primary source of fuel, and eating a healthy amount of carbohydrates
prevents the body from breaking down protein (i.e. muscles and bone) for
fuel. The potato is actually one of the safer forms of carbohydrates,
as it doesn't contain irritants like gluten which are found in grains.
Potatoes even protect us from things like colon cancer because of the
cleansing action of the resistant starch, which passes through the
digestive tract and into the colon.
Potatoes contain a vast array of important nutrients, including:
- Vitamin C
- Vitamin B1
- Vitamin B3
- Vitamin B6
- Pantothenic Acid
what good is all this nutrition if you can`t digest it? Because the
potato is mostly starch, our bodies can`t break it down without help, in
the form of heat. Cooking releases the nutrients or converts them into a
form our bodies can process -- and how we cook the potato has a bearing
on what vitamins and minerals we can get from it. Overall, baking,
while destroying much of the Vitamin C, probably preserves more of the
overall vitamin and mineral content than any other method.
tidbit about potato color: while the general nutritional components are
the same regardless of potato color or variety, purple potatoes
are even healthier for your blood vessels and heart because of the
extra Anthocyanins (which give the tuber its distinctive color).