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'<br>Potatoes have already been obtaining a bad rap in the meals world. In fact, a day is good for your heart a potato, promoting normal blood-pressure levels. Do you realize potatoes are filled with vitamin C? Cut out sprout buds and bad spots. They're a good way to obtain iron and copper, too. Baking potatoes, also known as russets or Idahos, are large and long with brown, dry skin. Don't store them with onions; both will go bad faster because of a gas the potatoes give off. Scrub well using a vegetable brush under running water. Whoever coined the phrase "the lowly potato" certainly wasn't alert to its nutrient values. Baking a potato takes one hour in the standard oven, but only 5 minutes in a microwave (12 minutes for four potatoes). Phytochemicals in potatoes include flavanoids and also a recently identified compound called kukoamine that appears to help lower blood circulation pressure. New potatoes are delicious boiled and drizzled with olive oil lightly, then dusted liberally with dill weed. Their insufficient moisture makes them bake up fluffy. However the pride of Idaho actually has much to boast about. Don't refrigerate them, or the starch will convert to sugar. Sprinkle with a no-sodium seasoning full of herbs and spices. Mature potatoes keep for weeks; weekly new potatoes only. And slowing digestion helps to longer keep you full. They look waxy with thin, undeveloped skins which are often partially rubbed away. If the potato is green or soft too, throw it out. The fiber is half soluble, half insoluble, so it helps to keep you regular and really helps to lower cholesterol. They are high in potassium also, beating other potassium-rich foods. So hold off within the butter and sour cream, which baked potato you utilized to fear will serve immeasurably toward keeping your measurements or meeting your weight Loss surgery-loss goals. Light triggers the production of toxic solanine. Too much moisture causes rotting. Don't wash potatoes until you're prepared to cook them. For all potatoes, choose the ones that are firm without dark or soft spots. Potatoes are filling, moderate in calories, and non-fattening, and so are an excellent way to make sure your continued success in eating healthy. Pile broccoli or other veggies at the top for added nutrition, fiber, and satisfying bulk. However, since we do not eat potatoes raw, most of the vitamin C is lost due to the heat of cooking. Instead, eat them plain or top them with nonfat yogurt or lite sour cream, and sprinkle them with chopped dill, parsley, or scallions. Long, white all-purpose potatoes are referred to as Maine also, Eastern, or California potatoes. Furthermore, one baked potato offers about 20 percent from the daily recommended amount of vitamin B6, which is good news for the heart. Pass over green-tinged potatoes; they contain toxic alkaloids, such as solanine, that this potato develops when subjected to light. With the exception of vitamin A, white potatoes have about every nutrient just. Don't slather your potatoes in butter, margarine, sour cream, or cheese. When boiling potatoes, keep them whole to reduce nutrient loss. If you buy potatoes in bags, open the bags right and discard any which are rotting away, because one bad potato can spoil a bagful. Prick the skin to get a fluffier potato. And anyone who still shuns the potato thinking it is fattening is passing up on a food tailor-made at the weight-conscious person. Also avoid potatoes which have started to sprout; they're old. If you're baking them in a conventional oven, it's inadvisable to wrap them in foil if you don't like steamed potatoes. New potatoes are not a variety of potato; they're small potatoes of any variety that have yet to mature simply. They're small and round with thin skins that look waxy, signaling more moisture and less starch.<br>'