Potato food benefits


What are potatoes?

Potatoes are the underground stems of the potato plant (Solanum tuberosum L) Potatoes are tubers.

Depending on the variety, they can have different skin colors, ranging from very light brown to very red, or purple. Inside, their color varies from almost white to very deep and intense yellow.

They have a mild neutral flavor.

What are the main nutrients of potatoes?

As an energy source, 100 g of potato provide 86 kilocalories.

Their proportion of nutrients is divided into:

– More than 74% is water.

– A 0.1% fat.

– Almost 20% carbohydrates.

– A 2% fiber.

Vitamins and minerals of potatoes

Potatoes are rich in potassium and magnesium.

They contain a lot of vitamin C and small amounts of other B vitamins


Photo of potatoes

Potatoes in the plant

Potatoes removed from the ground, still hooked to the potato plant

Nutritional characteristics of potatoes

– Potato has a high water content.

– It gives us a lot of energy in the form of calories, which help us to maintain our vitality.

– It contains little fat, but with a high quality and with many health benefits.

– It is very high in carbohydrates, especially starches.

– It is low in fiber.

– It helps to remove toxins from our body, because it contains potassium.

– Because of its magnesium content, it helps the contraction and relaxation of muscles.

– Being rich in B vitamins, particularly vitamin B3 and vitamin B9, it helps us get energy from fat, protein and carbohydrate intake to properly grow and maintain our defenses in good condition.

– It protects us from colds, the toxic products, from aging and helps heal wounds, because of vitamin C.

Potatoes composition

Potato composition

Potatoes drawing

Potatoes drawing. (More food drawings)

Potatoes in the kitchen:

Some recipes

punto rojo More information about other foods and nutrition.

*Related information: More information about potatoes
This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.
Written by Editorial Botanical-online team in charge of content writing

22 April, 2019

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