Black potatoes are often considered unhealthy because they contain high levels of starch and sugar.
But some say they taste great.
Is it true?
Black potatoes are also known as purple potatoes or fingerling potatoes.
They come from the same species as regular white potatoes, but their skin color ranges from dark brown to black.
Many people believe that black potatoes are healthier than white ones.
But the truth is that both types of potatoes are equally nutritious.
The only difference is that black potatoes tend to have higher amounts of antioxidants, fiber, and vitamin C
Can we eat black potatoes?
Black potatoes are not poisonous but they are very low in nutrients. Black potatoes are dark purple in color and are usually found in the market during winter months. These potatoes are rich in antioxidants and vitamins A, C, B6, E and K. However, these potatoes are not recommended for consumption because they are low in potassium and fiber. Potatoes are good sources of carbohydrates, protein, dietary fiber, vitamin C, folate, iron, magnesium, phosphorus, zinc, copper, manganese, niacin, thiamine, riboflavin, pantothenic acid, biotin, and selenium.
Why do potatoes turn black?
Potatoes turn black when they are exposed to light. This happens because of oxidation of the potato’s natural pigment called anthocyanins. Anthocyanins are pigments that give red, blue, purple, and pink colors to fruits and vegetables. Potato skin contains about 0.1% anthocyanins. In order to prevent potatoes from turning black, store them in a cool place away from sunlight.
The black pattern inside a raw potato
A potato turns black when it is exposed to light. It is caused by oxidation of the potato’s pigment called anthocyanin. Potatoes contain anthocyanins which gives red, blue, purple and pink colours to fruits and vegetables.
How to stop boiled potatoes from turning black?
Potatoes turn black when they are exposed to light. This happens because the anthocyanin pigments in the potato oxidize turn dark when exposed to air. To prevent this from happening, store potatoes in a cool place away from direct sunlight.
How to fix oxidized potatoes?
To remove the oxidation, wash the potatoes thoroughly under running water. Then cut off any damaged parts and peel the skin. Boil the potatoes until tender. Drain the potatoes and let them cool down completely. Cut the potatoes into cubes and put them back into the pan. Add enough cold water to cover the potatoes and bring the mixture to a boil. Reduce the heat and simmer for about 10 minutes. Remove the pan from the stove and drain the potatoes. Let the potatoes cool down completely. Put the potatoes in a bowl and toss them with olive oil and salt. Serve immediately.
Benefits of eating potatoes
Potatoes are a great source of carbohydrates, fiber, protein, vitamins and minerals. Potatoes are rich in potassium, magnesium, phosphorus, iron, zinc, copper, vitamin C, B6, folate, niacin, thiamine, riboflavin, pantothenic acid, biotin, vitamin A, vitamin E, vitamin K, vitamin D, vitamin B12, calcium, phosphorus, sodium, chloride, manganese, selenium, iodine, chromium, molybdenum, nickel, fluoride, phosphorous, boron, chlorine, sulfur, silicon, vanadium, cobalt, barium, arsenic, fluorine, strontium, rubidium, cesium, lithium, aluminum, antimony, beryllium, cadmium, cerium, chromium, lead, lanthanum, mercury, neodymium, osmium, palladium, platinum, rhodium, silver, tantalum, tungsten, uranium, vanadyl, yttrium, zirconium, and many other elements.
Fighting against diseases:
Potatoes are very beneficial for health. It contains lots of nutrients such as Vitamin C, Vitamin B6, Vitamin B5, Vitamin B3, Vitamin B2, Folate, Magnesium, Phosphorus, Iron, Zinc, Copper, Calcium, Sodium, Chloride, Manganese, Selenium, Iodine, Riboflavin, Niacin, Thiamine, Pantothenic Acid, Biotin, Vitamin A, Vitamin E, Vitamin K, Vitamin D, Vitamin B12, Vitamin C, Vitamin B9, Vitamin B7, Vitamin B6, Folic Acid, Vitamin B1, Vitamin B2, Vitamin B5, Pantothenic Acids, Vitamin B3, Nicotinamide, Vitamin B1, Beta Carotene, Vitamin B5, Pyridoxine, Cyanocobalamin, Ascorbic Acid, Lutein, Lycopene, Zeaxanthin, Retinol, Retinyl Palmitate, Alpha Tocopherol, Gamma Linolenic Acid, Arachidonic Acid, Docosahexaenoic Acid, Omega 3 Fatty Acids, Polyunsaturated Fatty Acids, Essential Fatty Acids, Monounsaturated Fatty Acids and Saturated Fatty Acids. These nutrients help to fight against various diseases like cancer, heart disease, diabetes, obesity, arthritis, osteoporosis, ulcers, constipation, depression, anxiety, insomnia, hypertension, stroke, Alzheimer’s disease, Parkinson’s disease, cataracts, macular degeneration, and many others.
Potatoes are rich in minerals such as phosphorus, magnesium, potassium, calcium, iron, zinc, copper, manganese, selenium, iodine, riboflavin, niacin, pantothenic acid, thiamine, biotin, vitamin A, vitamin B6, vitamin B12, vitamin B9, vitamin B7, vitamin B5, vitamin B4, vitamin B3, vitamin B2, folic acid, vitamin C, vitamin B1, beta carotene, lutein, zeaxanthin, retinol, alpha tocopherol, gamma linolenic acid, arachidonic acid, docosahexaenoic acid, omega 3 fatty acids, polyunsaturated fatty acids, essential fatty acids, monounsaturated fatty acids and saturated fatty acids. These nutrients help to maintain bone health and prevent osteoporosis. Weight loss: Answer: Potatoes contain high amounts of dietary fiber, carbohydrates, protein, vitamins, minerals, antioxidants, phytochemicals, phenolics, flavonoids, saponins, tannins, alkaloids, glycosides, terpenes, sterols, coumarins, and other compounds. These compounds help to reduce weight and increase metabolism.
Potatoes are rich in potassium, folate, vitamin C, vitamin K, dietary fiber, and complex carbohydrates. Potassium helps to lower blood pressure and regulate heart rate. Folate helps to produce red blood cells and prevents anemia. Vitamin C helps to strengthen bones and teeth. Dietary fiber helps to lower cholesterol levels. Complex carbohydrates help to stabilize blood sugar levels. Cancer prevention: Answer: Potassium helps to lower the risk of developing cancer. Potassium works together with sodium to balance fluids in the body. It also helps to maintain healthy muscles and nerves. Potassium helps to build strong bones and teeth. It also helps to lower blood pressure.
Folate helps to reduce inflammation. Vitamin C helps to prevent scurvy. Potassium helps to maintain healthy bones and teeth. It helps to lower blood pressure, and regulates heartbeat. Heart disease: Answer: Potatoes are rich in potassium. Potassium helps to keep the heart beating steadily. It helps to lower the risk for heart attacks. Potassium helps to regulate the heartbeat. It also helps to keep the muscles working properly.
Aid in digestion:
Potatoes help to digest fats. Potatoes are good source of fiber. Fiber helps to keep the digestive system clean and free from toxins. Fiber helps to keep stomach full and prevents constipation. Healthy skin: Answer: Potassium helps to keep skin soft and smooth. Potassium helps to improve circulation. It helps to strengthen the immune system. It helps to keep the body hydrated.
Nutrient contents of potatoes
Potatoes are rich in vitamin C, potassium, phosphorus, magnesium, iron, zinc, copper, manganese, folate, niacin, riboflavin, thiamine, pantothenic acid, biotin, and vitamin B6. Potatoes are also rich in dietary fiber, carbohydrates, protein, fat, and calories.
Disadvantages of eating potatoes
Potatoes are very good source of nutrients but they are not healthy if consumed in excessive quantities. It contains lots of carbs and fats. It is advisable to eat potatoes only occasionally.
Potatoes are rich in carbohydrates and starches. These carbohydrates get converted into glucose in our body. This leads to increased blood sugar levels. High blood sugar level causes bloating. Eating potato leads to rapid absorption of glucose from intestine causing bloating. Fatty liver disease: Answer: Fatty liver disease is caused due to accumulation of fat in liver. Consumption of fatty diet such as fried foods, red meat, butter, cheese, cream, eggs, milk products, processed meats, refined sugars and alcohol contributes to fatty liver disease.
Body colour can turn orange:
Orange body colour is caused due to accumulation and storage of bile salts in liver. Bile salts are produced in liver and stored in gall bladder. When bile salts accumulate in liver, they start converting into bilirubin. Bilirubin turns yellowish orange color.
Weight gain occurs when we eat more calories than our body needs. It happens because our body stores extra calories as fat. We store these extra calories in the form of fats. Fat cells are found in different parts of the body such as belly, thighs, arms, legs etc. These fat cells are filled with triglycerides fat molecules. Triglycerides are converted into cholesterol and stored in blood vessels. This process is called lipogenesis. Lipogenesis is the conversion of carbohydrates, proteins and fats into fatty acids and triglycerides. Fatty acids are used as energy source by the body. They are also used to produce hormones, neurotransmitters and other important substances. When we consume more calories than required, our body starts producing more triglycerides. Our body uses these triglycerides to produce cholesterol. Cholesterol is needed for many functions in the body. But if the amount of cholesterol increases, it may cause heart disease.
Increase in sugar level:
Sugar is a carbohydrate. Carbohydrates are broken down into glucose sugar and fructose fruit sugar. Glucose is the main source of energy for the brain and muscles. Fructose is the main source of fuel for the liver. Sugar is absorbed easily from the stomach and intestine. It is not digested completely and passes directly into bloodstream. In the bloodstream, sugar travels to the liver where it is metabolized into glycogen. Glycogen is stored in the liver and muscles. After using the glycogen, the liver converts it back into glucose. If the amount of sugar consumed exceeds the amount of glycogen stored in the liver, the liver produces glucose from protein instead of glycogen. This leads to an increase in blood sugar levels. High blood sugar levels: