Do not throw away potato skins; they are rich in vitamins.
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3 answers
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Hello
Not counting the risks of colon diverticulitis due to the non-disintegration of potato skins in the stomach. After 60 years old... peel your potatoes!
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Hello,
On this last plan, most of the fibers, including raw ones, can be called into question.
Regarding vitamins, we are willing to admit that vitamin C, although thermolabile, resists steaming a bit better, but we have strong doubts in this regard as well as for the B vitamins in other cooking methods.
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The skin of potatoes also concentrates solanine, and that isn’t great—potentially dangerous.
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The essential nutritional qualities of potato skin leave me speechless; a balanced diet provides all the necessary nutrients, the rest is urban myth.
Indeed, like the tomato, the potato is a nightshade of which all parts except the tuber (or the fruit) are more or less toxic.
But while we eat tomatoes without questioning it, except for green or sprouted skin, the amounts of solanine—though higher in the skin—are far below toxic thresholds.
The notion of organic products is often surprising; nothing prevents inputs and pesticides from running off from the neighboring field, and no one is alarmed by heavy metals, notably cadmium, which is also more present in the skin; the potato is not the richest source of cadmium. Outside of diversification-related issues, we perhaps cannot exclude the long-term cancer risk associated with near-exclusive potato consumption due to cadmium, but certainly not those related to solanine under the same conditions.
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As nearly all competent nutritionists will tell you, the potato is a sugar bomb, to be reserved only… for famines!
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I don’t know where you saw the competence of the nutritionists in question, they just remind people of the limitation of excess calories and the diversification with fruits and vegetables.
Sugar has become a dirty word due to excess of refined sugars and calories in general.
Carbohydrate intake with a predominance of slow-release sugars is essential, and where the potato lags behind cereals and is roughly equivalent in glycemic index depending on the cooking method, the issue is only quantity and proportion.
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