Potatoes, taters, spuds. Different names, same awesome, tasty root veggie.
There are so many ways that we can indulge in this delectable food, whether it’s boiled, fried, baked, or mashed. Despite it’s rich nutritional content, most people unfortunately eat potatoes in the form of French fries or chips, which are high in unhealthy fats and buried in mountains of salt. Many people bake their potatoes with the best of intentions, only to drown them in sour cream and butter.
While these methods are undoubtedly delicious, there is so much more we can get out of the potato.
The Incas believed that potatoes made childbearing easier and would also use it to treat injuries. I have used it to take out broken light bulbs and some home remedies suggest that putting a sliced potato on your temples or forehead will get rid of your headache. I still like to eat them, mostly.
There are more than 5,000 types of potatoes around the world, with 3,000 in the Andes alone (where the potato originated). They were the first food to be grown in space when potato plants were taken aboard the space shuttle Columbia in 1995, making them literally out of this world. They are occasionally referred to as "Irish potatoes" or "white potatoes" in the United States, to distinguish them from sweet potatoes (which is funny because they don’t even belong to the same family).
Potatoes are so starchy it can be compared to pasta, and come in colors ranging from white to orange to purple.
Fun fact: At one point, people in Scotland refused to eat potatoes because they weren’t mentioned in the bible.
Potatoes belong to the Nightshade family whose other members include tomatoes, eggplants, peppers, and tomatillos. Nightshades are said to increase inflammation in the body so individuals with any kind of chronic inflammation problems are generally told to avoid foods from this family.
The potato is said to have originated somewhere around Peru and northwest Bolivia between 8,000 and 5,000 BC. They were brought to Europe by Spanish explorers who "discovered" them in South America in the early 16th century. Just like their friend the lemon, potatoes are also a great source of vitamin C, so they were also subsequently used on Spanish ships to prevent scurvy. Today China is the world’s leading producer of potatoes, but that doesn’t mean that we can’t get any in our home soil. We have tons of local potatoes we can stuff our faces with.
Now most of us have heard of the Great Famine in Ireland between 1845 and 1852. This was due to disease known as potato blight. The shortage of potatoes led to the death of close to 1 million people who were dependent on them as a food source. Today most of us can enjoy potatoes as a staple in our kitchen and on a side note, they are pretty easy to grow, so maybe it’s a good idea to get to know your potato pre-zombie apocalypse. Just sayin’.
Here are some of the nutritional benefits of potatoes you can delight in:
Potassium
Potatoes are actually better sources of potassium than bananas are. True story! Potassium has been known to improve blood pressure control, improve kidney health and it is also an electrolyte, meaning that it helps to conduct electrical charges in the body and hydrates you real good.
Vitamin C
Their high vitamin C content not only makes potatoes great for preventing scurvy, but it also helps to boost your immune system, and is required in the production of collagen and needed to produce neurotransmitters, making great for brain health.
Vitamin B6
Helps support adrenal function, which can affect your energy levels. Just like vitamin C, it’s great for your brain, but it has also been known to help other ailments like PMS, arthritis and even depression in some cases. This B vitamin sure packs a punch.
Recipe: Leek and potato soup
Ingredients:
2 carrots (peeled and sliced)
2 sticks celery
1 chopped white onion
2 leeks
3 cloves crushed garlic
400 g potatoes
Coconut oil
6 cups vegetable broth
Himalayan salt
Freshly ground black pepper
1 tsp dried rosemary
Directions:
1. Cut the ends off the leeks, quarter them length ways, wash them under running water and cut them into 1cm slices.
2. In a medium pot, sauté the onion, celery, carrots, leeks and potatoes in coconut oil on medium heat.
3. Add broth once onions are brown.
4. Simmer until veggies are soft; add salt, pepper, garlic and rosemary.
5. Serve as is or blend with a hand blender.
6. Garnish as desired.
