Issue Date: October 12, 2008
How you cook that potato matters
Sure, cutting up potatoes into small pieces cuts down on boiling time, but it also depletes their potassium riches. White potatoes are a powerhouse of potassium, and the average American eats 134 pounds of spuds a year. Deep-frying saves the potassium but turns the potatoes into high-fat calorie carriers.
For maximum nutrition, boil potatoes whole, advises the U.S. Department of Agriculture. Its research finds that cubing or shredding potatoes before boiling reduces potassium and other minerals between 50% and 75%. Other mineral-saving methods of cooking: baking, roasting and microwaving.
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