red potatoes versus white potatoes

Difference Between Red and White Potatoes - Pediaa.ComAre red potatoes healthier than white potatoes? ON THE REVIEW Janet Renee, MS, RD ON THE AUTHOR There are many different potato options, but when it comes to red potatoes against white potatoes, nutrition is almost identical. If you are trying to make a potato choice based on which potato is healthier, it will not make a significant difference in any way. But that doesn't mean you shouldn't choose any of them. Although they are high in carbohydrates, the specific type of carbohydrates can keep your intestine healthy. The consumption of red and white potatoes can also help you meet your potassium and vitamin C needs. The nutrition of the TipRed potato is almost identical to the nutrition of the white potato. Both are high in carbohydrates, potassium and vitamin C and contain approximately 150 calories per average potato. The way you prepare your potatoes makes a difference in how good they are for you, though. Choose baked, chopped or boiled on fried. Nutrition of white and red potatoes By comparing the nutrition of white and red potatoes, they are almost identical. The red potatoes contain , while a white potato of the same size watches in . The red and white potatoes are high in potassium, containing 943 milligrams and 941 milligrams, respectively. They are also high in vitamin C, with both reaching 21.8 grams. However, the nutritional fact that probably has the greatest attention is the carbohydrate of red potatoes. An average red potato has 33.9 grams of carbohydrates (3.1 grams of which come from fiber), while a white potato comes in a little higher than 36.5 grams (3.6 grams of which come from fiber). Potatoes are often removed because they are high in carbohydrates. While diabetics and prediabetics may avoid better, or at least limit them, they may be part of a healthy diet for many people due to a specific type of carbohydrates they contain. High in resistant Starch One of the greatest benefits of red potatoes and white potatoes is that they are one of a handful of foods that, similar to fiber, is a carbohydrate that your body cannot digest. The resistant starch passes through the stomach and small intestine, eventually reaching its large intestine where it begins to ferment. As starch resistant ferments, it feeds good bacteria in the intestine, which classifies potatoes as a prebiotic food. This process helps the good bacteria multiply to overcome the bad bacteria and keep their intestine healthy. Because resistant starch is not digested as other carbohydrates, potatoes do not raise their blood sugar as well as other foods that have similar amounts of carbohydrates but without starch. In addition to helping control blood sugar, potato resistant starch can also: Read more: Potassium in potatoes In addition to resistant starch, red and white potatoes are high in potassium, which is a nutrient that many Americans do not eat in sufficient quantities. Potassium keeps bones and heart healthy, reducing the risk of strokes and heart disease. However, according to a May 2013 report in , the average intake is just over half the recommended amount. According to another report published in November 2013, potatoes can improve heart health by reducing bad cholesterol levels and reducing inflammation. There are 2,600 milligrams a day for adult women and 3,400 milligrams a day for adult men. That means a mid-white or red potato provides 36 percent of a woman's needs for a whole day and 28 percent of a man's daily needs. If you need to take your potassium, eat potatoes with other healthy foods rich in potassium such as corn pumpkin, kidney beans, spinach, chicken breasts and Atlantic salmon can help you meet your needs. Antioxidants in potatoes Another notable nutrient in red and white potatoes is vitamin C, which is responsible for around the vegetables. In addition to acting as an antioxidant, vitamin C keeps your skin healthy, helps you metabolize the protein and plays an important role in your immune system. Vitamin C can help, reducing the risk of certain types of cancer and heart disease. The proper intake of vitamins is also linked to eye health, reducing the risk of age-related macular degeneration (or AMD) and cataracts, the two main causes of blindness in older adults. Vitamin The needs of C vary from 65 to 90 milligrams, so a single red or white median potato provides anywhere from 24 to 34 percent of your daily needs, depending on your individual circumstances. In addition to vitamin C, which includes lutein, zeaxanthin and violaxanthin, and flavonoids that act as antioxidants. These antioxidants keep your heart healthy, improve cognitive function, promote eye health and can reduce the risk of certain types of cancer, according to a August 2018 report in the journal. The red potatoes have a slight edge over the white potatoes here, as they contain almost twice these antioxidant compounds, depending on how pigmented their flesh is. Read more: Best ways to eat potatoes Another reason why potatoes have a bad rap is the way people choose to eat them. Many people opt for French fries, which are not easy to eat, are also often deep fries and table salt covers. According to a July 2016 report on potatoes, eating potatoes like French fries has a stronger link with weight gain and the increase in BMI than preparing them boiled, chopped or baked. The report also noted that regular consumption of French fries associated with type 2 diabetes, while other preparations for potatoes were not. If you incorporate potatoes into your diet, watch your portions and bake, mash or boil them, instead of frying them or . You can increase the resistant starch in your potatoes by cooking them the night before you want to eat them and then store them in the refrigerator to allow them to cool. Reheat them the next day when you're ready. People are reorganizing Nutrition in red potatoes Nutritional difference between red and yellow potatoes Are red potatoes healthy? How to cook the roasted red furnaces How to choose the best potatoes for the thigh, and how to cook them Nutritional differences between red potatoes Get the latest tips on diet, exercise, and healthy life. Copyright © 2021 Leaf Group Ltd. The use of this website constitutes the acceptance of the LIVESTRONG. COM , and . The material that appears in LIVESTRONG. 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Top navigation Profile menuAccountExplore MyRecipesExplore CourseBack to the WorldHealthy Ingredients HomesHolidays and OccasionsQuick and EasyConvenience RecipesBBQ and GrillingHow ToWell DoneProfile MenuAccount Follow UsWhat is the difference between Russet, Red and Yukon Gold Potatos? Nothing really compares to my love of . are my comfort and celebration meal. I bacon in all possible ways, from a simple baked, to a gratin coated, to a stretched eligoth. My friends are legendary. One of my favorite lunches is as simple as the superb baby steam potatoes, cut and dressed with oil and vinegar and adorned with olive oil packed with Spanish tuna. And as a cook, I came to appreciate some of the subtle differences between the different types of potatoes. My three potatoes are Russet, red and Yukon Gold. I love you all alike and for very different applications. Russet: French fries and baked The Russet is your classic reddish skin potato. Looks like a cartoon drawing from a potato. This potato is your best baking friend. The meat is very dry, and the skin is thick, so you can bake it crispy on the outside and the inside will be soft, perfect to pack the butter and sour cream. My favorite thing to do with a Russet is to make an old school twice battered, pulling out the snowy meat leaving a pot of potatoes behind, and mixing the inks with butter, sour cream and wrinkled cheese, maybe some chives, and stuffing the thick bass back into the shells and re-smashing with more cheese on top. Russet is the best potato for French fries, as starch cooks a crunchy shell while getting that light interior that makes a perfect bite. This potato has a very nicely bland flavor, which carries other flavors beautifully. Red: Browns, latkes and potato salad The red skin potato, on the other hand, is a waxed potato, which makes it great in crushed applications or in layers, where you can cook through but still keep its shape. It makes coffees or potato pancakes killers, and manages to pack all the creaminess into a plate of stapled or staggered potatoes without falling to the mush. There is a mild tonality of sweetness to the red potato, and these are these pieces of natural sugars that help you to brown so well when cut and fried. It is also the potato that I use most often for potato salad, since it has its shape when cooking and does not fall apart when mixing in the dressing room. Yukon Gold: Hasselback, roast and puré But the potato I use more than any other? The Yukon Gold. These yellow potatoes are cunning enough to stand up, but soft enough to make the best mash possible. And for crunchy roasted potatoes, nothing is better, they get a good crispy and creamy interior that can't be overcome. The taste of the potato is slightly butter, so it works very well in mashed potatoes. And the yellow color is very nice. You can use a Yukon gold anywhere you would use a red potato, but the same is not true in the back. Red potatoes are too vague for a good dough, they stick. And since I'm a giver, here's my recipe for perfect mashed potatoes. They are rich enough for a vacation meal, but simple enough for every day, and if you have the blues, a bowl of these might not cure you, but they won't hurt you. Mashed Potatoes GalleryReceta ResumenIngredientes Instructions Start the potatoes in cold water heavily salted on high heat, and bring to boil. Once you boil cook 15-20 minutes until completely tender. Draw the potatoes completely and return to the pot on slow heat to dry slightly, shake and stir a little, just a couple of minutes. Using a rice or a food mill, process the potatoes over a large bowl with cube butter and cream cheese. If you like a chunkier mash, put the potatoes in the bowl and mash with hand masher or a hand mixer at medium speed. Using a large spatula or spoon, mix potatoes with butter and cream cheese until soft. Add half the crème fraiche and mix through, and flavor for tang. If you like more tang, add the other half, if not, season with salt and pepper. If the mixture is too thick and you would like to softer, add half or half of the whole milk a couple of spoonfuls at a time until you get the texture you prefer. Decorate with birds before serving. Reviews Check this recipe All comments for What is the difference between Russet, Rojo and Yukon Gold Potatoes? Participation options Log in Magazines & More informationConnectOther Meredith Sites View image

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