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Potatoes combine energy-giving complex carbohydrates with plenty of vitamin C, fibre and potassium. They're filling and, if sensibly prepared, low in fat.
Greenish skin – or sprouts – on a potato signal elevated levels of solanine, a bitter-tasting compound that is a natural component of this vegetable. It's best to discard any potatoes that have a greenish tinge or more than one or two sprouts. It would take a lot of solanine to make you ill, but it's best to avoid it. * To flavour potatoes without adding fat, toss a few garlic cloves, onion slices or fresh herbs into the cooking water.