Potatoes often get a bad rap for being unhealthy. But if prepared in the
right way, these root vegetables can be a great source of vitamins and
nutrients. In this Mayo Clinic Minute, Angie Murad, a dietitian with the Mayo Clinic Healthy Living Program explains why you should root
Journalists: Broadcast-quality video (0:59) is in the downloads at the end of this post. Please “Courtesy: Mayo Clinic News Network.” Read the script.
When they’re not deep fried in oil, or smothered in butter or sour cream, potatoes can be a healthy side dish, packed with vitamins and nutrients, especially if you leave the skin on.
“They can provide additional fiber, which is a great benefit because it can help you feel satisfied longer. And that’s a great benefit if you’re trying to lose weight,” Murad explains.
Murad says sweet potatoes and yams are packed with vitamin A, which is a great antioxidant and may help prevent chronic diseases. Another perk of potatoes, regardless of which kind, is how versatile they are.
“Both can be used as a great option for a starchy vegetable, so they can replace things like pasta or rice, or different types of grains,” Murad explains. “It’s a great way to add different flavors to your meal options.”
Plain potatoes are naturally fat- and cholesterol-free. Preparing them with butter or sour cream will significantly boost calories, fat and sodium.