Potatoes are an excellent source of vitamin C (45% of the DV), which is more vitamin C than one medium tomato (40% DV) or sweet potato (30% DV).

Vitamin C is a water-soluble vitamin that acts as an antioxidant stabilizing free radicals, thus helping prevent cellular damage. It aids in collagen production; assists with iron absorption; and helps heal wounds and keep your gums healthy. Vitamin C may help support the body’s immune system.

One medium potato with the skin contributes 2 grams of fiber or 8% of the daily value per serving.

Dietary fiber is a complex carbohydrate and is the part of the plant material that cannot be digested and absorbed in the bloodstream. Soluble fiber may help with weight loss as it makes you feel full longer, and research has shown it also may help lower blood cholesterol.

Potatoes are a good source of vitamin B6 with one medium potato providing 10% of the recommended daily value.

Vitamin B6 is a water-soluble vitamin that plays important roles in carbohydrate and protein metabolism. It helps the body make nonessential amino acids needed to make various body proteins; it is a cofactor for several co-enzymes involved in energy metabolism; and is required for the synthesis of hemoglobin – an essential component of red blood cells.

One medium potato provides 6% of the recommended daily value of iron.

One medium potato with skin provides 620 milligrams or 18% of the recommended daily value (DV) of potassium per serving and is considered one of the best foods with potassium. Potatoes rank highest for foods with potassium and are among the top 20 most frequently consumed raw vegetables and fruits. Potassium is a mineral that is part of every body cell. It helps regulate fluids and mineral balance in and out of cells and in doing so, helps maintain normal blood pressure. Potassium is also vital for transmitting nerve impulses or signals, and in helping muscles contract.

Potassium is a powerful dietary factor that may help lower blood pressure. Unfortunately, few Americans are getting the recommended 4700 milligrams per day of potassium they need. (Potatoes make it easier!)

Yes, potatoes are naturally fat free, cholesterol free, and low in sodium. In addition, potatoes are an excellent source of vitamin C, and those eaten with the skin are a good source of potassium. Foods that are good sources of potassium and low in sodium, such as potatoes, may reduce the risk of high blood pressure and stroke.

All varieties of potatoes are nutritious and, while both the type and amounts of nutrients may vary slightly depending on the variety, the differences are minimal. So minimal in fact, the FDA nutrition label for potatoes represents a composite of varietals (“market-basket approach”) based on typical US consumption patterns (i.e., 70% Russet, 18% white and 12% reds). Based on the FDA label the following claims can be made for the potato:

• An excellent source (> 20% of the DV) of vitamin C and potassium with skin
• A source (> 8% of the DV) of fiber with skin
• A good source (> 10% of the DV) of vitamin B6
• Low in sodium (< 140 mg/serving) and cholesterol
• Fat free (< .5 g fat/serving)

Processed potatoes (such as dehydrated and frozen potatoes) deliver the same nutrients as fresh potatoes, (such as potassium, vitamin C and fiber), but the amounts will vary depending on the form of potato. Click here to find out more about nutrient content in potato forms.

No. A 5.2-ounce potato has only 100 calories and no fat. Experts agree weight gain occurs when an individual consumes more calories than he or she expends.

Yes. Potatoes are a carbohydrate-rich vegetable. A medium, 5.2 ounce potato with the skin contains 26 grams of carbohydrate. Click here to learn more about potatoes and carbohydrate.

Staple foods such as fruits, vegetables and whole grains should be eaten every day, while fried foods and high fat snacks should be viewed as occasional treats. One food, even one meal, does not make or break a healthful diet. Understanding the impact that fried foods, like fries and chips, or high-fat foods like ice cream and cookies, have on your overall eating pattern makes it possible for you to “make room” for them as occasional indulgences.

The GI of potatoes is highly variable and depends on a variety of factors including the potato type, origin, processing and preparation. Click here to learn more about potatoes and the glycemic index.

After an extensive review of the scientific research regarding carbohydrate intake and diabetes, the American Diabetes Association concluded that, for people with diabetes, the total amount of carbohydrate in meals and snacks, rather than the type, is more important in determining the blood sugar (Glycemic) response. Similarly, the Department of Health and Human Services (HHS) and the Department of Agriculture (USDA) concluded that, when it comes to weight management, it is calories that count, not the proportion of carbohydrates, proteins, and fats.

No. The notion that all of the nutrients are found in the skin is a myth.  While the skin does contain approximately half of the total dietary fiber, the majority (> 50%) of the nutrients are found within the potato itself. For more information, please click here.

Potatoes make a surprising and tasty substitution for pizza crust and bread. Top grilled or roasted potato planks with your favorite pizza topping.

Potatoes as a base for nachos instead of tortilla chips make a great substitute whether you’re choosing to eat gluten-free or not. You can also save time by using frozen potato wedges. It’s a convenient and delicious alternative.

Dice a potato into 1/2 inch squares, toss with 1 tablespoon olive oil and your favorite seasonings. Place on a cookie sheet and bake at 450 degrees for 10-15 minutes. Let cool and toss in your salad. No time to dice? Try frozen potatoes instead.

The starch in potatoes is a natural thickening agent. Try using instant mashed potatoes or even pureed leftover mashed potatoes for hearty gravies, soups and stews (mix in the potatoes a little at a time so as not to over-thicken).

Instead of the traditional crostini or sliced sourdough bread, slice potatoes 1/4-inch thick, toss in olive oil and bake at 425 degrees for 25 minutes. When the slices are finished cooking, top with your favorite tomato bruschetta and enjoy!

Try using naturally gluten-free potatoes instead of pasta. Thin “noodles” of potatoes can be used to recreate your favorite pasta dish or thin slices of potatoes can be used to in place of noodles in your family-favorite lasagna recipe.