[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-detail-149606-en":3,"doc-seo-149606-105":30,"detail-sidebar-cat-0-en-105":90},{"code":4,"msg":5,"data":6},0,"success",{"doc_id":7,"user_id":8,"nickname":9,"user_avatar":10,"doc_module":4,"category_id":11,"category_name":12,"doc_title":13,"doc_description":14,"doc_content":15,"file_id":16,"file_url":17,"file_type":18,"file_size":19,"view_count":4,"is_deleted":4,"is_public":20,"is_downloadable":20,"audit_status":20,"page_count":21,"language":22,"language_code":23,"site_id":24,"html_lang":23,"table_of_contents":25,"faqs":26,"seo_title":27,"seo_description":14,"update_tm":28,"read_time":29},149606,1099523885336,"Taylor Morgan","https://ap-avatar.wpscdn.com/davatar_276721f389ce27ea32af1340a28f341c",7,"Healthcare","10 things to know about Potatoes - nutrition","A practical, nutrition-focused guide to potatoes covering key health benefits, including nutrient and calorie highlights from baked potatoes with skin. It explains how to choose between baking and microwaving for best texture, and summarizes major potato types and what they’re best used for. The guide also addresses processed potato products, fat and calorie comparisons for chips, starchy versus waxy behavior in cooking, and storage tips to prevent spoilage and greening. It distinguishes sweet potatoes from true potatoes, clarifies what makes “new” potatoes new, and concludes with a tasting note on potato-based vodka.","10 things to know about  \n1) Potatoes are good for you. If you eat the skin, they’re great for you.  \nThe flesh of a medium-sized baked potato contains about 17  \npercent of the potassium, a third of the vitamin C, and almost 11 percent of the niacin you need in a day, with only  \n145 calories and little fat (until you add that pat of butter—4 grams offat). The skin adds vitamin C and nearly 5 grams of fiber.  \n2) To bake orto microwave?  \nBake. OK, if you’re short on time, cut a slit in the top of each  \npotato to let steam escape, and microwave for nine minutes. But microwaved potatoes won’t cook as evenly and can have a coarse, grainy texture. Our guaranteed-great method for a perfect baked potato:  \nRub a russet potato with olive oil and kosher salt, and bake at 375° for an hour or until soft to the touch. Don’t wrap in foil; the skin won’t crisp.  \nThe lineup: Thousands of varieties, five main types  \n3)  \nRussets are the most  \nyellow-skinned white  \npotatoes have Red potatoes may have  \nblue & puRple  \nHealtHy living  \nnutrition  \nc k y l u i g a r t-s tay n er ; s ty l i ng : c i n dy ba rr ; food styling : d e b wise  \npotatoes  \npopular starchy variety for frying and baking. usually large and oblong, with rough brown skin and white flesh.  \npotatoes, like yukon golds, have a tawny skin with dense, waxy flesh that can range from light yellow to golden.  \nsmooth, tan-colored skin and white flesh, and are available in round or long russet-like shapes. can be waxy or starchy.  \nsmooth, ruddy skin and white, yellow, or reddish-tinged flesh. they’re waxy, making them good candidates for roasting.  \npotatoes are the newest type on the american market. skin and starchy flesh range from lavender to navy.  \np ho tog r a p hy: b e  \n54 c o o k i n g l i g h t o c to b e r 2 0 0 9  \n➺  \nsuRpRise winneR  \n4) Yes, we buy premashed  \nWe’ve been known to quickly satisfy a craving with a refrigerated plastic tub of ready-mades, like Simply Potatoes. That said, we find instant mashed potatoes too starchy to stand in for homemade. But they’re fine at thickening soups or replacing breadcrumbs in pan-frying.  \n5) Chip fat-math: not as bad as you’d think  \nRegular fried or kettle-style potato chips have about 10 grams offat (mostly unsaturated) and 150 calories per ounce. Baked potato chips—made from dried potatoes, binders, and such—have 8 or so grams less total fat than regular, but only 30 or 40 fewer calories.  \n6) Starchy vs. waxy  \nRussets are nice and fluffy when baked because their densely packed starch molecules expand and separate during cooking. But they don’t hold their  \nshape well when sliced after cooking. Lower-starch waxy potatoes hold together better, so they’re great for gratins and salads. When properly mashed, russets remain fluffy as they absorb fat or liquids, while waxy potatoes tend to become gummy.  \n7) Sweet, but this is not, in fact, a potato  \nSweet potatoes and potatoes are as closely related as onions and asparagus—in the same botanical order, different families. Sweet potatoes are true root vegetables, an enlarged section of the root used by the plant to store energy, while potatoes are stem tubers, formed from the stem of the plant.  \n8) What makes a“new”  \npotato new?  \nNormally, potato vines are killed a few weeks before fall harvest and the potatoes allowed to cure underground to thicken their skins. New potatoes are harvested in spring while the vines are still alive;  \nthese baby potatoes have thin, almost papery skins (don’t be surprised to see “bald” spots) and a sweeter taste than mature potatoes, thanks to sugars that haven’t yet converted to starch. They cook more like waxy potatoes, regardless of the type.  \n9) Keep them in the dark  \nPotatoes are best stored in darkness, below room temperature—45° to 55°. If you lack a root cellar, try a room-temperature cabinet or pantry. Warmth causes potatoes to wrinkle, soften, or sprout. Light can cause parts to turn green from a mildly toxic chemical call","cbCaifZP5iUA99kj","https://ap.wps.com/l/cbCaifZP5iUA99kj","pdf",482001,1,2,"English","en",105,"# 10 things to know about Potatoes\n## Nutrition benefits and calories\n## Baking vs microwaving\n## Main potato types\n## Instant mashed and potato chips\n## Starchy vs waxy cooking uses\n## Sweet potatoes vs potatoes\n## What makes potatoes “new”\n## Storage and preventing greening","[{\"question\":\"Why are potatoes considered good for you, and what changes when you eat the skin?\",\"answer\":\"A medium baked potato provides meaningful potassium, vitamin C, and niacin with relatively low calories. Eating the skin adds extra vitamin C and about 5 grams of fiber.\"},{\"question\":\"How should you bake potatoes for the best results instead of microwaving?\",\"answer\":\"Bake a rubbed russet potato with olive oil and kosher salt at 375°F for about an hour until soft. Avoid wrapping in foil because it prevents the skin from crisping; microwaved potatoes may cook unevenly and have a grainy texture.\"},{\"question\":\"What’s the difference between starchy and waxy potatoes in cooking?\",\"answer\":\"Russets with dense starch become fluffy when baked but hold shape less well after slicing. Lower-starch waxy potatoes stay together better, making them ideal for gratins and salads, and they become less fluffy when mashed compared with russets.\"}]","10 things to know about Potatoes - nutrition | PDF",1787803957,5,{"code":4,"msg":31,"data":32},"ok",{"site_id":24,"language":23,"slug":33,"title":13,"keywords":34,"description":14,"schema_data":35,"social_meta":85,"head_meta":87,"extra_data":89,"updated_unix":28},"10-things-to-know-about-potatoes-nutrition","",{"@graph":36,"@context":84},[37,53,67],{"@type":38,"itemListElement":39},"BreadcrumbList",[40,44,47,50],{"item":41,"name":42,"@type":43,"position":20},"https://docshare.wps.com","Home","ListItem",{"item":45,"name":46,"@type":43,"position":21},"https://docshare.wps.com/document/","Document",{"item":48,"name":12,"@type":43,"position":49},"https://docshare.wps.com/document/healthcare/",3,{"item":51,"name":13,"@type":43,"position":52},"https://docshare.wps.com/document/10-things-to-know-about-potatoes-nutrition/149606/",4,{"url":51,"name":13,"@type":54,"author":55,"headline":13,"publisher":57,"fileFormat":60,"inLanguage":23,"description":14,"dateModified":61,"datePublished":61,"encodingFormat":60,"isAccessibleForFree":62,"interactionStatistic":63},"DigitalDocument",{"name":9,"@type":56},"Person",{"url":41,"name":58,"@type":59},"DocShare","Organization","application/pdf","2026-08-27",true,{"@type":64,"interactionType":65,"userInteractionCount":4},"InteractionCounter",{"@type":66},"ViewAction",{"@type":68,"mainEntity":69},"FAQPage",[70,76,80],{"name":71,"@type":72,"acceptedAnswer":73},"Why are potatoes considered good for you, and what changes when you eat the skin?","Question",{"text":74,"@type":75},"A medium baked potato provides meaningful potassium, vitamin C, and niacin with relatively low calories. Eating the skin adds extra vitamin C and about 5 grams of fiber.","Answer",{"name":77,"@type":72,"acceptedAnswer":78},"How should you bake potatoes for the best results instead of microwaving?",{"text":79,"@type":75},"Bake a rubbed russet potato with olive oil and kosher salt at 375°F for about an hour until soft. Avoid wrapping in foil because it prevents the skin from crisping; microwaved potatoes may cook unevenly and have a grainy texture.",{"name":81,"@type":72,"acceptedAnswer":82},"What’s the difference between starchy and waxy potatoes in cooking?",{"text":83,"@type":75},"Russets with dense starch become fluffy when baked but hold shape less well after slicing. Lower-starch waxy potatoes stay together better, making them ideal for gratins and salads, and they become less fluffy when mashed compared with russets.","https://schema.org",{"og:url":51,"og:type":86,"og:title":13,"og:site_name":58,"og:description":14},"article",{"robots":88,"canonical":51},"index,follow",{"doc_id":7,"site_id":24},{"code":4,"msg":5,"data":91},[92,96,100,104,108,113,116,121,126,129,133],{"id":20,"doc_module":4,"doc_module_name":46,"category_name":93,"show_sort_weight":94,"slug":95},"Story & Novel",90,"story-novel",{"id":21,"doc_module":4,"doc_module_name":46,"category_name":97,"show_sort_weight":98,"slug":99},"Literature",80,"literature",{"id":52,"doc_module":4,"doc_module_name":46,"category_name":101,"show_sort_weight":102,"slug":103},"Exam",70,"exam",{"id":29,"doc_module":4,"doc_module_name":46,"category_name":105,"show_sort_weight":106,"slug":107},"Comic",60,"comic",{"id":109,"doc_module":4,"doc_module_name":46,"category_name":110,"show_sort_weight":111,"slug":112},6,"Technology",50,"technology",{"id":11,"doc_module":4,"doc_module_name":46,"category_name":12,"show_sort_weight":114,"slug":115},40,"healthcare",{"id":117,"doc_module":4,"doc_module_name":46,"category_name":118,"show_sort_weight":119,"slug":120},8,"Research & Report",30,"research-report",{"id":122,"doc_module":4,"doc_module_name":46,"category_name":123,"show_sort_weight":124,"slug":125},9,"Religion & Spirituality",20,"religion-spirituality",{"id":124,"doc_module":4,"doc_module_name":46,"category_name":127,"show_sort_weight":124,"slug":128},"World Cup","world-cup",{"id":130,"doc_module":4,"doc_module_name":46,"category_name":131,"show_sort_weight":130,"slug":132},10,"Lifestyle","lifestyle",{"id":134,"doc_module":4,"doc_module_name":46,"category_name":135,"show_sort_weight":29,"slug":136},19,"General","general"]