I eat potatoes.
My first try at solid food was mashed potatoes and eggs. Soon it became a favourite. As I grew older however, I ditched the Irish variety for the sweet. I later learnt it is the main cash crop in my hometown where it is called ‘anamo’. I eat potatoes with almost anything and I really don’t mind if it is boiled, baked or fried into chips. I like it best with chicken and ketchup.
Potatoes are grown all over the world and constitute a staple in many countries. They are served in a wide variety of delicacies. One advantage is that they are cheap and easy to come by. Sadly, many do not appreciate the health benefits inherent in potatoes. Others smother it in a lot of butter and cream.
Without all the fat and deep frying, a baked potato is a low-calorie, high fibre food that can provide significant protection against cardiovascular disease and cancer. It is a good source of antioxidants.
It is the best most affordable source of potassium.It is also rich in dietary fibre, Vitamin C, Vitamin A, copper and manganese. Other nutrients that can be derived from it include, iron,calcium, magnesium,sodium, zinc, thiamin, riboflavin, niacin, beta carotene, Vitamin B6,E and K. It is the new wonder food. To get much of its nutrients it is better to bake or boil with the skin.
After reading this I hope you look at potatoes in a brighter light.
P.S Medilag students, when ordering your nightly ‘skaries’ remember to ask for a generous helping of potato.