The Potato as Healthy Food in Modern Ireland
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|Title:||The Potato as Healthy Food in Modern Ireland||Authors:||Gormley, T. R. (Thomas Ronan)||Permanent link:||http://hdl.handle.net/10197/6990||Date:||1999||Online since:||2015-09-09T09:37:26Z||Abstract:||The status of potatoes in the diet in pre-Famine times, and in the early and late 1900s is discussed. Consumer trends in the 1990s have been towards processed potato products and the boiled potato has become less popular. More effort, therefore, should be focused on improving the convenience aspects of raw potatoes in order to reverse this trend. Boiling, steaming, microwaving and baking are the best cooking options and in these forms potatoes are low-fat, and are an excellent source of energy, complex carbohydrate, thiamine, and vitamin C. They also supply protein, dietary fibre, minerals and other nutrients in smaller quantities. Garnishing with fat-spreads and/or cooking in oil greatly increases fat content. Vitamin C is one of the 'ACE' vitamins and its anti-oxidant function is being increasingly recognised. Careful cooking is needed to conserve, vitamin C, and the warmholding of potatoes should be avoided. Recent findings indicate little difference in the composition and nutritive value of organically produced vs conventionally grown potatoes. The level of toxicants, both inherent and added is very low for Irish potatoes. Finally, an intake of 2 to 3 boiled potatoes (lightly garnished) per person per day is advocated on a population basis.||Type of material:||Conference Publication||Publisher:||Teagasc||Start page:||1||End page:||13||Keywords:||Composition; Nutritional value; Toxicants||Language:||en||Status of Item:||Not peer reviewed||Conference Details:||National Potato Conference, 1999|
|Appears in Collections:||Agriculture and Food Science Research Collection|
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