Below 40 degrees F potatoes will develop a sweet taste, the result of an accumulation of sugars in the tubers. This increased sugar will cause the potato to darken when cooked. Due to the many variables, such as moisture content, size and variety, it is impossible to give specific recommendations as to quantity to buy. The recommendations below are approximations only. Nutrition Potatoes are a good source of vitamins.
Potatoes also supply thiamin, niacin, iron, carbohydrates and small amounts of vegetable protein.
Potatoes are low in sodium, virtually fat free and easy to digest. They are highly acceptable in almost any diet. If potatoes are peeled before cooking, use a vegetable parer, keeping peelings as thin as possible, since some of the potato's nutrients are found close to the skin. Cooking Tips Potatoes retain nutrients better if cooked whole. However, they may be halved, sliced or diced before cooking if shorter cooking time is desired.