In addition to their spectacular taste, potatoes are a source of vitamins B6, C and B1; they also provide us with iron, potassium, fibre, magnesium, zinc y copper, folic acid and carbohydrates.

Boiled or roast, they hardly have any fat: half a dish of boiled and peeled potatoes (180 grams) contains around 140 calories, much less than the same amount of pasta or rice.

The advantage of potatoes is that in addition to carbohydrates, they give us a considerable amount of micronutrients such as amino acids, lysine and tryptophan; together with fibre, which facilitates digestion: a dish of 180 grams of boiled potatoes gives us 3 grams of fibre, over 10% of the daily recommended intake.

Potatoes are also a source of vitamin C. The same half dish contains c. 10 mg, an eighth of an adult’s needs. New potatoes contain double this amount, and so help us to enjoy healthy skin, teeth, gums, muscles and bones; they also help absorb iron from vegetable sources.

And there is more: this wonderful tuber also contains various vitamins from group B. Half a dish of potatoes contains more than one sixth of an adult’s daily needs of vitamins B1, B6 and folate, which play a significant role in the metabolism of carbohydrates to give us energy and keep our skin and nervous system in good health.

Potatoes are also a good source of potassium, which is fundamental in muscle contraction, the transmission of nerve impulses and regulating blood pressure. And they have almost no sodium.

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