The potato contains vitamins (vitamin C and vitamin B6) and trace amonuts of Thiamine, Riboflavin, folate, Zinc, Potassium, Calcium. The fiber content of a potato with skin (2 g) is equivalent to that of many whole grain breads, pastas and cereals. The potato is rich in Carbohydrates (essentially starch).
- Protect against colon cancer
- Improves glucose tolerance and insulin sensitivity
- Lowers plasma cholesterol and triglyceride concentrations
- Increases satiety
- Possibly even reduces fat storage
Starch in potatoes depends much on preparation methods. Cooking and then cooling potatoes significantly increased resistant starch. For example, cooked potato starch contains about 7% resistant starch, which increases to about 13% upon cooling.
I made these poato fritters (alu key pakoray) for iftar.
1/2 CUP GRAM FLOUR (BESAN)