POTATOES

 

Potassium  

Potatoes are a Potassium food, however, the mineral potassium is one of the easiest lost in cooking.  Proper preparation of the Potato is essential in order to retain this valuable ‘muscle mineral’.  Potatoes should be cooked with the skin on as that prevents a great loss of essential active nutrients. 

 

Folic Acid     Other Nutrients

Potatoes are an excellent source of the B group vitamin Folic acid that applies only to raw-diced Potatoes.  Folic acid is one of the critical nutrients required for prevention of leukemia and pernicious anemia.  The Potato can be grated and added in small quantities to any fresh garden salad.  Folic acid foods are essential for proper absorption of the minerals iron and calcium and for the production of gastric juices.  The Potato is also a good source of: 

Magnesium – nerves.

Sulphur – heat sensitive, essential for healthy hair.

Silicon – protection from arthritis, beauty mineral.

Iodine – weight control.

Chlorine – purifies the blood and when obtained raw.

Vitamin C - the Potato is also a good source of this vitamin.