



Healthy Food Database - Potatoes
There are numerous varieties of potato (see specific listings) but two specific types - floury and waxy. Floury have a high starch content while waxy have a low starch content. New potatoes are small waxy potatoes with thin skins.
Note: when peeled, the level of salicylates in white potatoes drops to safe/negligible amounts.
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Nutrition (1 Unit):
Cooking:
Cooking Tips: Floury potatoes (Bison, Sebago) are suitable for mashing and baking (and chips, although no-one reading this site will be making chips!) Waxy potatoes (Desiree, Kipler, Pontiac) hold their shape and are suitable for boiling and salads.
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
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Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.