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Potatoes - Kipfler

In season all year

Food Description:

The kipfler variety is elongated finger shapes with pale yellow skin and yellow flesh. The kipfler potato is from Germany.
It's a great tasting waxy potato with a lower GI than many of the high starch varieties. What that means is that it won't raise your blood sugar levels too quickly and is therefore a better potato for people with diabetes.

Select unwashed potatoes that are firm and dry. Avoid any with green patches - the green is an indication of the toxin solanine. Avoid also potatoes that are wrinkled and spongy.

They will store well in a paper bag away from sunlight.

Note: when peeled, the level of salicylates drops to safe/negligible amounts.

General Information:

Category: Vegetable
To Buy: Select unwashed potatoes that are firm and dry. Avoid any with green patches - the green is an indication of the toxin solanine. Avoid also potatoes that are wrinkled and spongy.
To Store: Old potatoes will keep for weeks in a paper bag with plenty of ventilation. Never store potatoes in plastic bags. New potatoes should be used within a few days.
Tips and Tricks:

Nutrition (1 Unit):

Weight (grams): 70
Carbohydrates, g: 9.2
Protein (g): 1.7
Saturated Fat, g : 0.0
Niacin (B3):
Potassium: Needed for normal growth and muscle and nerve contraction. Together with sodium regulates water and fluid balance in the body.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Low
Energy (kJ): 202
High GI > 70 : Glycaemic Index refers to the rate at which carbohydrate rich foods are converted to glucose for energy by the body; High GI foods raise blood sugar levels quickly and creating energy spikes followed quickly by energy slumps.
Fat (g): 0.1
Monosaturated Fat , g: 0.0
Vitamin C: Antioxidant, anti inflammatory and immune-boosting, this vitamin has a range of uses. Is essential for collagen formation, therefore plays a role in wound healing. Fights infection and protects against free radical damage. Vitamin C helps maintain normal cholesterol levels, promotes the absorption of iron and counters the effects of stress as it is concentrated in the adrenal glands. Contraindications: Large doses can cause diaorrhea or gas.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Negligible
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a

Cooking:

Cooking Tips: The kipfler potato is best steamed and used in 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.



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.

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