Potatoes

The numerous Irish descendants over here are possibly a result of the famine that hit Ireland when the country's potato crop was hit with black rot. Many Irish fled to America and Australia. Potatoes are the most cultivated vegetable in Australia.
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.

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 & Tricks:

For lower GI buy waxy potatoes.

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.

Find recipes with Potatoes

Nutrition per 1 Unit:

Weight (grams):

150

Carbohydrates, g:

19.8

Fibre, g:

Fat (g):

0.2

Monosaturated Fat , g:

0.0

Niacin (B3):

Vitamin C:

Amines:

Negligible

Glutamates:

n/a

Energy (kJ):

434

High GI > 70 :

Protein (g):

3.6

Saturated Fat, g :

0.0

Vitamin B1:

Vitamin B6:

Potassium:

Salicylates:

Low

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.