Potatoes, why we simply love them

Vitamins and Potatoes
Potatoes are a good source of vitamins and a tasty option too. A medium-size potato can provide you with 1/3 the vitamin C recommended daily for an average adult. Potatoes are also known to supply thiamin, niacin, iron, carbohydrates and small amounts of vegetable protein. They are low in sodium, virtually fat free and easy to digest. In fact when boiled in cleaned jackets, they have the highest amount of natural vitamin E. They are highly acceptable in almost any diet.

While choosing potatoes, you need to bear in mind that they need to fairly clean, firm and smooth with a regular shape, so there won't be too much waste in peeling. These are also naturally sweet and cook faster than the other variety. Avoid potatoes with wilted, wrinkled skin, soft dark areas, cut surfaces or with a green appearance. These are about to rot in no time and they taste insipid. Choose potatoes of uniform size for even cooking.

Storage Systems for Potatoes
Store potatoes in a cool, dry, dark place that is well ventilated. The ideal temperatures are 45 to 50 degrees F. Storing them at these temperatures will keep well for several weeks, though it is not recommended to store potatoes at temperatures over 50F for more than a week. Typically, tropical areas are conducive for growing potatoes, as against warmer areas. Warmer temperatures encourage sprouting and shriveling, so its best to use up all potatoes, as you can use them in a variety of dishes in these areas. (Although sprouting potatoes can still be used, its quite possible though that there will be some wastage. You could simply remove sprouts and peel before cooking.)

Some don't's regarding Potatoes
Avoid prolonged exposure to light that causes potatoes to turn green. This green area could be pared off before the potato is used. Don't refrigerate potatoes, else they develop a sweet taste, unless of course you have a sweet jaw. The sweet taste in potatoes occur as a result of an accumulation of sugars in the tubers, this is one reason why potatoes tend to darken when cooked.

An easier way to store them is to gently scrub potatoes with a vegetable brush or cellulose sponge. Don't leave them as it is, especially if they are placed in your polythene bag, as this might make the area within the bag moist and conducive for rotting. Leaving skin on potatoes during cooking is an excellent way to conserve their nutrients, popularly known as potatoes in jackets. If potatoes are peeled before cooking, use a vegetable parer, and try to keep peelings as thin as possible. This may sound as a lesson in your cookery class, but considering that these directly would relate to health issues, its best to have some uncommon knowledge about common veggies.

Since some of the potato's nutrients are found close to the skin, its best to peel them as thin as possible. Many people soak potatoes in water to help get rid of the excess starch, you could do that too, if you're a health freak. Another tip is that potatoes retain nutrients better, if cooked whole, actually this might hold true for any vegetable, especially leafy ones. However, you may cut potatoes into halves, or perhaps slice or dice them before cooking if you should desire cooking in a jiffy.

An observation; Peeled potatoes turn dark, if not cooked right away. You could protect their whiteness, toss them with ascorbic acid mixture or a little lemon juice. Although prolonged soaking potatoes in cold water is not recommended, as they can result in some vitamin loss. But to tell you the truth, despite the recipe or the manner in which you cook them, potatoes sure are a delight to eat and cook, don't you agree?!