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Jun 8, 2015 · As you may know, the reason why genetically modified ingredients are not labeled in the United States is because they are nutritionally equivalent to their non-genetically modified counterparts. So technically, the Innate potato should be labeled. Will they just list “Innate Potato” as an ingredient?
- Overview
- 1. Packed With Nutrients
- 2. Contain Antioxidants
- 3. May Improve Blood Sugar Control
- 4. May Improve Digestive Health
- 5. Naturally Gluten-Free
- 6. Incredibly Filling
- 7. Extremely Versatile
- The Bottom Line
Potatoes contain antioxidants and supply beneficial vitamins and minerals, including vitamin C, B6, and potassium. They may also benefit your digestive health.
Potatoes are a versatile root vegetable and a staple food in many households.
They are an underground tuber that grows on the roots of the Solanum tuberosum plant(1).
Potatoes are relatively cheap, easy to grow and packed with a variety of nutrients.
Potatoes are an excellent source of many vitamins and minerals.
One medium baked potato (6.1 ounces or 173 grams), including the skin, provides (2):
•Calories: 161
•Fat: 0.2 grams
•Protein: 4.3 grams
•Carbs: 36.6 grams
Potatoes are rich in compounds like flavonoids, carotenoids and phenolic acids (4).
These compounds act as antioxidants in the body by neutralizing potentially harmful molecules known as free radicals. When free radicals accumulate, they can increase the risk of chronic diseases like heart disease, diabetes and cancer (5).
For example, a test-tube study found that the antioxidants present in potatoes may suppress the growth of liver and colon cancer cells (6).
Studies have also found that colored potatoes like purple potatoes can have three to four times more antioxidants than white potatoes. This makes them potentially more effective at neutralizing free radicals (7, 8).
However, most of this evidence is from test-tube studies. More human-based research is necessary before making any health recommendations.
Summary Potatoes are a good
Potatoes contain a special type of starch known as resistant starch.
This starch is not broken down and fully absorbed by the body. Instead, it reaches the large intestine where it becomes a source of nutrients for the beneficial bacteria in your gut (9).
Research has linked resistant starch to many health benefits, including reducing insulin resistance, which, in turn, improves blood sugar control.
In an animal study, mice fed resistant starch showed reduced insulin resistance. This means their bodies were more efficient at removing excess sugar from the blood (10).
A study of people with type 2 diabetes found consuming a meal with resistant starch helped better remove excess blood sugar after a meal (11).
In another study, ten people were fed 30 grams of resistant starch daily over a four-week period. Scientists found that resistant starch reduced insulin resistance by 33% (12).
The resistant starch in potatoes may also improve digestive health.
When resistant starch reaches the large intestine, it becomes food for beneficial gut bacteria. These bacteria digest it and turn it into short-chain fatty acids (14).
Resistant starch from potatoes is mostly converted into the short-chain fatty acid butyrate — the preferred food source for gut bacteria (15, 16).
Studies have shown that butyrate can reduce inflammation in the colon, strengthen the colon’s defenses and reduce the risk of colorectal cancer (17).
Moreover, butyrate may aid patients with inflammatory bowel disorders, such as Crohn’s disease, ulcerative colitis and diverticulitis (18).
That said, most of the evidence surrounding butyrate is from test-tube or animal studies. More human-based research is necessary before making recommendations.
The gluten-free diet is one of the most popular diets worldwide. It involves eliminating gluten, which is a family of proteins found in grains like spelt, wheat, barley and rye.
Most people do not experience adverse symptoms from consuming gluten.
However, people with celiac disease or non-celiac gluten sensitivity can experience severe discomfort when consuming foods that contain gluten. Symptoms include sharp stomach pain, diarrhea, constipation, bloating and skin rashes, just to name a few (19, 20).
If you follow a gluten-free diet, then you should consider adding potatoes to your diet. They are naturally gluten-free, which means they won’t trigger uncomfortable symptoms.
While potatoes are gluten-free, many common potato recipes are not. Some potato dishes that contain gluten include certain au gratin recipes and potato bread.
If you have celiac disease or a non-celiac gluten sensitivity, be sure to read the full list of ingredients before eating a potato dish.
Aside from being nutritious, potatoes are also incredibly filling.
In one study, 11 people were fed 38 common foods and asked to rate foods based on how filling they were. Potatoes received the highest fullness rating of them all.
In fact, potatoes were rated as being seven times more filling than croissants, which were ranked as the least filling food item (21).
Foods that are filling may help you regulate or lose weight, as they curb hunger pains (22).
Some evidence shows that a certain potato protein, known as potato proteinase inhibitor 2 (PI2), can curb appetite. This protein appears to enhance the release of cholecystokinin (CCK), a hormone that promotes feelings of fullness (23).
Summary Studies have shown that
Not only are potatoes healthy, but they are also delicious and versatile.
Potatoes can be prepared in many ways, including boiled, baked and steamed. However, frying potatoes may dramatically increase their calorie content if you use a lot of oil.
Instead, try slicing potatoes and then roasting them in the oven with a light drizzle of extra virgin olive oil and a sprinkle of rosemary.
Make sure not to remove the skin of the potatoes, as most of the nutrients are located there. This will ensure you receive the maximum amount of nutrients from the potato.
Summary Potatoes are delicious,
versatile and easy to add to your diet. Try boiling, baking or steaming them
Potatoes are rich in vitamins, minerals and antioxidants, which make them very healthy.
Studies have linked potatoes and their nutrients to a variety of impressive health benefits, including improved blood sugar control, reduced heart disease risk and higher immunity. They may also improve digestive health and combat signs of aging.
Potatoes are also quite filling, which means they may help you lose weight by curbing hunger pains and cravings.
All in all, potatoes are a great addition to your diet in moderation. They are also naturally gluten-free, which means they can be enjoyed by almost everyone.
People also ask
Why is a potato called an Innate potato?
Are potatoes a good source of vitamins and minerals?
What are the benefits of eating potatoes?
Mar 18, 2024 · Potatoes are classified as a complex carbohydrate – meaning a “healthier” variety that produces a longer-lasting energy boost – but because the human body does break down its white, starchy carbs quite quickly, eating potato can cause a blood sugar spike.
Jan 6, 2022 · Innate® potato was accepted for human consumption in the United States and Canada among others, in 2015 and 2016, respectively. 27,79,85. The reducing sugars involved in acrylamide formation are glucose and fructose. In potatoes, they are produced by the hydrolysis of sucrose, mediated by the vacuolar invertase enzyme, encoded by Vlnv on ...
- 10.1080/21645698.2021.1993688
- 2021
- GM Crops Food. 2021; 12(1): 479-496.
Apr 14, 2023 · Potatoes are a good source of several vitamins and minerals, particularly potassium and vitamin C. The levels of some vitamins and minerals drop during cooking, but this reduction can be...
Nov 3, 2023 · The following are some of the benefits associated with eating potatoes. Improved Diet Quality. Potatoes are a source of several key nutrients, including vitamin C, a potent antioxidant, and...
Potatoes contribute key nutrients to the diet including vitamin C, potassium, and dietary. fiber (McGill et al. 2013). In fact, potatoes have a more favorable overall nutrient-to-price ratio. than many other vegetables and are an important staple worldwide (Drewnowski 2013, IPC. 2016, UN 2008).
