Australians have ditched the humble spud in an effort to reduce our waistlines. Many of us have embraced the low carb way of life. It’s true that the spud has made poor friendship choices over the years. The spud and fat have been intimate friends: oil, cream, cheese, mayonnaise to name a few. The potato now has a bad reputation which perhaps it doesn’t deserve.
Let’s separate the spud from its friends and see how it stacks up on its own. Firstly the spud is high in fibre and provides satiety as well as improves digestion. It helps in keeping blood sugar levels within the normal range and avoid wide fluctuations It is low in fat and around 70 calories for 1 potato. It is packed with nutrients particularly B vitamins as well as essential minerals like iron, magnesium and phosphorus.
So how do we make the most out of the humble spud and include it in our diet? One of the best ways is a revamp of the Australian favourite: the potato salad. One of the little-known facts about the potato is that once they are cooked and allowed to cool they metamorphose on the inside. The fibre inside the spud becomes what is known as resistant starch. This resistant starch resists digestion and passes through the small intestine without being digested. Along the way, it is feeding and promoting healthy gut bacteria and the residence time in the gut prolongs the feeling of fullness.
So if you love your spuds and are feeling their absence consider a remake of the humble spud: ditch the chips and bring in a healthy potato salad.