Potatoes are often one of children’s favorites, the most common being “French fries”. However, most parents are concerned of the high fat content in French fries, while also containing trans fat, over-consumption may increase the risk of cardiovascular diseases. Luckily, if prepared using other cooking methods, potatoes can be considered as nutritious foods, and housewives can try “Cheese and Bacon Potato Ball”. Using the cooking method mentioned above, not only can you minimize the use of cooking oil, you can also preserve the vitamins and minerals in potatoes, such as vitamin C, B, iron, magnesium, potassium, copper and dietary fibre.
Potatoes are often one of children’s favorites, the most common being “French fries”. However, most parents are concerned of the high fat content in French fries, while also containing trans fat, over-consumption may increase the risk of cardiovascular diseases. Luckily, if prepared using other cooking methods, potatoes can be considered as nutritious foods, and housewives can try “Cheese and Bacon Potato Ball”. Using the cooking method mentioned above, not only can you minimize the use of cooking oil, you can also preserve the vitamins and minerals in potatoes, such as vitamin C, B, iron, magnesium, potassium, copper and dietary fibre.
Potatoes are rich sources of complex carbohydrates, proteins and fibre, they also contain vitamin B complex, vitamin C, iron, potassium and polyphenols. Complex carbohydrates in potatoes can provide energy for children’s needs; and dietary fibre can stimulate satiety, minimizing the possibility of over-eating in children. If sprouting or color change (green color) is present on the potatoes, DO NOT eat them, as these changes imply that there are toxins called “alkaloids” present in the potatoes. This type of substance is toxic, and may lead to discomfort of gastrointestinal tract, vomiting, diarrhea, stomach cramps, etc. In serious conditions, alkaloids might even affect the central nervous system, leading to paralysis. Nevertheless, food technologies such as “irradiation” inhibits the sprouting in potatoes, and most potatoes have gone through the irradiation process before being sold on the market, thus the chance of leading to toxicity is low.