According to a new analytical method developed by the Agricultural Research Service, 60 different kinds of phytochemicals and vitamins have been identified by plant geneticist Roy Navarre in the skins and flesh of over 100 wild and commercially grown potatoes. Some varieties contain vitamins and phytochemicals rivaling that of broccoli, brussel sprouts and spinach. They also include flavonoids, antioxidant compounds that protect against cardiovascular disease, respiratory disease and certain cancers. In other types of potatoes, Mr. Navarre and his team identified potatoes packed with high levels of vitamin C, folic acid, quercetin (a sugar derivative) and kukoamines (proteins); compounds that have blood-pressure lowering potential.
Is it surprising that potatoes are chock full of vitamin C? With the exception of vitamin A, potatoes possess as much vitamin C like your friendly fruit, the orange. Although most vitamin C is lost due to the heat from cooking, you still receive your daily-recommended dose of vitamin B6, and that is good news for your heart! As the saying goes, in addition to “an apple day, keeps the doctor away,” eating a potato a day is beneficial, too. It is good for the heart and promotes normal blood-pressure levels.
(Continued from "Potato: The Super Food to Eat")