White Potatoes Linked To High Levels Of Potassium And Low Fat, Cholesterol, and Sodium

A newly released study links high intakes of potassium with the consumption of white potatoes. The study also adds it offers less calories when compared to bananas (which are generally associated with potassium) with the same potassium content.

Potassium is an important nutrient for the body. It is in the top ten common element by mass at 0.2% of the body, it is usually ranked between the 8th and 9th most common element, tying with sulfur and chlorine.

Potassium cations (positive ions) are used by the body for brain and nerve functions, specifically in the neurons. It also helps in regulating the balance between cells and the interstitial fluid (a solution that bathes and surrounds the cells). Potassium also is associated with lowering blood pressure and can reduce the risk of hypertension, stroke, and heart disease.

Bananas are the most common associated food with potassium but compared to potatoes, potatoes offers more of the nutrient while having less calories, fat, and cholesterol levels than a banana. Other foods rich in potassium are tomatoes, oranges, beet greens, white beans and other fresh fruits and vegetables.

Potato Consumption Declining

The potato is the fourth largest food crop inthe world, following rice, wheat, and maize.

It is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family. Potatoes were first introduced outside the Andes region four centuries ago, and have become an integral part of much of the world's cuisine.

White potatoes are native to South America. These have underground stolons that bear edible starchy tubers It is widely cultivated as a garden vegetable but it must be noted that the vines are poisonous White potatoes are fat-free, very low sodium, source of fiber, high in vitamin C, and cholesterol-free.

Potato consumption lower than expected

Calorie intake from white potatoes is surprisingly modest for adults and school-aged children, according to a new study released today at the Experimental Biology 2012 Annual Meeting.

Dr. Maureen Storey, Chief Executive Officer for the science-based Alliance for Potato Research and Education (APRE) presented the new analysis using data from the Centers for Disease Control and Prevention's National Health and Nutrition Examination Survey (NHANES).