Great with a dollop of butter.
Must be kept in a cool, DARK place to avoid going green.
Genuine New Seasons, freshly dug potatoes.
Enjoy the skin too: many of the nutrients are in the skin.
Direct from our well known, well established, second generation potato grower
Energy; Fibre; Potassium; Folate
Floury, White Fleshed potatoes.
Potatoes are the number one vegetable in New Zealand with 97% of us eating them. 53% of New Zealanders consume fresh potatoes four times per week & 21% of New Zealanders eat them daily.
Potatoes are often perceived as unhealthy because they have a reported high glycaemic index (or GI).
HOWEVER, many nutritionists now believe the glycaemic index is not a very useful measure because it is a ratio that refers to the digestibility of carbohydrate relative to glucose, & does not reflect the density of carbohydrate in the food or the amount of food eaten to achieve a blood glucose response.
Glycaemic impact is a new way of measuring blood glucose response to food.
The advantage of this measure has gram units & can be expressed as g/100g of food or g/serving of food, just like other nutrients on a food label.
Potatoes are in fact an excellent source of low-density energy.
This means that the energy we get from potato comes from carbohydrate (17kJ/g) rather than fat (34kJ/g) & is diluted about eight times with water.
They are also a good source of vitamin C, a source of potassium & niacin, & if you keep the skin on a source of dietary fibre.
The glycaemic impact of potato is easy to manage in a healthy diet.
When potato is cooked the starch gelatinises & becomes digestible.
But when you cool cooked potato & let it stand for a while the starch chains partially join up, & this slows down the speed they are digested.
So starch in cold cooked potato is digested at a lower rate than in the hot potato, & correspondingly has a lower glycaemic impact per weight.
So potato is not the villain it has been made out to be because it is not carbohydrate dense.