Phytonutrients

The protection of antioxidants.

Whilst traditionally benefits of eating potatoes have been noted - in nutrients such as carbohydrates, fibre, vitamins and minerals - scientific attention is now turning towards many other potato compounds which have a range of other health benefits.

Potato composition encompasses a highly diverse list of phenolic compounds (including phenolics and flavonoids, such as flavonols and anthocyanins) and carotenoids.

Many of these compounds are antioxidants, and the potato has only recently gained recognition for this. Some studies are indicating that diets rich in flavonoids and carotenoids have been associated with a lower incidence of heart disease, certain cancers, macular degeneration and severity of cataracts.

Other studies of potato phytonutrients have identified health benefits ranging from improving digestive heath, improvements in bone health, anti-inflammatory, anti-arthritis, to anti-hepatotoxicity.

Coloured varieties of potatoes, such as red skinned and yellow fleshed, supply significantly more antioxidants than non-coloured varieties.

When you compare antioxidant activity of potatoes with other common vegetables on a per serve basis, red potatoes rank second only to kumara. White potatoes, whilst lower than watercress, are about equal to broccoli and red lettuce on a per-serve basis. We constantly hear that broccoli and watercress are super antioxidant sources, and on an equal weight basis they do outstrip potatoes. However potatoes rank very highly when you consider how we eat them; you simply do not eat a serve of 175g of watercress - but you do potatoes! We also eat them so frequently that the contribution to daily antioxidant consumption is very high.