Patatas

Cooked potatoes with the skin are a good source of many vitamins and minerals, such as potassium and vitamin C. Aside from being high in water when fresh, potatoes are primarily composed of carbs and contain moderate amounts of protein and fiber — but almost no fat.

These nutrients are found in 2/3 cup (100 grams) of boiled potatoes — cooked with the skin but without salt:

Carbs – Potatoes are mainly composed of carbs, primarily in the form of starch. The carb content ranges from 60–80%.

Fibers – Even though potatoes are not a high fiber food, they may provide a significant source of fiber for those who eat them regularly. The level of fiber is highest in the skin, which makes up 1–2% of the potato. In fact, dried skins are about 52% fiber.

Protein – Potatoes are low in protein, ranging from 1–2% when fresh and 8–9% by dry weight. In fact, compared with other common food crops — such as wheat, rice, and corn — potatoes have the lowest amount of protein.

Baked, blended, roasted, mashed or fried — there’s no wrong way to eat potatoes. From hearty meals to healthy side dishes. It can also be a main ingredient for various soups, hash and pie recipes. They can easily be transformed into an ultra-creamy potato dish, like creamy garlic potatoes.