Consuming potatoes raw:Positive or negative?
In salads and main courses alike, potatoes are a common ingredient.In any case, it isn’t close to as normal to eat crude potatoes, as they are for the most part thought to be unpalatable and challenging to process.Although there are some health benefits to eating raw potatoes, there are some concerns about their safety and nutritional value.
1.Compared to cooked potatoes, raw potatoes are more difficult to use due to their hard, starchy texture and bitter taste.So, most people like to bake, fry, or bake their potatoes before serving them.Taste, texture, and color can all be seen to be different as a result.The Maillard reaction is a chemical reaction that occurs when amino acids and reducing sugars are heated, and it takes place when raw potatoes are cooked.The distinct flavor, distinctive brown color, and crispiness of the potatoes when cooked are all due to this process.
2.Composition of resistant starch Raw potatoes contain a lot of resistant starch, a type of starch that the body can’t break down or absorb.The type of starch, on the other hand, is used to give the good bacteria in the gut energy.The consumption of resistant starch in your diet may have some positive effects on your health.As a matter of fact, concentrates on demonstrate the way that safe starch can bring down glucose, further develop insulin responsiveness, and keep you feeling full, assisting with supporting weight reduction.Butyrate, a short-chain fatty acid essential for improved digestive health, is also produced from resistant starch.Butyrate has been shown to stop the growth of colon cancer cells and inhibit colon inflammation in test tubes.One review suggests that butyrate treatment may also help alleviate bloating and stomach pain, two symptoms of irritable bowel syndrome (IBS).
3.Fixings L-ascorbic acid
Cooking potatoes can make them taste better, however the cooking system can likewise prompt a deficiency of a portion of the supplements in the potatoes.Raw potatoes have fewer calories and carbs than baked potatoes, but they also have less protein.Additionally, it provides less vitamin B6 and potassium.However, the index for other important micronutrients was significantly higher for raw potatoes, including twice as much vitamin C per gram as for cooked potatoes.Vitamin C is an essential, water-soluble vitamin that supports immune function, contributes to the production of collagen, and functions as an antioxidant.A simple way to get more vitamin C is to eat raw potatoes instead of cooking them because high heat kills vitamin C.