The benefits of potatoes and the risks of consuming potatoes are vital topics to both small-scale and large-scale farmers. The potato is a tuber-bearing species of the nightshade family (Solanaceae). The history of potatoes entails its origin. Notably, potatoes were first domesticated in the Andes in South America up to 10,000 years ago. Spanish explorers introduced them to Europe in the early 16th century. Today, they are a vital staple food in many countries worldwide. There are over 5,000 types of potatoes due to selective breeding. The benefits of potatoes as a food source and culinary ingredient varies by the nutrients. Potatoes are highly digestible and supply vitamin C, protein, thiamin, and niacin. However, there are several risks to consuming potatoes.
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THE NUTRITIONAL CONTENTS AND BENEFITS OF POTATOES
The benefits of potatoes attribute to the different nutrients they contain. First, iron, phosphorous, calcium, magnesium, and zinc help in bone development. Secondly, potassium, calcium, and magnesium are essential for maintaining healthy blood pressure. Thirdly, choline helps maintain the structure of cellular membranes, transmit nerve impulses, fat absorption, and early brain development. Fourthly, folate assists in DNA synthesis and repair, while vitamin C function as antioxidants. Notably, the nutritional contents are vital components of the history of potatoes. Fifthly, fiber helps prevent constipation, reduce the risks of heart disease, and promote regularity for a healthy digestive tract. Lastly, Vitamin B6 helps in energy metabolism by breaking down carbohydrates and proteins into glucose and amino acids. Unfortunately, there are risks to consuming potatoes.
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THE DISEASES AND RISKS OF CONSUMING POTATOES
There are several risks to consuming potatoes. First, sprouting potatoes having a green discoloration contain solanine. Solanine is a toxic compound that causes circulatory and respiratory problems. Secondly, cooked potatoes above 120 degrees celsius produce acrylamide. Acrylamide has neurotoxic properties and may harm genes and reproductive health. Also, acrylamide has led to the development of several cancers. Providently, the history of potatoes also involves the risks of consumption. Thirdly, potatoes contain high levels of carbohydrates, which may not be beneficial for people with diabetes or obesity. Fourthly, high levels of potassium in potatoes pose a risk to those with kidney damage. Lastly, potatoes grown in heavily fertilized soil may contain high levels of heavy metal contamination. Thus, farmers and consumers should assess both the risks and benefits of potatoes.
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