Young potatoes are an excellent source of powerful antioxidant substances that help protect the body from early aging, cancer.
“Young potatoes are considered to be harvested, as a rule , two weeks after the end of its flowering and until full maturation. Its distinguishing feature is a thin, translucent peel that easily comes off even when you press it with your fingers, ”experts of the InoSMI publication said.
Explaining why young potatoes are useful, experts noted that, like many fresh vegetables, they contain high doses of bioflavonoids, which are “the most powerful antioxidants.” These substances contribute to the prolongation of youth and health –
“prevent the development of tumors, protect blood vessels and strengthen cell walls.”
What other useful substances are found in young potatoes?
- < li>Vitamin A.
- B vitamins.
- Vitamin C.
- Vitamin E.
- Vitamin K.
- Niacin
- Choline
- Folic acid
- Protein
- Potassium
- Calcium .
- Magnesium.
- Phosphorus.
At the same time, biologists note,
“Potato protein is one of the most complete in the plant world – it contains 14 of the 20 essential amino acids.”
In turn, a 100-gram serving of young potatoes provides the body with half the daily requirement of vitamin C – this is important for maintaining healthy functions of the nervous system and endocrine system, blood vessels, as well as for the production of collagen, which provides skin and ligaments with protection from early aging.
Potassium, which is abundant in young potatoes, helps the body remove excess fluid, protects against swelling, high blood pressure.
Young potatoes protect against cancer
“Unsalted baked potatoes are often recommended for patients with cardiovascular and kidney diseases, the benefits of which are due to their high potassium content.”
Also, young potatoes have a beneficial effect on the gastrointestinal tract and, containing little starch, it fits perfectly into the diet of those who are losing weight.
Young potatoes will help you lose weight by 7 kg l about what foods give the body a lot of protein.