What happened: Once upon a time, the good old baked potato was considered a healthy side dish at home and in restaurants. But when starchy vegetables got the cold shoulder from low-carb fans and the “eat the colors of the rainbow” nutrition mantra took off, potato’s health-food status undeservedly diminished.
What we’ve always known: One medium cooked potato with the skin on provides 13 percent of the recommended daily value for fiber, 24 percent for vitamin C, 23 percent for B6, and 23 percent for potassium, which plays a key role in regulating blood pressure. That’s impressive, especially considering that fiber and potassium are two of four nutrients most likely to be deficient in Americans’ diets (calcium and vitamin D are the other two).
What’s new: Recent research about the potato’s health benefits is restoring it to its former glory. Despite their white color, white potatoes do contain phytochemicals just like their brighter-hued fruit and vegetable cousins.
Enjoy: Whether mashed, pan-fried, baked, or roasted, potatoes are worth eating when prepared and served with other healthy ingredients. To get the most nutrients out of your tater, keep the skin on.