Potatoes contain antinutrients like protein trypsin inhibitor and lectins, which can interfere with your body's digestion and absorption of nutrients ( 13 , 14 ). Cooking potatoes has been shown to reduce antinutrient content to help optimize nutrient absorption and prevent deficiencies.
How do potatoes reduce anti nutrients?
The cooking time required depends on the type of antinutrient, food plant and the cooking method. Generally, a longer cooking time results in greater reductions of antinutrients. Bottom Line: Boiling is effective at reducing various antinutrients, including lectins, tannins, protease inhibitors and calcium oxalate.
What foods have anti nutrients?
'Anti-nutrient'Food SourcesLectinsLegumes, cereal grains, seeds, nuts, fruits, vegetablesOxalatesSpinach, Swiss chard, sorrel, beet greens, beet root, rhubarb, nuts, legumes, cereal grains, sweet potatoes, potatoesPhytate (IP6)Legumes, cereal grains, pseudocereals (amaranth, quinoa, millet), nuts, seeds
Why should we not eat potatoes?
Potatoes contain glycoalkaloids, a type of chemical compound found in members of the nightshade family that can be toxic if consumed in high amounts. Potatoes, particularly green potatoes, contain two types of glycoalkaloids: solanine and chaconine.
What foods block nutrient absorption?
Phytates (phytic acid) in whole grains, seeds, legumes, some nuts—can decrease the absorption of iron, zinc, magnesium, and calcium. [2,3] Saponins in legumes, whole grains—can interfere with normal nutrient absorption. Tannins in tea, coffee, legumes—can decrease iron absorption.
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