Vitamin C. Potatoes are an excellent source of vitamin C (45% of the DV), in fact they have more vitamin C than one medium tomato (40% DV) or sweet potato (30% DV). Vitamin C plays a key role in the synthesis of collagen (important for healthy skin and gums) and may help support the body's immune system.
Are potatoes good source of vitamin C?
Potatoes are rich in several micronutrients, especially vitamin C - eaten with its skin, a single mediumsized potato of 150 g provides nearly half the daily adult requirement (100 mg). The potato is a moderate source of iron, and its high vitamin C content promotes iron absorption.
Do cooked potatoes still have vitamin C?
The adult Daily Value for vitamin C is 60 milligrams. Three-and-a-half ounces (100 grams) of baked potatoes does provide about 10 milligrams of vitamin C, which meets that requirement.
Do potatoes lose vitamin C when cooked?
MYTH #2. MOST COOKING METHODS DESTROY THE NUTRIENTS IN POTATOES. While boiling potatoes does cause a small loss of water-soluble nutrients like vitamin C and vitamin B6, the white potato retains most, if not all, of its potassium and dietary fiber regardless of cooking method, such as baking, boiling, or frying.
Do potatoes have more vitamin C than lemons?
Lemon is an excellent source of Vitamin C and it has more Vitamin C than potato starch - lemon has 53mg of Vitamin C per 100 grams and potato starch does not contain significant amounts.
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