Potato Nutrition Highlights A medium 5.3 oz skin on potato has 27 mg of vitamin C per serving, which is 30% of the daily value. Potatoes are considered to be an excellent source of this antioxidant. Vitamin C aids in collagen production—a major component of muscle tissue— and supports iron absorption.
What is the function of vitamin C in potatoes?
The vitamin C in potatoes acts as an antioxidant. These substances may prevent or delay some types of cell damage, according to the USDA. They may also help with digestion, heart health, blood pressure and even cancer prevention. Potatoes may help lower blood pressure for several reasons.
What happens to the vitamin C in a potato?
What happens to the Vitamin C in a potato when it is processed into other products? Question 4: Vitamin C is lost when the potato is processed into other products. Question 5: The baked potato is the most nutritious. It has the lowest fat and sodium content, as well as the highest Vitamin C.
Do potatoes give you 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.
Does cooking destroy vitamin C in potatoes?
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.
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