Potatoes (solanum tuberosum) can be traced to a single origin in South Peru. This root vegetable has since spread to the rest of the world, with thousands of varieties, where it is a staple food in many countries.
It’s always best to eat spuds cooked with the skin on, this is where you will find the most vitamin C & potassium. Skins that are coloured have good amounts of folate too. Potatoes have a high glycemic index as they are mainly carbs made from starch meaning eating too many of them can increase your blood sugar. It’s believed cooling potatoes after cooking them can improve blood sugar control.

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