Nutritionist David Robinson argues red potatoes are the best source of vitamins A and C, which can help prevent heart disease and cancer.
The vitamins are found in a variety of foods, including spinach, broccoli, kale and cauliflower, but he believes they’re most valuable when eaten in combination with dairy, meat, eggs and fish.
“I would say the best red potatoes for vegetarians are the ones with vitamin A and K, and that includes the spinach varieties,” Mr Robinson said.
“The kale and broccoli varieties, if you have those in your diet, are the equivalent of about 100g of red potatoes.”
But Mr Robinson also said it was important to remember red potatoes come from the same land as spinach, and so should be eaten in moderation.
“If you have spinach or broccoli, if it’s the right kind, then it’s OK, but if it isn’t, it’s a bit of a problem,” he said.”[The nutritional value] of those red potatoes is much higher than the spinach, because they’re grown in the same soil.”
Mr Robinson said red potatoes were more likely to contain some protein and other nutrients than other vegetables.
“They’re high in iron, zinc, calcium, magnesium, potassium, and phosphorus,” he explained.
“Those nutrients have been linked to heart disease, osteoporosis, diabetes, obesity, and cancer, and the reason for that is they contain those amino acids.”
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