Steamed potatoes are the most nutritious

  Potatoes have a high appearance rate on our table, and their nutritional value is also high: it is rich in potassium, which is comparable to bananas; it is also rich in vitamin C, which is comparable to tomatoes; it is rich in vitamin B1, which is easy to lack in Chinese, Vitamin B2 content is also higher than rice; it also contains dietary fiber and polyphenols.
  Potatoes are suitable for almost all common cooking methods, such as steaming, boiling, stewing, frying, frying, and mixing. But among all cooking methods, steaming is the most recommended. Because steamed potatoes can not only retain the above nutrients to the maximum, but also retain their natural fragrance. Steamed potatoes without oil and salt have lower calories and lower starch content than rice and steamed buns. According to a study conducted by the University of Sydney, Australia, the fullness of steamed potatoes is 3.23 times that of white bread. It is recommended that you take the skin when steaming potatoes to prevent the loss of moisture and nutrients. If you are worried that this method has a bad taste, you can add some salt and pepper to eat, which is delicious. Or cut the steamed potatoes into small pieces and serve them as a side dish in a rice bowl.
  The least recommended method for potatoes is frying, which not only increases its calories, but also produces some harmful substances. Studies have found that the stronger the aroma of potato cooking methods, such as frying and frying, the more acrylamide (a suspected carcinogen) is produced. Potato chips are the “No. 1 winner” of acrylamide content in common foods.