RE SEARCH Frying is healthy! Variety Skin color Flesh color Flesh Ilam Hardy Red Rascal white red Purple Heart purple Urenika dark purple white white purple purple 60 75 698 Antioxidant activity in umol TEAC/100 g Peel 495 833 1729 Flesh +Peel 76 95 366 1729 Frying is best Apart from the differences am has also looked at the amount after preparing the potato. Many longer you boil food, the mor bles should not be cooked for vitamins and minerals. This doesn’t Lister says. If antioxidants are then boiling is absolutely necessary better, however, to prepare potatoes microwave, and the most antioxidants become available when you fry potatoes. ‘Frying is the optimum a maximum production of antioxidants it is also ideal for making other available in the potato.’ Indispensable in the daily diet Lister wants to accomplish thr things with her study. Firstly, hopes to promote the potato a an indispensable nutrient in the daily diet. ‘The potato is not only a source of energy, but also a source of vitamins and other body-protecting substances. Furthermore, she hopes that breeders and trading companies will gear their breeding programmes more towards the health aspects of the potato. ’Consumers are appreciating healthy food more and more’, is what Lister sees in New Zealand. She also hopes that the potato processing industry will do everything possible to keep the antioxidants in processed potato products at a high level. ‘Further optimisation of this The American researcher Roy Navarre (r) has said that antioxidants also help prevent cancer and other disorders. Potato World 2011 • number 3 21 Pagina 20
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