Potato and rice
Rice is a staple that mainly supply carbohydrates in our diet. Milled rice has a high glycemic index and a poor source of quality nutrients such as essential amino acids, vitamins and minerals. Potatoes on the other hand are nutritionally much superior to rice. It contains nutritionally important vitamins, minerals and some important essential amino acids making its protein higher in quality compared to rice. Usually a medium potato (150g/5.3 oz) with the skin provides 27 mg vitamin C (45% of the Daily Value (DV), 620 mg of potassium (18% of DV), 0.2 mg vitamin B6 (10% of DV) and trace amounts of riboflavin, niacin, magnesium, phosphorus, iron, and zinc. The fibre contents of a potato is almost equal to many whole grain breads, pastas, and cereals. It is an important component for heart-wise diet. In addition to vitamins, minerals and fibre, potatoes also contain many phytochemicals, such as carotenoids and polyphenols which were shown to have anti-cancer properties. Since potatoes are a good source of potassium with low sodium content, it reduces the risk of high blood pressure and stroke.
The price of rice is skyrocketing in the market and it is very difficult for the average consumer to buy good quality rice. This year Bangladesh had a bumper potato crop. Rice being nutritionally poorer to potato, it is time for the nutritionist community of Bangladesh to popularise potato for better nutrition. Potato is used mainly in making curry, “bhorta” and lately for making fries. Nutritionists should come up with new ideas to include potato in popular local dishes. One way potato consumption could be increased is to reconstitute the popular Bengali dish “Khichuri” with 40% rice, 50% potato, 5% dal, some bits and pieces of fish or chicken with some flavouring veggies.
For all latest news, follow The Daily Star's Google News channel.
Comments