A recently published study, according to which the potato is one of the best products in terms of nutritional value for a minimal cost compared to other fresh vegetables.
Besides potatoes is the second after the beans, the source of potassium. Dr. Adam Drewnowski of the University of Washington, a combination of methods of food profiling and national data on the value of the products, to create "index of acceptability", which later used to determine the nutrient content per unit cost. It was investigated in general vegetable 5 98 subgroups, including dark green, orange-red, or other legumes.
As a result, it became known that the dark green vegetables They have the highest nutritional value. Starchy vegetables, including potatoes and beans provide the most optimal combination of quality and price. The potatoes and beans dietary fiber are cheaper than in other vegetables.
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