Along with the tubers of potato, the leaves can also be consumed.
Apart from its delicious taste It is flavorful with some bitter taste. The leaves are consumed and cooked as spinach.
It is a great source of antioxidant, Vitamin C, A, thiamin, riboflavin, niacin and folic acid.
Contrasting it with other leafy greens, it possesses more dietary fiber and nutrients.
Potato leaves- nutrition, benefits, recipes: Potato leaves are a physiologically functional food that offer protection from diseases linked to oxidation, such as allergies, aging and cardiovascular problems. Potato leaves are edible and cooked as a vegetable or curry in many parts of the world.
They are rich in vitamin B, βcarotene, iron, calcium, zinc, protein and contain high moisture than any other leafy vegetables. Potato leaves with their high nutritive value and antioxidants may become an excellent leaf vegetable. Studies have shown that potato leaves contain as many vitamins, minerals and other nutrients as spinach.
Levels of iron, calcium and carotene rank among the top, as compared with other major vegetables.
Health benefits and medicinal uses of potato leaves include:
Potato leaves contain polyphenols, vitamins and anthocyanin which are great to fight against free radicals in the body.
Eating potato leaves exhibits anti-hypertension activity due to the presence of components like polyphenolics, vitamins and anthocyanin.
Potato leaves protect the body from inflammation or related diseases.
According to research the average mineral and vitamin content per 100 gm of fresh leaves are: 117 mg Calcium 1.8 mg Iron 3.5 mg Carotene 7.2 mg Vitamin C 1.6 Vitamin E and 0.56 mg Vitamin K Hence, just by eating 300 grams of potato leaves per day can meet one day needs of Vitamin A,C,E and iron.
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