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More specifically, regardless of potato variety, the baked potatoes had significantly higher resistant starch at 3.6 grams of starch per 100 grams of food (3.6/100g on average) than boiled potatoes (2.4/100g). Also on average, chilled potatoes (whether originally baked or boiled) contained the most resistant starch (4.3/100g ) followed by chilled-and-reheated potatoes (3.5/100g) and potatoes served hot (3.1/100g).
http://www.examiner.com/article/potatoe ... t-starches
jaa said:Hi Mittir,
You mention you can boil a potato for an hour - do you know if there's an upper limit? I typically boil for an hour but sometimes much longer depending on what I'm doing.
jaa said:Hi Mittir,
You mention you can boil a potato for an hour - do you know if there's an upper limit? I typically boil for an hour but sometimes much longer depending on what I'm doing.
jaa said:Thanks for the advice / tips.
Mittir said:jaa said:Thanks for the advice / tips.
If you boil thinly sliced potato, a lot of potassium and magnesium
will be leached into boiled water and you will loose other
water soluble vitamins too. If you want to retain vitamins and minerals
boiling whole potato with skin on is a better idea.
and adding salt to the boiled water can help to quick a little faster .If you cut the potato into thin slices, it will take much, much less than 40mins. That's assuming the starch is broken down when the potato becomes soft.