DENVER, April 3, 2015 /PRNewswire/ -- Pregnant and craving potatoes? Well, eat up! A new study presented this week at the 2015 Experimental Biology meeting in Boston, MA indicates vegetable consumption – including starchy vegetables – falls far short of recommended levels among women of childbearing age. According to the study, women between the ages of 19-50 consume only half of the recommended servings of vegetables per day, and consequently, are missing out on the key nutrients vegetables provide, including potassium, fiber and folate.
"A nutritious diet and healthy lifestyle are crucial before, during and after pregnancy to optimize the health for both mother and child," stated Maureen Storey, PhD, co-author of the study and president and CEO of the Alliance for Potato Research and Education (APRE). "The results of APRE's study show that the intake of key nutrients from vegetables, including white potatoes, by women of childbearing age are well below adequate levels for the nutrition they need."
APRE researchers examined total vegetable and white potato consumption among women of child baring age (19-50 years of age) using the most recent data available from the National Health and Nutrition Examination Survey (NHANES) and the Food Pyramid Equivalents Database 2009-2010 and 2011-2012. The results indicated that, on average, women consumed just 1.36 cup equivalents per day of total vegetables. The current recommendation for vegetable intake among this group is 2.5-3 cup equivalents per day (depending on calorie needs). White potato consumption averaged about 2 cups per week; the recommendation for starchy vegetables is 5-6 cups per week. Contrary to popular opinion, French fried potatoes were consumed in moderation, averaging just one-half cup per week.
Not surprisingly, the low intakes of vegetables, including white potatoes, resulted in low intakes of key nutrients. For example, mean intakes of potassium and dietary fiber were approximately 50% of the recommended intake.
This research adds to the growing database of research that demonstrates potatoes can be part of a healthy diet. One medium-size (5.3 ounce) skin-on potato contains just 110 calories per serving, boasts more potassium (620mg) than a banana, provides almost half the daily value of vitamin C (45 percent), and contains no fat, sodium or cholesterol. Visit www.PotatoGoodness.com for a wealth of potato nutrition information and healthy recipes.
Spinach and Artichoke Heart Two Potato Casserole
This recipe from PotatoGoodness.com is an easy-to-prepare, delicious potato dish. By combining potatoes with spinach and artichoke hearts, each serving packs a powerful punch of the nutrition your body needs, with ample amounts of potassium, fiber and folate.
Prep time: 20 minutesCook time: 1 hour 35 minutes
1 lb. red potatoes1 lb. Yukon Gold potatoes1 1/4 cups vegetable broth or stock1/2 cup shredded Parmesan cheese1 teaspoon garlic salt4 oz. Neufchatel (1/3-less fat) cream cheese4 oz. fat-free cream cheese or 1/2 cup shredded fat-free Cheddar cheese1 (7.5-oz.) jar marinated artichoke hearts, drained and chopped1 (6-oz.) bag baby spinach, coarsely chopped1/2 cup sliced green onions
Preheat oven to 425 degrees F and coat a 9-inch square baking dish with nonstick cooking spray. Cut potatoes in half lengthwise. Place cut side down on a board and slice very thinly. Place in a large bowl and set aside. Heat broth, Parmesan, garlic salt, cheeses and artichoke hearts in a medium saucepan until cheeses are melted. Stir in spinach and cook until wilted. Stir mixture into potatoes with green onions, mixing well to coat potatoes as evenly as possible. Spread in prepared dish and bake for 30 minutes. Cover loosely with foil and reduce temperature to 375 degrees F; cook for 1 hour more or until potatoes are tender when pierced with a fork. Makes 8 servings.
Quick Tip: To shave an hour off the cook time, boil potatoes for 5 minutes or until tender, then drain well. Prepare as directed above then bake at 425 degrees F for 30 minutes.
Nutritional analysis per serving:
Calories: 180, Fat: 5g, Saturated Fat: 3g, Trans Fat: 0g, Cholesterol: 15mg, Sodium: 510mg, Potassium: 314mg, Carbohydrates: 25g, Fiber: 3g, Sugar: 1g, Protein: 9g, Vitamin A: 25%, Vitamin C: 45%, Folate: 23%, Calcium: 15%, Iron: 10%
About the United States Potato Board
The United States Potato Board (USPB) is the nation's potato marketing and research organization. Based in Denver, Colorado, the USPB represents more than 2,500 potato growers and handlers across the country. The USPB was established in 1971 by a group of potato growers to promote the benefits of eating potatoes. Today, as the largest vegetable commodity board, the USPB is proud to be recognized as an innovator in the produce industry and dedicated to positioning potatoes as a nutrition powerhouse--truly, goodness unearthed.
Liz Conant[email protected]
Meredith MyersUS Potato Board[email protected]303-873-2333
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"A nutritious diet and healthy lifestyle are crucial before, during and after pregnancy to optimize the health for both mother and child," stated Maureen Storey, PhD, co-author of the study and president and CEO of the Alliance for Potato Research and Education (APRE). "The results of APRE's study show that the intake of key nutrients from vegetables, including white potatoes, by women of childbearing age are well below adequate levels for the nutrition they need."
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APRE researchers examined total vegetable and white potato consumption among women of child baring age (19-50 years of age) using the most recent data available from the National Health and Nutrition Examination Survey (NHANES) and the Food Pyramid Equivalents Database 2009-2010 and 2011-2012. The results indicated that, on average, women consumed just 1.36 cup equivalents per day of total vegetables. The current recommendation for vegetable intake among this group is 2.5-3 cup equivalents per day (depending on calorie needs). White potato consumption averaged about 2 cups per week; the recommendation for starchy vegetables is 5-6 cups per week. Contrary to popular opinion, French fried potatoes were consumed in moderation, averaging just one-half cup per week.
Not surprisingly, the low intakes of vegetables, including white potatoes, resulted in low intakes of key nutrients. For example, mean intakes of potassium and dietary fiber were approximately 50% of the recommended intake.
This research adds to the growing database of research that demonstrates potatoes can be part of a healthy diet. One medium-size (5.3 ounce) skin-on potato contains just 110 calories per serving, boasts more potassium (620mg) than a banana, provides almost half the daily value of vitamin C (45 percent), and contains no fat, sodium or cholesterol. Visit www.PotatoGoodness.com for a wealth of potato nutrition information and healthy recipes.
Spinach and Artichoke Heart Two Potato Casserole
This recipe from PotatoGoodness.com is an easy-to-prepare, delicious potato dish. By combining potatoes with spinach and artichoke hearts, each serving packs a powerful punch of the nutrition your body needs, with ample amounts of potassium, fiber and folate.
Prep time: 20 minutesCook time: 1 hour 35 minutes
1 lb. red potatoes1 lb. Yukon Gold potatoes1 1/4 cups vegetable broth or stock1/2 cup shredded Parmesan cheese1 teaspoon garlic salt4 oz. Neufchatel (1/3-less fat) cream cheese4 oz. fat-free cream cheese or 1/2 cup shredded fat-free Cheddar cheese1 (7.5-oz.) jar marinated artichoke hearts, drained and chopped1 (6-oz.) bag baby spinach, coarsely chopped1/2 cup sliced green onions
Preheat oven to 425 degrees F and coat a 9-inch square baking dish with nonstick cooking spray. Cut potatoes in half lengthwise. Place cut side down on a board and slice very thinly. Place in a large bowl and set aside. Heat broth, Parmesan, garlic salt, cheeses and artichoke hearts in a medium saucepan until cheeses are melted. Stir in spinach and cook until wilted. Stir mixture into potatoes with green onions, mixing well to coat potatoes as evenly as possible. Spread in prepared dish and bake for 30 minutes. Cover loosely with foil and reduce temperature to 375 degrees F; cook for 1 hour more or until potatoes are tender when pierced with a fork. Makes 8 servings.
Quick Tip: To shave an hour off the cook time, boil potatoes for 5 minutes or until tender, then drain well. Prepare as directed above then bake at 425 degrees F for 30 minutes.
Nutritional analysis per serving:
Calories: 180, Fat: 5g, Saturated Fat: 3g, Trans Fat: 0g, Cholesterol: 15mg, Sodium: 510mg, Potassium: 314mg, Carbohydrates: 25g, Fiber: 3g, Sugar: 1g, Protein: 9g, Vitamin A: 25%, Vitamin C: 45%, Folate: 23%, Calcium: 15%, Iron: 10%
About the United States Potato Board
The United States Potato Board (USPB) is the nation's potato marketing and research organization. Based in Denver, Colorado, the USPB represents more than 2,500 potato growers and handlers across the country. The USPB was established in 1971 by a group of potato growers to promote the benefits of eating potatoes. Today, as the largest vegetable commodity board, the USPB is proud to be recognized as an innovator in the produce industry and dedicated to positioning potatoes as a nutrition powerhouse--truly, goodness unearthed.
Liz Conant[email protected]
Meredith MyersUS Potato Board[email protected]303-873-2333
To view the original version on PR Newswire, visit:http://www.prnewswire.com/news-releases/pregnancy-and-potatoes-a-match-made-in-heaven-300060818.html
SOURCE United States Potato Board
