Health/Nutrition/Food Safety, Research, Studies/Reports

Study: Potatoes offer more nutrition when cooled

There is good news for potato salad lovers just as the season for chilled potatoes officially heats up. New research published in the scientific journal Food Chemistry adds to the growing body of evidence that shows that cooking and cooling potatoes can significantly increase the amount of resistant starch (RS). Resistant starch is gaining momentum in the nutrition community due to emerging evidence[Read More...]

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