What's so amazing about a potato? Potatoes have become a beneficial source of nutrients around the world. Potatoes originated in South America and were given to European travelers who brought them back to their lands and began planting them. Since the beginning of the first migration dating back to 8,000 BCE, there have been potatoes. I chose to make potatoes as my topic because I love eating potatoes and I wanted to know a little more about them. I didn't expect to find so much information on a vegetable that I thought was very basic. Potatoes are a very fascinating subject. Over time, the potato became popular because it is well nutritious, can be cooked in many ways, and has been changed both positively and negatively through genetic modification. Nutrition in any food is a good thing, but especially in potatoes, because people eat them. for centuries. What do you get out of eating a potato? Eating a potato gives you an excellent source of the recommended daily intake of vitamin C and a good source of vitamins B1, B3 and B6, as well as minerals including potassium, phosphorus and magnesium. These vitamins and minerals contribute to energy production in the body. You need energy to be able to perform daily activities such as concentrating on a research paper or walking up a flight of stairs. It has recently been discovered that potatoes have a molecule that helps lower blood sugar levels. Potatoes help the body maintain a sort of balance that allows us to digest it slowly, keeping us fuller for longer and giving the body a better source of energy to burn when it is finally digested. Can decreasing vitamin C in potatoes be risky? Cooking potatoes actually decreases the amount of vitamin C in a normally raw potato. What are the other nutrients f...... middle of article...... Journal of Experimental Botany, 62.10 (2011): 3251-261.Jouany, J.-P., J. Gobert, B . Medina, G. Bertin and V. Julliand. “Effect of live yeast culture supplementation on apparent digestibility and passage rate in horses fed a diet high in fiber or starch.” » Journal of Animal Science 86.2 (2007): 339-47. Daly, Mark E., Catherine Vale, Mark Walker, Alison Littlefield, K George MM Alberit and John C. Mathers. "Acute effects on insulin sensitivity and diurnal metabolic profiles of a high-sucrose diet compared to a high-starch diet1–3. The American Journal of Clinical Nutrition (1997): n. pagKirby, W.F. "The Colorado potato beetle of the potato." Nature 64.1662 (1901): 450. Klingspohn, U., J. Bader, B. Kruse, P. Vijai Kishore, K. Schügerl, H.-A. Kracke-Helm and Z. Likidis. “Use of potato pulp from potato starch processing” Process biochemistry. 28.2 (1993): 91-98.