Potatoes and other potato foods are rich in dietary fiber and have been regarded as health foods since ancient times, and have recently received attention as anti-cancer foods.

Scientific research in recent years has found that potatoes contain a variety of beneficial components of the human body, its food value is increasingly high, negating the traditional concept that potatoes are just a high starch food, can not eat more.

Folk remedies believe that the potato can protect and strengthen mucous membranes. Drinking the grated juice of raw potatoes or eating roasted potatoes is said to be effective in treating gastric and duodenal ulcers.

(1)Why potato can fight cancer

This is because potato possesses anti-cancer components such as gangliosides, beta-carotene, vitamin C, vitamin E, dietary fiber, phenols, phytic acid, chlorogenic acid and so on.

①Anti-cancer effect of gangliosides

The good anti-cancer effect of potato has been proved in many experiments. One of them is the research report of Prof. Dodoka Tackle in Japan.

Which component of potato can prevent the proliferation of cancer cells? Prof. Michioka analyzed that the component ganglioside in potato strands has an anti-cancer effect.

②Phytic acid's anticancer effect

Potato contains a kind of anticancer ingredient that can not be ignored, namely phytic acid.

Generally speaking, iron, copper and other metal components are ingested into the body will be combined with a variety of other substances in the body to achieve a stable state, which is not harmful to the body. However, if they are not combined with other substances, they become free radicals (components that are forced to take electrons from other substances), which can lead to chain oxidation of cells, which means that they can lead to the formation of cancer.

And phytic acid has the effect of inhibiting the conversion of metal components into free radicals.

③Cancer-preventing effect of chlorogenic acid

Potatoes are rich in chlorogenic acid (a type of polyphenol) that prevents sudden cell mutations, and potato skins in particular have a large content.

Cancer is caused by the sudden mutation of genetic factors in the cells coupled with the action of carcinogenic substances, therefore, it is very important to prevent the first stage of sudden mutation.

American experiments also proved that the potato skin has antioxidant effect.

(2) Effective ways to eat potatoes

Potatoes are a low-energy food, consuming 100g only produces 351 kilojoules of heat (equivalent to the energy of 50g of rice). Potatoes, like sweet potatoes, are not easily damaged by vitamin C during heating and cooking, so they can be boiled, stir-fried, or made into soups, and can be utilized in a variety of dishes.

Including, can be used with meat, carrots, onions, etc. and potato stew, because carrots and onions are rich in antioxidant components, which can further enhance the antioxidant effect. And fried potatoes should not be eaten, because frying will increase the fat content, easy to cause obesity, should try to avoid.

Additionally, sweet potatoes and potatoes if eaten with the skin can improve the anti-cancer effect, and can be more effective in the intake of vitamin C, and experience the original flavor of potatoes.

(3) Suggestions for Potato Consumption

Since potato is a storage-resistant vegetable, it is easy to consume it regularly, and in view of its high starch content, don't consume too much of it at each meal, so as not to affect the normal digestive function.