Potatoes are also packed with the antioxidant vitamin C. UC Davis Health says the darker the potato’s skin color, the more antioxidants it contains. Potatoes also have phenols, carotenoids, flavonoids, and anthocyanins to fight off free radicals and inflammation (per the University of Maine). Be sure to eat the skin of the potato, because that’s where you’ll get most of its antioxidants. Some types of potatoes have 10 to 12 times more antioxidants in the skin than in the flesh. No, that’s not the potato skins you order at your favorite pub; those are typically deep-fried and drizzled with cheese and sour cream.
Cyclists already know the benefits of potatoes to fuel their long rides, stashing them in the back pockets of their cycling jerseys. A 2019 study in the Journal of Applied Physiology found that potatoes work just as well as those sugary energy gels to sustain workouts. The researchers compared the effects of consuming potato purée with water or a commercial carbohydrate gel during prolonged cycling and a timed speed trial. The time trial performance improved in both the potato and gel conditions compared to water.