European Stars and Stripes (Newspaper) - March 9, 1990, Darmstadt, Hesse                                R a a a potato s $ / Jjo in k i i Vij i p 1 nutritional value by Denise Webb new York times ipsa 00d manufacturers seem to have i Flam a penchant for taking nutritious foods i and processing them to the Point where 11 they Are no longer wholesome. Potatoes Are a Good example. In its purest form a medium 5-ounce potato provides Only 155 calories and is virtually free of fat and sodium. Potatoes Are also Good sources of Complex carbohydrates fiber and Vitamin b6, and excellent sources of Vitamin c and potassium. But processing often transforms potatoes into oily or cheese Laden concoctions like potato chips French Fries deep Fried hash Browns or scalloped potatoes with Bacon. These might have up to 230 calories a serving with More than half of their calories As fat and More than 500 milligrams of sodium a serving. That is a far cry from what nature intended. Potato consumption is up slightly in recent years said Nancy Mccarthy director of consumer relations for the potato Board in Denver a Trade association of growers. But we re eating More processed potatoes than fresh potatoes Quot she added. The potato Board cites figures from the economic research service of the Federal department of agriculture. In 1988, the most recent year for which figures Are available americans consumed one third More processed potatoes than fresh. From 1968 to 1988, the consumption of fresh potatoes per person dropped 17 percent while he consumption of processed potatoes Rose 46 percent. The nutritional decline of potatoes starts in the Early stages of processing when they Are peeled. Peeling removes about half of a potato s after the fiber has been stripped fat is added by frying or dressing with cheese. Along the Way potato products also lose most of their Vitamin a which is easily destroyed by exposure to heat and air. Of the More than 500 million pounds of Frozen French Fries produced for retail Sale in 1988, most were Fried in processing so they could be baked in a microwave or conventional oven and still have a deep Fried appearance. Thus even if Consumers bake these French Fries instead of frying them fat has already been cooked into them. Most major manufacturers of French Fries Fry Only with polyunsaturated vegetable oils which do not raise cholesterol Levels but no such Assurance can be made for Fries sold by fast food chains. Some chains Fry their potatoes in a mixture of oils that include beef fat. The saturated fats in beef raise blood cholesterol Levels. At the More healthful end of the spectrum Are Quot Light Quot Fries in which fat is Cut two thirds by reducing the frying time. Sodium in processed potatoes is not quite As widespread As fat. Most Frozen French Fries Are actually Low in sodium providing less than 50 milligrams in a 3-ounce serving. The products most Likely to be heavily salted Are packaged dehydrated potato Side dishes like scalloped or a Gratin potatoes or potato products that Are mashed and then reformed into desired shapes like hash Brown patties and Frozen stuffed potatoes. Sodium in these products can run As High As 700 milligrams a serving or about 20 percent of the daily maximum recommended by the National heart lung and blood Institute in Bethesda md., a Branch of the National institutes of health. Though chips Are thought of As the Salties potato products most packaged potato Side dishes contain at least As much sodium per serving As four ounces of Tortilla chips Quot with fat and Salt often comes  said Jayne Hurley associate nutritionist with the Center for science in the Public interest a consumer advocacy group in Washington sulfite which Are sometimes added to dehydrated potato products to prevent them from turning Brown can cause life threatening allergic reactions to those suffering from asthma or others who Are sensitive to sul fiting agents the ingredient list on a package will include Quot sodium bisulfate Quot if sulfite Are present. Though Frozen French Fries Are usually free of additives except the Oil absorbed in frying packaged potatoes acquire a Long list of additives preservatives colourings and flavourings considering that fiber is stripped Vitamin c is destroyed and sodium fat and unnecessary additives and preservatives Are processed into potato products most nutritionists agree that a half cup serving does not count toward the five or More Servings of fruits and vegetables that they recommend people consume each Day. Quot you Don t have to resort to things that come in a package for a fast Side dish Quot Hurley said. To bake a potato in a microwave oven Pierce it with a Fork then place it on a paper Towel in the oven. Cook on High in a 650-to-700-Watt oven for four to six minutes turning once. Let stand for two minutes. Cook six to eight minutes in a smaller oven. Mccarthy of the potato Board said potato skins make a Quick snack or Side dish. Though those served in restaurants Are usually Fried Mccarthy says they Don t have to be. Quot i bake them scoop them out and then bake them again with toppings Quot she said. Baked potatoes or potato skins can also be topped with leftover vegetables stews Pilaf lentils split pea soup fresh tomatoes chillies mushrooms Bell peppers or onions to create a healthful potato Dis Friday March 9, 1990 the stars and stripes a a a Page 13