NEW POTATOES

FreSH, skin-on boiled new potatoes contain 2.2g fibre (for gut health) per 120g portion (about three new potatoes), roughly a seventh of your daily vitamin B1— important for releasing energy from food and maintaining a healthy nervous system — and 13 per cent of your daily folate, important for psychological wellbeing.

This portion has a reasonable amount of vitamin C, 10 per cent of the rda needed to maintain a healthy skin and immune system.

Canned potatoes have a lower glycaemic index than fresh, meaning they don’t raise blood sugar levels as much, which is better for people with type 2 diabetes.

This happens as cooking then cooling the potatoes during the canning process increases levels of resistant starch, which isn’t broken down into sugar.

However, levels of B vitamins are much lower — a 120g portion has just 2 per cent of our daily vitamin B1, and folate is reduced by around 50 per cent of fresh food levels. Fibre levels are also lower, as the potatoes are peeled.

ParTCook potatoes (by boiling, baking or in oil) before freezing them, then finish the c o o k - i n g before serving (this will prevent mushiness).

These asda frozen potatoes have 0.5g salt per 100g — less than 10 per cent of the daily limit, but still more than in unsalted, fresh boiled spuds. as with canning, freezing creates more resistant starch in potatoes, so they raise blood sugar less than fresh ones.

you might lose more vitamins than with fresh as prepared this way, the potatoes are heated twice.