The New Nation - Internet Edition

Rice is a staple that mainly supply carbohydrates in our diet. Milled rice has a high glycemic index and a poor source of quality nutrients such as essential amino acids, vitamins and minerals. Potatoes on the other-hand are nutritionally much superior to Rice. It contains nutritionally important vitamins, minerals and some important essential amino acids making it's protein higher in quality compare to rice. Usually a medium potato (150g/5.3 oz) with the skin provides 27 mg vitamin C (45% of the Daily Value (DV), 620 mg of potassium (18% of DV), 0.2 mg vitamin B6 (10% of DV) and trace amounts of thiamin, riboflavin, folate, niacin, magnesium, phosphorus, iron, and zinc. The fiber contents of a potato is almost equals to many whole grain breads, pastas, and cereals. Fibers are an important component for heart-wise diet. In addition to vitamins, minerals and fiber, potatoes also contain many phytochemicals, such as carotenoids and polyphenols which were shown to have anti-cancer properties. Since potatoes are a good source of potassium with a low sodium content, it is implicated in reducing the risk of high blood pressure and stroke. The price of Rice is skyrocketing in the market and it is very difficult for average consumer to buy good quality Rice. This year Bangladesh had a bumper potato crop. Rice being nutritionally poor compare to Potato it is time for the nutritionist community of Bangladesh to popularize potato for better nutrition and for better economic sense. Potato is used mainly in making curry, "bhorta" and lately for making fries. Nutritionist should come up with new ideas of recepies to incorporate potato in popular local dishes for general populations. One way potato consumption could be increased by reconstituting the popular Bengali dish "KICHURI" with 40% rice, 50% potato, 5% dal, some bits and pieces of fish or chicken with some flavoring veggies.