New Potatoes

**xlxBigSexyxlx** · 07-01-2008, 03:51 PM

Are new potatoes (the small little red ones), basically the same as baked potatoes/sweet potatoes nutrition wise?

How do they all compare?

**abbot138** · 07-01-2008, 06:01 PM

a cooked red potato eaten hot has been shown to have a GI of 88 while eating that same potato cold lowers the GI to 56. I stated this on that thread that was going on a little bit ago about good carb sources. Also, the GI of Russet potatoes is largely dependant on the country they are grown in, can range from 56-111. Vitamin-wise they're all about the same, high in C and Potassium. (Most of this info is from the Potato Association of America meeting in Idaho...and no Im not kidding around, lol) Sweet potatoes have just a bit more fiber than the other 2, but all in all, aside from GI, they are all pretty similar, same protein content, similar amino profiles. However, I eat sweet only to be on the safe side, as far as GI goes.

**naturalsux** · 07-01-2008, 07:40 PM

Originally Posted by abbot138

a cooked red potato eaten hot has been shown to have a GI of 88 while eating that same potato cold lowers the GI to 56. I stated this on that thread that was going on a little bit ago about good carb sources. Also, the GI of Russet potatoes is largely dependant on the country they are grown in, can range from 56-111. Vitamin-wise they're all about the same, high in C and Potassium. (Most of this info is from the Potato Association of America meeting in Idaho...and no Im not kidding around, lol) Sweet potatoes have just a bit more fiber than the other 2, but all in all, aside from GI, they are all pretty similar, same protein content, similar amino profiles. However, I eat sweet only to be on the safe side, as far as GI goes.

whats the fiber on the sweet potato? a red skin is 3g per serving.

red skin is complex, is isnt going to make your insulin levels spike like a russet would.

**bmg** · 07-01-2008, 07:58 PM

Originally Posted by abbot138

a cooked red potato eaten hot has been shown to have a GI of 88 while eating that same potato cold lowers the GI to 56. I stated this on that thread that was going on a little bit ago about good carb sources. Also, the GI of Russet potatoes is largely dependant on the country they are grown in, can range from 56-111. Vitamin-wise they're all about the same, high in C and Potassium. (Most of this info is from the Potato Association of America meeting in Idaho...and no Im not kidding around, lol) Sweet potatoes have just a bit more fiber than the other 2, but all in all, aside from GI, they are all pretty similar, same protein content, similar amino profiles. However, I eat sweet only to be on the safe side, as far as GI goes.

kudos for having those GI figures down pat.

**xlxBigSexyxlx** · 07-01-2008, 08:07 PM

Ok cool. good info

So really the only difference between new and baked is the GI...correct?

**abbot138** · 07-02-2008, 07:25 AM

Originally Posted by xlxBigSexyxlx

Ok cool. good info

So really the only difference between new and baked is the GI...correct?

As I see it yes, red skins and russets have higher amounts of starch (15 for red skin, 17 for russet, and 7 for sweet) therefore the higher GI numbers. The fiber in each is almost identical. 3.3g for sweet, 2.3 for russet, and 1.8 for red skin.