Instant mashed potatoes may offer similar nutritional benefits as mashed potatoes. Mashed potato flakes can be made from real potatoes. Have a look at these amazing Great Value Mashed Potatoes Nutrition Facts below!
The taste of instant mashed potatoes should be the same as the original. Let’s get to know these instant potatoes more by reading these Great Value Mashed Potatoes Nutrition Facts.
Great Value Mashed Potatoes Nutrition Facts
Dehydrated potatoes make instant mashed potatoes. Although they are usually made from flakes, they can also be made with granules. Idahoan instant potatoes contain the following nutrients in a cup:
- Vitamin C: 7.2 mg or 8-10 percent of the U.S. daily recommended allowance (RDA).
- Potassium: 480 milligrams. According to the Mayo Clinic, this is only one-quarter the daily recommended amount.
- 160 calories
- Fiber: 2 grams. 25g of fiber should be consumed daily.
Mashed potatoes may also contain vitamin B6 or magnesium up to 10% depending on the brand. One-third cup of Bob’s Red Mill Instant Mashed potato Flakes has 2 percent of the RDA for calcium and iron.
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Instant Mashed Potatoes: Why?
Instant mashed potatoes are a great source of carbohydrates that they deliver quickly. Instant mashed potatoes are praised by backpackers and outdoor enthusiasts for their quick energy. You can cook mashed potatoes in many healthy ways.
Nicodemus Hollon is an ultrarunner who spoke to the outside magazine in October 2017. He said he mixes water with instant mashed potatoes and then squeezes the contents into his mouth. The mashed potatoes provide a refreshing alternative to the sweet energy bars ultrarunners are used to.
Instant mashed potatoes are easy to make in a hurry. It’s not a fast-food meal.
Good, Cheap Food
The U.S. The U.S. Agency for International Development has listed dehydrated potato products (including potato flakes or potato granules) as a good starch source for emergencies. These products can be enhanced with micronutrients or protein.
U.S. research shows that instant mashed potatoes can be a great food choice in areas where nutrition is critical. They are rich in complex carbs, potassium, vitamin C, and vitamin B6. AID. Hypoallergenic Dehydrated potato products include mashed potato powder and granules. They are easy to swallow, chew, and digest.
While potatoes are a staple food in many South America and Africa, instant mashed potatoes have a neutral taste. They are suitable for children younger than two years old and those who have difficulties eating. You can combine them with soups, porridge, and bread.
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Are Potatoes Good For You?
People who love potatoes baked, mashed, or garnished with parsley have to be aware that potatoes don’t have a great reputation. Consumer Reports state that potatoes have been associated with obesity, Type 2 Diabetes, and heart disease for a long time. However, some of the negative publicity might be inaccurate.
Charles Mueller, a clinical associate professor at New York University’s Department of Nutrition and Food Studies, stated in an August 2018 article in Consumer Reports that potatoes can be healthy if they aren’t smothered in butter, cream, or any other high-calorie ingredients. It all depends on what you eat.
The article stated that potatoes could even be reduced in glycemic levels if eaten with protein-rich meals. White rice is higher in calories and carbs, while potatoes are lower in calories. They also contain more fiber.
Mueller suggests potatoes should be considered a starch and not a vegetable like whole grains or pasta. Mueller said that potatoes could be replaced with whole grains in meals to help prevent chronic health issues.
Instant Potatoes: Origin
According to the American Chemical Society, instant Potatoes were developed in their current form in the 1950s- 1960s. In 2007, the American Chemical Society honored the dehydration process as part of its National Historic Chemical Landmarks Program.
As more women left home and sought relief from the household chores, convenience food became increasingly popular in the 1950s. Convenience food became very popular. More meat and leafy green veggies were popular. There was a surplus of potatoes.
In Philadelphia in 1953, research began on drying all kinds of potatoes. This research is part of a long history of dehydrating potatoes, which dates back to the Incas, who extracted the water from potatoes.
The Philadelphia facility was the first to develop potato flakes. The first potato flakes were introduced to the market in 1957. By 1960, over 4 million bushels had been converted to flakes. Instant mashed potatoes were finally on the market. According to the National Potato Council, today, dehydrated potatoes make up 17% of the global potato market.
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Instant Mashed Potatoes
The Idaho Potato Commission promotes instant mashed potatoes by emphasizing potatoes with salt, pepper, and sometimes dried milk. The potatoes are then rehydrated using water or milk after making them. Commission says instant mashed potatoes and real potatoes nutrition are very similar. Many now include potato skins and pieces of potato to enhance the flavor.
According to the Mississippi State University Extension, instant mashed potatoes can be used to make shepherd’s Pie. Oregon State University says instant mashed potato flakes are suitable for making pie crusts, potato pancakes, croquettes, or potato candy.
Some Instant Mashed Potato Takeaways
When it comes to potatoes, portion size is key. Charles Mueller, NYU, suggested eating a moderate amount of instant mashed potatoes and adding some lean protein.
You can substitute regular milk by adding low-fat milk, soy milk, and coconut milk to the mixture. You can experiment with olive oil and butter or margarine. For garlic mashed potatoes, add some chopped garlic. To give the potatoes some flavor, you can add chopped onions. One tablespoon of grated Parmesan cheese can add flavor and calories.
Instant mashed potatoes may not be a great source of nutrition, but a simple box of instant mashed potatoes is cheap and easy to prepare. The cost of instant mashed potatoes cost is reasonable, and they are a good source of vitamin C and potassium.