Purdue University staff conducted a study and found that the compounds in fresh potatoes positively affect blood glucose levels. Especially scientists noted the properties of purple and white potatoes.
A group of American experts studied the composition of potatoes and its benefits to the human body. It turned out that potato compounds contribute to the regulation of glycemic reactions by lowering blood glucose levels. We are talking about anthocyanins and chlorogenic acid. It is these compounds that are found in potatoes in high quantities. Also, biologists found out in which form of potato the level of compounds is the highest, and it turned out that it is most useful to eat purple and white potatoes.
Scientists noted that they proved the extreme benefits of only fresh potatoes. Experts intend to study other beneficial properties of potatoes.
A source: https://goroday.ru