Potatoes may be of all colors, red, white, gold, and purple, but they are all full of potassium, vitamin C, folic acid, and fiber. Originally from South America, the potato supposedly took time to become popular in the North American colonies because Europeans were suspicious of it. Nowadays, they are eaten all over the world (anyone wants fries?). Local potatoes can be stored during the winter. Those who avoid “white” foods, including potatoes, sweet potato is a high fiber alternative.
How to eat them: Bouillies, purée, fried, steamed or grilled, potatoes are very versatile, but unlike many other vegetables in your kitchen, you need to cook them. Fiber content: 3.8 grams per medium baked potato with skin, 2.8 grams per half cup of sweet porridge.