5 Manfaat Kentang Bagi Kesehatan

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5 Manfaat Kentang Bagi Kesehatan

1. Memelihara kesehatan pencernaan Kentang merupakan makanan yang kaya akan serat dan bisa disejajarkan dengan roti gandum. Dengan kandungan serat yang begitu tinggi ini kantang berguna untuk memelihara kesehatan pencernaan kita. dan juga kentang biasa digunakan untuk menganti makan nasi bagi orang-orang yang diet
2. Menyembuhkan Stress Kentang mengandung vitamin B6 yang sangat bermanfaat untuk menghilangkan stress yang berasal dari buah pikiran. Kentang dapat membuat hormon adrenalin yang dapat merespon stres, hingga pada akhirnya membuat tubuh menjadi lebih rileks dan memberikan perasaan yang menenangkan pikiran dan tubuh. Inilah manfaat kentang untuk menghalau stress.
3. Mengurangi Kadar Kolesterol Kentang tidak mengandung kalori yang banyak seperti halnya nasi. Bahkan kentang dapat memberikan efek kenyang dalam perut dengan jangka yang lebih lama sehingga anda tidak mudah lapar. Selain itu, kentang dapat membantu anda untuk mengurangi kadar kolesterol.
4. Mempercantik kulit Tidak hanya untuk dalam tubuh, manfaat kentang juga dapat dimanfaatkan untuk memutihkan kulit. Ini menunjukkan kentang bukan saja bermanfaat untuk tujuan pengobatan. Kandungan potassium, dan Vitamin C pada kentang sangat cocok untuk untuk perawatan kulit, seperti wajah berminyak dan berjerawat. Bagi kulit berminyak, oleskan parutan kentang pada wajah hingga rata, biarkan selama 1/2 jam. Bersihkan dengan air dingin bersih. Untuk penderita jerawat, diiris tipis-tipis kentang, tempelkan ke seluruh wajah. Biarkan kentang sampai menjadi kering dan berwarna keabuan.
5. Baik untuk penderita batu ginjal Kentang sangat kaya akan magnesium yang dapat menolak akumulasi atau deposisi kalsium dalam ginjal dan juga jaringan lain sehingga kentang terbukti sangat bermanfaat untuk mengobati batu ginjal. Para dokter pun juga menyarankan kepada sang penderita batu ginjal untuk melibatkan kentang di setiap mereka makan.
Nah, itu dia manfaat kentang bagi kesehatan tubuh manusia.

che_kembang

wah..my fav..tp aku penah baca fact yg kalau kentang harus dielakkan kalau kulitnya berwarna hijau..yg mana ianya terdedah atau semasa penanaman terkeluar dr tanah adalah bahaya kerana bertoksik.akan diconfirmkan faktanya..

che_kembang

che_kembang posted on 28-9-2013 02:24 PM
wah..my fav..tp aku penah baca fact yg kalau kentang harus dielakkan kalau kulitnya berwarna hijau.. ...

sorry ni bukan bertujuan nk menakutkan, cume berharap kita aware dengan apa yg kita mkn daily. so far aku mkn kentang dr kecik sampai umo 30+ ni x der ape pun efect yg mengganggu gugat..alhamdulillah. tiap2 minggu mesti mau mkn kentang, kentang msk cili, bergedil, kentang goreng nipis or wedges etc. artikel ni aku tak copy paste abis. so sila baca di url di bawah, sbb panjang sgt artikelnye. peace yaww!!

http://www.offthegridnews.com/20 ... and-toxic-potatoes/

Have you ever noticed a slight green tinge to your potatoes? Or maybe you’ve seen the occasional greenish chip in a bag of potato chips. Potatoes sometimes turn green and, no it is not an old wives’ tale that this can poison you. The green part of a potato is toxic for people to eat. The reason, however, may surprise you. What is myth rather than fact is that the green part of a potato tuber is full of arsenic. This misconception has spread perhaps because there is some arsenic in potato plants. The green part of a tuber, however, is poisonous for a different reason.

Even though the green potato will not poison you with arsenic, there are very good reasons to consider the levels of arsenic in your food. The amounts of this toxic element in foods and the types of foods in which it can be found may surprise you.

Green Potatoes

If you grow potatoes in your garden already, you know about mounding or hilling. When the tubers of potatoes begin to form, you need to keep them covered with soil. As they grow, you need to keep an eye out and make sure they are fully covered. The trick is to cover the tubers without covering too much of the greenery. As you cover the tubers, you end up creating a hill or a mound around the plant, hence the term for this process. The reason for keeping the tubers well covered is the dreaded green potato.

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When a potato tuber is exposed to the sunlight, it begins to produce chlorophyll. Chlorophyll is the molecule in green plants that is responsible for collecting energy from sunlight. It is also the molecule that makes plants green. Through the process of photosynthesis, green plants take energy from the sun, carbon from the air and soil, and water to create its own food. Chlorophyll is a crucial step in this process, and the more chlorophyll a plant has, the more energy it can take in and the more food it can create to grow successfully.

So, the greening of a tuber is the potato’s strategy for success. As long as it is exposed to the sun, it may as well be collecting energy from the sun, as the leaves do, and contributing to the process of photosynthesis. Unfortunately, for us, those green spots on the potato are toxic. It is not the chlorophyll itself, however, that is toxic, but another compound that also grows in the green spots.

Toxins in Potatoes

Potatoes, which are members of the nightshade group of plants, produce compounds called glycoalkaloids. They are poisonous compounds and are the source of the name nightshade. When eaten, glycoalkaloids taste bitter and produce a burning sensation on the side of the tongue and in the back of the mouth. Tomatoes and eggplants also contain these compounds as fellow members of the nightshade family.

The specific alkaloid that is produced in potato leaves, stalks, roots, and tubers is called solanine. Solanine is very toxic and is produced in higher quantities in the green portion of a tuber that is exposed to light. They also elevate production of solanine when the tubers are damaged by splitting, cutting, bruising, and rotting. Potatoes produce solanine in all parts of the plant as a protective measure. Solanine acts as a fungicide and a pesticide, protecting the potato plant from invaders and predators.

Solanine Poisoning

An entire green potato contains enough solanine to cause serious health problems for anyone who eats it. Solanine consumption causes both gastrointestinal and neurological symptoms. In severe cases of solanine poisoning, the sufferer can become paralyzed or die. Someone who has eaten too much of this toxin may experience the following symptoms:

    Burning sensation in the throat and mouth
    Stomach cramping
    Vomiting
    Nausea
    Diarrhea
    Headaches
    Dizziness
    Hallucinations
    Delirium
    Dilated pupils
    Hypothermia, or low body temperatures
    Slowed breathing and slow pulse
    Vision problems
    Loss of sensation
    Fever

Most potatoes, if they are not green at all, will not have enough solanine content to cause any symptoms. It is possible, however, that a potato that looks safe to eat can have more solanine than usual. If this is the case, it will taste bitter and you should throw it out. The sprouts that emerge from a tuber are particularly high in solanine, so these should be cut out and thrown away before eating the rest of the potato. Death from solanine is quite rare, but if you see any of these symptoms in someone who has eaten a potato, you should seek emergency medical attention or call poison control.

syanis4114

Tapi bila dah jadi kentang goreng lebih banyak mudarat dari manfaat. Byk lemak trans dan lemak tepu. Once on a lips, forever on the hips.