We are excited to share one of our fave stories from Prevention here on FitSugar! White potatoes don’t make you fat, carrots aren’t made of sugar – and other myths about the produce you grew up on, dispelled By Karen Ansel, RD If the low-carb diet craze of the early 2000s left you believing that potatoes equal pounds and corn is no better than candy, it’s time to wake up and taste the produce. Truth is, even vegetables you may think of as nutritional duds are packed with vitamins, minerals, and phytochemicals, not to mention varied colors, flavors, and textures. If you’ve been avoiding these “produce outcasts,” your diet — and health — are missing out. Here, we debunk the biggest myths about a few unfairly maligned vegetables — and provide easy and healthful ways to eat more of them. Feed Your Family for $100 a Week White Potatoes Make You Fat One medium baked potato has only 161 calories, plus 4 g of filling fiber Added bonus: Chilled, cooked potato is packed with resistant starch, a fibrous substance that could help you lose weight. (For more information on resistant starch, visit prevention.com/resistantstarch .) “If you keep portion sizes in check — no more than one medium potato in a given meal — and eat the fiber-rich skin, potatoes make a satisfying, low-cal, nutrient-rich side dish,” says Michelle Dudash, RD, a Gilbert, AZ-based nutritionist. They also: Fight disease When scientists from the USDA’s Agricultural Research Service tested more than 100 potato varieties, they discovered 60 different vitamins and phytochemicals. For starters, they found flavonoids (which are credited with improving heart health and protecting against lung and prostate cancers) including quercetin, which may boost immunity. Help maintain healthy blood pressure Potatoes are loaded with kukoa-mines, plant chemicals that help lower blood pressure, found the USDA researchers. In addition, one medium baked potato (including the skin) provides 20 percent of your daily potassium, a known hyper-tension fighter. Try this: To make a fat-burning potato salad, boil new potatoes in water until cooked through. Cut into one 2-inch slices and then quarter. Toss with olive oil, red wine vinegar, Dijon mustard, and chopped fresh parsley, and chill. Or for a hearty meal, skip the sour cream, butter, and cheese, and top a baked russet potato with vegetarian chili. 9 Eating Habits to Naturally Boost Your Health Learn why you should be eating carrot and celery after the break.