Potato - Jacket
Country of Origin: UK
We use Estima or Marfona for jacket potatoes as these are graded on their size. Estima is a light yellow-skinned potato with a firm, moist texture and a mild flavour which holds its shape when cooked. Marfona has an almost ‘buttery’ flavour and a smooth waxy texture making it a very popular variety for baking. It has a white to yellow skin and light yellow flesh.
Uses: Baking, mashing, boiling.
Nutritional Information: Potatoes are very nutritious, containing more potassium than a banana and high in vitamin C. Boiled or baked with the skin on will provide a multitude of nutrients, plus healthy dietary fibre. The potato is also a healthy source of natural starch and can even protect us from things like colon cancer because of the cleansing action of the resistant starch, which passes through the digestive tract and into the colon. Potatoes contain a vast array of important nutrients, including: vitamin C, B1, B3, B6, iron, phosphorous, magnesium, chromium, potassium and antioxidants. Overall, baking, while destroying much of the vitamin C, probably preserves more of the overall vitamin and mineral content than any other method.
Country of Origin: UK
We use Estima or Marfona for jacket potatoes as these are graded on their size. Estima is a light yellow-skinned potato with a firm, moist texture and a mild flavour which holds its shape when cooked. Marfona has an almost ‘buttery’ flavour and a smooth waxy texture making it a very popular variety for baking. It has a white to yellow skin and light yellow flesh.
Uses: Baking, mashing, boiling.
Nutritional Information: Potatoes are very nutritious, containing more potassium than a banana and high in vitamin C. Boiled or baked with the skin on will provide a multitude of nutrients, plus healthy dietary fibre. The potato is also a healthy source of natural starch and can even protect us from things like colon cancer because of the cleansing action of the resistant starch, which passes through the digestive tract and into the colon. Potatoes contain a vast array of important nutrients, including: vitamin C, B1, B3, B6, iron, phosphorous, magnesium, chromium, potassium and antioxidants. Overall, baking, while destroying much of the vitamin C, probably preserves more of the overall vitamin and mineral content than any other method.