First of all, fibre is an exclusive nutrient to plants and won’t be found in dairy, meat or fish. There are two types of fibre – soluble and insoluble. Both types are required to retain a healthy diet however there are significant differences between the two.
Soluble fibre dissolves as it passes through our digestive systems whereas insoluble fibre is fixed and doesn’t break down. Fibre can reduce cholesterol levels in the bloodstream and regulate your digestive system in its soluble form. The insoluble form of fibre essentially improves flow through the digestive system carving a path which enables other foods to pass through with ease.
Food with high fibre in both areas keeps you feeling satisfyingly full for longer lengths of time. The soluble qualities lie within the potatoes flesh, whereas insoluble fibres are found in the skins.
Due to the processed nature of the way our foods are prepared, fibre is generally beaten down by the time it's sizzling on your plate. This is where potatoes step into the spotlight as they are a natural form of fibre. Potatoes offer a great and healthy serving of this nutrient in your meals, however, these are generally found at a greater volume within the skins. Therefore, new potatoes and jacket potatoes are where you’ll find the largest volumes.
A 175g serving of boiled new potatoes gives you 11% of your recommended daily intake. Boiling them in the minimum amount of water possible or steaming their skins will sustain the water soluble vitamins. Jacket potatoes, on the other hand, will offer you up more fibre than two slices of wholemeal bread.
This campaign was originally produced in the framework of a programme co-financed by the European Union