The breakfast sandwich has become a staple of on-the-go mornings. In fact, convenient and high-protein breakfast dishes are rising in popularity, according to a new study from Nielsen Perishables Group. But if you’re following a gluten-free diet or low-fat diet, buns, biscuits, English muffins and croissants commonly used in breakfast sandwiches might be off the menu for you. There’s good news: potatoes can fit right in as the base of a quick, high-protein, low-fat and totally gluten-free breakfast sandwich. It’s easy to make Hash Brown Sliders with pre-shredded hash browns...
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APRE’s latest NHANES analytical data are consistent with IOM findings that women ages 19-50 do not get enough key nutrients from vegetables (BOSTON, MA) March 30, 2015 – A new study presented today by the Alliance for Potato Research and Education (APRE) at Experimental Biology 2015 confirms that vegetable consumption is very low among women of childbearing age (WCBA), and that the nutrient-rich white potato is an important vegetable to this population’s diet, particularly among subgroups with the lowest intake. The results are consistent with the Institute of Medicine findings that mean total vegetable consumption of women ages 19 to...
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San Francisco, CA (March 4, 2015) – A 2014 study by Cone Communications found that every day, 43 percent of consumers are searching for food information online. Today’s shoppers expect to be able to not just find information about their potential food purchases on the web, but to find the information they want quickly, easily and loaded with engaging details – and maybe even a few surprises. To respond to that desire, Fresh Solutions Network today debuted a brand-new, industry-leading website for their Side Delights® brand of potato products, located...
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  In her nutrition blog “Fiber Is the Future,” registered dietitian Katie Ferraro highlights potatoes as one of the hot food trends for 2015. According to Ferraro, “potatoes are on the prowl.” She cites the recent study published in the Journal of the American College of Nutrition to show that individuals can eat potatoes and still lose weight. Ferraro also notes that a medium baked potato with skin provides 3 grams of fiber and contains no fat or cholesterol. The KUSI News segment “Healthy Food Trends for 2015” features Katie Ferraro discussing the information...
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Selecting healthy foods may be more important than adhering to a glycemic index diet when it comes to reducing risk factors for cardiovascular disease and diabetes. Denver, CO, January 7, 2014 – New research published in the Journal of the American Medical Association,(JAMA), demonstrates that the glycemic index, the basis of many popular diets, may ultimately not be of high importance to those who already follow a healthful diet. This study is more good news for potatoes, adding to a growing pool of research that demonstrates the positive role potatoes play...
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