vegetables
Plain potatoes have a neutral inflammatory profile, offering resistant starch when cooled and vitamin C, though preparation methods like frying dramatically increase inflammatory potential.
Resistant Starch (when cooled)
-0.3
Cooling cooked potatoes creates resistant starch that feeds beneficial gut bacteria.
High Glycemic Index
+0.5
Hot potatoes cause rapid blood sugar spikes that trigger insulin response and inflammatory pathways.
Vitamin C and Potassium
-0.2
Provide antioxidant protection and support electrolyte balance, reducing inflammation.
This score is ingredient-based and weighted by DII-inspired evidence. Foods with added sugar, refined starches, and heavy processing trend higher; foods with fiber, omega-3, and polyphenols trend lower.
Low FODMAP and generally well-tolerated, making potatoes a safe starch option for those with IBS.
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