> Certainly not to any green leafy vegetable you find on a supermarket shelf.
Yes, those too. They all have different profiles. Generally leafy green vegetables are NOT high in everything at once. They're high in vitamin K and C. That's not terribly unique - many plant foods share this characteristic.
Add to the fact, green vegetables are not as satiating as potatoes. The soluble fiber tends to be fermented quickly. They fulfill a different purpose.
> Boiling destroys vitamin C and many others as well.
Huge overstatement. We generally cook our vegetables as well, a good portion of the vitamins stay intact. In fact cooking increases bio-availability. It doesn't really matter that there is some loss in the process.
> Now maybe boiling is not how you do consume potatoes but that's how most people consume them.
I don't know where you get this idea. I roast potatoes, but all the same cooking in hot water is a gentler cooking method.
All of which to say, discounting potatoes entirely owing to some notion of a poor nutrient profile is absurd.
On par with meat, pulses, legumes, vegetables, fruit. Compare for yourself, it's not hard to find: https://nutritiondata.self.com/facts/vegetables-and-vegetabl...
> Certainly not to any green leafy vegetable you find on a supermarket shelf.
Yes, those too. They all have different profiles. Generally leafy green vegetables are NOT high in everything at once. They're high in vitamin K and C. That's not terribly unique - many plant foods share this characteristic.
Add to the fact, green vegetables are not as satiating as potatoes. The soluble fiber tends to be fermented quickly. They fulfill a different purpose.
> Boiling destroys vitamin C and many others as well.
Huge overstatement. We generally cook our vegetables as well, a good portion of the vitamins stay intact. In fact cooking increases bio-availability. It doesn't really matter that there is some loss in the process.
> Now maybe boiling is not how you do consume potatoes but that's how most people consume them.
I don't know where you get this idea. I roast potatoes, but all the same cooking in hot water is a gentler cooking method.
All of which to say, discounting potatoes entirely owing to some notion of a poor nutrient profile is absurd.