White Potato vs Sweet Potato – Which is Healthier?
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Our Verdict
When comparing white potatoes to sweet potatoes, we picked the sweet potatoes.
Why?
In terms of macros, sweet potatoes are a little lighter on carbs and calories, though in the case of sugar and fiber, sweet potato has a few grams more of each, per potato. However, when an average sweet potato’s 7g of sugar are held against its 4g of fiber, this (much like with fruit!) not a sugar you need to avoid.
See also: Which Sugars Are Healthier, And Which Are Just The Same?
The glycemic index of a sweet potato is also lower than that of a white potato, so the sugars it does have are slower-release.
Sweet potatoes famously are good sources of vitamin A and beta-carotene, which important nutrients white potatoes cannot boast.
Both plants are equally good sources of potassium and vitamin C.
Summary
Both are good sources of many nutrients, and any nutritional health-hazards associated with them come with the preparation (for example, frying introduces unhealthy fats, and mashing makes the glycemic index skyrocket, and cooking with salt increases the salt content).
Baking either is great (consider stuffing them with delicious well-seasoned beans and/or tomatoes; if you make it yourself, pesto can be a great option too, as can cheese if you’re so-inclined and judicious with choice and quantity) and preserves almost all of their nutrients. Remember that nearly 100% of the fiber is in the skin, so you do want to eat that.
The deciding factor is: sweet potatoes are good sources of a couple more valuable nutrients that white potatoes aren’t, and come out as the overall healthiest for that reason.
Enjoy!
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What Macronutrient Balance Is Right For You?
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It’s Q&A Day at 10almonds!
Have a question or a request? We love to hear from you!
In cases where we’ve already covered something, we might link to what we wrote before, but will always be happy to revisit any of our topics again in the future too—there’s always more to say!
As ever: if the question/request can be answered briefly, we’ll do it here in our Q&A Thursday edition. If not, we’ll make a main feature of it shortly afterwards!
So, no question/request too big or small 😎
❝I want to learn more about macros. Can you cover that topic?❞
That’s a little broader than we usually go for, given the amount of space we have, but let’s give it a go!
Macronutrients, or “macros”, are the nutrients that we typically measure in grams rather than milligrams or micrograms, and are:
- Carbohydrates
- …and what kinds, of which usually the focus is on how much is sugars as opposed to more complex carbs that take longer to break down. See also: Should You Go Light Or Heavy On Carbs?
- …and of the sugars, the interested may further categorize them into sucrose, fructose, etc. See also: Which Sugars Are Healthier, And Which Are Just The Same?
- Proteins
- …of which, the amino acid make-up is generally considered a matter of micronutrients. See also: Protein: How Much Do We Need, Really?
- Fats
- …and what kinds, i.e. monounsaturated vs polyunsaturated vs saturated. See also: Saturated Fat: What’s The Truth?
- …and then the interested may further categorize them for their fatty acids / triglycerides profile, etc. See also: What Omega-3 Fatty Acids Really Do For Us
- Fiber
- …which often gets ignored by people counting macros, as “stuff that doesn’t do anything”, despite it in fact being very important for health. See also: Why You’re Probably Not Getting Enough Fiber (And How To Fix It)
- Water
- …which again tends to get disregarded but is very arguably a critical macronutrient. See also: Busting The Myth of “Eight Glasses Of Water A Day”
In terms of how much we need of each, you can read more in the above-linked articles, but:
- General scientific consensus is we need plenty of fiber (30 or 40g per day is good) and water (highly dependent on climate and activity), and there’s a clear minimum requisite for protein (usually put at around 1g of protein per day per 1kg of body weight).
- There is vigorous debate in the general health community about what the best ratio of carbs to fat is.
The reality is that humans are quite an adaptable species, and while we absolutely do need at least some of both (carbohydrates and fats), we can play around with the ratios quite a bit, provided we don’t get too extreme about it.
While some influence is social and often centered around weight loss (see for example keto which seeks to minimize carbs, and volumetrics, which seeks maximise volume-to-calorie ratio, which de facto tends to minimize fats), some of what drives us to lean one way or the other will be genetics, too—dependent on what our ancestors ate more or less of.
Writer’s example: my ancestors could not grow much grain (or crops in general) where they were, so they got more energy from such foods as whale and seal fat (with protein coming more from reindeer). Now, biology is not destiny, and I personally enjoy a vegan diet, but my genes are probably why I am driven to get most of my daily calories from fat (of which, a lot of fatty nuts (don’t tell almonds, but I prefer walnuts and cashews) and healthy oils such as olive oil, avocado oil, and coconut oil).
However! About that adaptability. Provided we make changes slowly, we can usually adjust our diet to whatever we want it to be, including whether we get our energy more from carbs or fats. The reason we need to make changes slowly is because our gut needs time to adjust. For example, if your vegan writer here were to eat her ancestrally-favored foods now, I’d be very ill, because my gut microbiome has no idea what to do with animal products anymore, no matter what genes I have. In contrast, if an enthusiastic enjoyer of a meat-heavy diet were to switch to my fiber-rich diet overnight, they’d be very ill.
So: follow your natural inclinations, make any desired changes slowly, and if in doubt, it’s hard to go wrong with enjoying carbs and fats in moderation.
Learn more: Intuitive Eating Might Not Be What You Think
Take care!
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Broccoli vs Cauliflower – Which is Healthier?
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Our Verdict
When comparing broccoli to cauliflower, we picked the broccoli.
Why?
This one is quite straightforward. Superficially, they’re very similar:
Both are great cruciferous vegetables with many health benefits to offer. Even for those keen to avoid oxalates, which cruciferous vegetables in general can be high in, these ones are quite low.
However, if you have IBS, you might want to avoid both, for their raffinose content that may cause problems for you.
For pretty much everyone else, unless you have a special reason why it’s not the case for you, both are a good source of abundant vitamins and minerals, and yet…
Anything cauliflower can do, broccoli can do better!
Broccoli contains more of the vitamins they both contain, and more of the minerals they both contain.
Broccoli also beats cauliflower on amino acids (except lysine), and contains a lot more lutein and zeaxanthin, carotenoids important for healthy eyes and brain.
So by all means enjoy both, but if you’re going to pick one, pick broccoli!
Want to know more?
Check out: Brain Food? The Eyes Have It!
Enjoy!
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Hypertension: Factors Far More Relevant Than Salt
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Hypertension: Factors Far More Relevant Than Salt
Firstly, what is high blood pressure vs normal, and what do those blood pressure readings mean?
Rather than take up undue space here, we’ll just quickly link to…
Blood Pressure Readings Explained (With A Colorful Chart)
More details of specifics, at:
Hypotension | Normal | Elevated | Stage 1 | Stage 2 | Danger zone
Keeping Blood Pressure Down
As with most health-related things (and in fact, much of life in general), prevention is better than cure.
People usually know “limit salt” and “manage stress”, but there’s a lot more to it!
Salt isn’t as big a factor as you probably think
That doesn’t mean go crazy on the salt, as it can cause a lot of other problems, including organ failure. But it does mean that you can’t skip the salt and assume your blood pressure will take care of itself.
This paper, for example, considers “high” sodium consumption to be more than 5g per day, and urinary excretion under 3g per day is considered to represent a low sodium dietary intake:
Sodium Intake and Hypertension
Meanwhile, health organizations often recommend to keep sodium intake to under 2g or under 1.5g
Top tip: if you replace your table salt with “reduced sodium” salt, this is usually sodium chloride (regular table salt) cut with potassium chloride, which is almost as “salty” tastewise, but obviously contains less sodium. Not only that, but potassium actually helps the body eliminate sodium, too.
The rest of what you eat is important too
The Mediterranean Diet is as great for this as it is for most health conditions.
If you sometimes see the DASH diet mentioned, that stands for “Dietary Approaches to Stop Hypertension”, and is basically the Mediterranean Diet with a few tweaks.
What are the tweaks?
- Beans went down a bit in priority
- Red meat got removed entirely instead of “limit to a tiny amount”
- Olive oil was deprioritized, and/but vegetable oil is at the bottom of the list (i.e., use sparingly)
You can check out the details here, with an overview and examples:
DASH Eating Plan—Description, Charts, and Recipes
Don’t drink or smoke
And no, a glass of red a day will not help your heart. Alcohol does make us feel relaxed, but that is because of what it does to our brain, not what it does to our heart.
In reality, even a single drink will increase blood pressure. Yes, really:
And smoking? It’s so bad that even second-hand smoke increases blood pressure:
Get those Zs in
Sleep is a commonly underestimated/forgotten part of health, precisely because in a way, we’re not there for it when it happens. We sleep through it! But it is important, including to protect against hypertension:
Short- and long-term health consequences of sleep disruption
Move your body!
Moving your body often is far more important for your heart than running marathons or bench-pressing your spouse.
Those 150 minutes “moderate exercise” (e.g. walking) per week are important, and can be for example:
- 22 minutes per day, 7 days per week
- 25 minutes per day, 6 days per week
- 30 minutes per day, 5 days per week
- 75 minutes per day, 2 days per week
If you’d like to know more about the science and evidence for this, as well as practical suggestions, you can download the complete second edition of the Physical Activity Guidelines for Americans here (it’s free, and no sign-up required!)
If you prefer a bite-size summary, then here’s their own:
Top 10 Things to Know About the Second Edition of the Physical Activity Guidelines for Americans
PS: Want a blood pressure monitor? We don’t sell them (or anything else), but for your convenience, here’s a good one you might want to consider.
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Black Beans vs Pinto Beans – Which is Healthier?
10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.
Our Verdict
When comparing black beans to pinto beans, we picked the pinto beans.
Why?
Both of these beans have won all their previous comparisons, so it’s no surprise that this one was very close. Despite their different appearance, taste, and texture, their nutritional profiles are almost identical:
In terms of macros, pinto beans have a tiny bit more protein, carbs, and fiber. So, a nominal win for pinto beans, but again, the difference is very slight.
When it comes to vitamins, black beans have more of vitamins A, B1, B3, and B5, while pinto beans have more of vitamins B2, B6, B9, C, E, K and choline. Superficially, again this is nominally a win for pinto beans, but in most cases the differences are so slight as to be potentially the product of decimal place rounding.
In the category of minerals, black beans have more calcium, copper, iron, and phosphorus, while pinto beans have more magnesium, manganese, selenium, and zinc. That’s a 4:4 tie, but the only one with a meaningful margin of difference is selenium (of which pinto beans have 4x more), so we’re calling this one a very modest win for pinto beans.
All in all, adding these up makes for a “if we really are pressed to choose” win for pinto beans, but honestly, enjoy either in accordance with your preference (this writer prefers black beans!), or better yet, both.
Want to learn more?
You might like to read:
What’s Your Plant Diversity Score?
Take care!
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Black Beans vs Soy Beans – Which is Healthier?
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Our Verdict
When comparing black beans to soy beans, we picked the soy.
Why?
Quite some heavyweights competing here today, as both have been the winners of other comparisons!
Comparing these two’s macros first, black beans have 3x the carbs and slightly more fiber, while soy has more than 2x the protein. We’ll call this a win for soy.
As a tangential note, it’s worth remembering also that soy is a complete protein (contains a full set of the amino acids we need), whereas black beans… Well, technically they are too, but in practicality, they only have much smaller amounts of some amino acids.
In terms of vitamins, black beans have more of vitamins B1, B3, B5, B9, and E, while soy beans have more of vitamins A, B2, B6, C, K, and choline. A marginal win for soy here.
In the category of minerals, however, it isn’t close: black beans are not higher in any minerals, while soy beans are higher in calcium, copper, iron, magnesium, manganese, phosphorus, potassium, selenium, and zinc. An overwhelming win for soy.
It should be noted, however, that black beans are still very good for minerals! They just look bad when standing next to soy, that’s all.
So, enjoy either or both, but for nutritional density, soy wins the day.
Want to learn more?
You might like to read:
Plant vs Animal Protein: Head to Head
Take care!
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Blueberry & Banana Collagen Baked Oats
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Good news for vegans/vegetarians! While we include an optional tablespoon of collagen powder in this recipe, the whole recipe is already geared around collagen synthesis, so it’s very collagen-boosting even with just the plants, providing collagen’s building blocks of protein, zinc, and vitamins C and D (your miraculous body will use these to assemble the collagen inside you).
You will need
- 2 cups oats, whence the protein and zinc
- 1 cup milk (your preference what kind; we recommend almond for flavor; whether you choose plant or animal though, it should be fortified with vitamin D)
- 2 bananas, peeled and mashed
- 4 oz blueberries, whence the vitamin C (frozen is fine) (chopped dried apricots are also a fine substitute if that’s more convenient)
- 1 oz flaked almonds, whence the protein and zinc
- 1 tbsp pumpkin seeds, whence the protein and zinc
- 1 tbsp flax seeds, whence the protein and zinc
- Optional: 1 tbsp maple syrup
- Optional: 1 tbsp collagen powder, dissolved in 1 oz hot water
Method
(we suggest you read everything at least once before doing anything)
1) Preheat the oven to 350℉ / 180℃.
2) Mix the oats with 2 cups boiling water; allow to stand for 10–15 minutes, and then drain any excess water.
3) Mix the mashed bananas with the remaining ingredients except the milk and blueberries, stirring thoroughly.
4) Add the softened oats, and stir those in thoroughly too.
5) Add the milk and blueberries, in that order, stirring gently if using fresh blueberries, lest they get crushed.
6) Pour the mixture into an 8″ square cake tin that you have lined with baking paper, and smooth the top.
7) Bake for about 40 minutes or until firm and golden brown. Allow to cool; it will firm up more while it does.
8) Cut into squares or bars, and serve or store for later.
Enjoy!
Want to learn more?
For those interested in some of the science of what we have going on today:
We Are Such Stuff As Fish Are Made Of ← our main feature about collagen
Take care!
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