The rationale behind the statement that "it is not the potato itself that is fattening but rather how we cook it, or what we put on top that is the problem", is based on the fact that:
A. Carbohydrates such as pasta or a potato, when consumed in conjunction with fats or proteins, are more readily absorbed.
B. Carbohydrates are calorie dense, containing ∼7kcal⁻gram⁻¹.
C. On a per gram basis, fats yield over twice as many kcal than either protein or carbohydrates.
D. There are more hydrogen atoms per atom of oxygen in carbohydrates than in fats.