Everything about potatoes

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  1. Composition of potato tuber
  1. Potatoes in uniforms
  1. Cooking potatoes without skin
  1. Potatoes stored for a long time
  1. Different varieties of potatoes

 

  1. Composition of potato tuber

Potatoes boiled in water contain only 75 kcal in 100 g. They are a source of easily digestible carbohydrates, proteins, vitamins and minerals. Of the vitamins, the most is the vitamin C. The largest number of them are characterized by young potatoes. The longer they are stored, the less this vitamin is in them.

In the potato, besides vitamin C, small amounts of vitamins H, K, B1, B2, B6 and PP are also present. Potatoes are also a source of magnesium, calcium, iron, manganese, sodium, fluorine, iodine and sulfur.

 

  1. Potatoes in uniforms

The best way to avoid losing a lot of valuable nutrients is cooking potatoes in their uniforms. First, wash them thoroughly. This should be done so as not to damage the skin. Then we throw them in the boiling, salted water. Cooking time depends on the variety, but it is about 20-25 minutes. When the potatoes are already soft, after slightly cooling, peel them from the skin. potatoes in uniforms you can also prepare for baking them in foil.

 

  1. Cooking potatoes without skin

When peeling potatoes, make sure that the peel is not too thick. It’s just below it there are many valuable ingredients. After peeling, put them in boiling water and cover them, which will shorten the cooking time. It also involves less loss of vitamins and minerals.

 

  1. Potatoes stored for a long time

With potatoes that are eaten in the spring, after all winter storage, you have to act differently. The solanine accumulated in tubers may cause food poisoning in excess, which is why potatoes that germinate, and whose flesh has a partly green color, should be peeled or give up eating them. Such potatoes need to be boiled in a large amount of water. Thanks to this, solanine will dissolve in it.

 

  1. Different varieties of potatoes

There are a lot of potato varieties and depending on what dish we want to prepare, we should use this variety. A salad variety is one that is hard. A loose variety is best suited for cakes. In Poland, varieties that can be used extensively are the most easily available.

Posted on: October 15, 2018

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