Nutritional value of common potato

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Despite the increasingly negative reviews, potatoes deservedly remain the "second bread" in the diet of most people. And absolutely not in vain. After all, the nutritional value of potatoes and its beneficial properties make this root crop truly unique. In addition, such a product is very versatile, it can be used to prepare many dishes, including desserts.

History of the Potato

Potato was brought to Europe from South America around 1551. Prior to that, it was not only eaten by the Indians, but also worshiped this vegetable, considering the potato an animated creature.

But still, for a long time after the distribution of potatoes in different countries, they were mistaken for an ornamental, most often poisonous plant. It was even believed that eating it could cause leprosy. And only at the beginning of the 19th century, the Frenchman Parmentier established the nutritional value of this root crop and recognized it as edible. Since that time, the mass distribution of potatoes began.

To stir up interest in the vegetable, Parmentier posted guards near the potato fields, who did not allow anyone to enter this territory. At night, securitywas cleaned, and curious citizens could "get" a few tubers to find out what is so heavily guarded.

Thanks to this wonderful root vegetable, it was possible to defeat hunger and reduce the incidence of scurvy. Among the Slavic peoples, potatoes have become the "second bread", firmly entering the diet and culinary preferences of peoples.

Potato: chemical composition and nutritional value

It would seem that everyone knows potatoes well. Every housewife in the culinary piggy bank will certainly have many recipes for cooking dishes from this vegetable. But few people know how many useful substances it contains. In addition to water, protein and carbohydrates, presented in the form of starch, potatoes are rich in pectins and fiber. The nutritional value of potatoes is impressive, 100 g of which contains not only many vitamins, but also micro and macro elements. In tubers you can find:

• Beta-carotene (aka vitamin A).
• B vitamins (B1-B6).
• Ascorbic acid (vitamin C).
• Vitamins E and K.

In addition, the root vegetable is rich in potassium, phosphorus, calcium, magnesium and sodium. It contains iodine, iron, zinc and other trace elements. If you consume the daily rate of this product in boiled form per day, the body will receive essential amino acids in full.

The younger the potato tubers, the more nutrients enter the body. So, the nutritional value of young potatoes is much higher than that which a person will consume.spring after long storage.

Nutritional value

The most common cooking option for this root crop is boiling. Thanks to this method, you can recognize the entire flavor palette of the vegetable. The nutritional value of unpeeled boiled potatoes, "in uniform", is much greater than that of pre-peeled ones. Most of the vitamins remain in it, while when cleaned and cooked, half of these substances disappear.

Properly boiled potatoes contain vitamins PP, C, B, E. Minerals remain in it: zinc, magnesium, potassium and calcium. The main thing is to remember that young potatoes must be dipped in boiling water, and old ones, on the contrary, in cold water. And cook this vegetable over low heat.

Liquid mashed potatoes have excellent restorative properties. This dish is often recommended for use when leaving a long fast or after serious illness.

As you can see, the nutritional value of boiled potatoes is very high. With all this, it is not high in calories - only 86 kcal per 100 grams. For this reason, boiled potatoes are considered a dietary dish. True, it is not recommended to use it for a number of diseases:

• diabetes;
• obese;
• STD;
• high acidity;
• enterocolitis.

These and some other ailments require a diet that practically excludes the vegetable in question from the diet. In this case, foodthe value of potatoes will go to the detriment. Therefore, in the presence of such diseases, one should limit, if not completely stop the use of this root crop.

Useful properties

The nutritional value of potatoes affects its use not only for culinary purposes, but also for medicinal purposes. So, the presence of antioxidants in this vegetable stops the development of cancer cells, prolongs youth and improves he alth. Thanks to starch, which is especially rich in some varieties of potatoes, the level of cholesterol in the body decreases.

Freshly squeezed potato juice also has healing power. It is recommended to use it for heartburn, frequent headaches, nausea and even gastritis. But boiled potatoes in their skins are very useful in the treatment of bronchitis. One has only to breathe over its steam, and the cough magically disappears.

Eating potatoes, you must remember that it is a source of solanine - a poisonous substance. There is very little of it in he althy tubers, so there will be no harm from its use. But if the root crop is left in the sun, it will turn green. This means that the amount of solanine has increased several times, and such a product cannot be eaten - it tastes bitter, and its consumption is fraught with poisoning.

Interesting facts

• The first vegetable grown in space was the potato. This happened in 1995.
• If during a feast you eat alcoholic drinks with potatoes, then in the morning you can safely forget about puffinessfaces.
• In Minsk, the capital of Belarus, there is a Potato Museum and a monument in her honor.

Conclusion

Due to its rich composition and versatility, potatoes have become one of the main products in the cuisine of many countries. Sufficiently satisfying, it satisfies hunger for a long time, gives strength and vigor. The use of this root vegetable in reasonable quantities will not only satisfy hunger, but also enrich the body with essential amino acids, thanks to which youth and he alth are preserved.