Nutritional value of potatoes of ordinary
Despite the increasingly emerging negativeresponses, the potato deservedly remains the "second bread" in the diet of most people. And absolutely not in vain. After all, the nutritional value of potatoes and its useful properties make this root vegetable truly unique. In addition, such a product is very versatile, many dishes can be prepared from it, including desserts.
History of potatoes
In Europe potatoes were imported from South America in about 1551. Before that, it was not only used for food by the Indians, but also worshiped this vegetable, considering the potato an animated being.
But still a long time after spreadingpotatoes in different countries were taken for decorative, most often a poisonous plant. It was even believed that eating it can cause leprosy. And it was not until the early 19th century that the Frenchman Parmantier established the nutritional value of this root crop and found it suitable for food. From this time the mass distribution of potatoes began.
To foment interest in the vegetable, Parmantier exhibitednear the potato fields guard, which allowed no one to this territory. At night, the guard was removed, and curious citizens could "get" a few tubers to find out what is so strongly guarded.
Thanks to this remarkable root crop,to defeat hunger and reduce the incidence of scurvy. Among the Slavic peoples, potatoes became "second bread", firmly entering the diet and culinary preferences of peoples.
Potatoes: chemical composition and nutritional value
It would seem that every person is well knownpotatoes. Each housewife in the culinary store will certainly have many recipes for cooking dishes from this vegetable. But very 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. Impressive nutritional value of potatoes, 100 grams of which contain not only many vitamins, but also micro- and macro elements. In the tubers you can find:
- Beta-carotene (aka vitamin A).
- Vitamins of group B (B1-B6).
- Ascorbic acid (vitamin C).
- Vitamins E and K.
In addition, the root is rich in potassium,phosphorus, calcium, magnesium and sodium. It contains iodine, iron, zinc and other microelements. If a day to use the daily rate of this product in boiled form, the body will receive essential amino acids in full.
The younger the potato tubers, the more usefulsubstances enters the body. So, the nutritional value of a young potato is much higher than that a person will use in the spring after long-term storage.
The nutritional value
The most common cooking optionThis root is the decoction. Thanks to this method it is possible to recognize the whole taste palette of a vegetable. The nutritional value of unpeeled potatoes, "in uniform", is much greater than that of pre-cleaned potatoes. It retains most of the vitamins, while in the purified and welded form half of these substances disappear.
Correctly cooked potatoes contain vitaminsPP, C, B, E. Remaining in it and minerals: zinc, magnesium, potassium and calcium. The main thing is to remember that the young potatoes must be lowered into boiling water, and the old one, vice versa, into the cold one. And cook this vegetable on a slow fire.
Liquid mashed potatoes have excellent restorative qualities. This dish is often recommended for use when exiting from long-term fasting or after severe illnesses.
As we see, the nutritional value of potatoes boiledis very high. For all this, it is not caloric - only 86 kcal per 100 grams. For this reason, boiled potatoes are considered to be a dietary dish. However, it is not recommended to use it for a number of diseases:
- diabetes mellitus;
- venereal diseases;
- increased acidity;
These and some other ailments require a diet,practically excluding the vegetable in question from the diet. In this case, the nutritional value of the potato will go to the detriment. Therefore, in the presence of such diseases should be limited, and even completely stop the use of this root.
The nutritional value of potatoes affects itsuse not only in culinary, but also for medicinal purposes. So, the presence of antioxidants in this vegetable stops the development of cancer cells, prolongs youth and strengthens health. Thanks to starch, which is particularly rich in some varieties of potatoes, the level of cholesterol in the body decreases.
Healing power is also possessed by potatofresh juice. It is recommended to eat with heartburn, frequent headaches, nausea and even gastritis. But boiled potatoes in the skin is very useful in the treatment of bronchitis. It's only necessary to breathe over his steam, and the cough magically disappears.
Using potatoes for food, it is necessary to remember,that it is a source of solanine, a poisonous substance. In healthy tubers it is very small, so there will be no harm from its use. But if the root is left in the sun, it will turn green. This means that the amount of solanine has increased several times, and there is no such product - it is bitter in taste, and its consumption is fraught with poisoning.
- The first vegetable that was grown in space was potatoes. This happened in 1995.
- If during a feast to bite alcoholic beverages with potatoes, then in the morning you can safely forget about the puffiness of the face.
- In Minsk, the capital of Belarus, there is a Potato Museum and a monument in her honor.
Due to its rich composition anduniversality of potatoes has become one of the main products in the cooking of many countries. Sufficiently satisfying, it satisfies hunger for a long time, gives strength and vivacity. The use of this root in a reasonable amount will not only satisfy the hunger, but also enrich the body with the necessary amino acids, thanks to which youth and health remain.