Potato is an annual plant that we use the tubers in its roots. It was originally born in South America and was first brought to Iran by Mirza Malekum Khan, so it was originally called "Malekum plum" and now in some Iranian cities potatoes are known as plum.
Potatoes are rich in beta-carotene (a precursor to vitamin A) that is easily absorbed when cooked.
Potato stems and leaves contain a toxin called solanine, so it should not be consumed, but diluted decoction of the same leaves is used as a hypnotic and sedative.
The most important main ingredient in potatoes is starch, which usually makes up 9 to 25 percent of it, so it is a useful substance for energy supply that is less affected by pests than cereals and is easier to grow. Today, Russia and Germany are the largest producers of potatoes.
Potatoes strengthen the heart, strengthen the gums, relieve pain and stomach ulcers.
Potatoes are high in vitamin C, and every 100 grams of potatoes has 20 to 25 milligrams of vitamin C, and is good for providing the vitamin C needed to prevent bleeding gums, but the important thing is to stay in the gut. Improper storage and cooking wastes a lot of vitamin C. In order for potatoes to lose less vitamin C, try to buy and store them in small quantities and cook them with the skin. To cook, first bring water to a boil. Then put the potatoes in it and after cooking, take them out of the water and do not let them stay in hot water. In addition to vitamin C, potatoes contain other nutrients such as potassium, phosphorus, iron and magnesium.
Baked or peeled potatoes have the highest amount of vitamins.
Potatoes contain a lot of vitamin B6. One cup of baked potatoes provides 21% of your daily B6 needs. You know that many enzymes in the body, especially those involved in protein conversion, need B6, so we need B6 to make new cells. B6 is vital for athletes and helps prepare and rebuild their bodies. So it is better to use it in their diet. B6 is also helpful in preventing cancer. So it is better for adults and the elderly to replace potatoes with other starches at least once a week.
Roasting and grilling it preserves the properties of potatoes, but preparing it in fried form and chips, which is common in our country, is the worst type of cooking this useful food. Eating this form of potato is harmful for children and is also problematic for adults due to its high fat content, unless the oil is completely separated by a net.
A few housekeeping tips about potatoes:
- If your stew or stew is a little salty, add the potato pieces to absorb the extra salt.
- Its raw puree with milk is a good mask for your skin.
- If you peel the potatoes in a kettle, it will remove the calcareous crust.
- To get rid of its solanine toxin, you can cook it in water and vinegar and throw away the cooking water.
One important note:
Germination of potatoes increases solanine and its high consumption causes poisoning. Then completely remove the buds and green areas under the skin.
The best way to store potatoes at home:
Place it in a small volume in wooden boxes that are 40 cm away from the floor of the warehouse or storage area. Storage temperature should be 4 degrees above zero and also dark to prevent germination.
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