Nutritional value of potatoes of ordinary

Despite the increasingly frequent 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 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 animate creature.

But for a long time after the spread of potatoes 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 beginning of the 19th century that the Frenchman Parmantier established the nutritional value of this root crop and recognized it as fit for food. Since that time the mass distribution of potatoes has begun.

To stir up interest in the vegetable, Parmantier set up a guard near the potato fields, which allowed no one to enter this area. 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, it was possible to defeat hunger and reduce the incidence of scurvy. Among the Slavic peoples, potatoes became the "second bread", firmly entering the diet and the culinary preferences of the peoples.

Potatoes: chemical composition and nutritional value

It would seem that everyone knows the potato well . 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 crop is rich in potassium, phosphorus, calcium, magnesium and sodium. There are iodine, iron, zinc and other microelements present in it. 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 useful substances enter 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 option for cooking this root is the boiling. Thanks to this method it is possible to recognize the whole taste palette of a vegetable. The nutritional value of unpeeled boiled potatoes, "in uniform," is much greater than that of pre-cleaned potatoes. Most vitamins remain in it, whereas in purified and welded form half of these substances disappear.

Correctly cooked potatoes contain vitamins PP, 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, while the old one, on the contrary, must be lowered 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 coming out of prolonged fasting or after severe illnesses.

As we see, the nutritional value of potato boiled is very high. For all this, it is not caloric - only 86 kcal per 100 grams. For this reason, boiled potatoes are considered a dietary dish. However, it is not recommended to use it for a number of diseases:

• Diabetes mellitus;
• Obesity;
• Venereal diseases;
• Increased acidity;
• Enterocolitis.

These and some other ailments require a diet that practically excludes 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.

Beneficial features

The nutritional value of potatoes affects its use 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 potato juice has a fresh potato. 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 must be remembered 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.

Interesting Facts

• 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.

Conclusion

Thanks to its rich composition and versatility, potato has become one of the main products in the culinary arts 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.