- 11 Incredible Benefits Of Potato Nutrition
- What are Potatoes?
- Potatoes Nutrition Facts
- Health Benefits of Potatoes
- Promote Weight Gain
- Easy to Digest
- High in Fiber
- Skin Care
- Treat Scurvy
- Reduce Inflammation
- Lower Blood Pressure
- Better Brain Health
- Prevent Heart Diseases
- Treat Diarrhea
- Does Potato Reduce the Risk of Cancer?
- Sweet Potatoes vs. Potatoes: Which Are Healthier?
- Sweet Potatoes vs. Potatoes: The Nutritional Facts
- Sweet Potatoes vs. Potatoes: Their Origins and History
- Sweet Potatoes vs. Potatoes: The Good, the Bad, and the Tasty
- Sweet Potatoes vs. Potatoes: The Verdict
- Potato Cooking Tips
- What is Potato Flour? (with pictures)
- How It’s Made
- Differences From Potato Starch Flour
- Use as a Thickener
- As a Gluten-Free Baking Alternative
- Role in Traditional Jewish Cooking
- Popularity as a Batter
- General Cooking Notes
- Nutrition and Health
- Storage Suggestions
- Colored potato-what is that and what is useful
- Colored Paints
- Popular varieties of colored potatoes
- Colored potatoes get tired of raw!
- Below other entries on the topic “Dacha and garden – with their own hands”
11 Incredible Benefits Of Potato Nutrition
Potatoes are one of the most common and important food sources on the planet, and they contain a wealth of benefits that make them all the more staple in diets across the world.
These health benefits include their ability to improve digestion, reduce cholesterol levels, boost heart health, and protect from polyps.
They strengthen the immune system, reduce signs of aging, protect the skin, increase circulation, reduce blood pressure, maintain fluid balance, and reduce insomnia.
What are Potatoes?
The term potato can refer to either the plant or the entire tuber, which is rather shapeless, in most varieties. Its scientific name is Solanum tuberosum and it is a member of the nightshade family.
These vegetables are native to South America, most ly originating in the Andes across Peru and Bolivia. The Inca Indians are believed to be the first ones to cultivate potatoes in their region around 8000 BC to 5000 BC.
It was taken the continent by the Spanish and the Irish in the 1500s.
Children around the world often refuse to eat vegetables but they’re more ly to choose potatoes. They are on almost every major continental diet in some form and they can be prepared in dozens of ways, including baked, fried, sliced, mashed, and many more.
Wild potatoes still grow in some parts of the Americas, but they got introduced to other parts of the world only 400-500 years ago.
These vegetables now dominate the world as the 4th largest food crop, and more than 1/3rd of the world’s potatoes are actually now grown in China and India, where they represent an essential part of their cuisine, as well as the cuisine of many of their neighboring countries.
Today, it’s difficult to imagine a diet without potatoes. They have somehow become one of the most popular and recognized foods on the planet. Potato lovers and even those who don’t them will be equally delighted to know that potatoes have nutritional components that go far beyond carbohydrates and calories, and they can be an extremely beneficial addition to any dietary plan.
Let’s explore the nutrition facts of these widely accepted vegetables, before we dive into knowing the health benefits of this world-famous vegetable!
Potatoes Nutrition Facts
The reason potatoes have spread across the globe so quickly and have been so widely accepted is because they are a storehouse of energy and nutrition, including vitamins, minerals, and essential organic compounds.
Mineral Content: If you eat potatoes regularly, you ensure a good supply of water and ions in your body. This is because they are rich in potassium. The concentration is highest in the skin of the vegetable and just beneath it. So, eating the potato with its skin is always beneficial. They also contain calcium, iron, and phosphorus.
Vitamin Content: Potatoes are known for the large amounts of vitamin C present in them. Typically, a 100 gm serving will contain about 17 mg of vitamin C. In addition to this, they also contain vitamins A and B (source: USDA FoodData Central).
Water Content: Water accounts for about 70-80 percent of their weight. So the belief that you gain weight by eating potatoes is not exactly true. However, if your potato servings contain large quantities of butter, sour cream, or cheese, then you are bound to gain weight. It is also recommended that you bake a potato versus frying it.
Boiled potatoes in a pan Photo Credit: Shutterstock
Starch Content: Potatoes contain about 17% starch and they are one of the best natural sources.
However, you should avoid eating sprouted potatoes as sprouting leads to the conversion of starch into sugar. Sprouted potatoes could also contain toxins and generally have lower nutrient content.
If you want to prevent it from sprouting, it is recommended to keep them in a cool, dry place with minimal exposure to light.
Health Benefits of Potatoes
Health benefits of potatoes include the following:
Promote Weight Gain
Potatoes are primarily made of carbohydrates and contain protein and are low on fats, according to a study published in the European Journal of Clinical Nutrition. When they team up with foods cheese, butter or cream, it makes them an ideal diet for people who want to put on weight.
The vitamin content includes vitamin C and B-complex, which also help in the proper absorption of carbohydrates. That is one of the reasons that potatoes make up a large part of the diet of sumo wrestlers, as well as many other athletes who need large energy reserves in order to compete.
Easy to Digest
Since potatoes predominantly contain carbohydrates, they are easy to digest and they also facilitate digestion. This property makes them a good diet for babies or for those who cannot digest hard food, but need energy. However, remember that eating too many of them on a regular basis may cause acidity over time.
High in Fiber
Potatoes also contain a considerable amount of fiber or roughage. This stimulates peristaltic motion and increases secretion of gastric juices, which eases digestion and prevents conditions constipation.
The vegetable may also protect the body from serious conditions colorectal cancer due to its high fiber content.
Fiber is also connected with pushing cholesterol the arteries and blood vessels, thereby improving heart health.
Vitamins C and B-complex, as well as minerals potassium, magnesium, phosphorus, and zinc, are good for the skin. Apart from that, the pulp obtained from crushed raw potatoes, when mixed with honey, can work well in skin and face packs.
This even helps with pimples and spots on the skin. Again, this pulp, if applied externally on burns, provides quick relief and faster healing.
Smashed potatoes and even water in which they have been washed are very good for softening rough skin, especially around the elbows.
A study published in the Journal of Agricultural and Food Chemistry found that potatoes had high levels of vitamin C and carotenoid. Scurvy is a condition caused by the deficiency of vitamin C.
A 2012 paper published in the American Journal of Physical Anthropology highlights that potatoes might have been one of the primary sources of vitamin C in Ireland around the time of the Irish potato famine.
After studying the deaths during this time, the researchers found that scurvy was a widespread disease around the region.
Potatoes are very effective in reducing inflammation, both internal and external, according to a research paper. Since they are soft, easily digested, and have a lot of vitamin C (a very good antioxidant that repairs tissue wear and tear), potassium, and vitamin B6, they can relieve any inflammation in the intestines and the digestive system.
They are a very good dietary element for those who have mouth ulcers as well. Therefore, people who suffer from arthritis and gout can use potatoes for their anti-inflammatory impact.
However, this humble vegetable can cause weight gain, which exacerbates these conditions, and are commonly eaten with meat and other rich foods that make gout worse, a fine balance must be struck.
Lower Blood Pressure
High blood pressure can occur for a number of reasons including diabetes, stress, being overweight or obese, indigestion, and poor dietary choices.
Potatoes can alleviate multiple possible causes and can be used to relieve high blood pressure due to stress. Also, the fiber present in them is helpful in lowering cholesterol.
Furthermore, the potassium found in potatoes (46% of daily requirement per serving) lowers blood pressure since it functions as a vasodilator.
Better Brain Health
Proper functioning of the brain depends largely on the glucose level, oxygen supply, various components of the vitamin-B complex, and certain hormones, amino acids and fatty acids omega-3. Potatoes cater to almost all the needs mentioned above.
They are high in carbohydrates, and thereby promote a good level of glucose in the blood in those without type 2 diabetes mellitus. This prevents the brain from letting fatigue creep in and it keeps your cognitive activity and performance high.
Next, the brain needs oxygen, which is carried by the hemoglobin in the blood; its main constituent is iron.
Potatoes contain iron as well. Therefore, they help deliver oxygen to the brain. There are a wide variety of vitamins and minerals in potatoes that positively affect the function of the brain, including phosphorus, zinc, and the B complex vitamins. The vasodilating properties of potassium have also been connected to the stimulation of brain function due to increased blood flow to it.
Prevent Heart Diseases
Apart from the vitamins (B-complex and C), minerals, and roughage, potatoes also contain certain substances called carotenoids (lutein and zeaxanthin). Carotenoids are beneficial for heart health and the functioning of other internal organs.
Again, since potatoes raise the glucose level in the blood and their over-consumption may cause obesity, which puts pressure on your heart, you must be careful about how often you use potatoes for this health benefit.
This is not recommended for obese people or someone with diabetes.
Potatoes are an excellent component of an energy-rich diet for those suffering from diarrhea since they are easy to digest and contain mild roughage. However, eating too much of it can cause diarrhea due to the excessive ingestion of starch.
Does Potato Reduce the Risk of Cancer?
Certain types of potatoes, particularly red and russet ones, contain high levels of flavonoid antioxidants and vitamin A, zeaxanthin and carotenes, and they can possibly protect you against many types of cancer. Also, a study at the Agricultural Research has shown that potatoes contain a compound called quercetin, which has been proven to have anti-cancer and anti-tumor properties.
Another animal study suggests that anthocyanin-rich purple potatoes may demonstrate anticancer and anti-inflammatory potential. More scientific evidence and research are needed to prove the benefit.
However, a recent study published in Nutrition and Cancer suggests that a high intake of potato may increase the risk of colorectal cancer and colon cancer.
Word of Caution
- Green potatoes are often poisonous, and so are potato leaves and fruits, as they contain alkaloids solanine, chaconine, and arsenic. An overdose of those chemicals could easily prove fatal.
- The glycemic index of the vegetable is very high (above 80), so people who are obese, trying to lose weight, or trying to manage diabetes should avoid eating potatoes. If eaten, potatoes are healthier when baked, rather than fried.
- It is also highly recommended that those who have chronic kidney disease, or end-stage renal disease and are receiving dialysis, do not consume any potatoes or sources of potatoes.
- Avoid peeling the potatoes before cooking them. The outer shell provides good protection against nutritional loss during the cooking process. The protein and mineral content beneath the skin is very high, so if you cook them after peeling them, most of these proteins and minerals will be lost.
- When you boil potatoes, first heat the water to its boiling point and then add them. This will reduce cooking time and help you maintain the vitamin C content.
- Minimize frying of potatoes, as 75% of vitamin C is lost during frying. You can use other cooking methods such as baking, using an air fryer, or steam cooking.
On a delicious note, have you ever tried barbecue roasted potatoes? Go and grab some!
Sweet Potatoes vs. Potatoes: Which Are Healthier?
Known as America’s favorite vegetable, potatoes are beloved for their versatility, their compatibility with other foods, and their ability to be transformed into two of America’s favorite junk foods.
And although sweet potatoes aren’t as popular, they’re perceived to be a healthier alternative to white potatoes because of their lower calorie and carb count.
But are sweet potatoes really healthier than white potatoes? Or is it the other way around? Let’s take a detailed look at the health benefits of sweet potatoes vs. potatoes.
Sweet Potatoes vs. Potatoes: The Nutritional Facts
According to the USDA, one medium baked sweet potato with skin contains 103 calories, 2.29 grams of protein, 0.27 grams of fat, 23.6 grams of carbohydrates, 3.8 grams of fiber and 7.39 grams of sugar. Just one serving will give you more than 400 percent of your daily vitamin A requirement; it’s also high in vitamins C and B, potassium, and choline.
A medium baked white potato with skin, on the other hand, contains 115 calories, 2.49 grams of protein, 0.06 grams of fat, 26.71 grams of carbohydrates, 4.6 grams of fiber, and 0.81 grams of sugar. It’s also rich in vitamins C and B, as well as potassium.
While white potatoes are lower in fat and sugar, sweet potatoes have fewer carbs and calories. And while sweet potatoes contain more vitamin A and vitamin C, white potatoes contain more protein and fiber. So, which one’s the winner?
Sweet Potatoes vs. Potatoes: Their Origins and History
First, let’s look the origins and history of these two vegetables. The Incas in Peru, between 8,000 BC and 5,000 BC, were the first to cultivate potatoes. According to PotatoGoodness.com, the Spanish conquistadors brought the tuber plants to Europe in 1536, and they were introduced to Ireland in 1589.
Sweet potatoes are a great choice for diabetics or for those at risk of developing diabetes because of their low-to-medium glycemic index. © Kuhar | Dreamstime.com
The Europeans then introduced the potato to North America, where they spread slowly throughout the northern colonies. Because potatoes resembled plants from the nightshade family, people were slow to warm up to this nutritious vegetable, so it wasn’t until the 1800s that they became a popular food.
By now, there are more than 200 varieties of potatoes available throughout the United States, and each is placed in one of seven categories: russet, red, white, yellow, blue/purple, fingering, and petite. Another 4,000 edible potato varieties can be found primarily in South America.
When it comes to the origins of sweet potatoes, it’s important to note that technically, they aren’t actually potatoes. Sweet potatoes are from the morning glory plant family, while the white potato is from the Solanum (nightshade) tuberosum family. (Yams are often associated with these two vegetables; see sidebar for more details.)
DID YOU KNOW…?
Since sweet potatoes are unrelated to white potatoes, the two should not be used as substitutes when cooking, The Old Farmer’s Almanac tells us. See Sweet Potato Facts and Benefits.
white potatoes, sweet potatoes originated in Central and South America, but according to NPR.org, prehistoric remnants were found in Polynesia between 1000 AD and 1100 AD.
How they got there is still a bit of a mystery.
But Christopher Columbus took a liking to sweet potatoes during his voyages to the New World in 1492 and took some home to grow in Europe, where they gained popularity and spread throughout the continent.
In all, there are 6,500 sweet potato varieties, with skin colors varying from white to red and flesh colors from orange to purple. The orange-fleshed varieties are most popular in the U.S. and include Nemagold, Centennial, and Southern Delite.
GROW YOUR OWN POTATOES
Ever thought about trying produce your own potatoes? Here’s a useful piece with all the instruction you’ll need, courtesy of Countryside Network: How to Grow Potatoes. Quick tip: Potatoes depend on “long days and warm temperates to make a good crop.”
(Photo: © Dleonis | Dreamstime.com)
Sweet Potatoes vs. Potatoes: The Good, the Bad, and the Tasty
You’ve probably heard that eating white potatoes may cause you to gain weight or negatively affect your blood sugar levels, but according to medical experts, it’s how you eat them that matters the most.
Although white potatoes can be cooked in different ways, the American diet is strongly defined by its love for fried potatoes, which makes them an unpopular choice for people who are looking to eat a healthier diet.
Some studies show that those who eat more white potatoes, no matter how they’re cooked, have a higher risk of type 2 diabetes. Those who eat French fries increase their type 2 diabetes risk by an additional 19 percent.
If you eat them baked or broiled, however, and if you avoid fattening toppings such as cheese, sour cream, or bacon, the benefits of potatoes can outweigh the risks. Here are some good reasons to put white potatoes back into your diet if you’ve been avoiding them:
- They keep you satiated longer than other complex carbs. According to a recent study, participates were more satisfied consuming potatoes with meat than with rice or pasta. Eating white potatoes also resulted in a lower calorie intake overall for the participants.
- They’re a good source of resistant starch. When digested, white potatoes pass through the large intestine where it can feed on the good bacteria in your gut. This is beneficial for blood sugar control and insulin sensitivity.
- They provide antioxidants. White potatoes are a good source of antioxidants such as flavonoids, carotenoids, and phenolic acids, which can neutralize free radicals and prevent cancer, heart disease, and other chronic conditions.
Sweet potatoes, on the other hand, are a great choice for diabetics or for those at risk of developing diabetes because of their low-to-medium glycemic index (depending on whether they’re eaten with the skin on or off), which means they won’t make your blood sugar levels spike as much as white potatoes.
Here are some other reasons to choose sweet potatoes:
- They’re a good source of manganese. This mineral is good for bone development, metabolism, and vitamin absorption.
- They’re loaded with magnesium. Known as the “great relaxation mineral,” magnesium can help with blood sugar management, blood pressure, and metabolism.
- They fight inflammation. In addition to the abundant amount of vitamin A found in the orange-fleshed varieties, the purple sweet potato varieties are a good source of anthocyanin, which contains anti-inflammatory properties.
SWEET ON SWEET POTATOES? TRY THIS RECIPE
(Photo courtesy of TOPS.org)
On the lookout for unique ways to prep sweet potatoes? At TOPS.org, you’ll find a recipe for a Sweet Potato and Black Bean Burger.
Instead of processed veggie burgers a package, create your own, using a cooked mashed sweet potato as a key ingredient. “These hearty burgers are great on the grill or prepared in the pan,” according to TOPS.org.
Click here to get everything you need: an ingredient list, directions, and nutrition information.
Sweet Potatoes vs. Potatoes: The Verdict
In the battle of sweet potatoes vs. potatoes, there doesn’t seem to be a clear winner. Both veggies have their pros and cons, but it all comes down to your preference in taste and your individual health goals.
What appears to be most important, though, is that they’re consumed in moderation.
It’s best to find healthy ways to incorporate both of them into your diet and discuss with your doctor your individual concerns, particularly if you’re diabetic.
Potato Cooking Tips
Here are some tips you can use at home and while eating out to make sure your potatoes are both delicious and healthy:
- Avoid frying them. As mentioned earlier, steaming, boiling, or roasting potatoes will result in a lower calorie and fat content than if you eat them fried.
- Choose healthier toppings. Instead of loading them up with butter, bacon, cheddar cheese, and sour cream, try topping your potatoes with Greek yogurt, broccoli, honey, or vegetable chili.
- Avoid processed potato products. Potato chips and instant mashed potatoes often contain too much salt, fat, and/or preservatives.
- Leave the skins on. Not only do they add flavor to your potato dishes, the skins also contain additional fiber and other nutrients.
ARE SWEET POTATOES AND YAMS THE SAME THING?
Depending on where you live, you may have used the words “sweet potato” and “yam” interchangeably, but are they really the same thing?
Both are categorized as tubers, but believe it or not, yams and sweet potatoes aren’t even related.
Yams, a popular vegetable in Latin America, Africa, and the Caribbean, have brown or black skin on the outside and off-white, purple, or red flesh on the inside. They’re sweeter than sweet potatoes, and can be fried, roasted or boiled.
They’re quite hard to find in American supermarkets, but you may see them in markets that sell Caribbean, Asian, or African foods.
So why the confusion? Well, according to the Library of Congress, African slaves in America began calling the soft varieties of sweet potatoes “yams” because it reminded them of the vegetable from their homeland. The nickname for the soft variety stuck, while the firm variety continued to be referred to as “sweet potatoes.”
What is Potato Flour? (with pictures)
Potato flour is a powder made from ground potatoes that is commonly used in baking. Some cooks use it as a thickener, and it can also add flavor and texture to foods cakes, breads, and cookies.
It is popular as a gluten-free alternative to regular wheat-based flour, and Jewish cooks sometimes also use it when preparing foods according to Passover dietary restrictions, which prohibit the use of many grains.
How It’s Made
In most cases, potatoes are the only ingredient in this sort of flour, though some manufacturers add preservatives to keep it fresh and to extend its shelf life.
Whole potatoes are first cooked, usually in large industrial ovens, then dehydrated.
From here, manufacturers grind them into a fine powder for an end result that resembles wheat flour in texture and feel, though it usually reacts very differently in recipes.
Differences From Potato Starch Flour
Many people confuse potato flour with the similar-sounding potato starch flour. Starch flour is different in that it is made only from the tuber’s starchy proteins. This makes it behave more typical wheat products, but many cooks describe its taste as much denser. Flour made from whole cooked potatoes can make baked goods seem lighter and moister, while starch flours often add bulk.
Despite these differences, some manufacturers incorrectly use the names interchangeably.
Cooks who are looking for one or the other usually have to read the packaging information carefully to figure out what they’re really getting.
Potato flours usually list whole potatoes as the primary ingredient; starch products, on the other hand, more often list something “potato extract” or “vegetable starch.”
Use as a Thickener
One of the most common uses for this flour is as a thickener, particularly in liquid-based foods soups, stews, and gravies.
The dehydrated particles absorb moisture, which increases the volume and often improves the texture of the finished dish. Cooks need to be careful that they don’t let the liquid boil, though.
This causes the potato flour to foam up, which can change the taste and alter the overall consistency of the food.
As a Gluten-Free Baking Alternative
This potato product is perhaps most commonly used by cooks looking to avoid gluten, a protein most common in wheat and related grains.
Most healthy people can digest it without problem, though there are a number of diseases, allergies, and sensitivities that mean gluten has to be avoided.
Baking without wheat flour is often challenging because the gluten is what gives the final product its light, chewy texture. Potato flour can be a useful substitute, but it’s rarely as simple as just swapping one for the other.
Though potato and wheat flours often look really similar, they aren’t the same at all when it comes to composition.
Potatoes are a lot heavier than wheat for one thing, and they have a different taste; they also absorb moisture differently, which can affect how much liquid cooks need to add to recipes.
Most bakers find it easiest to combine potato-based flours with other gluten-free alternatives, rice flour, in order to get something that not only looks wheat flour, but also acts it. Rice flour, in particular, behaves much more wheat flour than does potato.
Role in Traditional Jewish Cooking
Potato-based flour is an important part of traditional Passover cooking, as religious teachings prohibit eating most grain-based foods during this period. It is frequently used to make dumplings and certain baked desserts, and it can also be added to broths and stews.
Popularity as a Batter
A number of cooks use the flour as a batter or coating for meats and fish, particularly in deep frying. Potato particles tend to crisp up faster than ordinary wheat flour would, and they give a unique flavor to the finished product.
General Cooking Notes
Many creative bakers to keep this flour on hand to add a little something “extra” to ordinary recipes. Potato bread is made with a combination of potato and wheat flours, for instance, and it has a distinctive sweet taste and typically also a very fluffy texture.
Adding a bit of this flour to cookies and cakes can also help improve their overall texture, giving them more moisture and usually also a natural sweetness. These sorts of foods are neither gluten-free nor kosher for Passover, but they are often prized as being delicious.
Nutrition and Health
Many retailers sell potato flour as a health food, most ly because it derives directly from the whole potato and is usually much more nutritious than processed wheat flour.
Health experts are often quick to point out that potatoes are carbohydrates, however.
The body is usually able to break them down into sugar relatively quickly, making them good for quick bursts of energy but not as useful when it comes to sustained nutrition.
Just the same, the flour does have many redeeming qualities. It is high in many vitamins, for instance, including vitamin C and vitamin B6; it is also a good source of potassium, calcium, and dietary fiber, and contains some protein, as well.
Potato flour should be stored in a cool, dry place away from light.
Most cooks to use it within about six months of opening, but it doesn’t really spoil; it can be used almost indefinitely, but its flavor and texture do tend to fade away with time.
It freezes well, but most experts recommend storing it in airtight containers to prevent moisture from building up. If potato flour gets wet, even just from moisture in the air, it can quickly turn into an oozing mess.
Colored potato-what is that and what is useful
A new trend in potato breeding – the creation of varieties with red, blue or violet skin and pulp of tubers – is now actively developing in Japan, South America, China, the United States and other countries.
Ukrainian scientists try not to lag behind the new world trends. Given the growing interest of the population in new exotic food products and their importance for health, it is ly that soon the demand for dietary potatoes can significantly exceed supply.
Therefore, the creation of potatoes with colored flesh becomes one of the promising areas of selection work.
Potatoes, food, technical and fodder crops – one of the most common in the world. According to the planting area, it occupies the fifth place (after wheat, rice, corn, sorghum), and in gross production – the fourth, yielding to the first three.
In Russia, potatoes are very popular, it is traditionally called “second bread”. We love potatoes with oblong tubers with a red or pink skin and white flesh.
In the homeland of potatoes in Chile and Peru, the population gives the advantage of “yellow-bitten” varieties. In Europe, the tastes of consumers vary: for example, in France and England, they prefer white-fried potatoes, and in Germany, on the contrary, with yellow flesh.
Today, a new direction of breeding is actively developing around the world – the creation of dietary varieties of potatoes, that is, varieties whose consumption in food helps to maintain and improve human health.
The marker of such potatoes is the color of the pulp: pink, red, blue, violet. A number of varieties with colored pulp of tubers have been created – Kongo, Baue, Hindelblank, All Blue, Red Pearl, Purple Peruvian, Alaska.
Studies conducted in US clinics have shown that daily consumption of potatoes with multi-colored flesh sharply reduces the development of some oncological diseases, atherosclerosis, strengthens the walls of blood vessels, inhibits the accumulation of cholesterol in the body, and also improves the vision of a person.
The reason for the multicolored coloring are pigments, the content of which is directly related to the content of antioxidants.
It is established that some varieties of potatoes with red pulp can be successfully used as raw material for the production of food colorings. In the last decade, potatoes with purple and red flesh have been proposed as a new source of natural food colors that are non-toxic and do not harm the body.
For example, in the United States there are already factories for the production of colored chips, in South Korea, colored soap and cosmetic products (rejuvenating face masks) are produced from colored potatoes.
Dishes from colored potatoes are prepared the same as from potatoes with white, cream or yellow flesh.
A young, freshly dug multi-colored potato is ideal for cooking, steaming, frying, baking, suitable for making potato pancakes, croquettes and loaves. To prevent the tubers from decoloring, they are boiled 15-20 min in salted water. For salads it is better to boil the colored potatoes in a uniform. Spectacularly look blue or red mashed potatoes, french fries, chips, potato pancakes.
Very original and attractive look different salads, which include colored potatoes.
Potato (Solanum tuberosum) refers to perennial tuberous herbaceous plants from the genus Paslin (Solanum). Its tubers contain starch, carbohydrates, proteins, as well as minerals potassium, phosphorus and other useful substances. Tubers when stored in the light green, which means a high content of solanine, and there is no such potato.
Delicate young tubers or large hard potatoes, excavated in autumn, have an excellent taste and contain a lot of useful substances. There are early varieties, the maturation period of which is 80-90 days, the mid-ripening ripens through 100 Days, the later – the maturing period 120-135 days.
Not many gardeners know how many actually there are varieties, subspecies and forms of potatoes. The color of the skin can be red, white, yellow and purple, the color of the tuber itself is blue, yellow, white.
There are potato tubers and size – the smallest with a thick finger, weighing only a few grams. Tubers of autumn harvest are large, can weigh 200 g. In addition, tubers, depending on the variety, can have a different consistency – dense or loose, some are more suitable for frying, others are for cooking.
In the homeland of potatoes, South America, which only dishes with it were invented – it has long become an integral part of the national cuisine. Everyone knows French fries, dumplings, and in Canada, a popular Quebec national dish consisting of French fries and cheese slices, topped with sweetened garnish sauce. Potato tubers are rich in vitamin C, contain pectin substances, fiber.
Potatoes are grown from sprouting tubers with eyes or from cut pieces of tubers, and each must have at least three eyes. Grades should be planted differently in terms of maturation.
In the notebook gardener
1. Potatoes are planted at soil temperature + 6 … 8 degrees to a depth of about 10 cm, between the plants leave a distance of 25 cm.
2. During the growth of young potatoes several times per season hills, pouring mounds around plants.
3. Young potatoes are excavated after flowering of the bush, carefully selecting from the soil small nodules.
4. When digging up autumn potatoes, use forks, gently tampering, try not to damage the tubers.
Popular varieties of colored potatoes
A variety of potatoes, differing in purple coloring of the peel and pulp. It is popular in Europe and in North America. The tubers are oval, medium in size, with a white ring under the skin. It is good in boiled form, fried, baked.
It is distinguished by large tubers with a smooth peel of pink color and pink flesh. The variety is mid-ripening, the vegetation period is 80-85 days. Used for soups, frying.
It has large tubers with white skin and white flesh. Great for baking, keeps shape well, does not crumble.
It has a yellowish-white coloration of the peel and pulp, round, medium-sized, well suited for cooking, frying, cooking French fries.
The tubers are round, white in color. A variety of early maturity. It keeps the shape well in cooking, it is used for making soups, salads, stewing.
The variety is characterized by a pinkish-red skin and white flesh. Tubers are large, used in boiled form for cooking salads, in soups and for extinguishing.
The rind is smooth, pink, the flesh is yellowish, the tuber is of medium size,
the content of starch, it is good in boiled form, baked, for preparation of soups-mashed potatoes.
Finger potatoes of medium-early maturity. Tubers are elongated and long, small and medium. The skin is yellow, the flesh is yellow. Especially good in boiled or baked, in salads.
Finger potato, the variety has a yellowish flesh, is popular in Sweden. Great for baking and mashing.
A popular variety, characterized by a yellowish flesh, the tubers are well preserved. Used for cooking any dishes, it has an excellent taste.
Potatoes are easiest to grow from varietal seed tubers or from pieces of a tuber with an eye. Successful growth will require a sunny location and well-drained soil. Plan planting so that in one place do not grow plants from the Solanaceae family for several consecutive years, consider the need for alternating crops, as they are affected by the same diseases and pests.
When the green bushes reach a height of 15-20 cm, start regular hilling – gently prick the ground around the stem, especially after intense watering or rain.
In this additional layer of soil new tubers will start to develop, and it will protect them from exposure to sunlight.
If you notice bare tubers, immediately fill them with earth, otherwise a toxic substance called solanin will form in the tuber under the influence of light.
The soil should be kept slightly moist, watered on time, but do not allow water to clog or stagnate, which can cause healing.
Apply fertilizing several times per season.
Consider that this culture needs phosphorus and potassium more than in nitrogen.
Potatoes can be prone to various diseases. To avoid them, the choice of resistant varieties will help (in the description of such varieties it is indicated, for example: resistant to late blight, black stem, rhizoctonia).
To prevent damage to the scab soil is recommended to slightly acidify. Use fungicides at the first signs of anthracnose. For numerous pests planting potatoes are very attractive. Inspect beds and destroy beetles, caterpillars, nematodes.
Colorado beetles can be collected by shaking plants. If the beetles have fled, use biopreparations against pests of potatoes. Against a potato flies a solution of green soap is used in the initial stages.
To combat the nematode, there are special preparations, they are introduced into the soil for 2-3 weeks before planting the plants.
Early potatoes can be harvested as soon as it reaches a significant size – about 8 weeks after planting, the peel will be very thin at that. It can be prepared in a uniform or with young peas and beans.
Dig carefully, without damaging the tubers and neighboring planting of potatoes, it is best to use a small garden fork.
If you want to collect large tubers, you need to wait until the tops wither and begin to dry out. Keep the harvest you need right – first it must be dried, in the cellar or basement, mark out the boxes, spread the tubers and keep it so that without light access at a temperature of + 2 … 3 degrees.
Colored potatoes get tired of raw!
There are a lot of potato varieties in our time. I want to talk about colored potatoes, which are terribly popular in America and Europe (color grades came to us from there). We saw it on sale and at first we tried to grow it on a small area. And very successfully!
In our country, for some reason, colored potatoes are considered colored with a pink skin. But I will talk about potatoes with colored (blue, purple, pinkish) pulp. This color is not the result of gene modification.
Potatoes have such pulp due to the content of natural substances of carotenoids and anthocyanins, the amount of which depends on the color saturation. These antioxidant substances are very beneficial to the human body.
Another such potato is considered dietary, because it contains very little starch. Potatoes with colored pulp can be cooked as usual.
It looks funny purple puree or olive with blue potato cubes. Our children tried to make purple home chips in the oven.
It's original! But all the benefits of consuming this potato you will get only when you eat it raw. Just try it! The taste is unaccustomed, but, having “eaten”, you will definitely love it.
It can be salad only from raw potatoes with a fragrant sauce and greens, or tubers can be rubbed into other salads.
Varieties of colored potatoes
We planted colored potatoes, as usual, at the same time. We noticed, by the way, that the Colorado beetle did not attack it so much, and no diseases were found. Today, domestic and foreign varieties of colored potatoes can be found on sale. I'll talk about a few.
Grade Lilac has a purple tuber with a flesh of the same color. Tubers on the bush are formed quite a lot, up to 15-18 pcs. We have not received such an amount yet, but we are striving for the declared result. Even more dark flesh is in the variety Miami.
Mesh, with more light impregnated flesh in the medium-early variety Гурман.
Very famous purple potato Vitelotte – this is a late variety, which is well kept. Pulp of tubers is very saturated, dark purple. The brighter, the more useful!
Chips were tested on this potato, and this potato fried in oil “in a country way” looks interesting. True blue flesh in potatoes All Blue – even the student translates the speaker name, which means “completely blue”. Both the peel and the flesh of the tubers are blue-violet.
Bright purple-pink peel and light pink flesh from Red Wonder. Still from rozovomyasyh I can name Cranberry Red. Yields for different varieties turned out to be different. We continue to plan to try new varieties, to look at what the best results give us, which are better when preserving color, etc.
© Alena A. Grivets, Kaluga
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