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The chemical composition of potatoes and their nutritional value


The potato is a tuberous perennial plant from the nightshade family.

Potatoes were brought to Europe and Russia from South America, more precisely from Chile, where they have been cultivated since ancient times. Nowadays, potatoes are grown everywhere.

First of all, potatoes are an important food product. In addition, its tubers have a high starch content (up to 15%), there is also protein (1-2%), sugar (0.5-1%), about 1% of mineral salts, as well as fats, fiber, organic acids , such as lemon, oxalic, apple and others.

The chemical composition of potatoes includes pure protein from 27 to 73 g per 100 g of tuber mass

In addition to the above substances, potato tubers contain vitamins B1, B2, B6, ascorbic and folic acids, P-carotene, and in yellow tubers there is more of it than in others, vitamins D, PP, K, E, H, U, potassium, salts calcium, phosphorus, iron and other substances necessary for human life.

The energy value of potatoes is 80-90 kcal / 100 g.

All these active ingredients are the basis for the chemical composition of potatoes.

The potato has no equal in the variety of its application in culinary practice, but its importance is just as great as a fodder crop. It is a lactic acid feed and is used for milk production of calving cows. Potatoes are a valuable feed for pigs and birds.

Due to the fact that when planting potatoes, deep plowing, a large amount of fertilizers, and frequent loosening of the soil are required, the fields after crop rotation remain clean and free of weeds, which is very important for the subsequent planting of other crops.


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