Potato-tuber species of herbaceous plants in the genus Solanum family Solanaceae. Potato tubers are an important food product, in contrast to the poisonous fruit.

The birthplace of the potato is South America, where you can still meet wild potatoes. The introduction of the potato in the culture was started approximately 9-7 thousand years ago in present-day Bolivia. Indians not only ate potatoes in food, but also worshipped him, counting the oduševlënnym creature.

In the calendar of the Incas there was a way to determine the time of day for potatoes. Measure the time it takes to serve BREW-which is approximately equal to one hour. That is, in Peru, saying «Gone for as long as it would take to cook potato dishes.

In Europe the potato was first introduced by Cieza de Leon in the year 1551, when his return from Peru. The first evidence of the use of the potato in food also applies to Spain in 1573, he is among the products purchased for Blood the Jesus Hospital in Seville. Further culture spread to other European countries. First, the potato was adopted in Europe for ornamental plant, poisonous.

Finally proved that the potato possesses high flavouring and nutritious qualities, French agronomist Antoine-Auguste He. With the penetration of the provincial potato began in France and then in other countries.

The emergence of potatoes in Russia is connected with the name of Peter the great, who in the late 17th century, sent to the capital from Holland tubers bag supposedly to distribute to provinces for cultivation. Nevertheless, throughout the 18th century, potatoes were served mainly only aristocratic homes. Due to the quite frequent cases of poisoning from the fruits of «Devil’s Apple» peasant population of potatoes has not taken.

Nowadays Potato tubers constitute the major part of the diet of each person.

Calorie content of potatoes

Calorie potato is 80 kcal per 100 grams of product.

Composition of potato

Potatoes contain virtually all of the amino acids found in plants, including irreplaceable. If you eat potato stew daily requirement (300 grams a day), you can fully provide the organism with carbohydrates, potassium and phosphorus. In 100 grams of tubers of early potatoes contains up to 20 mg of vitamin c. potatoes during storage the content of vitamin c in it gradually decreases. Usually in the spring in its tubers remains one third vitamin c initial content.

Of great importance is the potato as a source of mineral substances. In potatoes, they are mainly salts of potassium and phosphorus; There are also sodium, calcium, magnesium, iron, sulphur, chlorine and minerals such as zinc, copper, Silicon, bromine, boron, manganese, iodine, cobalt and others (kalorizator). Total ash content in the tuber about 1%. Distributed mineral substances in the tuber is uneven, most of them in the crust, less in the outer core, the Crown part greater than at the base.

The benefits and harms of potatoes

The potato has a number of useful properties. Mineral elements in tuber are mainly in the form of easily digested and presented alkaline salts which help maintain alkaline balance in the blood.

Potato fibre does not irritate the stomach and intestines, so you can eat boiled potatoes, even in a period of exacerbation of chronic gastritis and ulcers.

Potato starch reduces cholesterol in the liver and serum, i.e. has antisklerotičeskimi properties. Potatoes contains a lot of potassium, which helps remove excess water from the body (which is important for kidney patients and lovers of the drink). If drunk alcohol potatoes, then in the morning will not be particularly edema appearance. The potato holds the record for potassium content among foods. Potassium salts contribute to the removal of water from the body, so potatoes must necessarily be a member of the diet of people with diseases of the kidneys and the heart. Especially useful potato-egg diet people with simple forms of chronic renal failure.

Raw juice rinse mouth with pharyngitis, laryngitis. Thanks to the healing properties of the juice paradantoz, which derogates the prevalence in civilized, developed countries, second only to cardiovascular disease and cancer, and quickly with our teeth (rinse your mouth with inflamed gums 2-3 times a day). It is helpful to drink potato juice during headaches because it uses acetylcholine. Potato juice helps with heartburn, nausea, constipation. A powerful tool for healing stomach ulcers and 12 duodenal ulcer, stomach acidity, decrease treatment of gastritis. Its healing substances potatoes close to holding a peel, so its cut. Better rub tuber brush or rigid washcloth.

Before applying the treatment of potatoes, you should consult your physician. You cannot apply potato juice for gastritis with low acidity, obesity and severe forms of diabetes mellitus.

Potatoes in cooking

Potatoes are one of the most widespread vegetables in cooking. His Cook as cleaned and uncleaned («potatoes»), cooked, grilled or steamed, stewed, fried in deep fat (fries) and fun (fried potatoes). Potatoes can be used both in simple and refined dishes. Potatoes used for soups, main dishes, snacks in the form of chips, digestives and even desserts.

Traditionally in cooking using fresh tubers, but lately there has been a growth of canned and chemically treated foods.

Most recipes for potato dishes require pre-treatment and cutting of tubers. Method of granulating is largely determined by the imagination of the chef and the size of the tubers. Large tubers are cut into strips, cubes, cubes, chips; medium-sized tubers-slices, slices, chips, to the point of bočonočkom, as well as cooking boiled potatoes, mashed potato, potato cutlets, zrazes and casseroles. It is believed that the shape of the cutting affects the flavor of the dish.

Useful tips about potatoes

When buying potatoes need to draw attention to the fact that the tubers were solid, smooth, uniformly colored (calorizator). Green «flank» means that the product has been stored in the light. In this greenery contains poisonous substance- solanine, so it is advisable to cut off and be sure to make culinary processing tubers (boil, FRY, pickle or pickling). Solaninom poisoning is possible, but you need to eat a few pounds nečiŝennogo, thermally raw, unripe potatoes.

Sometimes sellers choose old tubers smaller and purer and issue them for young potatoes. To make sure you don’t cheat, poskrebite Peel nail-young potatoes it is easily scratched out. Potatoes with yellow skinned longer stored.