Potatoes and pure. Properties

The tuber of the plant Solanum "Solanum tuberosum, the potato, not in the European diet until the mid eighteenth century. Today it has come to be one of the staples of the Western diet, of course, increasingly enhanced.

Composition of potatoes
Its primary nutrients are:

- Carbohydrates, of which 80% is starch, the rest being sugar, dextrin and pentosans.

- Protein, a higher biological value than that of most cereals and even vegetables.

- Vitamins, among which vitamin C, vitamin B3 and pantothenic acid.

- Minerals, including predominantly potassium (K), in contrast to the sodium (N), which is in a very small amount. It also contains smaller proportions of calcium (Ca) and iron (Fe). Has 70% of alkaline salts.

Properties of potato
Thanks to its proportion of alkaline salts is an excellent food-drug interaction due to offsetting accumulated organic acids, being the potato and cabbage juices such excellent against stomach ulcers, they can produce very rapid healing and also against rheumatic diseases.

Excellently digested when eaten on a boiled or mashed potatoes. They are also more digestible roasted or grilled. Better not eat them fried. They are an excellent source of calories and vitamins, especially C and B. Recommended intake for all sensitive people who have gastric, intestinal or liver.

Mashed potato
The mashed potato is one of the few foods able to maintain itself an acceptable nutritional status.

Modern technology has been achieved through a process of cooking, cooling and dehydration of potato flakes obtaining a particular consistency that quickly turns to mush when mixed with hot liquid or boiled.

By its method of processing, instant mashed potato retains all the nutrients from it.

The presentation is an instant food and energy plastic properties of very easy to prepare and suitable for the preparation of special diets or simply unusual recipes.

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