Potato: Properties, Benefits, Side-effects?
Potatoes, properties and benefits
Potatoes: first name
Derived from potato tuber of Solanum tuberosum.
Potatoes: they say of them
"Potatoes contain an anticancer substance, the acid chloride gene." Says Mary Ellen Camire, Associate Professor and Head of the Department of Food Science and Human Nutrition at the University of Maine in Orono. "To gain the most benefit from anti-cancer properties of potatoes, you have to eat the peel also, or alternatively, boil without peeling them and use the water for cooking other dishes, such as soups or stews."
Digestive system, blood circulation, skin, weight.
Properties of potato
Queens of tubers, potatoes are rich in vitamin C, effective in limiting the damage caused by free radicals, harmful oxygen molecules for organic textiles. Moreover, the presence of potassium makes them an excellent aid against hypertension; wrap with potato slices are also useful in cases of mild burns, and starch can be used to moisturize dry skin. The potatoes are foods and energy-inflammatory digestive system; also promote the formation and expulsion of feces abundant and soft and are therefore useful in the presence of hemorrhoids, in the case of gastritis, ulcers of the stomach and duodenum, colitis, especially if ulcerogenic. The potatoes are rich in complex carbohydrates, therefore suitable for those suffering from diabetes. Complex carbohydrates should in fact be broken down into simple sugars before being absorbed, which means that they enter into circulation in a gradual manner, contributing to greater stability of blood sugar. The potatoes give a strong sense of satiety and thus help to control hunger and lose weight.
READ ALSO THE SUMMER VEGETABLES
Did you know that
- In Europe, the potatoes immediately met with luck and not because of any intrinsic drawback, but because, belonging to the Solanaceae family, were associated with other plants that are part of the same group, among them the poisonous plant known as belladonna . Before being appreciated, therefore, the potatoes were feared in Europe.
- To invent the potato chips was a cook Indian-American George Crum. It was a summer night in 1853, when the Moon Lake, the luxurious restaurant in Saratoga Springs (New York) where the chef worked, landed the demanding railroad magnate Cornelius Vanderbilt. The entrepreneur had sent back three times a dish of potatoes because they were not thin enough for his taste. Exasperated, Crum decided then to take revenge; cut the potatoes into thin slices, figuring that once fried, would have been too tough to eat. On the contrary, Vanderbilt was excited about the recipe and the dish became a specialty of the restaurant. A few years later Crum opened his own restaurant: every client settling at his table, he was welcomed by a basket of fries. Crum never patented the recipe and not in 1920, a California-based company, the Scudder's Potato, opened the way for mass consumption, he created the famous bags for fries, designed to preserve freshness and crunchiness.
A recipe up your sleeve
The potatoes are widely used in cooking, is rich in recipes and in those modest. We can distinguish two basic types of potatoes: the white, powdery, suitable for dumplings and mashed potatoes, and yellow, grain more compact.
We suggest a recipe that you can achieve with both varieties: the potato croquettes.
Ingredients for 6 servings: 500 g potatoes, 500 g of flour, 2 eggs, 80 g butter, 30 g of yeast, salt, half a cup of milk, 4 tablespoons of grated Parmesan cheese, 50 g of salami, oil fry (preferably peanut oil). Wash the potatoes, peel and mash while still hot. Put the mashed got on the table and add flour, eggs, butter and yeast dissolved with a bit 'of warm water. Season with a pinch of salt and knead. Allow the mixture to rise for 2 hours.
Prepare a white sauce made with butter (a nut), flour (one tablespoon) and milk (half a cup) and dress with salt, Parmesan cheese and salami into small pieces. Divide the dough into pieces (there are about thirty) which give the shape of a ball, helping with flour. At the center of each Palletta formed a dimple and fill it with the white sauce seasoned. Once locked the filling, fry in hot oil. You can serve it hot or cold.