Rejuvenated potato - what is it and what does it eat?

Potatoes - an indispensable vegetable in our diet. Did you know that some of its varieties have the ability to rejuvenate the body?

This quality is inherent in colored varieties of potatoes. Plus, they are low in starch and are an excellent dietary product.

Potatoes have been known since the time of Peter the Great. Often it is called the "second bread." It has a unique chemical composition of substances necessary for a person to maintain health.

Potatoes - quite high-calorie product. Tubers contain more than 22 macro and microelements, including selenium, iodine, iron, zinc, chlorine, magnesium, fluorine, chromium and others responsible for the coordinated work of the whole organism. A wide range of vitamins (A, B1, AT2, AT3, AT6, AT9, K, PP, C, E) provides the body with compounds that it does not produce.

Potatoes are widely used in the food and chemical industries. Thousands of dishes can be cooked from potato tubers, alcohol, starch and other industrial products can be obtained.

The birthplace of the famous garden crop is the mountainous region of South America. Even then, the Aztecs noticed that in addition to satiety, tubers have the ability to slow down the aging of the body. Moreover, this property is more effectively manifested in colored tubers (purple, red, yellow) wild cultures.

Young colored tubers contain increased amounts of organic acids, including amino acids, folic and ascorbic. They are rich in antioxidants that promote the resorption of cholesterol plaques, which slow down the aging of the body. Their consumption "heals" the body, dramatically reducing the development atherosclerosissome types oncology, strengthens the walls blood vessels vessels.

By content anthocyanin colored potatoes are equivalent to broccoli, Brussels sprouts, spinach and bell peppers. Flavonoids in red, purple, blue tubers 2.5-3 times more than in white.

Young multi-colored tubers contain increased amounts of organic acids

Noted, the more intense the color of the pulp, due to the content of pigments, the higher antioxidant activity. In tubers with orange and red flesh, the saturation of carotenoids ranges from 500-2000 mg / 100 g wet weight.

In potatoes with white pulp, the content of carotenoids does not exceed 50-100 mg / 100 g, with yellow - about 200 mg.

Sort Bora potato - characteristic melange color of tubers - purple in a circle, and in the center of white and yellow color. Taste cooked dishes with a light nutty flavor. A great addition to exotic dishes.

Sort Bora Potato

Blue Danube - variety resistant to most potato diseases, including blackleg, scab, Fusarium, potato Y-virus, potato mosaic, anthracnose, late blight and others. It can be cultivated without the use of disease-protecting chemicals. Tubers are oval-oblong with dark blue color, white flesh. Leader in taste. High yield, beautifully stored.

Potato cultivar Blue Danube

Lilac - purple flesh with a white spot in the center. In the process of cooking acquires a light almond flavor. It is characterized by a low starch content.

Potato varieties Lilac

Burgundy Red Potatoes - variety with exotic red flesh. In the section, the tuber is maroon-red with a white border ring on the center. The color of the tubers in the process of cooking is preserved.

Burgundy Red Potatoes

Colored potatoes are lower in yield. It is "tastier" for the Colorado potato beetle. Therefore, in large-scale plantings, while practically not used, but for gardeners, this culture with exotic tubers is becoming more desirable and interesting.

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