Potatoes are an integral part of the traditional cuisine of all Slavic peoples. It is used as a side dish, as an independent dish, and also as an ingredient in soups and salads. This product contains a lot of carbohydrates so it is very nutritious. In addition, it contains vitamin C and many other nutrients.
Variety of varieties
At first glance, all potato varieties are very similar to each other. But in fact, there are about 5 thousand varieties of this vegetable. It is classified according to many criteria, among which are:
- The purpose of cultivation (for food, feed, varieties for the production of starch and alcohol).
- Ripening terms (early, middle, late).
- How long the crop can be stored and how resistant the variety is to pests.
Evaluating potatoes only externally, it can be divided into two large groups: with a reddish skin and with a white one. How do they differ from each other?
Red or pink tubers
The peel of a red or pink color does not mean that the potatoes will also be pink in the middle. The color of the flesh can vary from white to deep yellow. The more yellow the pulp, the more starch the product contains. And the color of the peel indicates that the product is distinguished by the content of special substances - anthocyanins, which neutralize the harmful effects of ultraviolet radiation on the human body, and also have an antioxidant effect and strengthen the walls of blood vessels. In view of this, for medicinal purposes, it is recommended to take freshly squeezed potato juice. But it is important to pay attention to the fact that anthocyanins can cause allergic reactions, so it is better for allergy sufferers to refrain from such treatment. But after heat treatment, this danger is completely absent.
Breeders managed to breed red varieties not only outside, but also inside. There are even more anthocyanins in such a product, and a dish made from such potatoes will look very impressive. But this kind of this vegetable is rarely found nowadays.
White tubers
Light-skinned potatoes can have white or yellow flesh. Tubers with yellow flesh contain more carotene, which has an immunostimulating effect on the body. And the white color of the pulp indicates the presence of a valuable protein in it - tuberin, which is well absorbed by the body.
Light colored tubers do not last too long. This is due to the fact that the peel of these varieties is thinner.
Which potato variety should you choose?
You need to choose a variety of potatoes based on your own taste, and also depending on what kind of dish will be prepared from this product. So, red potatoes are more suitable for frying, since they retain their shape well during heat treatment. Due to the same property, red tubers are often added to soups. And mashed potatoes are very tasty from white potatoes.
Whichever variety is preferred, the importance of potatoes in the diet is difficult to overestimate. Indeed, due to its nutritional value and saturation with useful substances, it is not for nothing that it is called the second bread.
