Potatoes
| energetic contribution |
|---|
100 Cal / 150 gr |
| nutritional values |
|---|
Serving size 150 gr. % Daily value TOTAL FAT 0% |
origin
The main producers are Germany, United States. France, Holland and Egypt.
aspect and taste
Most common consumption varieties Monalisa, Spunta, Primora, Sirco, Agata; and most common early varieties are Aminca, Alcmaria, , Nicola as new potatoes. These tubers are light-ochre or light-pink, They have a round shape, a quite thick skin and light yellow pulp.
maintenance
Conserve in dark and well ventilated areas. Keep the potatoes far prom products that produce ethylene and from ripening rooms. Store at the indicated temperatures and keep a well air circulation. For a conservation longer than 7 days keep the temperature at 45-50 degrees F/7-10 centigrade degrees.
features and use in the kitchen
The potato is one of the most important sources of potassium for human organism (570 mg for 100 g, of product). For their modest content of raw fibres, they are easy to assimilate and therefore they are particularly indicated in children and old people's diet. It can be fried or boiled