Potatoes are a plant from the nightshade family whose starch-rich tubers are grown for human consumption and animal feed. Originating in the Andes region of South America, potatoes were brought to Europe in the 16th century and to our country two hundred years ago. First grown in our Eastern Anatolian region, the plant began to spread in our Western provinces about a hundred years ago.
May be restricted for some diabetics.
Potato, an annual herbaceous plant that can grow up to 50-100 cm in length, has a weak root structure. The body of the plant consists of three parts: The stems that rise above the ground have a three-sided section. Side branches (or more commonly called stolons) grow from the eyes in the tubers under the ground. The tips of the stolons expand and swell, forming tubers again.
The stolons that grow above the soil form the green parts of the plant. The leaves on the stem of the plant have 3-13 leaflets. The leaflets are arranged in pairs opposite each other on the leaf axis. At the tip, there is a single leaflet with a pointed tip that is larger than the other leaflets. The surface of the green leaf is smooth, raised or wrinkled.
The male organ of the purple-pink flowers that bloom at the end of each branch is golden yellow. The fertilized female organ produces green, purple or dark tomato-like fruits. These fruits, which are the size of hazelnuts or walnuts, develop seeds. Since the green parts of potatoes, their colorless sprouts and even their green tubers contain a slightly poisonous alkaloid called solanine, these parts are inedible.
Only yellow or specially colored underground tubers of potatoes are edible. There are many varieties of potatoes; they are called yellow, red or pink potatoes depending on the color of their skins, and there is also a type called sweet potato. Potatoes are consumed abundantly in every season, in meat and fried dishes, in salads, as a garnish to many dishes or added to puree.
NUTRITIONAL VALUES
The nutritional values of 100 gr. boiled potatoes with their skins are as follows: 93 calories; 2.6 gr. protein; 21.2 gr. carbohydrates: 0 cholesterol; 0.1 gr. fat; 0.6 gr. fiber; 65 mg. phosphorus; 9 mg. calcium; 0.7 mg. iron; 4 mg. sodium; 503 mg. potassium; 23 mg. magnesium; trace amounts of vitamin A; 0.1 mg. vitamin B1; 0.04 mg. vitamin B2; 1.7 mg. vitamin B3 and 20 mg. vitamin C. pan>
BENEFITS TO OUR HEALTH
In addition to some important nutritional values seen above;
It destroys some viruses with the substances it contains and also reduces the body's risk of developing cancer.
It relieves indigestion and aids digestion: Due to this effect, people suffering from gastritis, ulcers and colitis are advised to eat potatoes.
Attention: It rapidly increases insulin and sugar levels in the body due to the starchy substances it contains. Therefore, it should not be eaten.
