Eating potatoes this way is delicious and nutritious

Eating potatoes this way is delicious and nutritious

What are the nutritional benefits and benefits of potatoes?

Potatoes can help you lose weight: You don’t have to worry about excess fat when eating potatoes, because they only contain 0.1% fat, which is the lowest fat content among all hunger-satisfying foods. Eating more potatoes every day can reduce fat intake, allow the body to gradually metabolize excess fat, and eliminate your worries. Potatoes have wonderful effects on the human body. Thin people can become fat by eating, fat people can become thin by eating, and their bodies will become slimmer if they eat regularly.

Potatoes can resist aging: they are rich in B-complex vitamins such as vitamins B1, B2, B6 and pantothenic acid, as well as a large amount of high-quality fiber. They also contain nutrients such as trace elements, amino acids, proteins, fats and high-quality starch. People who eat potatoes regularly are healthy and age slowly.

Eating potatoes this way is delicious and nutritious

Steaming mashed potatoes with the skin on is more nutritious

Whole potatoes steamed with the skin lose less nutrients, especially vitamin C, and are the most nutritious way to eat them. Peeling and steaming will make it easier for water to enter the potatoes. In this way, the steamed potatoes will have too much water and have a bad taste. In addition, when making mashed potatoes, it is best to steam them whole with the skin on, then peel and mash them into puree.

Best to stew over low heat

Potatoes need to be simmered over a slow fire to be evenly cooked. If they are cooked over a rapid fire, the outer layer will be overcooked or even cracked, but the inside will be raw. In addition, when stewing over high heat, the constant rolling of the soup will cause the outside of the potato pieces to become rotten, making it easier to burn the pot.

Stew potatoes, stir-fry old potatoes

Fresh potatoes have a tender, thick texture and are easy to cook. Because they have a lot of water, a lot of sugar, and good adhesiveness, they can still remain lumpy in water and taste very tender, so they are suitable for soups, stews, etc.; compared with new potatoes, old potatoes are not as nutritious. There is a big difference, but the water content is reduced and the taste is crispy. After being put into the pot, it will not stick to the pot or become mushy like new potatoes, so it is suitable for cooking and stir-frying.