the potatoes benefits
It feels good to make the potatoes received and liked by most of the world community. There are hundreds of types of potatoes grown worldwide are of the family Solanaceac like eggplant and tomatoes.
Plants from Bolivia and Peru is first grown from seven thousand years ago. It became an important ingredient in Europe since the Spanish dishes brought out of the South American country.
Potato is grown mainly by large-scale farmers in the United States. This is because it has many benefits for health care.
Potato are rich in potassium, vitamin C, complex carbohydrates, fiber, or fiber to the blood glucose (blood sugar) and blood pressure control. In addition, it also contains protein, iron, vitamin B1, B2 and B3. It has a total content of potassium, twice that of a banana.
While the total fat is below the 25 per cent. Potatoes are ideal for those who have low blood sugar who have high blood pressure. In the formation of iron in the blood, the potato is the best source. It is also the source of the resistance body is able to ensure the system because of high content of vitamins and calcium.
The content is also available materials that can neutralize the virus, and carcinogens is more effective than soy. While the potato skins are rich in clorogenic polypherol that it can help to prevent mutation of cells that can lead to cancer.
A study was conducted found that raw potato slices and juice may help reduce the pain of a disease that attacks the joints and sore muscles. Hirisannya also can relieve pain as an illness or twisted, fire, light and small wounds with melekapkannya on it.
Potato sauce can be said to reduce injuries, reduce pain, prevent infection and bacterial contamination. While parutannya placed in the eye is said to eliminate the black circle in the eyes (dark circles). When paruatan is mixed with whipped cream, it was able to slow down the wrinkles on the face.
In addition to carbohydrates, potatoes are also rich in vitamin C. Just by eating 200 grams of potatoes, daily vitamin C requirements are met.
Also contain potassium which can prevent hypertension. Moreover, the potatoes can be a nutritious drink to reduce the effects of the arrival time of menstruation.
Potatoes are the five major food groups of the world other than wheat, corn, rice, and wheat.
The main part of a potato is a tuber food, which is a source of carbohydrates, vitamins and minerals is quite high.
Potato (Solanum tuberosum Linn.) Originating from the subtropical regions, namely the high Andean plains of North America. Highlands or mountains with a height of 1000-1300 meters above sea level, rainfall 1500 mm per year, daily average temperature 18-21oC and 80-90 percent humidity.
Compared to potato production in Europe of flat-stripping reached 25.5 tons per hectare, potato production in Indonesia is still very low. On average only 9.4 tons per hectare.
The low yield is associated with poor seed quality (eg virus infection), cultivation technologies that are not yet sufficient, and unfavorable climate. Poor post harvest handling can cause damage to potato tubers of 2-10 percent, and raises about 10 percent of the waste.
200 Gram enough. Potatoes have a high water content, which is about 80 percent. That is the cause of fresh potatoes is easily damaged, so it must be stored and handled properly. Processing potatoes into chips, flour, and starches, is an attempt to extend the usability of the tuber.
Potato starch containing amylose and amylopectin ratio of 1:3. Of wheat and potato starch, and then produced a variety of products with diverse tastes delicious and attractive appearance.
Carbohydrate content of potatoes for around 18 per cent, protein 2.4 percent and 0.1 percent fat. Total energy derived from 100 grams of potatoes is about 80 kcal.
Compared to rice, carbohydrate, protein, fat, and lower energy potatoes. However, when compared with other tubers such as sengkuang, sweet potato, and taro, nutrient composition of potatoes are still slightly better.
Potatoes are the only type of bulb is rich in vitamin C, the rate reaches 31 milligrams per 100 grams of edible potatoes. Other tubers are very poor vitamin C.
Needs 60 mg of vitamin C per day, enough to supply the 200 grams of potatoes. The rate is dominant and the other vitamins are niacin and B1 (thiamine).
With a medium sized potato, a third of vitamin C requirements (33 percent) have been achieved. Likewise, most will need vitamin B and iron.
Prevention of Hypertension
Potatoes are also a good source to various minerals, like calcium (Ca), phosphorus (P), iron (Fe) and potassium (K), respectively 26.0, 49.0, 1.1, and 449 mg / 100 g. other
very low sodium content, which is 0.4 mg/100 g.
The ratio of potassium to sodium is high in the potato is very beneficial for health, particularly on the prevention of the occurrence of high blood pressure (hypertension).
As we know, sodium intake (sodium) is excessive (to come from salt, monosodium glutamate / MSG, sodium bicarbonate) is one of the precursors of hypertension. Diselain high potassium intake to the contrary effect, ie lowering blood pressure.
It feels good to make the potatoes received and liked by most of the world community. There are hundreds of types of potatoes grown worldwide are of the family Solanaceac like eggplant and tomatoes.
Plants from Bolivia and Peru is first grown from seven thousand years ago. It became an important ingredient in Europe since the Spanish dishes brought out of the South American country.
Potato is grown mainly by large-scale farmers in the United States. This is because it has many benefits for health care.
Potato are rich in potassium, vitamin C, complex carbohydrates, fiber, or fiber to the blood glucose (blood sugar) and blood pressure control. In addition, it also contains protein, iron, vitamin B1, B2 and B3. It has a total content of potassium, twice that of a banana.
While the total fat is below the 25 per cent. Potatoes are ideal for those who have low blood sugar who have high blood pressure. In the formation of iron in the blood, the potato is the best source. It is also the source of the resistance body is able to ensure the system because of high content of vitamins and calcium.
The content is also available materials that can neutralize the virus, and carcinogens is more effective than soy. While the potato skins are rich in clorogenic polypherol that it can help to prevent mutation of cells that can lead to cancer.
A study was conducted found that raw potato slices and juice may help reduce the pain of a disease that attacks the joints and sore muscles. Hirisannya also can relieve pain as an illness or twisted, fire, light and small wounds with melekapkannya on it.
Potato sauce can be said to reduce injuries, reduce pain, prevent infection and bacterial contamination. While parutannya placed in the eye is said to eliminate the black circle in the eyes (dark circles). When paruatan is mixed with whipped cream, it was able to slow down the wrinkles on the face.
In addition to carbohydrates, potatoes are also rich in vitamin C. Just by eating 200 grams of potatoes, daily vitamin C requirements are met.
Also contain potassium which can prevent hypertension. Moreover, the potatoes can be a nutritious drink to reduce the effects of the arrival time of menstruation.
Potatoes are the five major food groups of the world other than wheat, corn, rice, and wheat.
The main part of a potato is a tuber food, which is a source of carbohydrates, vitamins and minerals is quite high.
Potato (Solanum tuberosum Linn.) Originating from the subtropical regions, namely the high Andean plains of North America. Highlands or mountains with a height of 1000-1300 meters above sea level, rainfall 1500 mm per year, daily average temperature 18-21oC and 80-90 percent humidity.
Compared to potato production in Europe of flat-stripping reached 25.5 tons per hectare, potato production in Indonesia is still very low. On average only 9.4 tons per hectare.
The low yield is associated with poor seed quality (eg virus infection), cultivation technologies that are not yet sufficient, and unfavorable climate. Poor post harvest handling can cause damage to potato tubers of 2-10 percent, and raises about 10 percent of the waste.
200 Gram enough. Potatoes have a high water content, which is about 80 percent. That is the cause of fresh potatoes is easily damaged, so it must be stored and handled properly. Processing potatoes into chips, flour, and starches, is an attempt to extend the usability of the tuber.
Potato starch containing amylose and amylopectin ratio of 1:3. Of wheat and potato starch, and then produced a variety of products with diverse tastes delicious and attractive appearance.
Carbohydrate content of potatoes for around 18 per cent, protein 2.4 percent and 0.1 percent fat. Total energy derived from 100 grams of potatoes is about 80 kcal.
Compared to rice, carbohydrate, protein, fat, and lower energy potatoes. However, when compared with other tubers such as sengkuang, sweet potato, and taro, nutrient composition of potatoes are still slightly better.
Potatoes are the only type of bulb is rich in vitamin C, the rate reaches 31 milligrams per 100 grams of edible potatoes. Other tubers are very poor vitamin C.
Needs 60 mg of vitamin C per day, enough to supply the 200 grams of potatoes. The rate is dominant and the other vitamins are niacin and B1 (thiamine).
With a medium sized potato, a third of vitamin C requirements (33 percent) have been achieved. Likewise, most will need vitamin B and iron.
Prevention of Hypertension
Potatoes are also a good source to various minerals, like calcium (Ca), phosphorus (P), iron (Fe) and potassium (K), respectively 26.0, 49.0, 1.1, and 449 mg / 100 g. other
very low sodium content, which is 0.4 mg/100 g.
The ratio of potassium to sodium is high in the potato is very beneficial for health, particularly on the prevention of the occurrence of high blood pressure (hypertension).
As we know, sodium intake (sodium) is excessive (to come from salt, monosodium glutamate / MSG, sodium bicarbonate) is one of the precursors of hypertension. Diselain high potassium intake to the contrary effect, ie lowering blood pressure.
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