Potatoes, also known as guacamole and sweet potatoes, are the usual gravy in memory. After 50, 60, 70 and 80 years, mostly grown up with sweet potatoes; now after 90, 00 and 10, there is still a special love for baked potatoes in the streets。
Potatoes are the most groceries of people in the fall and winter, and they're a variety of ordinary potatoes, potatoes, potatoes, so many people don't really know how to eat them, so let's give them a quick look today。
They all belong to rough potatoes, low fat, high-eat fibres, which can be used as food staples instead of fine rice flour, although their nutrition is focused。
I. Nutritional values heavy
1. Common sweet potatoes: common stomachs, intestines select
It is the most common potato, mostly red-skin yellow, red-skin red, with the highest value for money。
Beta-carrotin, vitamin a are abundant, care for eyes, improve body immunity, and are suitable for the elderly, children and often eye-oriented workmen。
The diet is rich in fibre, which promotes intestinal creeping, warmness and the preservation of the spleen, and is not easily irritated by empty stomachs. The calorie is moderate, and it's a good day for food and extra meals。
2. Potatoes: antioxidation, steady blood sugar, fat-down skin protection exclusive
Potatoes are rich in high-activity pheasant, far above normal potatoes, sweet potatoes, even above blueberries。
Plumbs are highly resistant to oxidation, free radicals are removed from the body, vascular elasticity is protected, skin is cared for and cardiovascular is preserved。
Cottex diets are higher, carbon water is lower, abdomen are more saturated and sugar is slower than the other two. It's perfect for people who lose their fat and have high blood sugar。
3. Potatoes: sweet and juicy, best taste
The sweet potatoes are an improved variety of sweet potatoes, with high sugar, high moisture and soft sweets。
Carrotin, vitamins and common sweet potatoes are similar, sugar fraction conversion is high, minerals are balanced. The amount of starch is low, the abdomen is weak and the heat is slightly higher than the amount of potatoes。
Tastes soft, sweet, yummy, yummy。
Selection techniques
Normal yams: medium round, red skin without black spots, tight hands; heavy head, black skin with black skin, easy to send wood with empty heart。
Potatoes: picking small, hard, full-skinned, gray-skinned, indicating long storage, bad taste。
Potatoes: select a long symmetry, sugar split and baked honey; a little elasticity is the best, too hard and unsweet, too soft to change。
Potatoes are stored in the cold ventilator for a period of 10 days, and starch is converted into sugar and tasted sweeter。
Iii. Arrangements
Normal cassava: water balance, food mix, steam, porridge, potato cakes, potatoes dry, staple foods, extra meals。
They're so thin, they don't bake alone, they choke. It is suitable to make mashed potatoes, steamed cakes, boiled congee, with yogurt oats for diet, and can also be naturally colored for pasta。
Potatoes: it's best for baked, soft and juicy; it's good for evaporation, cooking sugar, not for fried, and it's good for the sweet。
Iv. Food taboos
1. Potatoes contain oxidized enzymes, which can be at least 100 to 200 grams at a time and can be easily abdominal exhaust。
2. Don ' t eat so much in the stomach that sugar is easily irritating gastric acid and causing heart acne acid。
3. People with high blood sugar are less likely to eat sweet potatoes; those with cold stomachs and high gas are less likely to eat potatoes。
4. Obscene and darky potatoes are thrown out of the way and cannot be eaten。
(b) controlling sugar fattening and skin protection against oxidation。
