Steamed potatoes are nutritious.
One: Steaming potatoes is the most ideal way to cook them, with very little impact on nutrition and retaining the natural fresh flavor.
Research shows that potatoes in the steamed vitamin C loss is minimal, retention rate of more than 80%, and carbohydrates, minerals, dietary fiber are no loss, will also make the starch particles in which the full pasteurization, so that it in the body more easily digested and decomposed, will not bring a burden on the stomach and intestines.
Steamed whole potatoes with skin have less nutritional loss, especially vitamin C retained more, is the best way to eat.
Two: the nutrition of steamed potatoes:
1. Potatoes have a high nutritional value, rich in potassium, the content is comparable to bananas.
2. Vitamin C is also richer, comparable to tomatoes.
3. Rich in vitamin B1, which is easy for people in China to lack, and vitamin B2 content is also higher than rice.
4. It also contains dietary fiber and polyphenols.
5. Steaming potatoes maximizes the retention of the above mentioned nutrients and also retains their natural fresh aroma. When no oil or salt is added, steamed potatoes are lower in calories and not as starchy as rice buns. According to a study by the University of Sydney, Australia, steamed potatoes are 3.23 times more filling than white bread.
References:
People's Daily Online: Potatoes are highly nutritious and best eaten steamed
Expanded knowledge:
Potatoes are cold and cool in nature, and they are a crop that prefers low temperatures.
The formation and growth of its underground potatoes need loose and airy, cool and moist soil environment.
The requirements of temperature: the appropriate temperature for tuber growth is 16 ℃ ~ 18 ℃, when the local temperature is higher than 25 ℃, the tuber stops growing; the appropriate temperature for stem and leaf growth is 15 ℃ ~ 25 ℃, more than 39 ℃ to stop growing.