Potatoes have high nutritional value and medicinal value. Generally, fresh potatoes contain starch 9-20%, protein1.5-2.3%, fat 0.1~1%and crude fiber 0.6-0.8%. The nutrients contained in 100g potato are: heat 66 ~113j, calcium1~ 60mg, phosphorus15 ~ 68mg, iron 0.4～4.8mg and sulfur.
In addition, potato tubers also contain carotene and ascorbic acid that cereals do not have. From the nutritional point of view, it has more advantages than rice and flour, and can supply a lot of heat energy to the human body, which can be called "perfect food".
People only rely on potatoes and whole milk to maintain life and health. Because the nutritional components of potatoes are very comprehensive and the nutritional structure is reasonable, but the amount of protein, calcium and vitamin A is slightly lower; And this is just supplemented with whole milk. Potato tuber is rich in water, low in fat, and low in calories per unit volume. Its vitamin C is 10 times that of apple, B vitamins are 4 times that of apple, and various minerals are several times to dozens of times that of apple. After eating, it has a good satiety.
Potatoes Fresh potatoes can be cooked for food or vegetables. However, fresh potato tubers have large volume and high water content, so it is difficult to transport and store for a long time.
For this reason, countries all over the world pay great attention to the production of potato processed foods, such as French frozen fried strips, fried chips, instant whole powder, starch, and various cakes and egg rolls, amounting to more than 100.
Fresh stems and leaves of potatoes can be used as feed through silage, but they contain solanine, so it is necessary to prevent livestock poisoning.