Moreover, after eating it, it will have a negative impact on the body. It is better to eat some fresh fresh potatoes as far as possible, which are both nutritious and fresh, and have a good taste. You can make vinegar shredded potatoes, stew potato pieces, and make potato masks, which can be both beautiful and effective.
The main components of potatoes are water, carbohydrates, a small amount of protein, cellulose, fat and so on. It is no problem to eat directly after freezing, so frozen potatoes can be eaten.
Extended data:
Effects of frozen potatoes:
1, water loss
After the potatoes are frozen, once they are thawed, the free water in the potatoes will be lost, and the appropriate amount of water will be reduced.
2, a small amount of vitamin loss
Some unstable vitamins will also be lost during freezing, which will lead to the loss of some nutrients.
3. Chilling injury
When the temperature of frozen potatoes is low, potatoes will suffer from chilling injury, and they will be easily oxidized after being dissolved.
Potato tuber contains a lot of starch. Starch is the main energy source of edible potato. -Generally, early-maturing potatoes contain11%~14% starch, middle-late maturity potatoes contain14% ~ 20% starch, and the tuber of high-starch varieties can reach more than 25%. Tubers also contain glucose, fructose and sucrose. Potato protein has high nutritional value.
Potato tuber contains about 2% protein, and the content of protein in dried potato is 8% ~ 9%. According to the research, the protein nutritional value of potato is very high, its quality is equivalent to the protein of eggs, and it is easy to digest and absorb, which is superior to protein of other crops. Moreover, the protein of potato contains 18 kinds of amino acids, including various essential amino acids that the human body cannot synthesize.
A high evaluation of the nutritional value of potatoes is inseparable from the existence of high-grade protein and essential amino acids such as lysine, tryptophan, histidine, arginine, phenylalanine, valine, leucine, isoleucine and methionine.
People's Network-Four Taboos for Eating Potatoes
Baidu encyclopedia-potato