Potatoes have high nutritional value and medicinal value. Generally, fresh potatoes contain starch 9-20%, protein 1.5-2.3%, fat 0.1-1%and crude fiber 0.6-0.8%. The nutritional components in 100g potato are: heat 66 ~ 1 13j, calcium1~ 60mg, phosphorus 15 ~ 68mg, iron 0.4~4.8mg and thiamine.

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, so it can be called "perfect food".

People only rely on potatoes and whole milk to maintain their lives and health. Because the nutritional components of potatoes are very comprehensive and the nutritional structure is reasonable, but the contents of protein, calcium and vitamin A are slightly lower; And this is just a supplement to whole milk. Potato tuber is rich in water, low in fat and low in calories per unit volume. It contains 10 times of vitamin C, 4 times of B vitamins and several to several times of various minerals, which makes you feel full after eating.

Potatoes Fresh potatoes can be used as food or vegetables. However, fresh potato tubers are bulky and have high water content, so it is difficult to transport and store them for a long time.

For this reason, countries all over the world attach great importance to the production of potato processed foods, such as French frozen fried strips, fried chips, instant whole flour, starch and various cakes and egg rolls, reaching more than 100.

Fresh stems and leaves of potato can be used as feed through silage, but it contains solanine to prevent livestock poisoning.