Potatoes are versatile and popular. It is used in the preparation of soups, main courses, baked over a fire and served as a snack for beer and other drinks. But a very important point is the choice of the product, because the taste of the product depends on the quality of the root crops.
Moreover, modern scientists have proved that this root vegetable contains a large amount of vitamins, trace elements, and protein.
It is recommended to eat only 300 g of potatoes per day - this will provide a person's daily dose with carbohydrates, potassium and phosphorus.
Tips for choosing
Regardless of where you took the potatoes, bought or grew it yourself, you should be guided by a number of rules:
1. Choose firm, sturdy potatoes - they should be free of rot, sprouts, and plaque.
2. The taste of the dish depends on the color of the tubers. On sale you can find tubers of pink, yellow, white, purple shades. White has the least starch, as a result of which it boils down, you will have to spend more time cooking. Pink potatoes are ideal for salads because they have a denser texture.
3. Don't buy too much root vegetables. There is a possibility that nitrates, special growth accelerators, are added to them. For example, if you notice too wet root vegetables, it is better to put them aside - there are too many nitrates in such potatoes. It is better to choose small specimens.
4. When purchasing young fruits, pay attention to the peel - it should not be in rags. This indicates the immaturity of root crops.