Potatoes: beneficial properties and contraindications

For many Ukrainian families, potatoes are the second bread.

Without it, it is difficult to imagine an ordinary and festive table. Moreover, modern culinary specialists can cook anything from these nutritious vegetables. But does the plant justify such people's love?

Later in the article we will discuss the beneficial and harmful properties of potato tubers, as well as focus on the characteristics of their varieties.

Calorie and chemical composition

Components of potato are largely dependent on climatic, weather and soil growing conditions. Also determining factors are the genetic characteristics of varieties and their degree of maturity.

According to scientists, in every tuber to some extent contain:

• Water - takes up to 76%.
• Starch - on average takes up to 80% of the total composition.Under cellar conditions, its amount is rapidly decreasing, which is associated with the conversion of starchy grains into sugars.
• Saharas - represented by maltose, sucrose, glucose and phosphate esters. But the more of these components are contained in the fruit, the worse their quality. Too sugary specimens are sweet in taste and darken when cooked.
• Cellulose - contains only 1%. It is more concentrated near the peel, less than its core.
• Hemicellulose - the content is 1 percent, together with the fiber is the basis of cells.

• Nitrogenous substances - represented by raw protein, make up about 3%. Their peculiarity lies in the fact that, according to their biological value, they are practically not inferior to meat, egg and cereal proteins. This fact is explained by the interacting essential amino acids.
• Vitamins РР, К, Е С, В1, В2, В6, pantothenic acid, orphan, inositol, biotin.
• Minerals - sodium, boron, magnesium, iron, iodine, manganese, cobalt, magnesium, sulfur, zinc, silicon, bromine, copper, chlorine. But they are distributed unevenly in tuber. The greatest amount accumulates the skin, and the smallest - the core of the fetus.
• Mineral salts - These are mainly potash and phosphorus formations, which contribute to the alkaline balance of blood cells.
• Amino Acids - lysine, valine, isoleucine, tryptophan, methionine, leucine, phenylalanine, threonine.
• Organic acids - lemon, apple, isolimon, oxalic, wine, dairy, quinine, pyruvic, chlorogenic.

• Titrated acids - make up no more than 12%.
• Carotenoids - are coloring agents. In yellow fruit potatoes amount to 0.15%, and in white fruit - 0.02%.
• Flavones, anthocyanins, flavonoids - are the main components of potato peel.
• Coumarins.
• Amides - represented by glutamine and asparagine.
• Nitrogenous glycosides - chakonin and solanine. The impact of these components is noticeable by a certain bitterness appearing in the mouth when the skin is chewed. If the potatoes are stored under the light, the amount of glycoalkaloids in its composition increases, resulting in the fetus becoming poisonous.
• Pectins - equal to 0.7%.

On average, per 100 grams of raw potato fruits, experts calculated 4.6 g of proteins, 0.4 g of fats, 18.1 g of carbohydrates with a caloric content of 80 kcal. It is noted that fats consist of myristic, palmitic, linoleic, and linolenic acids, which are characterized by the most important nutritional value.

What is good for the body?

No wonder the potato so confidently entered the lives of people. For thousands of years of its existence, there was no other so affordable and useful product. According to scientists, a kilogram of raw tubers may well provide a person with a daily rate of ascorbic acid and some other vitamins, minerals. In addition, the vegetable helps to normalize metabolic processes, excretion of excess fluid from the body.

The beneficial effect of potatoes on health, its high energy value has long been noticed by doctors. In medical practice is widely used fresh juice of tubers for the treatment of gastritis, ulcers of the digestive tract. Due to its rich composition, the product has anti-inflammatory, tonic and enveloping effect. Particular importance is attached to the fruits of the constituent proteins, which are the most complete in the plant group. The use of baked and boiled potatoes in their skins is indisputable: it helps to normalize the function of the kidneys and the gastrointestinal tract, and also retains all the beneficial substances.

Folk healers advise to use mashed hot tubers as compresses for the treatment of cough, eczema and other skin lesions. Grated raw potatoes help with fungal and erysipelas diseases.

Potatoes in cooking from different countries

Probably, of all the vegetable diversity, there is no product that could be compared in its popularity with potatoes. It is boiled, baked, stewed, fried, baked. It is one of the essential ingredients of soups, salads, dumplings and stews. In addition, today there are many recipes for potato pancakes, zraz, dumplings and meatballs. And all these culinary masterpieces are considered "native" in every corner of the world.

European Society began to eat potatoes at the beginning of the seventeenth century.

The first recipes with this valuable product were collected in a book. "Ouverture de cuisine" french author Lancelot de casto.

The publication was published half a century after the product from the South American coast was brought by travelers to Spain. At first people were afraid of eating unknown tubers, but over time they recognized and fell in love.

French peoplewhich are considered the most sophisticated connoisseurs of taste, in these ancient recipes, boiled potatoes were consumed with butter, and also extinguished them in wine with nutmeg and baked in ashes.

While the potatoes reached the Russian table, Western Europe was already engaged in breeding new varieties and advised the refined culinary masterpieces of its fruits. Russians For a long time, the vegetable was considered a "devilish apple" and could not accept the thought of its benefits to human health. A special love for the plant imbued with Belarusians. To this day, this culture is the leader in the country's vegetable production and is considered the main dish of any table.

Indian tribeswhich thousands of years ago had discovered wonderful fruits, made from them canned "chuno". To this end, the vegetables were first frozen and then dried naturally. Such a dish did not spoil even after 4 years. Modern Peruvian people still keeps the recipe "Juancayna Pappas". The dish is an ordinary potato "in uniform", peeled and cut into slices, then poured with a sauce of melted cheese, milk, vegetable oil, lemon juice, cream and black pepper.

But the world famous french fries It is prepared by wrapping foil of washed tubers and then baking. Then they are peeled, spread in clay pots, poured sour cream, add nutmeg, butter, salt and bake again. All foreign guests Scotland local chefs offer to try breaded potatoes, which is a national dish. It is made from boiled tubers that are boiled in uniform, which are then peeled and cut into slices. They are rolled in a pre-prepared mixture of finely chopped ham, salt, flour and bread crumbs. The finished slices are dipped in batter and fried in butter.

What varieties are suitable for

To find the perfect potato variety for cooking, frying, stewing and baking, you need to be well versed in the level of starchy varieties. After all, the more in the fruits of this component, the more delicious they are. Such a potato has a powdery crumbly texture.

For example, the variety 'Russets' is just perfect for making pancakes, cooking mashed potatoes and fries. It absorbs well cream and milk, is able to retain a lot of oxygen, due to what it seems airy. Along with this highly starchy varieties easily absorb water and therefore fall apart during cooking. This means that for salads this type is not suitable. Here are the varieties "Synthesis" and "Temp". Tubers with average starch seem a bit wetter than the previous ones and keep their shape well. Their experienced chefs are advised to use for casseroles, roasting in foil or frying. We are talking about the yellow Finns, purple and white tubers.They are also suitable for filling and potato salad, because they are characterized by soft pulp, easy to boil soft. Among the popular varieties "Vector", "Adretta", "Zhuravinka".

Tubers in which low in starch grainsThey are distinguished by a very dense "wax" structure, which is poorly digested. Such specimens are more suitable for salads. Often they are determined by the red, ruby ​​peel and yellow core. These varieties are 'Rose Finn Apple', 'Butterfinger', Sifra, Aladdin, Rumba, Annushka, Carrera.

Recipes for use in traditional medicine

The benefits of raw potatoes does not go to any comparison with boiled or baked. Fresh sod tubers are recommended for cardiovascular diseases, as well as ulcers, puffiness of different origin, nausea.

Folk healers are advised to take orally no more than 150 grams of slurry obtained 30 minutes before meals. Be prepared that at first it will be difficult to swallow such an amount of unpleasant medicine, so start with a 30-gram dose, gradually increasing it to a specified portion.

Grated potato paste is very effective for external use. With its help you can get rid of painful, long healing wounds, burns and even warts. But in this case, gruel needs a little squeeze out of wrap in cheesecloth.

When hemorrhoids are very effective candles from raw tubers. Treatment should be continued for 3 weeks, followed by a repeat in a month. Do not rush to pour out the remaining water after boiling the potatoes. This decoction can save you from tormenting colic with urolithiasis. Especially valuable is the remaining liquid after the potato "in uniform". They drink it in a quarter cup for 20 days with a break of 1 month.

Coughing and inflammatory processes in the upper airways are very helpful. potato inhalations. To do this, boiled tubers sprinkled with a small amount of baking soda and inhale hot steam for 15 minutes.

Familiar for many delicacy in the form of baked potatoes on a coal helps to get rid of diarrhea, allergic reactions. For treatment, it is enough to clean the coal and the rind, after which you can enjoy the cooked dish. Some herbalists for cancer treatment are advised to brew a tablespoon of plant flowers with 1 liter of boiling water. After the liquid is infused on the steam bath or in a thermos for 3 hours, it must be drained. Take an infusion of tablespoon 30 minutes before meals. After using 4 liters of fluid, you need to take a four-week break. But in such cases, the therapy is very individual. Therefore, it is not necessary to experiment with your body - be sure to consult with your doctor.

Recipes home cosmetology

If you want to have supple and velvety skin, prepare a mask of new potatoes. Twenty minutes of application will be sufficient to obtain the desired result and smooth out small facial wrinkles. In addition, the potato whitens and nourishes the epidermis with vitamins. To enhance the effect, many ladies add warm milk to the composition of their home remedies. For cosmetic purposes, raw, boiled tubers, as well as freshly squeezed juice are most often used. Such masks promote cell regeneration, moisturize, soften and tone up the skin. At the same time, the agent does not irritate the epidermis and does not cause allergies, but tightens enlarged pores.

Aging and tired skin will help mask with milk. For its preparation you need to cook 1 tuber in milk and mash it in mashed potatoes. Then add the juice of 1 cucumber and apply for 15 minutes.

Toning mask is made from 1 boiled potato, a teaspoon of sour cream and the same amount of olive oil. The tool is recommended to apply a double layer on the massage lines.

For oily skin A remedy of 2 raw tubers, 1 beaten yolk, a tablespoon of milk and 1 teaspoon of lemon juice and a light beer will be useful. It also does not hurt a little salt. All components are added to the grated potato gruel and mix thoroughly. Apply on the face, avoiding the area around the eyes, and incubated for 25 minutes, then washed off with warm water. For softening cuticles and skin rejuvenation Recommended trays of vegetable decoction. It can also be applied to the hair, which contributes to the nutrition of hair follicles and the improvement of hair.

Contraindications and harm

The flesh and rind of potatoes, thanks to the solanine they contain, can bring not harm, but harm. It is characteristic that in tubers it concentrates in small quantities.And with a long stay of the fruits under good lighting, their colors change to green. This suggests an increase in toxin in the composition of tubers. If you come across such specimens, the green part must be removed to light flesh.

Proper use of potatoes does not harm. But if you eat only these vegetables for a long time, you are guaranteed to get weight gain. To avoid this, consume at least 200 g of baked or boiled product. But fried and cooked in a deep fryer dishes do not bring anything good. From such nutrition problems with the digestive tract, liver and pancreas. Consider that if 100 g of raw potatoes have only 80 kilocalories, then there are 500 of them in the same amount of fries. Do not forget that in the composition of the fruit are water-soluble nutrients. Therefore, if you add a lot of water when cooking potato dishes, all the vitamins, proteins and healthy salts will go away.

Potatoes not recommended people with sexually transmitted diseases and increased sexual excitability. Contraindications also apply to people suffering from urolithiasis, enterocolitis, enteritis, bowel disease, flatulence, obesity. With caution to such therapy and culinary dishes should be treated by those who have an increased acidity of gastric juice and diabetes. In any case, it is important to consult a specialist and not to self-medicate.

Now you have learned how useful and harmful potatoes are, whether it can be eaten raw, how to prepare medicine and skin care products, for whom it is better to abstain from the usual product. We hope this knowledge will help you to choose the right variety for an unrivaled time or another dish. Take care of yourself and remember that everything is good in moderation.