Potatoes

These vegetables had been eaten by Native American tribes for centuries, before they came to Europe in the 16^th century. Eating the tubers was associated with the spreading of various diseases. Because of that, and also because of its flowers, the potato was at first more popular as a decorative plant. It served this purpose mainly in the 17^th and 18^th century.

Preparation methods

It is hard to imagine any of today’s world’s cuisines without potatoes. They are not rich in calories: they contain one-fifth of the calories of the same amount of pasta or grains. The greatest accumulation of minerals and vitamins is just under a potato’s skin. The inside, on the other hand, holds mainly starch. Potatoes are excellent in salads, fried, baked, or grilled. Potatoes of medium hardness make good chips, or potato pancakes. They can be boiled in water and used in soup. Lastly, the floury type, which easily break apart when cooked, and therefore are excellent in bundts, stuffing, dumplings and puree, as well as a thickening ingredient in soups.

 

The calcium and potassium contained in potatoes neutralize the unprofitable influence of culinary salt in the body. Magnesium, on the other hand, strengthens the heart, and because of that we can endure stress better, it is recommended for people who are subject to stress. Fibre is beneficial to the digestive system’s processes. Phosphorus strengthens the teeth and gums, takes part in the growth processes, which is why it is so important in the food pyramid for children. Iron strengthens our immunological system and fights mood swings.