Potatoes are foods with a high satiating power: good source of carbohydrates, they are important especially for those who are often on the move
If once it was the privileged food (and obliged ...) by the poorer classes, because easily cultivable even in the poorest soils as well as a good substitute for bread, today the potato has conquered even the most refined palates. And rightly because it is not only good to eat, but also excellent allies of the organism: the high content of vitamin C, antioxidant and stimulant of the immune system, and potassium helps fight hypertension; the contained caloric intake (80 kcal / 100g) and the high satiating power make it an excellent accomplice even to maintain the line, provided you consume them in the right quantities and qualities, with the appropriate cooking.
There are many different types of potatoes
Thanks to the shelter of the soil the potato bears few traces of the phytochemicals used on the surface, although it can easily absorb traces of heavy metals if grown in polluted soil. Depending on the origin, there are several types:
White-fleshed potato: it has a light and floury pulp, suitable for gnocchi, purees and flans. The most widespread varieties are Majestic and Kennebec.
Yellow potato: it does not flake easily and is therefore more suitable for boiling. Rich in beta-carotene, the most common are Monnalisa, Vivaldi, Primura and Almera.
Potato with red skin: compact like the yellow one and therefore suitable for the same uses, it has a greater concentration of nutrients in the peel. If washed carefully, it is good to consume it without peeling it.
Purple, blue or black potato: rare and ancient species from Peru. Like other foods of the same color, such as blueberries, it is rich in anthocyanins, pigments useful for the prevention of cancer and aging.
Batata: a different species from the classical one, it is a kind of sweet potato. It has less starch than its traditional "cousin", but on the other hand contains more vitamin A and C and is rich in potassium. Suitable for slimming diets.
Attention to conservation and cooking
The potatoes should be stored in a cool, ventilated and dark place, not in the refrigerator. If they develop green spots, they should be removed, because they are indicative of too high concentration of salanin (toxic substance that causes vomiting, dizziness and pain). The cooking must never take place at too high temperatures to prevent the development of acrylamide, toxic and carcinogenic substance.