Potato tuber contains a lot of starch. Starch is the main energy source of edible potato. —— Generally, early-maturing potatoes contain starch 1 1% ~ 14%, middle and late-maturing potatoes contain starch 14% ~ 20%, and the tuber of high-starch varieties can reach more than 25%. Tubers also contain glucose, fructose and sucrose.
Potato protein has high nutritional value. Protein content in potato tuber is about 2%, and protein content in dried potato is 8% ~ 9%. According to the research, the protein nutritional value of potato is very high, its quality is equivalent to the protein of eggs, and it is easy to digest and absorb, which is superior to protein of other crops. Moreover, the protein of potato contains 18 kinds of amino acids, including various essential amino acids that cannot be synthesized by human body. A high evaluation of the nutritional value of potatoes is inseparable from the existence of high-quality protein and essential amino acids such as lysine, tryptophan, histidine, arginine, phenylalanine, valine, leucine, isoleucine and methionine.
Potato tuber contains many vitamins and inorganic salts. Eating potatoes is good for health and the role of vitamins is inseparable. In particular, vitamin C can prevent scurvy and stimulate hematopoietic function, which is not found in daily rice and white flour, while potatoes can provide a lot of vitamin C. Tubers also contain vitamin A (carotene), vitamin B 1, (thiamine), vitamin B2 (riboflavin), vitamin pp (nicotinic acid), vitamin E (tocopherol) and vitamin B3 (pantothenic acid). In addition, inorganic salts in tubers, such as calcium, phosphorus, iron, potassium, sodium, zinc and manganese, are also indispensable elements for human health and children's development.
It can be used as a vegetable to make delicacies and can also be used as a staple food. Eating 0.25 kg of fresh fried potato shreds per person every day can generate more than 100 calories, and after eating, it has a good feeling of fullness, so potatoes are very hungry, and they have no abnormal taste, so they can be used as staple food.
Potatoes also have the most complete vitamin content in all food crops, which is twice that of carrots, three times that of Chinese cabbage, four times that of tomatoes and four times that of apples. In particular, potatoes contain carotene and vitamin C, which are not found in cereals. The vitamin C content of potato is 10 times that of apple, and it is heat-resistant. Some nutritionists have done experiments: 0.25 Jin of fresh potatoes is enough for a person to consume the vitamins he needs day and night.