Nutritional value of potatoes
Potatoes are as rich in starch as grains. If potatoes are made into dry powder, the starch content is equivalent to rice flour (very rich), the protein content is equivalent to rice flour (very general), and the fat content is similar to rice flour (very little). Because the ingredients are similar, the taste is similar, and it is tasteless. It needs oil, sugar, salt and various additives to be delicious. This is especially obvious for potatoes, which are often cooked, stewed, fried and pulled as dishes, as well as potato chips and small milk beans.
Potatoes are rich in vitamin C, which is not inferior to most vegetables and fruits, and because of the protection of starch, its vitamin C is not easy to be destroyed and lost during cooking and heating, and its utilization rate is higher than that of ordinary vegetables. There is almost no vitamin C in rice flour.
Potatoes are rich in carotene, much higher than rice noodles. But it is reported that its content is twice that of carrots, which is bragging.
Potatoes are rich in potassium, which is not inferior to most vegetables and fruits, but much higher than rice flour. The content of other minerals is also higher than that of rice flour.
Potatoes are rich in dietary fiber (including resistant starch, etc. ), roughly equivalent to coarse grains, has higher health value than rice, white flour and other flour and rice.
Next, let's take a look at how to deal with potato sprouts.
Can potatoes be eaten after sprouting?
Fresh potatoes contain a small amount of solanine, which is harmless to human body, but the content of solanine will gradually increase during long-term storage. When potatoes turn green, germinate or rot, the content of solanine will increase greatly. Eating a very small amount of Solanum nigrum is not necessarily harmful to human body, but if you eat 0.2-0.4 grams of Solanum nigrum at a time, it may cause poisoning. Therefore, after eating germinated potatoes, symptoms of food poisoning such as nausea, vomiting, abdominal pain, dizziness and dyspnea may occur. After sprouting, solanine may still remain in the green tuber, which may also cause poisoning, so it is not suitable to eat sprouted potatoes.
If the potato has only one bud, it is too wasteful to throw away the whole potato for one bud. Can you remove the part with long buds and eat the part without long buds? When the potato just germinates or the bud is not big enough, you can dig out the bud and the bud eye, and the rest can still be eaten. Because the toxin is still concentrated in the bud eye and nearby parts, the toxin has not spread yet. Generally speaking, if you don't eat enough potatoes to cause food poisoning, there will be no problem.
However, if the potato surface is moldy and blue, or a potato has several buds, it should be thrown away without hesitation. Even if the buds are cut off, this kind of potato is not poisoned, with little nutrition left and poor taste.
If you are worried that digging out the sprouted part of potatoes will have a negative impact on your health, you can peel the potatoes after digging out the buds and roots and soak them in water for more than half an hour before processing and eating, which will be safer to eat. In addition, such potatoes are not suitable for frying silk or potato chips, and it is best to stew, stew and cook them. Because solanine is easy to decompose when it meets acid, proper amount of vinegar can be added when cooking, which can accelerate the destruction of solanine and prevent solanine from causing harm to human body. And try to cook some potatoes, don't eat half-baked potatoes.
From this point of view, whether potatoes with long buds can be eaten depends on the situation.