The potato (also called Solanum tuberosum) is a crop.
Toxic are only the surface parts and the potato.
If potato tubers in light-stored, change your color to greenish, so they
could also toxic.
As with all the consumption Solanaceae can be toxic described the
green parts vomiting and diarrhea.
could also toxic.
As with all the consumption Solanaceae can be toxic described the
green parts vomiting and diarrhea.
NOTE : with severe poisoning are visual hallucinations, convulsions and anxiety.
At present, 205 potato varieties in Germany approved (as of 01.April 2009).
A PDF document with the current varieties can be found here.
Worldwide, there are about 4000 potato varieties.
In addition, more and more new varieties developed.
The world's largest with approximately 100 DNA database wild and 3,800 in the Andes
potato varieties cultivated traditionally maintains the international potato institute Centro Internacional de la Papa (CIP) based in Lima, Peru.
Everyone knows the potato, but hardly known everything in the potato stuck.
Potatoes contain many vitamins, nutrients and fibers are
low in calories (75 kcal / 100 g) and thus for diets.
The following list shows what it all excellent in the tuber stuck.
low in calories (75 kcal / 100 g) and thus for diets.
The following list shows what it all excellent in the tuber stuck.
|
Water 77.8 g
Protein 2,1 g Fat 0,1 g Carbohydrates 18,5 g Fiber 2,5 g Minerals 1,0 g Vitamin B1 0,11 mg Vitamin B2 0,05 mg Niacin 1,22 mg Pantothenic acid 0,40 mg |
Vitamin B6 0,21 mg
Biotin 0,40 mg Vitamin C 17,00 mg Of sodium 3,2 mg Potassium 443,0 mg Magnesium 25,0 mg Calcium 9,5 mg Phosphorus 50,0 mg Iron 0,8 mg |
(Source: "potatoes around and healthy" from the BLV-verlag)
Send by: Silke from Steiermark
Potatoes subdivided into three categories/classes:
A = Solid boiling potato varieties
suitable for salads, solid salt with Roast Potatoes and Jacket Potato, Gratin
(Baltica, Cilena Hansa, Linda, Nicola, Selma, Sieglinde),
boiling potatoes burst during cooking, not to
keep their solid structure and show a smooth humidity intersection.
A = Solid boiling potato varieties
suitable for salads, solid salt with Roast Potatoes and Jacket Potato, Gratin
(Baltica, Cilena Hansa, Linda, Nicola, Selma, Sieglinde),
boiling potatoes burst during cooking, not to
keep their solid structure and show a smooth humidity intersection.
B = Mainly festkochende potato varieties
suitable for salt and fried potatoes Pell, stews, soups, example, buffers and Rösti
(Agria, Arkula, arnica, Atica, Berber, Christa, desirée, Gloria, Granola, Leyla, Liu, Marabel, Quarta, Rikea, Rosara, Satina, Secura, Solara) to develop
an average during cooking, the strength of the fork little resistance responds.
Shell jumps when cooking little on, fairly with, weak floury, fairly fine grain.
suitable for salt and fried potatoes Pell, stews, soups, example, buffers and Rösti
(Agria, Arkula, arnica, Atica, Berber, Christa, desirée, Gloria, Granola, Leyla, Liu, Marabel, Quarta, Rikea, Rosara, Satina, Secura, Solara) to develop
an average during cooking, the strength of the fork little resistance responds.
Shell jumps when cooking little on, fairly with, weak floury, fairly fine grain.
C = Floury boiling potato varieties
are characterized by a relatively high starch content.
They are dry and), burst when cooking heavily on.
They are suitable therefore particularly for mashed potatoes, soups, stews, dumplings and dumplings, Reibekuchen (buffer)
croquettes and baking in aluminum.
The floury boiling potato varieties include Adretta, Aula, Freya, Irmgard, Karlena and Likaria.
are characterized by a relatively high starch content.
They are dry and), burst when cooking heavily on.
They are suitable therefore particularly for mashed potatoes, soups, stews, dumplings and dumplings, Reibekuchen (buffer)
croquettes and baking in aluminum.
The floury boiling potato varieties include Adretta, Aula, Freya, Irmgard, Karlena and Likaria.