It is considered a staple food and scores with its versatility - we show what the potato has to offer in terms of calories and nutritional values.
Originally from South America, the potato has enjoyed success since its introduction in Europe Greatest popularity, which is certainly due in part to their different uses is based. In 1950 the potato consumption was a remarkable 186 kg per capita. In 2016 the value was still an impressive 57 kg. To this day, the potato has simply become indispensable - regardless of whether it is cooked, served as a fried or baked potato or as a delicious potato salad. How we prepare the nightshade plant also has a major impact on the calorie and nutritional value of the tuber. Find out everything you need to know about the potato and its nutritional values here.
Potatoes and calories
Because of its high carbohydrate value, the potato is often mistakenly referred to as a fattener. In the cooked version, the tuber itself only has a calorie content of 71 kcal per 100 grams and is thus still well below the value of rice, which in cooked form is around 100 kcal per 100 grams having. With a water content of 77%, the vegetable, also known as potatoes, is also particularly low in fat.
It probably has its unjustified reputation as fattening food because of its high-fat preparation options in the form of French fries or chips, for example. Because the calorie content of deep-fried potatoes compared to the normally cooked variant varies enormously. While the cooked version only has a calorie content of 71 kcal per 100 grams, that exceeds it The calorie content of the mostly fatty and deep-fried fries that of the jacket potato is fourfold with 291 kcal per 100 gram. Healthier is the mashed potatoes prepared with milk, which with a calorie content of 88 kcal per 100 grams does not deviate much from the value of its cooked colleague.
Potatoes and nutritional values
On the one hand, the potato is particularly rich in starch, which is why we humans can only eat it in cooked form. Unfortunately, it cannot be prevented that valuable vitamins and minerals are lost when the tuber is prepared. For this reason, potatoes should only be cooked whole with their skin so that as many of the ingredients as possible are retained.
The green areas and buds on the potato should definitely be removed, as they contain solanine, which is poisonous for us. In addition to filling carbohydrates, the potato also provides various vitamins such as vitamin C, B1, B2, B5 and B6, the concentrations of which in the potato depend heavily on the type of preparation depend. They also contain essential minerals such as calcium, phosphorus and magnesium.
With almost 5000 varieties, the Variety of potatoes really huge. However, the different varieties also differ in the concentrations of certain nutrients.
That the potato is a real staple food, of course, is because it's so nutritious and healthy. How to grow potatoes in your own garden, you can here read up.
