Boiled and cooled Potatoes and French Beans taste excellent on a salad with Mayonnaise dressing.
Description
Potatoes were introduced to the Americas in the second half of the 16th century by the Spanish. Today they are a staple food in many parts of the world and an integral part of much of the world’s food supply. As of 2014, potatoes were the world’s fourth-largest food crop after maize (corn), wheat, and rice.
Nutritional Values
A raw potato is 79% water, 17% carbohydrates (88% is starch), 2% protein, and contains negligible fat (see table). In a 100-gram (3 1⁄2-ounce) portion, raw potato provides 322 kilo j ules (77 kilo calories) of food energy and is a rich source of vitamin B6 and vitamin C (23% and 24% of the Daily Value respectively), with no other vitamins or minerals in significant amount (see table). The potato is rarely eaten raw because raw potato starch is poorly digested by humans. When a potato is baked, its contents of vitamin B6 and vitamin C decline notably, while there is little significant change in the amount of other nutrients.
Ingredients
Potatoes
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