The nutritional value and medicinal value of potato

The nutritional value and medicinal value of potato
Potatoes have the dual characteristics of food and vegetables and are rare in agricultural products. The reason why potato can become a world-wide health food is not only that it is widely used in the world, but also widely used in the food industry. More importantly, it has high nutritional value, good health care function, and processed food is favored by people. It is processed into a snack food that young people like through the potato chip making machine.
The nutrition of the potato is very rich. According to the analysis, there is protein in every 100g fresh potato. 5 - 2. 3g, carbohydrates 10. 5 - 28g, fat 0. 4 - 0. 94g, crude fiber 0. 4 - 1. 5g, calcium 11 - 60mg, phosphorus 15 - 68mg, zinc 17. 4mg, iron 0. 4 - 4. 8mg, thiamine 0. 03 - 0. 17mg, nucleotide 0. 03 -0. 11g, nicotine 0. 4 - 1. 1g, VB1 0. 10mg, VB20.03mg, VC8 - 40mg and quite a lot of glycosides, vitamins and so on. The dry matter of potato accounts for 50% - 80% of starch, mainly amylopectin, has excellent gelatinization characteristics, and is easy to be absorbed by the human body. The protein globulin accounts for 2 / 3, which is a full-price protein, which is essential for human body. Eight amino acids that cannot be synthesized, with higher levels of lysine (9.3 mg/100 g) and tryptophan (3.2 mg/100 g), which are the limiting amino acids in the grain. Potato is a low-fat, low-calorie food that has less calories than grains and beans.

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