are several large supermarkets selling this variety of potato called "blue potato" (although is more purple than anything else) and I really look wonderful. Have the same taste as regular potatoes, cooked well, (the price is almost the same), same everything except the color.
discovered that to make it more intense the color is better cooked with the shell (in a pressure cooker made in a while) and let stand in refrigerator overnight.
The color is natural, no dyes or additives, is only one species dfierente potatoes (as there are different species of cabbage or carbonates)
Anytime I gnocchi colors: P
Many times people think eating no meat or no animal products is boring ... think that because for most food is reduced to such ingredients and do not know anything else.
The truth is that there is a giant world of textures, colors, aromas and flavors out of the same 4 or 5 ingredients of animal origin that people tend to eat absolutely all the time.
To give an idea of \u200b\u200bthe variety: there are over 5000 types of potatoes (five thousand!), More than 40,000 different types of rice, over 1,000 of bananas.
Yes, unfortunately the market is not intended to promote diversity food, and therefore no interest to spread all varieties of food, but just search a bit to get more variety.
Another good idea to give more variety to our food is produced by us our own food, and not depending solely on what we offer businesses.
Below is a pic of different varieties of potatoes:
Nutritional Info:
Because people can not digest the starch in raw potatoes, boiled consumed (with or without skin), baked or fried. Each method of preparation affects the composition potatoes in various forms, but all reduce fiber and protein, due to leaching into water or oil, as well as heat destroys these nutrients or chemical changes such as oxidation.
When boiling potatoes, which is the most common method of preparation in the world, you lose a lot of vitamin C, especially in peeled potatoes. The French fries and potato chips, fry in hot oil (140 º C to 180 º C) results in high absorption of fat and greatly reduces the mineral content and ascorbic acid. In general, the preparation in the oven causes a slightly higher losses of vitamin C than boiling, because the oven temperature is higher, but instead lose fewer vitamins and minerals.
Source.
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