Nutrition

Potato

She is present in many dishes. And it can be consumed in a very different way. The potato is an edible tuber that belongs to the species Solanum tuberosum.

In France, about 200 varieties of potatoes are included in the Official Catalog of Plant Species and Varieties. What characterizes a variety of potatoes is the shape, size, color, consistency, flavor, but also its culinary properties. And even if they are hardly noticeable, the aromas are numerous!

Potatoes are consumed throughout the year and are one of the staple foods in many countries.

In a simpler way, there are two main categories of potatoes:

  • so-called conservation potatoes,
  • "new" potatoes.

Among the potatoes of conservation, one can distinguish the Bintje, the Belle de Fontenay, the Roseval, the Ratte or other Charlotte!

This article presents only conservation potatoes ("news" with specific nutritional qualities).

Tips for choosing them

Each potato has of course its specificity regarding its shape, its culinary properties.

The firm-fleshed potatoes have a good hold and are particularly recommended for cooking with water, steaming, and for pan cooking.

The melt-in potatoes are tender, they are perfectly adapted to casseroles and casseroles.

Finally, mashed potatoes break up when cooked, so they are recommended for mashed potatoes and soups, but because they absorb less oil, they are perfect for french fries.

To see: 10 rules for a healthy and balanced diet

Want to react, share your experience or ask a question? See you in our FORUMS Food or A doctor answers you!

Read also :

> Potato, carrot, quince ... These foods that are good for our intestines
> Food fibers: where to find them?
> Digestion: how vitamins and minerals are assimilated (VIDEO)
> 10 scientific facts to know about animal (and vegetable) proteins

Author: Cécile Dulion.
Expert consultant: Dr. Hervé Robert, nutritionist.
Photo credit: CNIPT copyright.

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