Potatoes as a dish benefit halved Potato sassafras is very scientific

Potatoes are popular half the world, whether at home or overseas, people have a special love for potatoes. But love to eat potatoes, whether it is good or bad for health, this should be viewed separately.

　　The nutritional value of potatoes themselves is not bad, rich in potassium, the content is comparable to bananas; vitamin C is also relatively rich, comparable to tomatoes; rich in vitamin B1, which is easily lacking in Chinese people, and the content of vitamin B2 is also higher than that of rice; it also contains dietary fiber and polyphenols. When no oil and salt are put, the starch content of baked potatoes and steamed potatoes is not as high as that of rice steamed buns, and the rate of blood sugar rise is not as fast as that of white rice white steamed buns, and the feeling of fullness is very strong. Also eating 300 kcal of energy food, potatoes are easier to fill than rice steamed bread, and the feeling of fullness is strong.

　　If it is simply made into baked potatoes and steamed potatoes, the health value of potatoes is not disappointing, and using them as a staple food is good for improving nutrition and controlling blood pressure. Baked potatoes are a common staple food of the French and Germans.

　　But the problem is that most Chinese people eat potatoes as a dish. If you use potatoes as a dish, the effect is reversed. Among vegetables, potatoes have almost the highest starch content, usually between 14% and 20%, while the vast majority of vegetables have a carbohydrate content of less than 5%, and green leafy vegetables are lower. More starch means high calories. If potatoes are used instead of greens, there is no doubt that the risk of obesity is increased.

　　What is more troublesome is that most Chinese people do not eat baked potatoes and steamed potatoes, but cook potatoes with a lot of fat, or braised and stewed with meat. Potatoes after sucking the oil contain considerable calories.

　　In addition, potatoes are eaten as vegetables, and there is a serious defect. Vegetables are divided into two categories: "dark vegetables" and "light vegetables", and potatoes belong to light vegetables. A light color means that the carotenoid content is low and the anthocyanin content is also low. Whether it is carotenoids, folic acid, vitamin K, calcium, dietary fiber, antioxidants and other aspects, it can not be compared with dark green leafy vegetables.

　　Food safety studies have also found that potatoes are the most likely vegetables in cooking to produce acrylamide, a suspected carcinogen. The more aromatic potatoes are cooked, such as frying or frying, the more acrylamide is produced. Potato chips are the "first name" of the acrylamide content in common foods. The researchers explained that this is because potatoes are rich in glutamine and asparagine, and acrylamide is easily produced under cooking conditions between 120 and 190 degrees Celsius. However, the problem of steaming potatoes does not exist, because even when cooked with a household pressure cooker, the cooking temperature is only less than 120 degrees Celsius.

　　In short, it is recommended that you change the way you eat potatoes and steam the potatoes instead of some rice. If you are worried about the poor taste of this practice, you can add some pepper and salt to eat, the taste is delicious, or cut the steamed potatoes into small pieces, put them in a rice bowl, and then eat a mouthful of potatoes and a mouthful of vegetables.