Potatoes are grown in our country for a long time, as documented in this draft, and are described as having the effect of “compensation of vanity, strength, healthy stomach, strong kidney vagina”. In civil society, the potato has a deep cultural base. From the life-saving foods of famine to the healthy foods of today, the identity of the sweet potatoes has changed dramatically, and the only thing that remains constant is the love of it。
In the cold streets, the sweet smell of the fragrance always leads people to stay. The vendor takes out a hot roasted potato from the barrel, and the yellow and soft potato comes out, which is the warmest memory of autumn and winter. But it turns out no. Why is the vendor selling roasted potatoes without seeing roasted potatoes? What's the difference between the two? What's the difference between potatoes and potatoes? Which is more worth buying? Next, vegetables share the difference, tell them the difference, and help you find the best one for yourself。
Differentiation of varieties
Potatoes and potatoes are all fragrances, and the official chinese name is “potato”. In my country, manioc cultivation has a long history and has many aliases, such as melons, potatoes and red tea. Potatoes, on the other hand, were imported from abroad and were introduced into the country only in the 1980s。
From a botanical point of view, their relationship is like the different branches of the same family, which, though co-sourced, have developed distinct features through different cultures and choices. This explains why they differ so markedly in their taste, nutrition and cooking characteristics。
Nutritional differences
The most intuitive difference is color. The oranges of the potatoes are rich in carrots, while the dark purples of the potatoes are derived from a large amount of nectar。
Carrotin includes beta-carrotin, alpha-carrotin and chlorophyll. Beta-carrotin can be converted into vitamin a in humans and is essential for protecting vision and skin health. The deeper the colour, the higher the carrot content。
The pheasant in the potato is a powerful antioxidant whose ability to remove free radicals is well above vitamin c and vitamin e. This is why the potato has been favoured in recent years by those who have enjoyed a healthy diet。
The nutritional components of both are also focused on:
• potato: high sugar content, which is why roasted potatoes are particularly sweet. The amount of starch is relatively low and the taste is softer。
• potatoes: the protein content is significantly higher than that of potatoes (2. 3 times the amount of potatoes in terms of dry retrenchment), and trace elements such as selenium, zinc, iron and manganese are richer. Studies in japan and the united states have shown that some trace elements of the potato can be as high as three to five times, or more than 20 times, of ordinary potatoes。
The difference in taste
Because of its high sugar content and moderate starch content, the yams emit strong caramel gas during the roasting process with a soft and wet mouth. That's why all the baked potatoes are sold on the street, not the baked potatoes, which are more fragrance。
Potatoes are more sweet, but they have a better taste and a little pink. Steamed potatoes are dryer than sweet potatoes, which is why they are more suitable for making mashed potatoes and porridge。
From a cooking point of view, the potatoes are more suitable for roasting, steaming and making sweets, such as lasagna, cassava, etc. Potatoes, on the other hand, are more suitable for cooking congee, making mud and dyeing noodles, such as mashed potatoes, mashed potatoes, etc。
The difference between cooking
Steaming is the best way to keep the taste alive. In the case of lasagna, the time is determined by size, usually 15-20 minutes after the start. The way to determine whether or not to evaporate is simple: with chopsticks, it can easily be inserted, without a hard heart。
Baking is better for the potatoes. High-temperature baking enables the sugar in the potatoes to caramel, creating unique aroma and taste. Roast potatoes is one of the few healthy roasted foods, because melad's reaction only occurs on the skin, and we don't usually eat potatoes。
Porridge is the perfect destination for potatoes. Cooking potatoes with grains such as rice and millet not only allows for more comprehensive nutrition (complementarity between amino acid in grains and lysine in potatoes), but also makes it easier to digest。
When making noodles, the potato is a natural dye. Whether it is the making of mashed potatoes, pickles of potatoes or lunar crackers, it can add attractive purple and unique flavors to food。
Price differences
In the market, the price of potatoes is usually higher than that of potatoes, usually two to three times higher than that of potatoes. This is mainly due to the relatively low production of potatoes, which are growing in more demanding conditions. Potatoes have some requirements for the soil, require some selenium in the soil and are more difficult to grow。
So, is the high price of potatoes worth it? This is true in view of the diversity of the nutritional components. But from the point of view of satisfying basic abdomen, the potato is more expensive. After all, we don't depend only on one kind of food。
It's a trick to pick high-quality potatoes and potatoes:
• high-quality sweet potatoes: smooth, hard, scarless and soft. The shape is made of hammers, with no wrinkles on the surface。
• high-quality potato: body-styled, colour-based. A strong sense of hand and a relatively heavy weight indicate that water is abundant and fresh。
= different population groups should choose the right potato according to their needs:
• older persons are better suited to eat sweet potatoes and small chips. Carrotin in sweet potatoes is useful for retinas and heart health, while pheasant in potatoes helps to slow down brain and nervous ageing。
• children are able to eat potatoes and potatoes in appropriate quantities and are advised to limit each consumption to 25-50 grams. Vitamin a in cassava is useful for the visual development of children, while the rich trace elements in cassava also contribute to growth and development。
• fatteners can choose sweet potatoes and potatoes as substitutes for staple foods. They are rich in dietary fibres, with a strong abdominal feeling and a relatively low gi value. It should be noted, however, that the consumption of potatoes should be accompanied by an appropriate mix of protein-rich foods, such as eggs, fish meat or tofu, to compensate for the deficiency in the protein content of potatoes。
