It has recently announced a new all-Russian research involving Roskachestva specialists. At this time, the comprehensive test will be subjected to one of the most purchased products in our country - potatoes. And compiled professional advice on selecting and storing of this vegetable.
So, when buying potatoes should pay attention primarily on the appearance of the tuber. They should be dry, smooth, rounded, whole, without any cracks on the skin. It is considered to be normal potatoes from 40 to 80 cm in diameter. Slight pale green spots on the fruit surface.
Potatoes are properly stored in a cool (2-6 ° C), dark and dry (ow. up to 75%) location.
As for cooking potatoes, then here it is worth to listen to the chief of the Moscow nutritionist Antonin Starodubova:
1. To potato dishes really carried favor, should be combined with the original product is only "correct" additions: any fresh and cooked vegetables, mushrooms, herbs, salt and salted cucumbers, sauerkraut, citrus juice. Each such combination is both tasty and useful.
2. Better not eat potatoes (boiled, fried, or mashed) with meat and fish (any cooking). To digest proteins need an acid environment, and for starchy foods (what is a potato) - alkaline. Such an "ensemble" is fraught one - bloating. So it is better not to combine incongruous.
3. As the sauce to the potatoes are best served salted sunflower oil, low-fat yogurt or sour cream with spices.
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