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The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum L. This term includes about 2000 species, most of which are poisonous because they contain toxic alkaloids. Potatoes are edible and of great importance in human food, amongst tomatoes, peppers and eggplant.

Production, cultivation and harvesting season: Potato or papa, is a healthy, appetizing and very nutritious food. Today it is a staple food grown in temperate regions around the world. The plant is grown as an annual herb. Tubers that have light and soft flesh prefer loamy, sandy and rich soil while wet and heavy soils result in firmer flesh tubers. Potatoes are present in our markets throughout the year.

Nutritional value: The potato contains a high percentage of water (77%), is an important source of starch; one complex carbohydrate (18%), and minerals such as potassium. Its protein content (2.5%), fiber and vitamins are scarce. It includes vitamins B6 and C at the time of harvest (skin) but during storage and cooking of the food, its content is significantly reduced. On the other hand, potato with yellow flesh has a higher content of pro­vitamin A than white meat. Its caloric value is high; 80 calories / 100 g, but if consumed fried or stewed, you can triple that value because it absorbs much of the fat is used during cooking. Ideally, consume them boiled or steamed or roasted in the oven with your skin because it is the way that best preserves its nutritional properties.

Contact with Frutas Tejerina

(+34) 958 605 055

Carretera de la Celulosa s/n
18600 Motril, Granada (España)

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