What are the benefits of potatoes for the human body? Boiled potatoes - benefits and harms for the health of the body Useful properties of potatoes for humans

It’s not for nothing that potatoes have been considered one of the most valuable plants for more than 6 centuries. beneficial features which were used in folk medicine many years. It can heal wounds on the body, increase immunity, relieve fever, and warm up bronchitis. What else is the main food of Belarusians capable of?

Useful properties of potatoes and what they treat

Despite the fact that this is one of the most common vegetables in the world and grows (or grew) in everyone's garden, its value is very great. Many people forget that this earthen apple not only tastes good, but also contains more than 20 types of vitamins and even more microelements. They even use its heat capacity, not just its composition. Let's take a closer look at what vitamins are in potatoes and how they can help in the treatment and prevention of diseases.

1. Anti-infective agent. The tubers contain specific acids that can heal wounds, namely kill infections and speed up healing, which is why they are applied to cuts or burns. They also increase blood clotting when it comes into contact with potato juice, which helps stop bleeding.
2. Excellent product to warm up bronchitis. The benefits of potatoes can come not only from their composition, but even from their specific gravity. If you take a large specimen, boil it and cut it in half, it will be an excellent way to warm up muscle tissue. In our case, a heating pad that can be placed on the chest when coughing or bronchitis. The heat lasts for about 15 minutes, which is more than enough to start coughing or calm a cough.
3. For rheumatism and hypertension. Drink 100 g of potato decoction, 50 g per day. It quickly dilates blood vessels, removes cholesterol and toxins, rejuvenates cells, which, in turn, reduces pressure in the circulatory system and helps with rheumatism.
4. With age deterioration of vision. 20 g of potato juice before meals 2 times a day will help normalize metabolism and have a beneficial effect on the optic nerve. The elasticity of the lens increases, the retina does not become clogged, resulting in high reflex ability.
5. For seasonal vitamin deficiency. The lack of carotene, ascorbic acid, riboflavin, folic acid and other components can be compensated for by consuming freshly dug tubers. Vitamins are found in large quantities in potatoes. The juice is very useful (taken from the stems) for constipation - it normalizes the process of digesting food and removing metabolic products from the body.
6. For heartburn. Starch will perfectly reduce all the acidity in the stomach, so heartburn will subside. You need to chew a young earthen apple, preferably by grating it on a fine grater.
7. The benefits of potatoes are also present in the field of cosmetology. There is nothing better than porridge made from young root vegetables. And this product was no exception. It is best to do anti-aging masks 2-3 times a week and your skin will be tightened and beautiful!

We have figured out why potatoes are useful, but this is not all that your vegetable is capable of! It can be used to reduce fever (apply porridge), as a prophylaxis against cancer, to normalize blood pressure during arrhythmia, and much more. Therefore, there is no point in even arguing whether potatoes are healthy or not. But now we’ll figure out what damage it can cause to the body.

Negative effects of vegetables

Did you know that potatoes can not only maim, but also kill? And we are not talking about a 500-gram tuber falling from the 9th floor, but rather about the composition of this vegetable. Let's look at all the harm of potatoes in detail.

1. Old tubers are poison. Solanine accumulates over time and can affect the human nervous system and cause paralysis. This applies to tubers that have been exposed to sunlight for a long time or stored in the basement for a long time. If they turn green, this is the first sign of the beginning of the accumulation of poison. It's better to throw them away immediately.
2. Chlorophyll is a strong toxin. If the crop is constantly heated (if it is too close to the top of the ground) and hits sun rays chlorophyll is released, which can poison the body. The person will feel unwell and possibly poisoned.
3. Diabetics should be wary of potatoes. She's too big glycemic index(blood sugar rises quickly). It is also not recommended to eat it while on a diet - you quickly gain weight due to starches and high nutritional value.

You should not abuse this product, as it is not only useful, but can greatly harm your body. Follow the correct diet.

How to choose the right potatoes

When you go, the benefits and harms of which were described above, then some advice from experienced gardeners will be useful to you so as not to fall into the tricks of unscrupulous traders and not to buy a bad product. By its appearance and condition, you can evaluate not only some taste qualities, but even its benefits for human health. Let's take a closer look.

1. Pay attention to the shape of the tubers. If you want to know whether potatoes are healthy or not, then first of all, evaluate the correct geometry of each apple. If it is deformed or twisted, this is the first sign of the use of herbicides.
2. Black, light spots on the peel - the root crop is not spared from fungal diseases. It is better to put such a product aside or subject it to strong heat treatment (frying or boiling).
3. You can’t take a limp one, because it was at a high temperature or was stored for a long time; it will contain an increased amount of chlorophyll or even poisons.
4. Choose only light-colored tubers, avoid those that have a greenish tint– they are dangerous to health, you can get poisoned.
5. Give preference to the middle fraction, avoid huge specimens of 500 g or more -

Both in our area and throughout the world, potatoes have confidently taken their place on the table. Having eaten just one piece, a person is immediately satisfied and the feeling of hunger disappears. People call it the second bread and it is worth saying that this title was well deserved. Despite the fact that everyone knows about its ability to quickly saturate the body, rarely does anyone think about what vitamins in potatoes are beneficial to our body.

What are the benefits of potatoes?

This seemingly simple and affordable product contains substances important for protein building.

About 40% of potatoes are starch. In addition, it contains sucrose, a little fructose, glucose, fiber necessary for the body, pectin substances, many trace elements, carotene, sterols and important organic acids. Potato protein contains almost all the amino acids found in plants.

Let's see what minerals and vitamins potatoes contain and how they can be useful for the human body.

So, 100 grams of product contains the following microelements:

• 58 mg chlorine;
• 568 mg potassium;
• 5 mg sodium;
• 23 mg magnesium;
• 58 mg phosphorus;
• 32 mg sulfur;
• 10 mg calcium
• 0.15 mg vanadium;
• 0.1 mg boron;
• 0.36 mg zinc;
• 0.14 mg copper;
• 0.17 mg manganese;
• 0.1 mg iron;
• 0.08 mg molybdenum;
• 0.03 mg fluoride.

What vitamins are in potatoes:

• - 0.003 mg;
• - 0.12 mg;
• - 0.07 mg;
• -1.8 mg;
• - 0.3 mg;
• - 0.3 mg;
• - 0.008 mg;
• - 20 mg;
• - 0.1 mg.

As you can see, potatoes contain a lot of minerals and vitamins necessary for the body. Potatoes contain the most potassium and ascorbic acid.

It is curious that red potatoes contain more useful microelements than tubers with light, white or yellowish skin.

How do potatoes affect the human body?

Even minor levels of nutrients in foods are very important for the quality of life of the body. A lack of one or another substance can cause diseases, pathologies and even gene mutations in the next generation.

There have long been simple truths, for example - “Tell me who your friend is, and I will tell you who you are,” or “We are what we eat,” or “Work is not a wolf...”, about work - this is true, by the way . In the fast pace of life, we do not pay attention to such simple algorithms of happiness. But if we remembered this every day, life would become simpler, and our body would become stronger.

By eating 300 grams of properly cooked potatoes every day, you can compensate for the deficiency of some vitamins and microelements and thereby strengthen the body.

In folk medicine, the raw product is used to treat stomach, cardiovascular and skin diseases.

Potassium affects the quality of cardiovascular function. If there is a sufficient amount of potassium in the body, the walls of the blood vessels will be stronger, and the blood pressure level will be normalized. Potassium helps prevent rheumatism, diabetes mellitus. It also helps improve the functioning of the digestive system and helps cleanse the body of waste and toxins. And such troubles as insomnia, depression and apathy can appear as a result of a severe deficiency of potassium in the body.

The amount of vitamin C in potatoes is also surprising. In order to obtain the required amount of ascorbic acid, you need to eat 300 grams of potatoes per day. Vitam in C removes toxins from the body, tones it, strengthens the immune system.

No less important are they - they will strengthen the central nervous system. A sufficient amount of them will help with concentration, normalize the amount of cholesterol and heart rate.

Vitamin E will help renew cells. He good for skin, hair, nails and for the proper functioning of the endocrine system .

How to preserve vitamins in potatoes

Raw potatoes contain 70% more vitamins than cooked potatoes. When potatoes are cooked, almost all the vitamins go into the water.

There are several tips that will help preserve vitamins in the finished product:

• Since the most vitamins are contained in potato peels, It is advisable to cook it unpeeled .
• Jacket potatoes It's healthier to eat with the skin on .
• To preserve nutrients, It is better to cook in the oven or steam .

For comparison, we provide information on the content of nutrients in 100 grams of boiled, fried and baked potatoes.

Amount of nutrients in cooked product:

• 2.0% proteins;
• 20.0% carbohydrates;
• 0.2% fat;
• 1.8% fiber;
• 76.0% water.

Amount of nutrients in fried potatoes:

• 2.2% proteins;
• 23.4% carbohydrates;
• 9.6% fat;
• 2.3% fiber;
• 62.5% water.

Amount of nutrients in baked vegetable:

• 2.5% proteins;
• 20.5% carbohydrates;
• 0.7% fat;
• 2.1% fiber;
• water – 74.2%.

The generally accepted benefits of potatoes in life and in folk medicine

Due to the fact that potatoes have become a record holder for potassium content, they are sometimes used as medicine.

If you have problems with the gastrointestinal tract, raw potato juice, mainly red varieties, will help. To do this, the fruits are washed, passed through a juicer and the resulting product is sent to the refrigerator. The juice should be drunk in small portions throughout the day. Such simple procedures can relieve headaches, nausea, heartburn, dispersion and constipation.

As we have already said, potassium strengthens the walls of blood vessels and the cardiovascular system in general.

Few people know, but these properties are very useful in cosmetology:

• Potato juice activates anti-inflammatory processes, therefore, in order for hematomas to resolve faster, the cut peel is applied to the bruises .
• Slices are applied to the skin of the face , it tones the skin.
• Can be done face mask made from grated potatoes . Such lotions relieve inflammation. Just a few of these procedures will help eliminate acne and improve skin texture.

Can potatoes be harmful?

Harmful substances can appear in potatoes if they have sprouted or been left in the sun and turned green. As a result, the toxic substance solanine is synthesized in potatoes, and they really should not be eaten. Otherwise, it is a healthy and very nutritious product. The main thing is to cook the potatoes correctly.

The phenomenon of potatoes never ceases to amaze even after centuries. The root crop brought from overseas has taken root so well on the Eurasian continent that sometimes one cannot believe in its “foreign” origin. Today it is difficult to imagine any menu, be it a festive dinner or an everyday meal, without potato dishes. From this garden crop you can prepare a lot of healthy and satisfying snacks, soups, and main courses. But, probably, even all the delicious dishes are surpassed in popularity by simple boiled potatoes.

Potato myths and legends

Now it’s hard to believe that the path to the top of potato popularity was long and thorny. At first, the overseas vegetable was not very favored in high society, and it was completely inaccessible to ordinary people. But, thanks to the art of the best culinary specialists of that time, the vegetable gradually began to win the sympathy of people. He settled down relatively quickly different countries, where they began to actively grow it and serve it to the table in the homes of the nobility and the poor.

But not everything went so smoothly. Myths about the negative impact of potatoes significantly spoiled its ratings. When it first appeared in Europe, some scientists of that time expressed the opinion that the vegetable contained poisons and could cause serious poisoning. A little later, already at the end of the 19th century, potatoes were accused of contributing to weight gain. Supporters of this hypothesis are still found today. Of course, there is some truth in this. But the reason for obesity lies not in the product itself, but in the method of its preparation. Fried potatoes, and even flavored with fatty sauce, are a source of extra calories. If you prepare potato dishes according to all the rules, it will only bring benefits to the body.

Advantages of potatoes

Let's try to figure out why potatoes are useful and how they can harm you.

The tubers of this unpretentious garden crop contain a lot useful substances. First of all, these are antioxidants that remain in the product even after it is cooked. Young potatoes are considered the healthiest, but tubers, which are stored for a long time, practically do not have such qualities.

Boiled potatoes are good for blood vessels and digestive organs, for kidney pathologies and problems genitourinary area. And its high starch content blocks the accumulation of cholesterol. In general, potato starch is an invaluable product because it:

• has bactericidal properties;
• promotes wound healing;
• reduces the acidity of gastric secretions;
• normalizes the functioning of the stomach and intestines.

Boiled potato tubers have many other advantages: they have a neutral taste, availability of the product, and high nutritional value. In addition, in this form the vegetable goes well with any meat and fish.

What elements are contained in boiled potatoes?

Contrary to the popular belief that boiled vegetables are only beneficial for their fiber, it has been scientifically proven that when potatoes are boiled, they retain healthy elements. Most of them are found in jacket potatoes. But the peeled vegetable also contains a lot of useful substances:

• vitamin group – K, C, E, A, B;
• mineral complex: potassium, sodium, magnesium and other elements;
• Choline is a substance that reduces the concentration of fatty acids.

Well-boiled potatoes are recommended for patients after abdominal operations as a dietary dish to restore power. It helps people who fast to smoothly return to their normal diet. Traditional healers claim that boiled potatoes help with arthritis and other joint problems.

What diseases can be treated with potatoes?

Potatoes have many beneficial properties. The main thing is to prepare it correctly. It must be remembered that during cooking, a significant part of the starch remains in the broth. Many are accustomed to draining liquid without even thinking about how beneficial it is for the body. Broth after boiling potatoes is considered a valuable dietary product that has a positive effect on digestion.

Boiled potatoes help you lose weight. To do this, you should prepare mashed potatoes together with dill, and then supplement the dishes with natural yogurt. The recipe is as follows: for ½ kg of potatoes you will need 100 g of yogurt and about 30 g of dill (it must be finely chopped). To make the puree light and airy, it is better to pass it through a blender.

In addition to improving your body shape, boiled potatoes can:

• improve the elastic properties of blood vessels;
• reduce blood pressure (you need to regularly drink potato broth);
• cure cough and runny nose by breathing steam over potatoes boiled in their skins;
• Bronchitis can be quickly cured by applying potato cakes to the chest.

baked potato

The baked product is useful not only because it has low calorie content, but it is also able to exhibit its healing qualities. Traditional healers recommend using mashed potatoes from potatoes prepared in this way to treat boils, carbuncles and other pustular skin diseases. For a therapeutic effect, it is enough to apply a warm potato cake to the inflamed area. Baked potatoes in ash also treat bronchitis and laryngitis using potato wrap chest.

Important! Warming compresses are not applied to the heart area. This rule applies to other similar procedures.

How can potatoes harm you?

Relatively harmful properties One thing can be said about this wonderful vegetable - it is a relative concept. Of course, if the diet does not consist of only potatoes. If you eat no more than 200 g of boiled or baked potatoes per day, then you don’t have to worry about your weight at all. You should not cook dishes with potatoes for dinner, then calories will not accumulate in the form of fat deposits. It is better to eat the vegetable in any form for lunch.

If boiled potatoes do not pose any threat to health, then the same cannot be said about another popular dish - French fries. Unfortunately, manufacturers do not always change the oil in the deep fryer, which contributes to the formation of carcinogens. Fried potatoes are not recommended for people with liver, stomach, or kidney diseases. The dish is contraindicated for those with cholesterol problems.

Important point! Potatoes must be stored correctly, otherwise the tubers may acquire a greenish tint. This color indicates the formation of the solanine component, which can cause severe poisoning.

Potatoes are a unique product that is always appropriate on the table in any form. And for it to really bring maximum health benefits, you need to create optimal conditions for its storage and properly prepare dishes from it.

Video: the benefits and harms of potatoes

A couple of centuries ago, a peasant uprising against the “devil’s apple” was caused by the poisoning of illiterate farmers by poisonous ground potato fruits. And now, two centuries later, a new “potato revolt”. Nutritionists declared him the enemy of health and a slim waist.

So what should you do: condemn the popular root vegetable or not believe the slander and boil it? Let's consider what vitamins, minerals and other beneficial elements are contained in potatoes?

What potatoes do not contain is “bad” cholesterol. But the presence of 300 g of this root vegetable in the diet will fully provide the body with carbohydrates, phosphorus and potassium. In terms of potassium content, one potato is twice as high as in vit. C is equal to average. “Overwintered” potatoes have three times less ascorbic acid than young ones. Almost all, even essential, plant amino acids are found in potato protein.

Table of element content in 100 g of raw potatoes:

Useful properties of potatoes

The energy value of 100 grams of raw potatoes is 77 kcal. But the glycemic index, which is of concern to scientists and people with increased weight, ranges from 70 for boiled to 95 for baked. Their consumption, according to nutritionists, leads to obesity.

But even fans of low-calorie diets, separate nutrition, and also doctors advise not to exclude healthy root vegetables from the diet:

• normalizes metabolism and water-salt balance. Recommended for cardiovascular and kidney diseases. Has an anti-edematous effect.
• Starch protects the mucous membrane of the stomach and intestines.
• Raw potato juice is recommended for gastritis, ulcers, heartburn, nausea and other dyspeptic manifestations of high acidity. The juice will help with periodontal disease, pharyngitis and laryngitis.
• Source of antioxidants.
• The anti-sclerotic effect is based on reducing cholesterol levels in the blood and liver.

Tasty or healthy?

The oxidizing effect of oxygen not only causes darkening of raw potatoes after peeling, but also destroys vit. C. Therefore It is advisable to peel potatoes immediately before cooking. When cleaned and left in water for a long time, it also loses starch, water-soluble vitamins and other useful elements. But without culinary intervention, few people will like raw potatoes.

Heat treatment time is an important condition for the preservation of vitamins. 5 minutes of cooking destroys 30% of theanine, and 20 minutes completely destroys vit. B1, C and provit. A. Only .

The ideal temperature for boiling potatoes is between 70 and 74 degrees.

Scientists have found that potatoes boiled for 30 minutes at a temperature of 72 degrees are ideal in taste and consistency. The preservation of cellular and intercellular structures protects starch from leaking out, and the finished dish from turning into a paste.

What happens with other types of heat treatment?

1. Fried potatoes, especially the old one, does not contain vit. C. The effect of high temperatures is also negative for. Adding salt during frying destroys the tissue structure of potato slices, depriving them of moisture, denaturing protein and other organic compounds. Heated butter not only increases the calorie content of a dish to 550 kcal, but also makes it carcinogenic.
2. French fries contains vitamins and minerals. But this method of preparation also increases the calorie content to 550 kcal and creates the risk of consuming carcinogens.
3. Chips In essence, they are heavily salted and peppered starch, thoroughly soaked in oil. They not only cause thirst, but also retain water in the body. This affects the cardiovascular, urinary systems and weight. Vitamins are missing, and minerals become useless for the body.

How to preserve vitamins?

It is better to store potatoes in a dark, dry, well-ventilated area at a temperature of 4 to 6 degrees. You also need to prepare it correctly:

1. Loss of vitamins during heat treatment is reduced if potatoes are steamed or stewed in a non-metallic and enamel container with a closed lid.
2. It is better to cook in a liquid whose volume does not exceed the volume of potatoes. Meat broth is best suited for this purpose. It is preferable to immerse the tubers while boiling.
3. It is advisable to remove the peel after cooking., and do not peel the new potatoes. It is advisable to add salt after cooking.

If the cooking time for potatoes exceeds 30 minutes and approaches 2 hours, then they are hazardous to health.

"Technical grades" are used in the production of textiles, paper and adhesives. The chemicals included in it. compounds valuable for industry can cause poisoning.

Useful uniform

The outer skin of the fruit performs not only a protective role. All functions related to nutrition, respiration and UV exposure are most active in the peel, which is in contact with the outside world. That is why it contains the largest amount of micro and macroelements that are beneficial for humans.

You have to cut the skins off potatoes not only for the sake of aesthetics and to improve taste. Pesticides often accumulate in it. A Potatoes left in the light turn green and can cause solanine poisoning. Otherwise, potato peels are a source of potassium, manganese, and. It contains much more vitamin C, PP, group B and pectin containing provit than the pulp. A.

Useful properties of potato peels:

• A lower starch content than pulp provides a low glycemic index.
• Pectin doesn't just add color: carotenoids are known for their antioxidant effects. Another beneficial pigment is anthocyanin. This bioflavonoid has bactericidal, anti-edematous and angioprotective effects. It also promotes healing and rejuvenation of the body. Red, purple and other varieties of colored potatoes are optimal.
• The mild diuretic effect of decoctions is beneficial for kidney diseases. Their alkalizing effect is indicated for arthritis and recovery from fasting. Tea with potato peelings is recommended for hypertensive patients.
• Boiled peel has a wound-healing effect on superficial burns.
• The antispasmodic effect of acetylcholine will help with colic, constipation and headaches.
• In pharmacology, extracts are often included in dietary supplements.

Another plus - the peel prevents the leaching of nutrients from the pulp. But in order for familiar dishes to become healthier, it is worth reevaluating your views on traditional recipes:

• Potatoes do not require peeling when baking, frying, stewing, stews, casseroles and curries. Young potatoes can be boiled in their skins even by steaming.
• A thick peel will interfere with the smoothness of the puree. It is better to remove it immediately than to pick it out while eating.

Secrets of “potato cuisine”

Potato dishes are not recommended for individual intolerances, carbohydrate metabolism disorders and obesity. But the “normative” 265 - 300 g of potatoes must be eaten correctly: do not overuse butter, sauces and other fatty gravies. Bakery products, pizza and other carbohydrate-containing products will add extra calories to the energy value of potatoes. To preserve and enhance beneficial properties, vegetables and protein products are ideal:

• The potato-egg diet is indicated for mild forms of chronic renal failure.
• It is better to stew potatoes with fish containing the so-called vit. F. Valuable polyunsaturated acids will protect the cardiovascular system, improve blood circulation and tissue nutrition.
• Baked potatoes stuffed with pumpkin, bell peppers and herbs.
• Casseroles with animals or poultry.

So, the compromising factor for your waistline and health is not the potatoes themselves, but their quantity and method of preparation. Two to three boiled tubers a day are beneficial for everyone. By giving a feeling of fullness for a long time, they will supply the body with a lot of useful elements.

An amazingly versatile product, and this manifests itself not only in cooking. Among the results of potato processing are ethyl alcohol, antimicrobial agents and even fiberboard construction boards, which, thanks to potato starch, are environmentally friendly materials.

In the medical field, substances from potato tubers are used to develop drugs that slow down the onset of Alzheimer's disease, destroy cancer cells in the gastrointestinal tract, and relieve inflammatory processes. Of particular scientific interest are useful properties of potatoes, previously in demand only in folk medicine.

Composition and calorie content

Main substances (mg/100 g):	Raw potatoes	Boiled without peel	Baked in peel	French fries
Water	79,25	77,46	74,45	38,55
Squirrels	2,05	1,71	2,63	3,43
Fats	0,09	0,10	0,13	14,73
Carbohydrates	17,49	20,01	21,44	41,44
Sugar	0,82	0,89	1,08	0,30
Alimentary fiber	2,1	2	2,3	3,8
Calories (Kcal)	77	86	96	312
Minerals
Potassium	425	328	550	579
Phosphorus	57	40	71	125
Magnesium	23	20	30	35
Calcium	12	8	18	18
Sodium	6	241	14	210
Iron	0,81	0,31	1,07	0,81
Zinc	0,30	0,27	0,35	0,50
Vitamins
Vitamin C	19,7	7,4	8,3	4,7
Vitamin B9	15	9	26	30
Vitamin PP	1,061	1,312	1,348	3,004
Vitamin B6	0,298	0,269	0,354	0,372
Vitamin B1	0,081	0,098	0,067	0,170
Vitamin B2	0,032	0,019	0,048	0,039
Vitamin E	0,01	0,01	0,07	1,67

As can be seen from the above tables, the most useful are potatoes baked in their skins, which are often called “jacket potatoes”. Eating boiled tubers is also beneficial, but fried potatoes should not be overused, since such heat treatment sharply increases the content of fat and harmful substances, which digestive enzymes do not cope well with.

Medicinal properties

The beneficial effect of potatoes on various processes in the human body is explained by the presence of a large number of useful elements in its composition. Firstly, potatoes are a rich source of ascorbic acid or vitamin C. Although in smaller quantities, they also contain B vitamins. Secondly, due to the high starch content, potatoes supply the body with a significant amount of carbohydrates and give a person energy and vitality. Thirdly, potato proteins provide the human body with 14 of the 20 essential amino acids.

In addition, in any form and with any heat treatment, potatoes are very rich in potassium. This mineral contributes to the fight against hypertension because it helps dilate blood vessels. Potassium also has diuretic properties and is necessary for people suffering from gout, acidosis, cystitis and prostatitis. By helping to remove excess fluids from the body, potassium thereby helps it maintain normal metabolism.

Vitamin C, which potatoes are so rich in, is a powerful antioxidant that takes part in neutralizing free radicals in the human body and thereby helping to prevent the destruction of cells and connective tissues. It promotes collagen production and helps the process of iron absorption. Together with vitamin B, as well as magnesium, potassium, phosphorus and zinc, vitamin C has positive influence on the condition of the skin and relieves pain from minor burns.

Vitamin B6, combining with various enzymes, plays an important role in the processing of proteins and carbohydrates, and also takes part in the process of fat metabolism. In addition, B6 promotes hemoglobin synthesis and, in general, improves hematopoiesis. Vitamin B9 ( folic acid), in turn, has great importance for DNA synthesis and red blood cell regeneration. Its presence in the body is especially important for women during pregnancy, since B9 is involved in regulating the formation of structures of the fetal nervous system.

The presence of coarse dietary fiber in potatoes, in particular fiber, has a positive effect on cholesterol levels and helps prevent clogged arteries. Fiber also helps normalize stool during constipation. However, it is necessary to take into account that the bulk of dietary fiber, like other useful elements, is located in the potato peel or directly under it.

In traditional medicine

In traditional medicine, potato tubers themselves are not used directly, but products obtained during their processing, as well as leaves, flowers and fruits of the potato bush are used. For example, potato starch is commonly found in powders and ointments that are prescribed for various skin diseases. It is also used as a binder in the manufacture of tablets. In addition, high-quality ethyl alcohol is obtained from potato starch.

All top part(stems, leaves, flowers, fruits) of the potato bush contains the glycoalkaloid solanine, which is toxic to humans and animals. However, scientific research has shown that in small doses and in combination with other components, solanine can be beneficial. For example, it is used as a raw material for the synthesis of hormones in the pharmaceutical industry.

In folk medicine

Unlike traditional medicine, V folk recipes The range of uses for potatoes is much wider. Potatoes are used to treat colds, ulcers, cardiovascular diseases, get rid of allergic reactions, and some even claim the effectiveness of potatoes in the fight against cancer. However, before starting treatment with potatoes, you should consult a doctor, since incorrect or untimely use of potatoes can only aggravate the situation.

Potato juice is believed to be effective in treating stomach ulcers and gastritis. It also normalizes the digestion process and relieves heartburn. The positive effect is mainly due to the presence of starch in the tubers - a good enveloping agent. In addition, the juice is indicated for diabetics (mild and medium degree severity), as it normalizes carbohydrate metabolism. Potato juice also helps cleanse the body of toxic elements and toxins. For such purposes, it is often mixed with celery or carrot juice.

Before starting juice therapy, it is recommended to exclude meat, fish, spices and herbs from the diet for several days, replacing them with products of plant origin. This will help prepare your body to accept raw potato juice.

Usually, in case of disturbances in the functioning of the gastrointestinal tract, it is recommended to drink one glass of juice after waking up on an empty stomach, then go to bed for another half hour, and after another half hour you can have breakfast. A ten-day course of juice treatment should be followed by a ten-day break. Then the course can be repeated again. For heart problems, it is recommended to drink 100 ml of juice three times a day before meals. The course lasts three weeks, after which a one-week break is required.

To prepare potato juice, you need to choose healthy, non-sprouted tubers. It is important that the peel does not have a greenish tint, which indicates the presence of a toxic substance in the tuber. It is also not recommended to squeeze juice from February until the new potato harvest, since solanine accumulates in it and the amount of useful elements decreases.

The selected potatoes must be washed, dried and passed through a juicer. An alternative way is to grate the potatoes or mince them and then strain through cheesecloth. It is best to drink the prepared juice immediately, since during storage it darkens, becomes reddish, and its vitamin activity is significantly reduced.

Compresses

Potato compresses are used for various purposes. Firstly, they are believed to help relieve cough. The effect is achieved by reducing swelling respiratory tract and increasing the expectoration of mucus by warming the chest. To prepare the compress, you need to wash and boil 3-5 tubers in their peels. Then mash the potatoes, put them in gauze and apply them to the patient’s back and chest, wrapping them in a towel for 45-60 minutes. The procedure cannot be performed on children under 4-5 years of age. The compress is also contraindicated if the patient has a fever.

Secondly, potato compresses are recommended for use for joint pain. 200-300 g of raw potatoes must be grated and mixed with the same amount of grated horseradish roots. The resulting mass should be applied to the legs, covered with cellophane film and insulated with woolen cloth. Usually this compress is done at night.

Thirdly, potato compresses can be useful if you have dark circles and bags under your eyes due to fatigue and lack of sleep. To prepare the compress, you need to wash and grate one potato on a fine grater. Then divide the resulting mass in half, wrap both parts in gauze and apply to the eyes for 10 minutes.

Inhalations

For acute respiratory diseases that are accompanied by a cough, it is recommended to inhale over potatoes. Potatoes are boiled without salt in a small amount of water. Place a towel over your head and breathe over the steam for 5-10 minutes.

Potato broth contains many vitamins and minerals that tubers are rich in. Traditional healers claim that with its help you can relieve swelling and improve heart function. It is recommended to boil potatoes in their skins and without salt. You need to drink a warm decoction three times a week. It is also believed that baths made from potato broth are beneficial for the skin of the hands, as they make it soft and promote the healing of small wounds.

Tinctures

In folk medicine, in addition to the tubers themselves, potato flowers are also used, from which tinctures are prepared. They are considered effective in the fight against fungi. On prescription, a small amount of flowers (about 1 tablespoon) pour 250 ml of boiling water and leave for 3-4 hours in a thermos. This tincture can be stored in the refrigerator for no more than two days. For longer storage (for two weeks), the resulting tincture must be mixed with 30 ml of alcohol or vodka.

Some traditional healers use tinctures from flowers to treat cancerous tumors. According to the recipe, pour 1 tablespoon of flowers into two glasses of boiling water, and then leave for about 30 minutes. After this, leave for about 3 more hours in a sealed container in the oven. The resulting liquid should be drunk three times a day, 100 ml. The course of treatment is 3 weeks. However, such treatment must be used very carefully, since the concentration of alkaloids in the flowers of the plant is much higher than in the tubers.

In oriental medicine

In classical eastern treatises on medicine, there was no mention of potatoes, since at the time of their writing they did not yet know about potatoes in those parts. However, for example, in modern Tibetan medicine it is believed that this vegetable is beneficial nervous system(Rlung system in terms of Tibetan medicine), which regulates all processes in the body.

The gradual depletion of the Rlung system leads to aging of the body, and eating potatoes helps maintain and strengthen this system, slowing down aging. Potatoes also have antidepressant properties and help the body recover from stress. In addition, it is considered a preventative against insomnia. Moreover, potatoes have a positive effect on the functioning of the cardiovascular and digestive systems.

Potatoes are often excluded from the list of healthy vegetables, since Eastern medicine classifies them as “cooling” foods, that is, those that slow down metabolism. In fact, this can be easily compensated for by adding “warming” salt, black and red pepper, garlic, dill or ghee to the potatoes.

In Tibetan medicine, it is believed that “disease enters and leaves the body through the skin.” The “exit” of the disease is usually accompanied by skin inflammation, which can be dealt with by thinly sliced ​​potato pieces. It is recommended to apply raw potatoes in case of first and second degree burns.

In scientific research

Potatoes have long been and continue to be the object of scientific research in various directions. This interest is explained by the fact that potatoes are a product that can provide millions of people with food and a comprehensive set of useful elements at a minimal price. Researchers are studying ways to improve methods of planting, growing, harvesting and storing potatoes, developing methods for selecting potatoes for certain growing conditions, and selecting environmentally friendly technologies for protecting against harmful organisms and pathogens.

In addition, potatoes are actively being studied in medicine. Experiments carried out on pigs helped establish that raw or heat-treated and eaten cold potatoes have a beneficial effect on the intestines and strengthen immune system. American scientists also developed a variety of “golden” potatoes, which contain more vitamins and minerals. Thus, it provides almost 42% of the daily value of vitamin A and 34% of vitamin E for a child. This variety is planned to be introduced to developing countries where people suffer from a lack of healthy and healthy food.

The researchers also concluded that the virus that most often infects potato plants is very similar to one of the proteins that causes Alzheimer's disease. Now they are using this similarity to create antibodies that would help at least slow down the onset of the disease. Americans also believe that purple potatoes help kill cancer stem cells in the colon. Experiments on mice have shown that the pulp of baked purple potatoes reduces inflammation and suppresses the growth of tumors.

Ethyl alcohol is obtained from the waste generated during potato processing, but Russian scientists talk about the possibility of obtaining other high-quality antimicrobial agents. Finally, in Britain, potato starch is being used to produce biodegradable medium-density fibreboard (MDF), which high level environmental friendliness.

In dietetics

Despite the fact that potatoes occupy a leading place among the most high-calorie vegetables, they are unfairly considered a forbidden product for people watching their figure. Scientists from the US National Center for Nutrition conducted a study and found that due to the large amount of potassium in its composition, potatoes help remove excess fluids from the body and thus can even lead to the loss of extra pounds.

Problems with excess weight arise only if potatoes are eaten fried or seasoned with fatty sauces. Boiled, stewed or baked, potatoes can even become the basis fasting diet, if instead of fish and meat you eat it with other vegetables and spices.

Due to the fact that potatoes have good taste qualities and high nutritional value, rich in vitamins and minerals, easy to digest, it is widely used in baby and dietary nutrition. Potatoes are usually recommended for patients with chronic renal failure, cardiovascular diseases, arterial hypertension, atherosclerosis, and gastrointestinal diseases. However, potatoes are not recommended for people suffering from severe forms of diabetes and obesity.

In cooking

Potatoes are a versatile vegetable that is used in recipes all over the world. Potatoes are an indispensable ingredient in soups and a good side dish. In addition, it is put in salads, pies, meat dishes, and pancakes are made from it. Cooking potatoes is easy. Both by itself and as part of various dishes, it is most often boiled, stewed or baked in the oven.

In order for the dish to be as tasty as possible, you should choose the right potatoes. Based on the density of the pulp, it is usually divided into 4 types: A, B, C and D. Potatoes of type A contain a minimum of starch and are poorly boiled. It is most often used for salads. Type B potatoes are good for making chips, and Type C are good for deep frying. Type D is the flouriest variety and is best suited for casseroles and purees.

However, the marking is usually only on imported potatoes. If it is missing, you can navigate by color. Red varieties of potatoes (“red-tamb”, “roseval”, “sheri”) are characterized by a high content of antioxidants and do not crumble during cooking. Typically, these potatoes keep well in winter. White varieties (“erou”, “tiras”, “tsiganka”) contain a lot of vitamin C and, as a rule, such potatoes are well boiled. Yellow varieties (“symphony”, “rosalind”, “adretta”) are rich in carotene and retain their shape when cooked.

Combination with other products

According to adherents healthy eating, traditional combinations of potatoes with meat, fish or eggs are unacceptable. It is believed that starchy foods do not mix well with animal proteins. So, to digest potatoes, the body secretes alkaline enzymes that dissolve hydrochloric acid, produced by the stomach for processing meat. Thus, incompletely digested foods enter the intestines, where the fermentation process can begin with the active release of toxins.

A combination of potatoes with vegetable oil, sour cream, cheese, green vegetables, as well as with grain legumes.

Beverages

Potato drinks have a specific taste, but are considered very beneficial for the body. Juice from raw potatoes and potato decoction are recommended to be drunk as a cure for various diseases. Often beets, celery or carrots are added to potato juice. In addition, a traditional drink is prepared from the tubers - natural live kvass. With addition oatmeal You can even make jelly from potatoes, which is considered a soothing detoxifying agent.

Dangerous properties of potatoes and contraindications

Despite the exceptional usefulness and importance of potatoes in the diet, they can only be consumed with some reservations:

• Only potato tubers should be eaten, since the upper part of the bush (stems, leaves, flowers and fruits) contains the alkaloid solanine, which can cause poisoning of the body;
• green and sprouted potatoes should also not be eaten due to their toxicity;
• juice from raw potatoes can be prepared until February at most, since after that solanine begins to accumulate in the tubers themselves and in their skins;
• when cooking potatoes at a temperature of 120 degrees and above, the amino acid asparagine contained in its composition is transformed into the carcinogenic substance acrylamide, therefore any other heat treatment method is preferable other than frying;
• potatoes are not recommended for obese people;
• Potatoes should be used with caution by patients with severe diabetes.

We have collected the most important points about the benefits and possible harm of potatoes in this illustration and will be very grateful if you share the picture in in social networks, with a link to our page:

After reaching Europe, potatoes did not immediately gain popularity among peasants. For a long time they were suspicious of this plant because they considered it poisonous. According to legend, in order to convince his subjects, the King of Prussia, Frederick the Great, ordered potatoes to be planted near his castle and posted a daytime guard next to them. Thinking that the soldiers were guarding something valuable, the peasants made their way to the castle at night and robbed the plantations. This “advertising” trick contributed to the spread of potatoes among local residents.

In France, potatoes for a long time played the role of an ornamental plant and grew exclusively in botanical gardens. Ladies of high society wove potato flowers into their hair, and men wore them in boutonnieres. The attempt of the royal power to introduce the plant into agricultural life turned out to be a failure. Only in the 18th century did the agronomist and pharmacist Antoine Parmentier manage to gradually overcome the resistance of the people. He popularized potatoes by organizing dinner parties where he treated guests to potato dishes. Thus, it was he who managed to initiate the cultivation of potatoes as a vegetable crop.

In Russia, people also greeted the emergence of a new culture with fear and distrust. Potatoes were called “the devil’s apple” and “the fruit of harlots,” and Old Believers preachers simply forbade the cultivation of this plant. However, the authorities resorted to violent measures and forced the peasants to plant the “suspicious” vegetable. As a result, in the middle of the 19th century, massive popular uprisings, called “potato riots,” swept across the country.

It is interesting that just 50 years after the Russian “potato riots”, during the era of the gold rush, in Alaska, potatoes were valued by gold miners as worth their weight in gold. And all because potato tubers have high nutritional value and are rich in vitamin C, which helped gold miners fight scurvy and other diseases.

They also knew a lot about potatoes in Ireland, where this root crop became the main food product for peasants back in the 18th century. Moreover, the country's population was so dependent on this cheap vegetable that crop failure caused by a disease imported from America led to a real disaster. Ireland was gripped by the Great Potato Famine, which led to the death of one million people. About one million more people fled the country to escape food shortages.

This is probably why the saying “potatoes and marriage are two too serious things to joke about” appeared in Ireland. They also love potatoes in Germany, where there is an analogue of the Russian proverb “fools are lucky.” The Germans usually say “the stupidest peasants have the biggest potatoes.” And in the Russian language there is a saying: “a table without potatoes is like a party without an accordion.”

Potatoes were glorified and immortalized not only in folk art. For example, many painters depicted flowering potato fields, the process of planting and harvesting potatoes, and even the process of eating them in their paintings. Even Vincent Van Gogh, who had a whole series of paintings, did not ignore this topic: “Potato Eaters”, “Woman Digging Potatoes” and “Basket of Potatoes”.

In addition, poems and songs were written about potatoes. For example, in the film “Breakfast on the Grass” the song “Potato” is heard (music by V. Shainsky, lyrics by M. Lvovsky), and Vladimir Vysotsky performed his own song “Comrade Scientists”. In turn, the poet Ivan Demyanov wrote a children’s poem about potatoes:

Why are my palms black?
Nobody scolds me.
Potatoes with grandma
We planted by the fence!
Soon here, on the soft slopes,
Where the sides of the barn warmed up,
Lots of green bows
May will be stuck on the ridge.
After yellow, white, blue
The lights will light up -
They will be so beautiful
Our beds by the river!
Let my palms be dirty
I'm already used to work...
And there are no tastier potatoes,
What do you plant in the garden yourself?

The importance of potatoes in our lives is best demonstrated by the numerous museums and festivals dedicated to them. And May 30 is World Potato Day. Also, all over the world, people demonstrate their love for this vegetable by erecting monuments to it:

Moreover, in 1995, potatoes became the first vegetable crop to be grown in zero gravity - at spaceship"Colombia". But even on the ground, breeders do not sit idle. They managed to develop a soft and very tender potato variety called “La Bonnotte”. Although, according to legend, this potato was bred by the supreme god of the Incas. “La Bonnotte” is planted and harvested exclusively by hand and no more than 100 tons per year. And the price for one kilogram of such a delicacy reaches 500 euros.

Botanical description

From a botanical point of view, potatoes are a perennial tuberous plant of the Solanaceae family. But in Everyday life The potato is often called the “second bread” because, along with wheat, rice, corn and sugar cane, it is one of the five most important agricultural crops in the world.

Story

The history of potatoes goes back more than one millennium, and scientists believe that wild species of this plant were first consumed as food back in the 5th century BC. ancient Indians who lived in South America. It is not known for certain when and how potatoes left their homeland, but it is believed that they came to Europe through the Iberian Peninsula and British Isles in the middle of the sixteenth century.

In Spain, and especially in Ireland, potatoes quickly became a strong staple of the local diet, however, they were not very popular in the rest of Europe and were long considered the work of the devil. Nevertheless, information about the true value of potatoes nevertheless spread over time throughout the Old World and, despite the initial distrust, they began to be grown and consumed in Germany, the Netherlands, Belgium, France and other European countries.

The first one still in late XVI century, described the potato and assigned it the modern scientific name Solanum tuberosum (lat. tuberous nightshade), became the Swiss botanist Caspar Baugin. As for the common name for potatoes, it varies depending on the country. For example, the Russian name “potato” comes from the German word “kartoffel”, which in turn was borrowed from the Italian language. In Italy, potatoes were called “tartufoli” by analogy with truffle (Italian tartufo), since its tubers, like truffle tubers, are located underground.

English name"potato" comes from the Spanish word "patata". The Spaniards, in turn, adopted the name from the Indians, combining their words “papa” (potato) and “batata” (sweet potato). In France, potatoes are still called “pomme de terre” (French earth apple).

Varieties

Considering that potatoes are an unpretentious plant, they can be grown on a wide variety of soil compositions, regardless of their characteristics. climatic conditions and temperature fluctuations. That is why this crop is cultivated in more than a hundred countries with temperate, subtropical and tropical climates. However, to obtain a high-quality harvest, you need to know which variety is suitable for the soil and weather conditions specific area.

There are a huge variety of potato varieties (about 4,000), ranging from various wild species in South America to species carefully bred by breeders. Typically, varieties are divided into categories depending on the ripening period: 70-80 days (early ripening), 90-120 days (mid-ripening), 140-150 days (late ripening).

In addition to such well-known varieties as Adretta, Riviera, American or Granada, which correspond to traditional ideas about appearance potatoes (brownish skin and light yellowish flesh), there are also very unusual varieties with colored pulp or variegated external color. For example, Vitelotte potatoes have a rich purple flesh color, while All Blue potatoes have both skin and blue flesh. The Bikini variety has an unusual peel. red-yellow color, Christina tubers have a dark red skin, while Shetland potatoes are black on the outside.

Features of cultivation

Potatoes count perennial plant and in its homeland, South America, it is often found in the wild. However, in Europe it is grown as an annual plant. Depending on the variety, a potato bush can reach from 30 to 150 cm in height and have from 4 to 8 stems. The color of the leaves varies from light green to dark green with a brown tint. Small inflorescences of white, pink or lilac color usually appear at the tips of the stems, depending on the variety.

Closer to autumn, fruits form on the bush - small, fleshy green-white berries. Tops and berries contain the toxic substance solanine, which protects the plant from harmful bacteria and insects. Tubers used for food are located underground. On the outer part of the potato there are so-called eyes (from 3 to 15 buds on one tuber), which subsequently develop into young shoots. Potatoes can be grown in any open ground, in greenhouses and even in pots.

The time of planting this plant depends on the ripening time of the tubers. Early varieties usually planted when the soil warms up to 10°C, although some gardeners choose days to plant potatoes according to lunar calendar. However, they begin to prepare planting material 30-40 days before planting. Tubers the size of egg, selected in the fall, are scattered on the floor or laid out in a single layer in boxes and stored at a temperature of 12-15 ° C, always in the light and at high humidity.

The potato planting itself can be done different ways depending on the density of the soil. In hot climates and light, loose soil, holes are made for potatoes, while in humid climates in damp soil, ridges are cut for potatoes, raising the planting above ground level. Sometimes the seed propagation method is used. To do this, take seeds from ripe potato fruits and plant them in boxes, leaving them in a lighted place. Seedlings 13-15 cm high are transplanted in early May.

Growing potatoes is necessarily accompanied by pest control. The Colorado potato beetle and wireworm are a real scourge for potato plantations. Larvae and adults of the Colorado potato beetle eat both the leaves of the potato bush and the tubers themselves. As for the wireworm, the only danger is the larva of this insect, which gnaws through roots and tubers, which leads to withering and rotting of the plant. To get rid of these pests you have to use chemicals.

Selection and storage

You should not take potatoes that have turned green or have already sprouted; they contain alkaloids that can cause poisoning. Small holes, deep grooves and brown spots indicate that the potatoes have been exposed to pests. High-quality potatoes should be hard and elastic without external damage or defects. If the potato yields to pressure with a fingernail and liquid begins to ooze from it, most likely nitrates were used during cultivation. And when you pierce the skin of a good, pesticide-free potato with your fingernail, you will hear a loud, crisp sound.

If you need to choose potatoes for storage for the winter, then medium and medium varieties are suitable. late dates maturation. It is also worth paying attention to the size of the root crop. Medium and small tubers contain more nutrients. In addition, the maturity of the potato depends on the thickness of the peel - the thicker it is, the more mature the potato is considered and the better it should be stored. Peeled and dried tubers are best kept at a temperature of 2-7°C. Potatoes also need to be sorted from time to time, getting rid of rotten roots, to avoid the spread of infections.

Information sources

1. Dubrovin Ivan. All about ordinary potatoes. – M.: Eksmo-Press, 1999. – 96 p.
2. National Potato Council,
3. History of potatoes,
4. Warner Bryan. Colorful potatoes may pack powerful cancer prevention punch. Penn State, August 26, 2015,
5. Kulichenko E.O., Andreeva O.A., Lukashuk S.P., Mazurina M.V. Study chemical composition and antimicrobial activity of the periderm of potato tubers // Pharmacy and pharmacology No. 4 (11). – Pyatigorsk, 2015,
6. New recyclable building material, made partially from potatoes, could help solve the waste problem. University of Leicester. October 31, 2013,
7. Kapitanova E.K. Ode to potatoes//Medical news No. 10. – Minsk, 2015,
8. Potato history,
9. Solomonik T., Sinelnikov S., Lazerson I. European box. Culinary masterpieces of the world. – St. Petersburg: Publishing House “Neva”, 2006. – 368 p.
10. National Nutrient Database

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