(the so-called "shelabolok" or "tomatoes").

Etymology

The traveler and naturalist Pedro Chiesa de Leone, after studying potatoes for more than 10 years in Peru, Bolivia and Chile, in the book “Chronicle of Peru”, published in 1553, reported that the Indians of South America call raw potatoes “dad”, and dried ones - “ Chunyu." But these names did not take root among the Spaniards and they say that for the outward resemblance of potato tubers to truffle mushrooms they gave the potato the name truffle, which in Italian is tartufo. The French, like some other peoples, for a long time called the potato "pomme de terre" - an earthen apple. In other European countries, naming was also common - "potates", "putatis", "pottes".

In some dialects of Germany, at the beginning of the spread of the potato, it was called "erdbirne" - an earthen pear, and in Italian - "tartuffoli", transforming it into a "tart" and later, possibly into a potato.

Some German potato scientists from the University of Rostock claim that the name "potato" comes from two German words: "kraft" - strength and "teufel" - the devil, and only then "kraft teufel" was transformed into potatoes = devilish strength. But these claims are doubtful, since the potato came to Germany later than it appeared in Italy, where the tubers already had this name.

The first botanical description of potatoes in England was made by the botanist of this country John Gerard in 1596 and 1597. in the book "Herbarium of the General History of Plants". But he described the potato under the erroneous name "Virgin Sweet Potato". Later, when this mistake was revealed, the real sweet potato had to be called sweet, and potatoes in England are called sweet potatoes.

John Gerard was sure that the English admiral (at the same time a pirate) Francis Drake brought potatoes to England. In 1584, on the site of the current US state of North Carolina English navigator, organizer of pirate expeditions, poet and historian Walter Raleigh (Voltaire Raleigh) founded a colony, called it Virginia. In 1585, F. Drake, returning from South America, visited this colony. The colonists complained to him about the hard life and asked to be taken back to England, which Drake did. They allegedly brought potato tubers to England. In fact, in Virginia (a state in the east North America) the potato was introduced only 120 years after the publication of D. Gerard's book from Ireland and was named "Irish yam" there.

The fruits and ground parts of the potato plant contain the alkaloid solanine, which can cause poisoning in humans and animals.

Biological features

Potato fruits are poisonous

Potatoes are propagated vegetatively - by tubers (and for breeding purposes - by seeds).

The best fertilizers are potassium salts, then bone meal, lime, manure.

Chemical composition and nutritional value

• water - 76,3 %
• dry matter- 23.7%, including
  • mineral salts - about 1%

The maximum content of dry matter in tubers is 36.8%, starch 29.4%, protein 4.6%, vitamins , , , , , and carotenoids.

fresh tubers unpeeled potatoes Nutritional value per 100 g of product
Energy value 73 kcal 305 kJ
Water 80 g Squirrels 1.9 g Fats 0.1 g Carbohydrates 16.6 g - starch 14.2 g - ballast 1.8 g Thiamine ( B1) 0.08 mg Riboflavin ( B2) 0.03 mg Niacin ( B3) 1.1 mg Pyridoxine ( B6) 0.24 mg Folacin ( B9) 16.5 mcg Ascorbic acid (vit. FROM) 11 mg Vitamin K 2.1 mcg Calcium 11 mg Iron 0.7 mg Magnesium 22 mg Phosphorus 59 mg Potassium 426 mg Sodium 6 mg Choline 13 mg Lutein + Zeaxanthin 13 mcg Selenium 0.4 µg
Source: USDA Nutrient database

The chemical composition of tubers depends on the variety, growing conditions (climatic, weather, soil type, fertilizers used, cultivation techniques), tuber maturity, storage time and conditions, etc. On average, potatoes contain (in%): water 75%; starch 18.2; nitrogenous substances (crude protein) 2; sugars 1.5; fiber 1; fat 0.1; titratable acids 0.2; substances of phenolic nature 0.1; pectin substances 0.6; other organic compounds(nucleic acids, glycoalkaloids, hemicelluloses, etc.) 1.6; minerals 1.1.

Approximately distinguish varieties of potatoes with a high content of solids (more than 25%), medium (22-25%) and low (less than 22%).

Starch makes up 70-80% of all dry matter of the tuber; it is found in cells in the form of layered starch grains ranging in size from 1 to 100 microns, but more often 20-40 microns. The starch content depends on the precocity of varieties: it is higher in late-ripening ones.

During storage, the amount of starch in the tubers decreases as a result of its hydrolytic decomposition to sugars. To a greater extent, the starch content decreases at low temperatures (1-2°C). Sugars in potatoes are represented by glucose (about 65% of total sugar), fructose (5%) and sucrose (30%), maltose is found in small quantities, usually during potato germination. Along with free sugars, potatoes contain phosphate esters of sugars (glucose-1-phosphate, fructose-6-phosphate, etc.).

There are few sugars in mature potatoes (0.5-1.5%), but they can accumulate (up to 6% or more) or disappear completely, which is observed during long-term storage. The decisive factor here is the temperature. The biological basis for the change in the content of sucrose is the different speeds of the three main processes of carbohydrate metabolism simultaneously occurring in tubers: starch saccharification, starch synthesis from sugars, and oxidative decomposition of sugars during respiration. These processes are regulated by the corresponding enzyme systems. It has been established that at a temperature of 10 ° C, 35.8 mg of sugar is formed in 1 kg of tubers and the same amount is consumed, at a lower temperature (0-10 ° C) there is an accumulation of sugar in the tuber (upon reaching a certain level, the sugar content remains constant), and at temperatures above 10 °C, more sugar is consumed than produced. Thus, the accumulation of sugar can be controlled by changing the storage temperature. The accumulation of sugars in tubers during storage also significantly depends on the potato variety.

An increase in sugar content by more than 1.5-2% adversely affects the quality of potatoes (during cooking, it darkens due to the formation of melanoidins, acquires a sweet taste, etc.). Crude fiber in the tuber contains about 1%, about the same amount of hemicelluloses, mainly pentosans, which, together with fiber, make up the bulk of the cell walls. The largest amount of fiber and pentosans is found in the periderm, much less in the cortex and even less in the area of ​​the vascular bundles and the core.

Pectins are polymer compounds with a big molecular weight. They are built from residues of galacturonic acid, which is a product of glucose oxidation. The average content of pectin in potatoes is 0.7%. These substances are heterogeneous and occur in the form of protopectin, pectin, pectic and pectic acids. The last three compounds are commonly referred to as pectins (pectin). Protopectin is insoluble in water and is in a bound state, forming an intercellular layer in plant tissues. It serves as a cementing material for cells, causing the hardness of tissues. There is an opinion that protopectin consists of pectic acid molecules, the chains of which are interconnected through calcium, magnesium ions and phosphate "bridges"; in this case, the protopectin molecule can form complexes with cellulose and hemicelluloses.

Under the action of enzymes, when boiling in water, heating with dilute acids and alkalis, hydrolysis of protopectin occurs with the formation of water-soluble pectin. This explains the softening of potatoes during the cooking process.

Pectin is an ester of methyl alcohol and pectin acid. Pectin acid molecules contain few methoxyl groups, and pectic acid molecules do not contain them at all. All these compounds are soluble in water and are found in cell sap.

Pectin substances, having a high hydrophilicity, swelling ability and colloidal nature of solutions, play an important role as regulators of water metabolism in plants, and in products - in the formation of their structure.

Nitrogenous substances in potatoes make up 1.5-2.5%, of which a significant part is proteins. In general, protein nitrogen is 1.5-2.5 times more than non-protein nitrogen. Among non-protein substances, free amino acids and amides are present in significant amounts. An insignificant part of nitrogen is present in nucleic acids, some glycosides, B vitamins, in the form of ammonia and nitrates.

The main potato protein - tuberin - is a globulin (55-77% of all proteins); glutamines account for 20-40%. In terms of biological value, potato proteins are superior to the proteins of many grain crops and are not much inferior to the proteins of meat and eggs. The completeness of proteins is determined by the composition of amino acids and, in particular, by the ratio of essential amino acids. Potato protein and the free amino acids of potatoes contain all the amino acids found in plants, including the essential ones in a good ratio: lysine, methionine, threonine, tryptophan, valan, phenylalanine, leucine, isoleucine. Of the amides, the tubers contain asparagine and glutamine; among nitrogen-containing glycosides - solanine, chaconine and scopoletin, which cause bitterness of the skin, sometimes pulp, concentrated mainly in integumentary tissues and upper layers tuber. The content of glycoalkaloids (solanine) in potatoes is about 10 mg%. increases during germination of tubers and storage in the light. Nitrogenous substances are unevenly distributed in the tuber: less in the zone of vascular bundles, increasing in directions towards the surface of the tuber and inside. The protein content is highest in the cortex and zone of vascular bundles and decreases towards the inner core, while non-protein nitrogen, on the contrary, is highest in the inner core and decreases towards the surface of the tuber.

Enzymes are organic catalysts that are formed in living cells in small amounts in potato tubers. special place occupy hydrolases - amylase (α and β), caxarase (invertase); oxidoreductases - polyphenol oxidase (tyrosinase), peroxidase, ascorbinase, catalase, etc.; esterases - phosphorylase, etc.

Amylase hydrolyzes starch to maltose and dextrins, invertase breaks down sucrose into glucose and fructose. Polyphenol oxidase oxidizes phenolic compounds, and peroxidase also oxidizes aromatic amines. Catalase decomposes hydrogen peroxide into water and oxygen. Oxidoreductases play an important role in respiration.

An important task in the production of potato products is the inactivation of enzymes. In the process of technological processing, the outer layer of the potato is destroyed. Favorable conditions are created for the interaction of easily oxidizing substances (polyphenols) with atmospheric oxygen under the catalytic action of oxidizing enzymes (peroxidases, etc.). As a result, dark-colored substances are formed - melanins, which worsen appearance and other quality products. Prevention of enzymatic reactions is achieved by a number of measures: heat treatment, as a result of which the protein carrier coagulates, which leads to the inactivation of enzymes; the use of substances (inhibitors) that form complexes with quinones before their polymerization; binding heavy metal ions. The most commonly used inhibitors of enzymatic reactions are sulfur compounds, ascorbic acid, citric acid, etc.

Vitamins determine the biological value of potatoes as food product. Potato tubers contain on average (in mg per 100g): vitamin C 12; RR 0.57; B1 0.11; B2 0.66; B6 0.22; pantothenic acid 0.32; carotene (provitamin A) traces; inositol 29. Biotin (vitamin H) and vitamins E, K, etc. were found in small amounts.

Organic acids determine the acidity of potato cell sap. The pH value for potatoes is set in the range of 5.6-6.2. Potato contains citric, malic, oxalic, isocitric, lactic, pyruvic, tartaric, chlorogenic, quinic and other organic acids. Potatoes are richest in citric acid. When processed for starch, 1 ton of potatoes additionally receive at least 1 kg citric acid. Of the mineral acids in the tubers, phosphoric acid predominates, the content of which can be used to judge the accumulation of phosphorus.

Fats and lipids in potatoes average 0.10-0.15% wet weight. Palmitic, myristic, linoleic and linolenic acids are found in fats. The last two are of great nutritional importance, since they are not synthesized in the body of animals.

Potatoes are of great importance as a source of minerals. In potatoes, they are mainly represented by potassium and phosphorus salts; there are also sodium, calcium, magnesium, iron, sulfur, chlorine and trace elements - zinc, bromine, silicon, copper, boron, manganese, iodine, cobalt, etc. The total ash content in the tuber is about 1%, including (in mg% ): K2O - about 600, P - 60, - 21, Mg - 23, Ca-10. Mineral substances are unevenly distributed in the tuber: most of them are in the bark, less in the outer core, and more in the apical part than in the base.

The mineral elements in the tuber are mainly in an easily digestible form and are represented by alkaline salts, which help maintain the alkaline balance in the blood.

Of the coloring matter, tubers contain carotenoids: 0.14 mg% in tubers with yellow flesh and about 0.02 mg% in tubers with white pulp. Flavones, flavonones and anthocyanins (cyanidin, delphinidin) were also found in the peel.

In a normal daily human diet, depending on activities and energy expenditure, the calorie content of food should be about 3,000 kcal (12,552 kJ). To obtain 100 kcal (418.4 kJ), the body must receive 107-120 g of potatoes or 300 g of carrots, 500 g of cabbage, 650 g of tomatoes, 1000 g of cucumbers with food. One kilogram of potatoes can provide 940 kcal (3933 kJ). The consumption of 300 g of potatoes provides the body with more than 10% of energy, an almost complete norm of vitamin C, about 50% of potassium, 10% of phosphorus, 15% of iron, 3% of calcium.

cultural history

Potato production by years (FAOSTAT)
thousand tons.

Country
China	26 793	45 984	73 777
Russia		39 909	36 400
India	12 571	17 401	25 000
Ukraine		14 729	19 300
USA	18 443	20 122	19 111
Germany	21 054	10 888	11 158
Poland	36 546	24 891	11 009
Belarus		9 504	8 600
Netherlands	7 150	7 340	6 836
France	7 787	5 839	6 347

The introduction of potatoes into culture (first through the exploitation of wild thickets) was started about 14 thousand years ago by the Indians of South America.

Poems and ballads were dedicated to potatoes.

The potato was once celebrated in his music by the great Johann Sebastian Bach [ ] .

Vodka made from potatoes is popular in modern Iceland.

Potato production (FAOSTAT), tons, 2004-2005 FAOSTAT data (

This vegetable is likely to take second place in terms of prevalence. Africa or America, Europe or Asia - regardless of the continent, people all over the world enjoy it. We are so accustomed to it that we no longer consider it something new, and even more so we do not classify it as a delicacy. We are talking about the potato we have known for a long time. Let's remember the time when it was not yet so widespread, learn about some of the tragedies associated with its loss, and find out why it is still so appreciated in Russia. However, let's start from where it spread throughout the world. What became the birthplace of the potato? Is it Europe or another place?

It has long been believed that potatoes came to us from the homeland of the potato - Chile, Peru and Bolivia. Even today, in our time, in the Andes you can see how in wild nature growing potatoes. There, at an altitude of more than a kilometer, you can find tubers of almost all known on this moment varieties. According to scientists, in ancient times, the Indians in that area could breed and cross varieties various plants including potatoes. The very first information about potatoes came from a Spaniard, a participant in the military campaign of Julian de Castellanos in 1535. According to him, even the Spaniards liked the mealy root crop of this plant. True, few people paid attention to his words. So you can briefly describe how the history of the origin of the potato (its distribution) began.

How culture came to Europe

We find further descriptions of the potato in the Chronicle of Peru by Pedro Chiesa de Leone. He described this plant in great detail and clearly. The history of the emergence of potatoes interested the king of Spain, who gave the order to bring a huge amount of this overseas product. Thus, thanks to Spain, the homeland of the potato - South America - supplied the whole of Europe with this vegetable. First he came to Italy, and later to Belgium. After that, the mayor of Mons (Belgium) handed over several tubers for research to his arc and a friend in Vienna. And only his acquaintance, also a botanist, described the potato in detail in his work "On Plants". Thanks to him, the potato got its own scientific name - Solyanum tuberosum esculentum (tuberous nightshade). Through time, his description of the potato and the name itself garden culture have become generally accepted.

In Ireland

The time came for Ireland, and in the 1590s the potato arrived there. There he gained universal recognition due to the fact that he took root well even in relatively unfavorable conditions. Regardless of the climate, wet or dry, mild or changeable, whether the tubers were planted in fertile or not fertile soil, the potatoes bore fruit. Therefore, it spread so much that in the 1950s, at least a third of the entire area suitable for agriculture was planted with potato plantations. More than half of the harvest was directed to food for people. Thus, potatoes began to be eaten for breakfast, lunch and dinner. Everything would be fine, but suddenly there would be a crop failure? What would the Irish eat in this case? They didn't want to think about it.

Consequences of crop failures

If earlier it happened that the potatoes did not bring the expected harvest, then certain efforts were made to provide the necessary assistance to the victims. And if the next year it was again possible to collect the required amount of root crop, this covered the shortcomings of the previous period. So, in 1845 there was another crop failure. However, no one was worried about the reasons for what happened. It must be said that at that time they still did not know much about late blight - because of which it was not possible to collect required amount vegetables. A fungus that infects tubers leads to rotting of potatoes in the ground, and even after harvesting from the fields. In addition, fungal spores of the disease are easily spread by airborne droplets. And due to the fact that only one variety of potatoes was planted in Ireland at that time, the entire crop quickly died. The same thing happened in the next few years, which led first to unemployment, and then to hunger in the country. Indirectly, this affected the outbreak of cholera, which in 1849 killed more than 36 thousand people. The story of the potato, with such an unfortunate turn of events, resulted in the state losing over a quarter of its population.

Potatoes: the history of appearance in Russia

Gradually, the culture spread in the countries of Europe, as we saw in the example of Ireland, and at the very beginning of the eighteenth century it first appeared in Russia. In those years, Peter I was passing through Holland. There he had the opportunity to taste dishes made from potatoes (at that time, as today, they did not suspect that South America was the birthplace of the potato). After tasting the culinary innovation, the Russian sovereign noted original taste potato fruits. Since this delicacy did not yet exist in Russia, he decided to send a bag of potatoes to his homeland. Thus began the history of potatoes in Russia.

In chernozem, as well as in soils of medium acidity new culture settled down well. However simple people still cautiously looked at this miracle vegetable, because due to ignorance right ways its preparations have resulted in numerous cases of poisoning. How to make sure that the distribution of potatoes is put on a grand scale? Peter I was a smart man and figured out what could be done for this. Tubers were planted in several fields, and guards were posted nearby, who served during the day, but left the fields at night. This aroused great curiosity among ordinary peasants, and they began at night, while no one was looking, to steal a new vegetable and plant it in their fields. However, at that time it still did not receive widespread distribution. There were a lot of those who "managed" to be poisoned by its berries. Therefore, the "damn apple" was basically refused to be grown by ordinary people. For as much as 50-60 years, the miracle vegetable was forgotten in Russia.

How did the potato become famous?

Later, Catherine II played a big role in making potatoes universally recognized. However, the main impetus for the spread of root crops was the famine that occurred in the 1860s. It was then that they remembered everything that they had previously neglected, and were surprised to find that the potato has an excellent taste and is very nutritious. As they say, "there would be no happiness, but misfortune helped."

Here is such an interesting history of potatoes in Russia. So, over time, they began to plant throughout the country. People soon realized how useful the supply of this vegetable is, especially in times of crop failure. Until now, potatoes are considered the second bread, because, having sufficient stocks of it in the cellar, you can live even in difficult times. Thanks to their calorie content and benefits, to this day, the first thing that is planted in the garden is potato tubers.

Why potatoes are so popular in Russia

Since the time of Peter I, people did not immediately learn about the chemical and nutritional value this root crop for the human body. However, the history of the potato shows that it contains the substances necessary for survival in times of famine, disease and misfortune. What is so valuable and useful in this ordinary root crop? It turns out that its proteins contain almost all the amino acids that we could find in plant foods. Three hundred grams of this vegetable is enough to satisfy daily allowance potassium, phosphorus and carbohydrates. Potatoes, especially fresh ones, are rich in vitamin C and fiber. Moreover, it contains other elements necessary for life, such as iron, zinc, manganese, iodine, sodium and even calcium. And most of all useful substances It is found in the skin of potatoes, which today is very often not eaten. However, in times of famine, ordinary people did not neglect it and ate whole potatoes, baked or boiled.

Growing the only one and the consequences of it

As we have already learned, the homeland of potatoes is South America. There, farmers acted wisely, breeding root crops of different varieties. So, only some of them were susceptible to the disease - fungal late blight. Therefore, even if such varieties died, it would not entail such terrible disasters as in Ireland. The fact that in nature there are varieties of the same culture protects people from this kind of misfortune. However, if you grow only one variety of fruits, then this can lead to what once happened in Ireland. As well as the use of various chemical fertilizers and pesticides, which have a particularly adverse effect on natural cycles and the ecology in general.

Why is it profitable to grow only one variety of potatoes

What in this case, including in Russia, encourages farmers to grow only one particular variety of potatoes? This is mainly influenced by marketability and economic factors. Thus, farmers can bet on the beautiful appearance of the fruit, and therefore on more demand at buyers. Also, the emergence of a standard crop can be explained by the fact that a certain variety of potato brings a larger yield in a particular area than others. However, as we have learned, this approach can have far-reaching adverse effects.

The Colorado potato beetle is the main enemy of Russian gardeners

Insect pests can cause great damage to crops. One type of leaf beetle is very well known to every gardener or farmer - it was first discovered in 1859 how much difficulty this insect can bring to potato cultivation. And in the 1900s, the beetle reached Europe. When he was brought here by chance, he quickly covered the entire continent, including Russia. Due to its resistance to chemicals, which are used to fight it, this beetle is almost the main enemy of every gardener. Therefore, in order to do away with this pest, in addition to chemicals, agrotechnical methods began to be used. And now in Russia, every summer resident who wants to feast on homemade potatoes fried or baked in the coals of a fire, first has to get acquainted with simple methods of dealing with this pest.

In the wild, potatoes are perennial family Solanaceae, originating from South America. For the sake of tubers, potatoes have been cultivated for more than two and a half thousand years. And modern breeders and biologists are tirelessly working on new varieties.

Wild predecessors of all cultivated types of potatoes

As an agricultural crop, potatoes are grown as an annual plant, and two closely related types of potatoes have become widespread in the world:

• Tuberous or Chilean potatoes, native to Peru and Bolivia, are now widespread in 130 temperate regions of the world. The spread of this type of potato began in the 16th century, and by the 19th century the culture became mass, becoming the fifth in the ranking of agricultural plants.
• The Andean potato, originally grown on the South American continent, has played a decisive role in the creation of many modern varieties and hybrids due to polymorphism.

Tubers, for which potatoes are cultivated, begin to form with the appearance of the first buds on the bushes. From a biological point of view, a tuber is a hypertrophied rhizome, which becomes a kind of storage for nutrients.

Classification of potatoes by purpose

Today, depending on the content of sugars, vitamins, proteins and starch in potato tubers, varieties are divided into four groups.

• Table potatoes are a vegetable that occupies one of the first places in the diet of many nations. The tubers of these varieties are large or medium in size. They are round, with a thin skin and not too deep eyes. When creating table varieties Special attention pay attention to the content of vitamin C and starch in the tubers, which should not be more than 12-18%.
• Technical potatoes are raw materials for the production of alcohol and starch, therefore, an increased content of this component, more than 16%, in such varieties is only welcome. But technical potatoes are poor in protein.
• Forage potatoes produce large, starchy, protein-rich tubers. Since the value of the potato is fodder crop recently growing, high varieties are extremely important.
• Universal varieties can combine the properties of all the listed groups.

Over the years of being present on summer cottages and farm potato plantations, everyone is used to the fact that the outer color of the tubers can be almost white, and brown-yellow, pink or almost purple. But on the cut, until recently, the potatoes remained white or slightly yellow.

Why do purple and red potatoes have an unusual color?

But today, breeders offer to plant completely unusual species potatoes with multi-colored pulp. amazing colors potatoes owe their biochemical composition, or rather, anthocyanins and carotenoids. If tubers with traditional white pulp contain no more than 100 mg of provitamin A per 100 grams of potatoes, then varieties with a yellow core of this substance already have twice as much. And the brighter the color of the tuber, the greater the concentration of provitamin A. In orange and red potatoes, its content reaches 500-2000 mg.

The concentration of anthocyanins, which provide purple, lilac or violet color of the flesh and peel, in brightly colored tubers is two dozen times higher than in light-colored table varieties. Purple or blue potatoes can have 9 to 40 mg of anthocyanins per 100 grams. Moreover, the concentration of this natural dye and carotene is always higher near the peel. But inside the pulp, these substances can be distributed unevenly, which allowed breeders to get plants with variegated tubers both outside and inside.

In addition, red, blue or purple potatoes contain twice as much bioflavonoids as traditional light-fleshed varieties. But there is much less starch in colored tubers, so they can be used for dietary and clinical nutrition, and sometimes even raw. Active selection of all new colored varieties and their growing popularity among gardeners allow us to say that not all the beneficial aspects of potatoes have been studied and used yet. Studies conducted by biologists and physicians in Korea and the United States have shown that the introduction of purple and red tubers into the diet helps the body resist atherosclerosis and cancer.

Substances in the composition of red and purple potatoes have a beneficial effect on the condition of the organs of vision and blood vessels, prevent premature aging and help fight heart disease.

Red and blue potatoes from CIS breeders

The breeding of varieties that produce tubers with colored pulp is carried out not only by Western breeders, but also by scientists from Belarus and Russia. Employees of the Research Institute of Plant Growing of the Russian Federation obtained high-yielding hybrids of purple and red potatoes, which were successfully zoned in middle lane countries.

But the first colored potato in Russia was obtained in the Tomsk region. Since 2007, varieties of orange, pink purple and blue potatoes have been created here. Siberian scientists have zoned and are already massively growing several interesting types of potatoes with a high content of carotene and anthocyanins.

Thanks to the seed material obtained from the Peruvian Potato Center, the Research Institute of Plant Growing. Vavilov, as well as from scientific centers in the USA and Germany, Belarusian researchers involved in promising developments managed to create more than seventy hybrids that are not inferior in brightness to their world counterparts.

Conditionally useful types of potatoes

The demand for brightly colored potato species, most often obtained from interspecific crossing and careful selection, is steadily growing in the world, which is facilitated by the curiosity of gardeners and expressed beneficial features such tubers. Research biologists are not limited to such selection.

One of the largest companies involved in plant genetics, based on the red-brown-skinned potato common in the United States, has created a genetically modified variety Russet Burbank New Leaf.

• Outwardly, such potatoes are little different from the usual yellow or white.
• It has a yellowish crumbly flesh and a leathery dense peel.
• When grown, the variety shows high yield and resistance to diseases and damage by the Colorado potato beetle.
• It is used by a number of major networks fast food in the world.
• This variety, which is predominant in plantings in the United States and Australia, is used as a food and fodder potato.

But as a result of studies conducted in 2009 by Russian doctors, agricultural plants with altered genetics, including similar types of potatoes, are not recognized as beneficial to humans. In experimental animals that ate such tubers, pathological changes were detected internal organs, therefore, genetically modified potatoes are not allowed for distribution and cultivation in Russia.

No matter how popular the colored tubers are, there is one type of potato of an unusual color that only harms a person. This is a green potato well known to gardeners, which has become such after a long stay in the light.

Under the action of lighting in the tubers, a natural alkaloid, solanine, begins to accumulate. So the plant protects the tubers from exposure environment and diseases, but solanine is not at all useful for humans.

Edible sweet potato, sweet potato

If a real potato is a vegetable related to nightshade, peppers and, then for sweet potato, which gives large starchy tubers, wild bindweeds and garden morning glory will be the closest relatives.

Cultivated today in many Asian countries, Africa and the United States, the sweet potato is highly valued for its nutritional and health benefits. It is a food crop that is in demand all over the world and is native to the mountainous regions of Colombia and Peru. Like ordinary potatoes, sweet potatoes, depending on the variety, may not produce tubers of very different colors.

For a long time known varieties, so rich in carotene that their orange tubers are superior in usefulness to carrots. Sweet potatoes are successfully grown, containing a large amount of anthocyanins, showing properties similar to the traditional purple potato. But in terms of the content of calcium, carbohydrates and iron, potatoes are inferior to sweet potatoes, which, moreover, are one and a half times more nutritious.

• In the zone of the tropics and subtropics, sweet potatoes are grown as a perennial crop, in which case the tubers reach even 10 kg in weight.
• In a temperate climate, in an annual crop, it is possible to grow the earliest ripening varieties, whose tubers weigh about 3 kg. In Russia, there is a successful experience in the cultivation of sweet potato with a vegetation period of up to 110 days.

In the world, however, many varieties of productive sweet potatoes have been bred, differing not only in ripening time, color of the pulp and peel of tubers, but also in taste. While some sweet potato dishes do have a sweet flavor, others are indistinguishable from traditional potatoes. There are varieties with a creamy and nutty flavor.

Potato varieties - video

Potatoes are not only popular, they are the #1 dish almost everywhere. There is a lot of talk about potatoes. Baked, mashed, fried, or used as an ingredient in a variety of creative recipes, potatoes remain an almost perfect addition to any culinary novelty.

There are over 4,000 types of potatoes in the world! However, only a small part of them are used. For example, in the United States, about 100 types of potatoes are constantly present in everyday life. And all these varieties of potatoes are grouped into 7 categories: red-brown type, red, white, yellow, special kind of blue / purple, oblong in the shape of fingers and "miniature". Potatoes are grown for two purposes: for sale and for making french fries and chips.

What are the benefits of potatoes?

Carbohydrates are compounds that provide humans and animals with energy. All fruits and vegetables contain carbohydrates. Potatoes contain 20% carbohydrates (approximately 75% water, 5% protein, vitamins and minerals). With an increase in the amount of carbohydrates, the water content in potatoes decreases, and vice versa.

The amount of starch in potatoes is a feature that divides potatoes into different types.

Potatoes with a starch content of more than 22% are called "mealy", "crumbly" potatoes. This variety is suitable for dishes where the vegetable is supposed to be soft, such as baked or mashed potatoes. "Crumbly" potatoes are an ideal ingredient for gnocchi, mashed potatoes, soups, potato dough. In short, this type of potato does not hold its shape when cooked for a long time (for example, stewing over low heat).

Potatoes with a low starch content (less than 13%) are called "waxy". During cooking, such potatoes become translucent and acquire a delicate texture. This type is most suitable when the dish calls for a creamy and soft texture of the potatoes, or when the potatoes need to hold their shape, such as in potato salads, some soups, fried or stewed dishes.

Sugar is another variable characteristic of potatoes. Potatoes are usually low in sugar and have a rather earthy taste, but the amount of sweetness varies depending on the type of vegetable. In some dishes, a slight sweet taste is even welcome! When frying potatoes, excess sugar in it can cause blackening or darkening of the vegetable. Remember: When potatoes are stored at temperatures less than 45 0 F (1 °C = 33.8 °F), the starch in them turns into sugar.

In our oriented healthy eating worldwide, potatoes are a source of valuable nutrients. One medium sized unpeeled potato provides 45% daily allowance vitamin C, contains more potassium than one banana, 10% of the daily requirement of vitamin B 6 and some other minerals necessary for the body. And besides, in one such potato there are only 110 calories! What's more, potatoes are free of fat, sodium, cholesterol, and gluten.

Red-brown potatoes (

Only 6 subspecies are most commonly used.

Description of red potatoes.

Appearance: Small to medium size, round or slightly oblong, delicate thin red skin (remains red even after cooking), white cut.

Texture: waxy, soft, juicy.

Taste: slightly sweet, mild.

Cooking methods: frying, pounding, salads, soups, stewing.

Whitepotato(whites)

Only 5 varieties are often used in cooking.

Description of yellow potatoes.

Appearance: large size, round or oblong shape, yellow-brown to golden skin, yellow or golden cut.

Texture: slightly waxy, juicy.

Taste: slightly sweet, rich, oily.

Cooking methods: grilling, frying, pounding, in salads.

Special types of potatoes.

These species are smaller than usual in size and have a very thin skin, which is usually not removed. This type of potato cooks faster. Bright colors and unusual shapes of potatoes make the dishes original and interesting.

Blue/purple potatoes ( Blue/ purple)

The most common 5 subspecies.

Description oblong like potato fingers.

Appearance: 4" long, finger-shaped, red, orange, purple or white color, the slice can be the same colors.

Texture: waxy, dense, dry.

Taste: Oily, nutty and earthy flavor, sugar content can be low or medium (depending on the subspecies).

Cooking methods: simmering, frying, in salads.

"Tiny" potatoes ( petites)

Description of the "tiny" potato

Appearance and texture: tiny potatoes, texture, skin and cut color, shape, sugar content are the same as other types of potatoes.

Taste: the same as other types of potatoes, only more concentrated.

Cooking methods: in salads, frying, frying over low heat.

Brief instructions:

• This type of potato is a great addition to pasta dishes.
• It is good to use as an addition to "colored" dishes to attract attention.
• Ideal as a component in salads, as it is quickly prepared and has a rich taste.
• Roast "tiny" potatoes in olive oil with rosemary, salt, and pepper for brightly colored chips. Such potatoes are fried, as a rule, without peeling it first and without cutting it into pieces.

The material was prepared on the basis of the English-language article "POTATO TYPES GUIDE", for all questions, please contact email address [email protected]

Potato

Name: Potato.

Latin name: Solanum tuberosum L.

Family: Nightshade (Solanaceae).

Lifespan: Annual cultivated and perennial wild.

plant type: Herbaceous tuber-forming plant.

Trunk (stem): There are several stems, they are erect or ascending, ribbed, branched.

Height: 60-100 cm.

Leaves: Leaves intermittently pinnate, with 7-11 ovate leaflets.

Flowers, inflorescences: Flowers regular, in apical whorls; corolla with fused petals, white, pale pink or purple.

flowering time: Blooms in June-July.

Fruit: The fruit is a berry.

plant history: It is difficult to find a more irreplaceable plant, and even with such an unusual biography! The name "potato" came to us from Germany, and the potato itself comes from South America. The ancient Indians introduced potatoes into the culture about 14 thousand years ago. They ate it, considered it a spiritualized being, and worshiped it in every possible way.
The history of the emergence of potatoes in Europe is extremely curious. On the ship of the Spanish conquistadors, the first conquerors of South America, the boy Pedro Chiesa de Leon secretly got to Peru. Finding yourself in distant country, he did his best to find out how they live, what its "bronze" inhabitants eat and wrote down his observations. And in 1533, in the Spanish city of Seville, Pedro Chiesa's book "The Chronicle of Peru" was published, in which we find the first mention of potatoes. The Spanish sailors tasted it first, and then it came to Italy, and from there it spread to some countries. But at first he was recognized only as ornamental plant. Hair was decorated with flowers, bouquets were made from them. Its use as a food plant was hampered by the fact that its fruits contain the poisonous substance solanine, which sometimes causes general poisoning of the body. Hence the erroneous opinion arose that the potato is poisonous, and the peasants called it the "devil's apple."
Peter I brought potatoes to Russia in the first half of the 18th century from Germany and ordered them to be sent to all regions and promoted in every possible way. The population was hostile to potatoes (there were even potato riots). And it took almost 100 years until potatoes in Russia began to be grown on an industrial scale.
The introduction of potatoes in Europe has become powerful weapon in the fight against epidemics of scurvy - this disease has practically disappeared on the continent. Such an unexpected effect is explained by the fact that the diet of the population was enriched with dishes from potatoes, which are a source of vitamin C. And now it is precisely established that we get half of the vitamin C necessary for the body with potatoes.

Spreading: In Russia and Ukraine, potatoes are a valuable food, industrial and fodder crop.

Use in cosmetics: If you do not want to use it for cooking (and in vain), then use it to wash your hands in the morning and before bed. In a week you will not recognize your hands - the skin will become soft, tender, peeling will disappear. This procedure is especially good after prolonged work in cold water and when working with washing powders. Only after washing do not dry your hands with a towel, but let the water dry on your hands.
In cosmetic practice, mashed raw or boiled potatoes are added to nourishing masks (for dry skin, sunburn, etc.).

medicinal parts: Red potato tubers are used. AT folk medicine the flowers of the plant are also used.

Useful content: FROM therapeutic purpose use tubers of red varieties of potatoes and flowers.
The chemical composition of the vegetable is varied. This is a unique set of human body organic and inorganic compounds, which are also presented in favorable proportions. Potato protein has a high biological value and contains most of the amino acids needed to build our body's proteins. Polysaccharides are mainly represented by starch (20-40%), pectins, fiber, there is fructose, glucose, sucrose. Of the mineral salts, potassium and phosphorus predominate, but there are others - iron, calcium, magnesium, manganese, nickel, cobalt, iodine. In addition to vitamin C, it contains B1, B2, B6, B9, PP, D, K, E, folic acid. The tubers contain carotene, sterols, organic acids. All organs of the plant contain solanine, and most of all in flowers. With prolonged illumination of the tubers (from which they turn green) or during germination, a large amount of solanine is also formed in them - they are not suitable for food. Compared to other root crops and tubers, potatoes contain less coarse nutritional fiber, and more pectin. Therefore, most potato dishes do not burden the motor function of the stomach and are relatively quickly evacuated from it into the intestines.
Therefore, potatoes are so often spoken of that in terms of chemical composition it approaches bread, and in terms of the richness of vitamins and minerals - to greens.
The calorie value of 1 kg of potatoes is 800-1000 kcal, that is, almost 3 times more than most other vegetables. We meet half of the daily requirement of vitamin C at the expense of potatoes. This is especially important in winter and spring, since potatoes do not lose their nutrients and vitamins during storage. No wonder they say: "Potatoes are the second bread."
There is a lot of protein in potatoes, and it is essential that it is easily absorbed by the body. It contains almost all essential amino acids. The amino acid composition is comparable to that of mother's milk. The dietary significance of the protein is increased by its properties, such as the ability, firstly, to make it especially desirable as a side dish for meat dishes, and secondly, to suppress the activity of gastric protein enzymes (thrombin, etc.).
There is much more potassium in potatoes than in bread, meat, and fish. It reduces the content of ammonia in the cells, reduces the level of carbon dioxide in the blood. Being a sodium antagonist, it regulates water metabolism. The need for potassium increases significantly with various injuries, diarrhea, vomiting, increased consumption of salt, mental and physical stress. It is potassium that determines the high diuretic properties of potatoes and prevents the appearance of edema. Therefore, potatoes are indispensable as a source of potassium for the elderly, especially during the summer period of negative potassium balance, as well as for children who are extremely mobile. The daily requirement can be met by eating 500 grams of potatoes.
Iron and copper contained in potatoes are very important for the body. To avoid anemia due to a lack of iron, you should follow the daily intake of its intake in the body - 15 mg. With the help of only potatoes, we can fill 20, or even all 60% of our need for iron. Copper combined with nickel contained in potatoes increase the vitality of leukocytes, help burn blood sugar, and prevent the formation of malignant tumors.
Manganese, which we get almost 30% from potatoes, is involved in fat metabolism. According to the content of this element, potatoes are superior only to carrots and, slightly, parsley.
Due to potatoes, you can satisfy the daily need of the body for vitamin C, which reduces muscle fatigue, enhances defensive reactions organism.
Vitamin B1 occupies a leading place in potatoes: 100 grams of it contains 100-200 mg, that is, more than cucumbers, tomatoes, onions, cabbage, carrots, apples. It is able to relieve physical and, more importantly, nervous tension. This vitamin tends to neutralize poisons, even such strong ones as potassium cyanide. It also neutralizes many carcinogens in the body.
Vitamins B2 and B6 are found in abundance in potatoes. According to the content of the latter - pyridoxine - potatoes occupies one of the leading places after yeast and spinach. Pyridoxine neutralizes various harmful substances, prevents caries and various skin diseases. The need for all B vitamins especially increases with nervous tension - stress. This is where potatoes can help.
Fiber, which in tubers has a minimal amount compared to other vegetables, has the ability to remove cholesterol from the body and activate beneficial microflora in the intestines.
A few words about how to cook this vegetable in order to preserve all the valuable substances in it. Almost all tuber vitamins are water soluble. Therefore, it is undesirable to boil potatoes in in large numbers water - a significant part of this wealth passes into it. Many housewives throw away the liquid in which potatoes are boiled instead of using it to make soups and sauces. Moreover, you should not keep peeled potatoes in cold water for a long time: the most valuable substances pass into the water, and we lose the main vitamins and minerals. When cooking potatoes, it is better to immerse them in hot water or boiling soup - at the same time, they will cook faster and retain more vitamins.
Another way to preserve the precious qualities of a vegetable is to peel it as thinly as possible. After all, proteins, vitamins and minerals are concentrated near the outer layer of the tuber, and the closer to the center, the less they are. It is often recommended to use a jacketed or baked potato to preserve the maximum of useful substances.
Remember, do not throw out the water in which the potatoes were boiled!

Actions: Juice from potato tubers has antacid, anti-inflammatory, wound healing, antispasmodic and diuretic properties. It helps lower blood pressure, normalizes bowel function.

Application potato juice gives a positive effect in gastritis and peptic ulcer, accompanied by increased secretion of gastric juice, with spastic constipation and dyspepsia, as well as headache attacks. Side effects in the treatment of raw potato juice are not marked.

Grated raw potatoes widely used in dermatology and cosmetics: they treat pustular eczema, pyoderma, dermatitis, burns, purulent wounds, leg ulcers and other ulcerative skin diseases.

Potato is a raw material for the production of starch, glucose, alcohol and lactic acid, which have wide application in medical practice.

Starch is taken orally as an enveloping agent for poisoning to protect the gastric mucosa, sometimes using an enema for this. In the form of jelly, it is applied after the release of the stomach.

Recently, the attention of researchers has been attracted by the aerial part of the plant as a source of the alkaloid solanine, which is similar in chemical structure to corticosteroids and cardiac glycosides. In large doses, solanine causes severe poisoning, and in small doses it causes a persistent and prolonged decrease in blood pressure, increases the amplitude and reduces the heart rate, and has anti-inflammatory, analgesic and anti-allergic effects. This indicates that it is no coincidence that the infusion of flowers in folk medicine is used as a means of lowering blood pressure and stimulating breathing.

Dosage forms:

potato juice . To obtain juice, washed and wiped dry tubers, without sprouts and green areas containing an increased amount of solanine, together with the peel are rubbed on a grater or passed through a meat grinder, then squeezed through 2 layers of gauze.

Healing recipes:

raw potatoes . In case of a leg ulcer, a layer of grated raw potatoes 0.5-1 cm thick is placed on the entire affected surface, covered with a napkin of 6-8 layers of gauze, left in this state for 4-5 hours, periodically moistening the bandage with potato juice. Provided that such a procedure is carried out daily, ulcers epithelialize in approximately 3 weeks.

raw juice drink about 1/2 cup 3 times a day (on an empty stomach, before lunch and before dinner) for 2-3 weeks, repeating the course of treatment after a week break. During treatment with juice, drug treatment, physiotherapeutic procedures are stopped, and a sparing diet is observed. In autumn and spring, when the aggravation peptic ulcer most likely, for the purpose of prevention, it is recommended to drink raw potato juice for 2 weeks (the dose can be reduced by half).

potato tubers recommended for the treatment of hemorrhoids and anal fissures. To do this, a finger-thick candle with a blunt end is cut out of a raw potato and inserted into the anus. Can be kept all night. In the morning, the candle will come out with feces or with slight straining. At the same time, grated raw potatoes are applied to the anus in the form of a tampon.

sexual excitement.

tubers baked with peel and boiled.

Get well!