Description
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<h3 class="pdp-specs--para__title">Nutrition facts</h3>
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<th>Per100PortionType</th>
<td> 100g</td>
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<th>Energyinkcal</th>
<td> 87 Kcal</td>
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<th>Protein</th>
<td> 1.9g</td>
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<th>Carbohydrates</th>
<td> 20.1g</td>
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<th>Sugar</th>
<td> 0.9g</td>
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<th>Fat</th>
<td> 0.1g</td>
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<th>Fibre</th>
<td> 1.8g</td>
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<th>Sodium</th>
<td> 4mg</td>
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<h3 class="pdp-specs--para__title">Nutrition</h3>
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Potato supplies complex carbohydrates that are essential for energy. One serving of a 5.3 ounce medium potato provides 10 percent of protein; 45 percent of the Recommended Daily Intake (RDI) for Vitamin C, most of which is found immediately under the skin; 21 percent of potassium and 3 grams of fiber. It has no fat and contains around 100 calories. Potatoes are a very good source of Vitamin B6, potassium, copper, manganese, phosphorus, niacin, dietary fiber, and pantothenic acid. Potatoes also contain a variety of phytonutrients that have antioxidant activity. Among these important health-promoting compounds are carotenoids, flavonoids, and caffeic acid, as well as unique tuber storage proteins, such as patatin, which exhibit activity against free radicals.
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<h3 class="pdp-specs--para__title">Storage conditions</h3>
<p>Place the Potatoes in a cardboard box, paper bag, mesh bag or basket to ensure good ventilation. Plastic bags won't allow them to breathe, and will shorten their shelf life considerably. Store it in a cool, humid and dark place at an ideal 45-50° temperature range. Avoid putting them in the fridge as the too cold temperature will turn the potato starch into sugar.</p>
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<h3 class="pdp-specs--para__title">Preparation and usage</h3>
<p>Scrub the Potatoes under cold running water right before cooking. Remove any deep eyes or bruises with a paring knife. If you must peel it, do so carefully with a vegetable peeler, only removing a thin layer of the skin to retain the nutrients that lie just below the skin. Potatoes should be cleaned and cut right before cooking in order to avoid the discoloration that occurs with exposure to air. If you cannot cook them immediately after cutting, place them in a bowl of cold water with a little bit of lemon juice to prevent the flesh from darkening and will also help to maintain their shape during cooking. Avoid cooking them in iron or aluminum pots or using a carbon steel knife to cut them, as potatoes are also sensitive to certain metals that may cause them to discolor.</p>
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<h3 class="pdp-specs--para__title">cooking Guidelines</h3>
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To bake Potatoes, preheat oven to 400 degrees Rub washed potatoes with olive oil and sprinkle with salt and pepper. Wrap in foil to prevent them from drying out. For fist-size potatoes, cook for one hour.
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- Approx 10 pieces/kg
- Australia
Whether mashed, baked, or roasted, Potatoes are simply the best comfort food. Potatoes' neutral starchy flavor makes it a good complement to many recipes. Easy to prepare and economically viable for everyday meal enjoyment.
