Ah, the potatoes! It’s delicious with the benefit of the figure.

Nearly 12 thousand years ago, when the ancestors of South American Indians first pulled from the land of boredom fine-root zhenny guess and throw him into the pool, they did not know that providing all civilization a great service. “If the potatoes do not exist, it would cost to invent. – Solid modern nutritionists, talking about potatoes real miracles.

FROM chuño “BEFORE magical powers

At the time of the ancient Indian potatoes were shallow, bitter, and extremely inconvenient to prepare: to make her at least something more or less edible tubers, it’s freezing on the damp ground, then “melted” in the bright sun and a long time were washed in running water. Then dried and then ground. As a result of these complex manipulations, sometimes occupying more than a month, the light appears dish, which the Indians called “white chuño. This is the “chuño. If you believe the research of historians and archaeologists, it was considered perhaps the most important dish of the Indian table. Potatoes Aboriginal respectfully known as “the father” (“head”). And the ancient mother probably told his oldest child: “Who eats” dad “- that is growing strong, shapely and beautiful.”
Europe, in which “Daddy” came only in the XV century, too, quickly assessed the American miracle. “These” peanuts “, being cooked, are soft, like roasted chestnuts. They are covered with skin as thin as skin truffles. And those who eat them, gaining strength and long gets magical powers. – Wrote the court physician of one of Europe’s royal courts.

EASIER as dirt

Today, according to statistics, potatoes leads the list of products most consumed by Ukrainians. But two and a half centuries ago, when the “earth apple” first appeared on the territory of Ukraine, our forefathers were afraid of him. But not for long. “The medicine of all diseases, food raw material from which you can cook corn starch, powder, oil, wine, yeast, and even chocolate, and just a decorative flower that decorate any garden” – this is described charms potatoes journalists end of the XVIII century. And our ancestors, before the time feed mostly turnips, believe me. Pretty fast “earth apple” has replaced the turnips with a vegetable garden. And very soon the villagers made another discovery of potatoes: the most delicious and healthy potato – young.

Tuber USE

Fresh, young tubers are dug from the ground in July-September, nutritionists believe this repository of utilities. They contain:
• starch – one of the main suppliers of carbohydrates (often called “gasoline” of the human body). If what these carbohydrates are classified as “fast”, ie they are beneficial to the food cooking and reduce the production stvo cholesterol;
• vitamin C. Half a kilo of boiled potatoes provide the body with ascorbic acid to 100% of daily requirement. Moreover, the maximum “askorbinki” contains precisely in young tubers. Alas, as the storage of vitamin C is destroyed, and the New Year in potatoes it almost does not remain;
• amino acids necessary for the organism. According to their content with new potatoes can compete only milk and eggs;
• Regulators metabolism of fats. Due to their relatively calorie potatoes are not superimposed in the form of extra pounds. Of course, if you do not use it with fatty
sauces and meat;
• pectin – improves the function of the gastrointestinal tract, metabolism;
• protein, fats, magnesium, calcium, zinc, iron, vitamin B, D, E, U, K, PP, carotene …
Here’s how to use ordinary tubers.