50 years ago, after World War II, the potato was considered a staple product and heavily consumed. France is also the second largest producer of ware potatoes in Western Europe. It produces 5 to 6 million tonnes on average per year. Today the potato is still one of the favorite vegetables of the French and one staple food to have at home. The French consume about 50 kg each year and they are 62% cook it at least once a week.
Choosing the right potatoes
Eating potatoes is good. That will bring you Energy thanks to their high carbohydrate content. However, if you are sedentary or pay attention to your figure, it is recommended that you eat them in moderation instead. Their glycemic index (GI) being high when they are mashed or fried, it is preferable to consume them in steam or in water where the GI is lower. Moreover, 100 g of potatoes in water only contain 80 calories, it is therefore possible to eat them without banishing them if you watch your weight. You still have to know how to cook them according to their variety.
Indeed, we identify 200 varieties of potatoes in the Official Catalog of Plant Species and Varieties and around 100 are currently cultivated. In the supermarket or on the market stalls, you will only find about twenty predominant varieties. Each of them has its specificities and culinary skills. This is why it is important to carefully check the recommendations on the packaging according to the use you want to make of your potatoes. These culinary skills are referenced in 3 main categories :
- Potatoes with directions “steam / water” or / and “hash browns / sautéed” which are firm flesh varieties. They have a good hold and do not darken during cooking. They are recommended for steam, water and pan cooking. They can also be used for casseroles, gratins and baking dishes.
- Potatoes with the indication “oven, mash” which guarantee successful full baking. You can also cook them in purees, soups, as well as in casseroles, gratins and oven dishes.
- Potatoes with the indication “fries“which have a high dry matter content, and absorb little oil. They are therefore ideal for successful fries: golden, crispy, unsweetened. Their flesh crumbles during cooking, you can then use them for purees and soups.
In any case, the nutritional question of cook the potato in a field dress (with its skin) with water or steam. Thus, its GI remains moderate and the fibers contained in the peel are three times more present than in the flesh. Likewise, the vitamin C of the potato is preserved as much as possible. It is a good antioxidant which promotes the absorption of iron and the potato is one of the vegetables that contains the most of it.
Source: www.lespommesdeterre.com ; www.lanutrition.fr
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- Slimming: yes to the potato diet!
- 1 gratin dauphinois: 4 healthy versions
- 12 antioxidant sweet potato recipes
