Comparison of nutrition and starch content of various potatoes

1. Sweet potatoes contain about 25% starch, in addition to dextrin, glucose and sucrose. During the ripening process, starch is converted into sugar. The longer it is dried after harvest, the more saccharified and the sweeter the sweet potatoes will be. Red or yellow-heart sweet potatoes contain more carotene and ascorbic acid than white-heart sweet potatoes. The darker the color, the more carotene and ascorbic acid they contain.

Sweet potatoes can be mixed with staple foods, can be eaten raw, or eaten after roasting. After roasting, sweet potatoes have gelatinized starch and more sugar. Their digestibility is much higher than raw food. They are a favorite food for most people. Sweet potatoes can also be made into potato flour, fructose, alcohol and other foods, and can also be dried in the sun for preservation.

2. The nutritional content of potatoes is different from other potatoes in that they contain higher lysine content than grains. Mixing with grains is a good way to improve the nutritional value of grain protein. The ascorbic acid contained in potatoes has changed greatly, ranging from about 30 to 40 mg per 100 grams after harvest. With the extension of storage time, most of the ascorbic acid has been oxidized, and in spring, only about 10 mg per 100 grams remains.

3. In addition to containing more starch, taro, yam, sweet potatoes and cassava, there are few other nutrients. Generally only cooked food. Only cold potatoes are often eaten raw fruits. Cold potatoes contain about 25 mg of vitamin C per 100 grams. Cassava contains cyanogens, which can produce free hydrocyanic acid under appropriate conditions. If cassava can be peeled, soaked, cooked and discarded in soup, it will not be poisoned. But raw food is prohibited. (Editor in charge: Tian Tian)