potato (Solanum tuberosum)

Potatoes as one of the main sources of carbohydrates, the potato (Solanum tuberosum) can be processed in various ways, fried, boiled, baked, served with meat and vegetables, or as a cake mix.
These are things that make the plant was first cultivated in the Andes, Latin America became so popular until now. In some countries, plants are divided into 200 species meniadi even staple foods. With a simple shape, the potato has benefited very much, this is possible thanks to the content contained within it. For example, a high calcium mineral that is useful for maintaining healthy bones and teeth.

Water content per 100 grams of potatoes is 82 grams, with a value of as much as 2 grams of protein, calories as much as 70 kcal, and as much as 19 grams of carbohydrates. In addition to the contents, the potatoes also contain other substances such as iron and riboflavin are important for the body. Similarly, the vitamins are in potatoes. Call it the vitamin C that in fact contain powerful antioxidants to ward off free radicals in the body. Therefore, in order to obtain the benefits of vitamin C with maximum potato choose a good condition - for example by choosing to not sprout, skin tight, no green spots, and there are no holes in its surface. Potatoes also contain several other vitamins such as vitamin B6 which plays a role in protein synthesis and metabolism. Vitamin B6 also plays a role in the metabolism of energy derived from carbohydrates. However, in addition to some of the benefits earlier, potatoes also contain solanium, if such a substance enters the body will cause nausea, abdominal pain, vomiting, diarrhea, and headache. Clean the potatoes prior to further processing and cooking with high heat is a step that can be done to eliminate the solanine content in it.