Potato varieties

We all know that there are many varieties of potatoes. Although its skin looks grayish yellow and feels bumpy, potato varieties are divided into large varieties and small varieties. Some potatoes are very large, and some are very small. In fact, the small size does not mean malnutrition, but just a different variety. Some potatoes have white skin, and some potatoes have purple skin. So what are the varieties of potatoes?

In terms of taste, yellow-heart potatoes have a richer flavor, more starch, a softer texture, and a delicate and mellow taste. White potatoes, on the other hand, are crispier and sweeter.

White heart potatoes

They are both potatoes, so why are there differences in color?

The reason why potato hearts are yellow and white is because the carotene content of these two varieties of potatoes is different. Compared with white-heart potatoes, yellow-heart potatoes contain more carotene and are darker in color. There are also some varieties of potatoes that have extremely high carotene content, and the core of the potato will even turn red. These potatoes are safe to eat.

In addition to containing a large amount of carotene, potatoes also contain high protein and various vitamins and trace elements needed by the human body. They are a very nutritionally comprehensive crop. In addition, the vitamin C content in potatoes is 7 times that of apples, and regular consumption is good for your health.

In fact, as potatoes, the biggest difference between white-heart potatoes and yellow-heart potatoes lies in the taste and cooking method.

Crispy raw white-heart potatoes are more suitable for making spicy shredded potatoes, cold shredded potatoes and other dishes, with a crisp taste.

The rich and delicate yellow-heart potatoes have a wider range of uses. They are suitable for frying, deep-frying, stewing, and boiling. They can also be made into mashed potatoes. Many of my friends prefer yellow-heart potatoes, and the price of yellow-heart potatoes on the market is also more expensive than white-heart potatoes.

In addition to identifying the variety, how should we choose good potatoes?

First look at the skin. A smooth skin means the potatoes are fresh. Secondly, look at the root sprouts. After being stored, some tender sprouts will grow on the surface of the potatoes. This is a normal phenomenon, but it is best to choose potatoes with shallow root sprouts. Shallow root sprouts indicate a good storage environment and a short storage time. Finally, smell it. Fresh potatoes have a fresh fragrance and earthy flavor. If there is a moldy smell, it means the storage environment is too humid or the potatoes have been stored for a long time and are no longer fresh.

1. Choose potatoes without broken skin, and try to choose round ones, because the rounder they are, the easier they are to peel.

2. Peeled potatoes are soft and sweet, suitable for steaming and stewing; potatoes with smooth skin are firm and crispy, suitable for stir-frying.

3. Potatoes with yellow flesh are more floury, while those with white flesh are sweeter. Potatoes that are too large may be overgrown and have coarser fibers. In addition, when choosing potatoes, be sure to choose those with dry skin, and avoid those with blisters, otherwise they will have a short shelf life and will not taste good.

4. Do not choose those with buds or green color. Any potatoes that have sprouted contain toxins and should not be eaten. In addition, if you find that the skin of the potato has turned green, even if it is a very light green, do not eat it, because greening of the potato is a sign of the presence of toxic biota, and eating it will cause poisoning.

5. Check the color to see if the potatoes are fresh. There should be no black or bruise-like parts, as these potatoes are most likely rotten. In addition, potatoes that are frozen or rotten will have their flesh turn gray or have black spots and their moisture content will shrink, so they should be thrown away.

I would also like to remind everyone that you should never buy potatoes if they are in the following conditions: small and uneven, with damage or holes caused by insects; wilted and soft, sprouting or turning green, mixed with a lot of insect pests, damaged, and with a rotten smell.