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Unit: 2kg bag Bufet potatoes is a very old variety of potatoes. Cultivation in the Osona is long. The climate and land have been key factors in its adaptation. For various reasons he was about to disappear from the map Catalan farm, but was saved thanks to housewives always have the last word in food intake because, at present, are revalued as a function of food quality and adaptation to the stove.

In the kitchen is where Bufet Potato shows all his qualities. Buffet Potato is grown in the traditional way, and takes into account the quality not quantity.
The potato contains a high percentage of water (77%), is an important source of starch, a complex carbohydrate (18%), and minerals such as potassium. Protein content (2.5%), fiber and vitamins is low. They emphasize the vitamins B6 and C at the time of harvest (skin) but during storage and cooking this food, its content is significantly reduced. On the other hand, the potato yellow flesh has a higher content of pro-vitamin A than white meat. Its caloric value is not high, 80 calorías/100 g, but if you eat fried or stewed, can triple that value as it absorbs much of the fat used for cooking. Ideally, take them boiled or steamed or roasted in the oven with their skin, as it is the best way to preserve its nutritional properties.
The potato is a food rich in complex carbohydrates (starch) and other nutrients, of great importance in our daily food. Nutrition experts recommend daily consumption, along with vegetables, salads, vegetables, mashed ... as a starter, or as a garnish for the latter, yes, but not always fried steamed, baked or foil, pureed ... less fat, calorie and better digestion.