Unit: 1 piece of 0,25 kg.
Skin and white flesh, with a mealy cooking quality and especially recommended for baking. Its preservation is acceptable, is indicated for semitempranos crops and its performance is very good.
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.