How good are potatoes as a staple food?

Introduction: Since the Ministry of Agriculture proposed implementing a potato staple food development strategy in China nearly two years ago, the potato research team at the Institute of Food Processing and Nutrition, Chinese Academy of Agricultural Sciences (CAAS), has been actively developing potato staple products suitable for the dietary habits of Chinese residents. They have conducted a series of studies, including screening for potato varieties specifically for staple foods, developing formulas and processes, investigating the mechanism of quality formation, and conducting comprehensive nutritional evaluations. It is expected that by 2020, more than 50% of potatoes will be consumed as staple foods.

After two years, dozens of experiments, and the failure of over 12,000 steamed bun samples, China's first generation of potato staple products has gone on sale in Beijing. The price is about twice that of a regular steamed bun, and more varieties will be added later. For example, potato scallion pancakes, potato bean paste buns, potato jujube cakes, potato cakes, etc.

Starting in 2013 when the Ministry of Agriculture initiated the potato staple food strategy, Mu Taihua, a researcher at the Institute of Food Processing, CAAS, led a team of more than ten members to develop potato fermented products. After surveying China's staple food consumption, they ultimately focused on potato steamed buns and bread products.

Currently, potato steamed buns have just been launched and are only available in a small number of supermarkets. It is reported that potato steamed buns are currently sold at 5.8 yuan per bag, which contains 3 buns, priced at about twice that of regular wheat steamed buns. Compared to wheat steamed buns, potato buns are slightly yellowish in color and have dark streaks composed of coarse fibers upon close inspection. They taste slightly dry, not as soft and fluffy as wheat steamed buns. For consumers who like to try new things, this kind of bun has no obvious potato flavor, and its texture is acceptable. Compared to wheat steamed buns, potato steamed buns are more nutritious, especially with higher vitamin content.

The producer stated that considering the need for a period of consumer acceptance, they plan to produce about 1 ton of potato steamed buns daily in the near future, mainly投放 to 100 supermarkets in Beijing's Wumart, Jingkelong, and Chao shi fa systems. Production will be increased later based on feedback. They will also gradually expand the variety of potato staple foods, such as potato scallion pancakes, potato bean paste buns, potato jujube cakes, potato cakes, etc.

Potatoes as a staple food are more "excellent" than as a vegetable

From a nutritional value perspective, potatoes are an excellent staple food. Mu Taihua from the Institute of Agri-food Processing, CAAS, said that potatoes contain 3.03 grams of dietary fiber and only 0.81 grams of fat, which is beneficial for controlling weight gain and preventing chronic diseases such as diabetes. It is a truly nutritious, low-energy, whole-nutrient health food. The fiber in potatoes is soft and does not irritate the stomach, so people of all kinds can eat it. People with stomach ulcers or enteritis can also eat potatoes with confidence. "Moreover, potatoes contain vitamin C and vitamin B2, which are not found in refined rice and white flour."

If potatoes are treated as a vegetable, they can barely get a "passing grade". Compared to various dark-colored vegetables, potatoes have a very low carotenoid content. In addition, potatoes absorb a lot of oil, and Chinese people like to cook potatoes with meat in braised or stewed dishes, which makes the calorie content of such dishes very high.

Cute potato mash

30% potato steamed buns are healthier

After overcoming a series of problems such as difficult fermentation, difficult shaping, and easy cracking, the potato research team at the Institute of Food Processing, CAAS, successfully developed the first generation of potato staple products with 30% potato content, such as steamed buns, noodles, bread, and rice noodles. They are also continuously researching and developing to increase the proportion of potato powder.

Mu Taihua said that the amino acid composition of protein in potato steamed buns is more balanced. "The protein content of potato flour is slightly lower than that of wheat flour, but its lysine content is significantly higher than that of wheat protein. Therefore, when potato flour and wheat flour are mixed in a certain proportion, a protein complementary effect can be achieved, making the nutritional value of the mixed protein in potato steamed buns significantly higher than that of regular wheat steamed buns."

In addition, potato steamed buns also contain higher levels of bioactive substances. "Their total phenol content is 1.3 times that of wheat steamed buns. Polyphenolic substances have high antioxidant activities, which help prevent cardiovascular diseases and delay aging."

Potato salad

The mainstream staple food of the future

Since the Ministry of Agriculture proposed implementing a potato staple food development strategy in China nearly two years ago, the potato research team at the Institute of Food Processing, CAAS, has been actively developing potato staple products suitable for the dietary habits of Chinese residents. They have conducted a series of studies, including screening for potato varieties specifically for staple foods, developing formulas and processes, investigating the mechanism of quality formation, and conducting comprehensive nutritional evaluations. It is expected that by 2020, more than 50% of potatoes will be consumed as staple foods.

Cheng Mengshan, Party Secretary of CAAS, said that the next goal is to continuously meet social demand and the nutritional health of the people, continue to strengthen basic theoretical research, accelerate the breeding of new processing varieties, optimize processing technology and equipment, and continuously reduce the production cost of potato staple foods. Combined with Chinese eating habits and tastes, a series of potato staple products with diverse varieties, rich nutrition, and deep consumer love will be developed.

Potato avocado salad