Spud potatoes

The nutrients typically contain fresh potatoes: starch 9-20 per cent, protein 1.5-2.3 per cent, fat 0.1-1.1 per cent, crude fibre 0.6-0.8 per cent. The nutrients contained in 100 g potatoes are 66 ~ 113 J, calcium 11 ~ 60 mg, phosphorus 15 ~ 68 mg, iron 0.4 mg ~ 4.8 mg, sulfide 0.03 ~ 0.07 mg, nuclide 0.03 ~ 0.11 mg, and Nickric acid 0.4 ~ 1.1 mg. Potatoes are resistant to ageing. It contains a wealth of vitamin B, such as vitamin B1, B2, B6 and hexa acid, and a large quantity of high-quality cellulose. It also contains nutrients such as micronutrients, amino acids, proteins, fats and high-quality starch. Potatoes are rich in dietary fibres, and data indicate that they contain as much as apples. As a result, the gastrointestinal intake of potatoes is slower, the eating of potatoes takes more time in the intestinal tract than rice, so it is more abdominal, and it also helps to remove some of the oil and garbage and has some detoxification effect. Potatoes are carbohydrates, but only about a quarter of the same weight of rice. Studies have shown that starch in potatoes is a resistant starch that reduces fat cells. At the same time, potatoes are virtually non-fat, and 100g potato fat is only 0.2g. Potatoes are very good high potassium sodium foods that are suitable for obese edema and, combined with their abundance of potassium, are almost the highest in vegetables, thus also having a thin leg effect。