what is dangerous, how to choose and cook

Well, who does­n’t love young pota­toes sea­soned with but­ter and dill? This is one of the main dish­es of the sum­mer sea­son. How­ev­er, the pop­u­lar meal is not for every­one. Find out to whom young pota­toes are con­traindi­cat­ed, how they are use­ful, how to choose and cook them.

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Mate­r­i­al con­tent

What is dangerous young potatoes

Since the root crop is grown at an accel­er­at­ed pace in order to be in time for the sea­son, it may have an increased amount of nitrates. Most of them are found in the peel. How­ev­er, at the same time, it is this part that is most use­ful due to the high con­cen­tra­tion of nutri­ents.

If you grew a veg­etable in the gar­den or ordered from trust­ed farm­ers, then you can not remove all the peel, but cook with it. If the pota­toes were bought in the mar­ket or in a store, it is rec­om­mend­ed to soak them in cold water for 30 min­utes before cook­ing.

Who is contraindicated for young potatoes

Although new pota­toes are pop­u­lar among most peo­ple and, in prin­ci­ple, are not the most dan­ger­ous prod­uct, it is still bet­ter for some to lim­it their con­sump­tion or com­plete­ly aban­don them.

Pota­toes are not rec­om­mend­ed for peo­ple with severe types of dia­betes, preg­nant women, lac­tat­ing women and chil­dren. Doc­tors warn: for such a group of peo­ple, the harm from nitrates will be high­er than the ben­e­fits of “good” sub­stances.

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Useful properties of young potatoes

Pota­toes are pri­mar­i­ly a source of vit­a­min C, mag­ne­sium and potas­si­um. The lat­ter is espe­cial­ly ben­e­fi­cial for heart health. Also, the veg­etable is rich in bioflavonoids — antiox­i­dants that reduce the risk of can­cer, strength­en blood ves­sels and pro­long youth.

In addi­tion, young pota­toes can be called a dietary dish. Unlike the old one, it con­tains up to 80% water, lit­tle starch and sucrose. From the use­ful — a large amount of organ­ic acids, fiber, vit­a­mins and min­er­als nec­es­sary for nor­mal metab­o­lism.

How to choose and store potatoes

New pota­toes should be firm, dry and free of blem­ish­es. It is rec­om­mend­ed to store the veg­etable unwashed, as the dirt pro­tects it from dam­age. Keep in a dark, cool and well ven­ti­lat­ed place. At the same time, you need to eat the prod­uct with­in a few days after pur­chase, so it is bet­ter not to stock up on large quan­ti­ties.

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How to boil new potatoes

You do not need to peel young pota­toes if you are sure of the man­u­fac­tur­er. Oth­er­wise, soak the root crops and peel off the skin a lit­tle, not nec­es­sar­i­ly com­plete­ly.

It is very impor­tant to rinse the veg­etable well to remove all the dirt. Pota­toes can be boiled whole or divid­ed into two parts. To cook, put the pota­toes in a pot of salt­ed water. Bring to a boil, and then cook over low heat until ten­der. This usu­al­ly takes 10 min­utes. Strain the fin­ished pota­toes, sea­son with but­ter and dill to taste.

Do you like new pota­toes?

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