No food is fattening or thinning by itself, but potatoes change their calories according to their cooking mode. Here we offer you a reference list and how to cook it better.
Beyond the nutritional properties that characterize this tuber so familiar in our kitchens, the potato has managed to remain in its position as "staple food" generation after generation.
Along with other products, such as rice and bread, the potato has won the battle against hunger in difficult times, it is one of the most recurrent dishes to feed the whole family in a balanced way. Its affordable price to almost all pockets and the possibility of cooking with it countless dishes makes it come to replace other foods.
Now, it is important to clarify that the potato is not the ideal substitute for rice, pasta, vegetables, but rather complements the menu for its extra intake of carbohydrates. The potato, cooked in a simple way; boiled, cooked or roasted, does not provide many calories so it invites you to believe that you can eat without any limitations, any day and at any time. However, the energy value of the potato changes dramatically depending on how it is cooked, so that frit provides four times more calories than cooked.
Does the potato get fat?
It will not be determined by calories or carbohydrates, but by how it is cooked. French fries almost quadruple calories (290 Kcal./100 grams) compared to the same amount of boiled, roasted or steamed potato (80 Kcal.). Different dishes, prepared in different ways and with appropriate culinary techniques, diversify the diet and make it more palatable and viable, but not all potato preparations are suitable for all therapeutic diets. Its energetic role is useful to increase the calories of broths, soups, purées or salads, focused on preparing hypercaloric dishes for malnourished and unapologetic people. These options are just as successful for those who need more energy as children and athletes.
(100 grams of potato)
- Steamed 70 Kcal.
- Cooked or boiled 80 Kcal.
- Baked in the oven 101 Kcal.
- Sautéed 134 Kcal.
- French fries 290 Kcal.
- Stewed or stewed The energy value will depend on the amount of oil used to cook
- Potato fries 538 Kcal.
- Steamed potatoes, cooked or boiled, roasted, dressed with oil To the energetic value of the cooked potato, 90 Kcal are added for each soup spoon of oil used. Thus, 100 g of cooked potato (80Kcal) dressed with two tablespoons of olive oil (180Kcal), provides 260 Kcal.
Therefore, no food fattening or thinning by itself is the set of food consumed throughout the day and the food habit that you have to eat (quantities, a form of cooking, type of food ) which results in global consumption of more or fewer calories.
The cooked potato as such provides few calories compared to other potato preparations, as it can be fried or compared to other foods or dishes on menus (croquettes, pastries, sausages, cheeses, sweets, etc.), also more energetic.
One type of potato for each use
The texture of the food plays a key role in its acceptance and taste for the palate. In the case of potatoes, starch is the most important factor and determines how different varieties in the kitchen behave. A potato with a high starch content has a dry and mealy texture and disintegrates during cooking.
- French fries. For frying, late potato varieties are recommended, such as Bintje, which ages longer and has less water. A good fried potato, less greasy and caloric, is obtained if it is immersed in abundant hot oil (160-170ºC in the fryer). The salt is added to the potatoes once fried, only then plays its role as a seasoning.
- Steamed. The preparation that best preserves the nutrients is steam cooking, even with skin, as long as the potatoes are washed thoroughly and brushed gently to remove soil and pesticides.
- Cooked or boiled: If you want to prepare a boiled or cooked dish, it is best to choose early potatoes, of compact and floury meat -like the Jaerla-, since they maintain their shape after cooking and get a thick soup.
- Roasted and stewed The best potatoes are those of tender meat that absorb the flavors better, like the Kennebec. To cook mashed potatoes, choose the Monalisa, which has tender and floury meat.
0 Comments