Nutritional value of Purple Potato

Purple potato is rich in protein, starch, pectin, cellulose, amino acids, vitamins and a variety of minerals, as well as selenium and anthocyanins. Purple potato is rich in nutrition and has special health care function, in which protein and amino acids are easily digested and absorbed by the human body. Rich in vitamin A can improve vision and skin mucosal epithelial cells, vitamin C can make normal synthesis of collagen, prevention and treatment of scurvy, anthocyanin is a natural strong free radical scavenger.

Nutritional value of Purple Potato

Purple potato not only has the nutrients of ordinary sweet potato, but also rich in selenium, iron and anthocyanins. It topped the list of anti-cancer vegetables released by the National vegetable Cancer Research Center of Japan. In addition, purple potato can also be peeled, dried and crushed and processed into powder with beautiful color and rich nutrition. It is an excellent raw material for food processing and can be used as the main ingredient or ingredient for all kinds of cakes. At the same time, purple sweet potato will also become one of the main raw materials of anthocyanins. Purple potato has certain health care function from tender leaves on stem tip to potato cubes, and it is a pollution-free, green and organic food at present.

Nutritional diet of purple potato

1. Purple Potato Meng Brown

[materials] purple sweet potato (sweet potato, sweet potato) 500g, light cream 80ml, butter 40g, digestive cake about 76g (this is used to make Mon Brown's cake bottom, you can put more cakes if you like, but butter should also be increased accordingly).

[practice]

① went to steam the sweet potatoes in advance.

② butter melts in water (one bowl with butter in another large bowl with hot water).

③ crushes the digestive cake.

④ digest the crushed cake and mix well with the melted butter.

Cover the ⑤ cake mold (with a small round lunch box) with plastic wrap, spread the mixed crumbs in and flatten them.

⑥ peeled the steamed sweet potatoes and pressed them into mashed potatoes.

⑦ whipped away the light cream.

Mix ⑧ mashed potatoes with the whipped cream until you can't see the white cream.

Mashed potatoes mixed with ⑨ was added to the mold that had just been covered with digestive cakes, and filled tightly and flattened.

⑩ upside-down release mold, take off the cling film (the top seen here is actually the bottom of the cake, but also turn it upside down to make it in the bottom).

2. Purple potato porridge

[material] Rice, purple potato.

[practice]

① rice is washed and soaked in water for more than half an hour.

Wash and peel the ② purple potatoes and cut them into small pieces. I wanted to cut the shape to make Ke like it better, but the purple potato is too easy to rot. I put the shaped purple potatoes in the pot after turning off the heat, but most of them melted and couldn't be found at all.

③ purple potatoes and rice into a casserole, add enough water, add enough water at a time, and then add, it will affect the taste and consistency of porridge, boil and turn to low heat.

Boil the ④ over low heat until the purple potato melts and the porridge is sticky. Often stir along the way. Porridge cooked in a casserole is easy to sink to the bottom and scorch off.

3. Purple potato milk cake

Dessert that can be made without kung fu. It's best for children to eat, nutritious and healthy.

[materials] 150 g purple potato, 360 g fresh milk, 50 g sugar and 12 g fish gum powder.

[practice]

① fish gum powder is softened by soaking in a little water.

After ② purple potato is peeled and cut into pieces, put it into a blender to stir, then add 200g fresh milk to stir (stir until it becomes purple potato mud).

Pour the remaining 160g fresh milk into the ③ pan, add sugar and fish glue powder until melted.

Add ④ to the purple potato paste and bring to a boil, then stir over low heat for another five minutes. Keep stirring in the process to avoid burning the sticky pot.

Pour the ⑤ into a container and let it cool. Put it in the refrigerator until it solidifies. Ice tastes better.

4. Purple potato and blueberry cheese balls

[materials] Purple potato, cheese, white sesame.

[practice]

① prepares clean purple potatoes.

Cut the ② purple potatoes in half from the middle and microwave for 4 minutes until cooked. It is recommended to buckle after cutting, so that the section is not easy to air-dry.

In order to match the color of purple potato, ③ chose blueberry-flavored cheese, slightly purple.

The ingredients used in ④ are cooked purple potatoes and white sesame seeds, plus three pieces of cheese.

⑤ puts the rare purple potatoes in a fresh bag and breaks them with a rolling pin and rolls them into mud.

Cut the ⑥ cheese and set aside, knead the purple mashed potatoes into a ball, press the purple potato balls and put in the cheese.

⑦ wrap the cheese and knead it into a ball. Pour the white sesame into a frying pan. Heat the white sesame over low heat. Put in the cheese ball and cover with sesame.

Edible taboos of Purple Potato

1, purple potato contains oxidase, easy to produce gas, eat too much will be abdominal distension, hiccup, farting.

2, purple potato sugar content is high, eat too much can stimulate a large number of gastric acid secretion, make people feel heartburn.

3. Those with dampness blocking spleen and stomach, qi stagnation and food accumulation should eat cautiously.

4, avoid eating purple potatoes alone, should be eaten with high-quality protein food, nutrition is more comprehensive.

5. Avoid eating raw food. Purple potatoes should be fully cooked before eating, because starch grains are difficult to digest without high temperature damage.