Young potatoes are usually harvested a few weeks after the end of their bloom. It is easy to distinguish from the old one: it has very thin, almost transparent skin. At the same time, it comes apart easily even if you just press it with your fingers. But if you see that the vegetable has turned green, it should definitely be thrown away, as it is poisonous.
The composition of potatoes includes bioflavonoids, which are the strongest antioxidants. They help prolong youth and health, prevent tumor development, protect blood vessels and make cell walls more stable.
In addition, potatoes contain vitamins A, B1, B2, B5, B6, C, E, K, as well as choline, niacin and folic acid. Moreover, young tubers contain three times more vitamin C than old ones.
Young potatoes are distinguished by the presence of organic acids and fiber useful for digestion. It also contains many minerals: calcium, potassium, magnesium, phosphorus, sodium, sulfur, iodine.
Just one hundred grams of young potatoes will meet half of the daily need for vitamin C.
Young potatoes help improve metabolism, gut and brain function, and improve mood. Its calorie content is 30 percent less than the calorie content of ripe tubers.
Experts recommend using potatoes for patients with gastritis, ulcers with low acidity, cardiovascular diseases, kidney diseases and edema. It is also considered a good diuretic and antiscorbutic (ie, preventing scurvy formation) remedy.
Also, with the help of potatoes, skin diseases and injuries are treated: scratches, burns, cuts.
At the same time, it is dangerous to eat potatoes for people suffering from flatulence, obesity, diabetes, sexually transmitted diseases, high acidity of gastric juice, urolithiasis, enteritis, enterocolitis and colitis in the acute stage.
News cannot be equated with a doctor’s prescription. Consult an expert before making a decision.
Source: Ferra
