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Potato

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7.8/10 · Very goodAverage expert rating

4Evaluations

Potato (Solanum tuberosum L.) (tuber of the family Solanaceae; fresh food and industrial ingredient) Description • Starchy tuber with low fat and notable potassium density, marketed in many varieties (waxy vs floury) suited to different culinary and processing uses. • Dry matter (~18–24%) and reducing sugars drive yield, frying color, and...

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Tiiips and reviews about this object

Potato studies

by FCS777 (5359 pt) · 2023-Mar-18

Compendium of the most significant studies with reference to properties, intake, effects. McGill CR, Kurilich AC, Davignon J. The role of potatoes and potato components in cardiometabolic health: a review. Ann Med. 2013 Nov;45(7):467-73. doi:...

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Potatoes : how to store, how to fry

by FRanier (9960 pt) · 2020-Dec-30

Highlights: Store and fry potatoes and carbohydrates with new scientific indications that are explained in detail below. Pay attention to cooking temperatures for fried and baked products, and also coffee blends Important news from the European...

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Read other Tiiips about this object in Italian (4)