The potatoes they know how to be the absolute protagonists of our tables and, among the many varieties that exist, those stand out white and those redamong which there is a significant one difference. They present features similar, but acquire value precisely by virtue of what distinguishes them. In fact, particulars adapt to each peculiarity preparations and to change are also the property.
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White potatoes belong, like all their counterparts, to the Solanum tuberosum species, but have peculiar characteristics. There peel is beigewhile the pulp it appears very clear, in fact almost biancae mealy. The size of this potatoes are variable, but the form is usually elongated. Tubers of this type are an important source of nutrients. To give the pulp its natural consistency is, in fact, the massive presence of waterwhich constitutes more than 80% of the food, and of starch. White potatoes are, therefore, allies ofgastrointestinal system with their ability to counteract constipation, diarrhea and difficult digestion. They then help to introduce them into the diet vitaminsespecially A, C, E and K, e mineral salts among which potassium, phosphorus and magnesium stand out.
To understand the difference between white potatoes and red potatoes, looking at the characteristics of the latter can help. They show up with a peel of shades tending towards pink and red and one form rounded. The size of the individual tubers are contained. There pulp instead it is clear, of shades close to yellow and has a consistency firm and compact, not very floury. Red potatoes are rich in water, starch e vitaminsespecially A and C, as well as di mineral salts. These are distinguished, however, above all by the abundance of nutrients contained in the peel. In it we find the anthocyaninspigments which, in addition to giving it its characteristic colour, have strong antioxidant properties.
White and red potatoes: difference
The difference between white and red potatoes is quite marked and it reflects on the possible uses in kitchen of the varieties. White potatoes, then, with a delicate and almost sweet taste, have an ideal consistency for the preparation of soft compounds. The floury pulp tends, in fact, to fall apart during cooking and can then be crushed comfortably. To avoid getting a result gluey it is advisable to prefer potato masher and fork to the blender. Gnocchi, purées, flans and soups are among the recipes more suitable for these tubers. The red potatoes remain, however, longer crunchy. They are, therefore, very tasty fried, cooked in a pan or in the oven, preferably with the peel. They also lend themselves well to the creation of salads and stuffed dumplings.
Once we understand the difference between white and red potatoes it is clear that these tubers appear even more to us ductile. Theirs caloric intake of 70 Kcal per 100 g of product, combined with their large satiating power, makes them, moreover, friends of the line. It is good, however, to remember that potatoes are rich in carbohydrates and must therefore be preferably combined with protein foods and seasonal vegetables.