Potato

Name: Potato.

Latin name: Solanum tuberosum L.

Family: Solanaceae (Solanaceae).

Lifespan: Annual cultivated and perennial wild.

Plant type: Herbaceous tuber-forming plant.

Trunk (stem): There are several stems, they are erect or ascending, ribbed, branched.

Height: 60-100 cm.

Leaves: Leaves are irregularly pinnate, with 7-11 ovate leaflets.

Flowers, inflorescences: Flowers regular, in apical whorls; corolla with fused petals, white, pale pink or purple.

Flowering time: Blooms in June-July.

Fruit: The fruit is a berry.

History of the plant: It’s hard to find a more irreplaceable plant, and even with such an unusual biography! The name “potato” came to us from Germany, and the potato itself comes from South America. The ancient Indians introduced potatoes into culture about 14 thousand years ago. They ate him, considered him a spiritual being and worshiped him in every possible way.
The history of the emergence of potatoes in Europe is extremely interesting. The boy Pedro Chiesa de Leon secretly got onto the ship of the Spanish conquistadors, the first conquerors of South America, to Peru. Finding himself in a distant country, he tried in every possible way to find out how its “bronze” inhabitants lived, what they ate, and wrote down his observations. And in 1533, in the Spanish city of Seville, Pedro Chiesa’s book “Chronicle of Peru” was published, in which we find the first mention of potatoes. The Spanish sailors were the first to taste it, and then it came to Italy, and from there it spread to several countries. But at first it was recognized only as an ornamental plant. Hairstyles were decorated with flowers and bouquets were made from them. Its use as a food plant was hampered by the fact that its fruits contain the toxic substance solanine, which sometimes causes general poisoning of the body. This is where the misconception arose that potatoes were poisonous, and the peasants called them “devil’s apple.”
Peter I brought potatoes to Russia in the first half of the 18th century from Germany and ordered them to be distributed to all regions and to promote their cultivation in every possible way. The population was hostile to potatoes (there were even potato riots). And almost 100 years passed until potatoes began to be grown on an industrial scale in Rus'.
The introduction of potatoes to Europe became a powerful weapon in the fight against scurvy epidemics - the disease virtually disappeared from the continent. This unexpected effect is explained by the fact that the population’s diet has been enriched with dishes made from potatoes, which are a source of vitamin C. And now it is precisely established that we get half of the vitamin C needed for the body from potatoes.

Spreading: In Russia and Ukraine, potatoes are a valuable food, technical and feed crop.

Use in cosmetics: If you do not want to use it for cooking (and in vain), then use it to wash your hands in the morning and before bed. In a week you will not recognize your hands - the skin will become soft, tender, peeling will disappear. This procedure is especially good after prolonged work in cold water and when working with washing powders. Just after washing, do not dry your hands with a towel, but let the water dry on your hands.
In cosmetic practice, pureed raw or boiled potatoes are added to nourishing masks (for dry skin, sunburn, etc.).

Medicinal parts: Tubers of red potato varieties are used. The flowers of the plant are also used in folk medicine.

Useful content: Red potato tubers and flowers are used for medicinal purposes.
The chemical composition of the vegetable is varied. This is a unique set of organic and inorganic compounds necessary for the human body, which are also presented in favorable proportions. Potato protein has high biological value and contains most of the amino acids necessary to build proteins in our body. Polysaccharides are mainly represented by starch (20-40%), pectin, fiber, fructose, glucose, sucrose. Of the mineral salts, potassium and phosphorus predominate, but there are others - iron, calcium, magnesium, manganese, nickel, cobalt, iodine. In addition to vitamin C, it contains B1, B2, B6, B9, PP, D, K, E, and folic acid. The tubers contain carotene, sterols, and organic acids. All plant organs contain solanine, and most of it is in flowers. When tubers are illuminated for a long time (which causes them to turn green) or during germination, a large amount of solanine is also formed in them - they are not suitable for food. Compared to other root and tuber crops, potatoes contain less coarse nutrient fiber and more pectin substances. Therefore, most potato dishes do not burden the motor function of the stomach and are relatively quickly evacuated from it into the intestines.
That’s why they often talk about potatoes that in terms of their chemical composition they are close to bread, and in terms of their richness of vitamins and minerals they are close to greens.
The caloric value of 1 kg of potatoes is 800-1000 kcal, that is, almost 3 times more than most other vegetables. We meet half of our daily vitamin C needs from potatoes. This is especially important in winter and spring, since potatoes do not lose their nutrients and vitamins during storage. No wonder they say: “Potatoes are the second bread.”
Potatoes contain a lot of protein, and the important thing is that it is easily absorbed by the body. It contains almost all essential amino acids. The amino acid composition is comparable to that of mother's milk. The dietary significance of protein is increased by such properties as its ability, firstly, to make it especially desirable as a side dish for meat dishes, and secondly, to suppress the activity of gastric protein enzymes (thrombin, etc.).
There is much more potassium in potatoes than in bread, meat, and fish. It reduces the ammonia content in cells and reduces the level of carbon dioxide in the blood. Being a sodium antagonist, it regulates water metabolism. The need for potassium increases significantly with various injuries, diarrhea, vomiting, increased consumption of table salt, mental and physical stress. It is potassium that determines the high diuretic properties of potatoes and prevents the appearance of edema. Therefore, potatoes are indispensable as a source of potassium for older people, especially during the summer period of negative potassium balance, as well as for children who are extremely mobile. The daily requirement can be satisfied by eating 500 grams of potatoes.
Iron and copper contained in potatoes are very important for the body. To avoid anemia due to lack of iron, you should follow the daily intake of 15 mg. With the help of potatoes alone, we can fill 20, or even all 60% of our iron needs. Copper in combination with nickel, contained in potatoes, increases the vitality of leukocytes, helps burn blood sugar, and prevents the formation of malignant tumors.
Almost 30% of manganese, which we get from potatoes, is involved in fat metabolism. In terms of the content of this element, potatoes are superior only to carrots and, slightly, parsley.
Thanks to potatoes, you can satisfy the body's daily need for vitamin C, which reduces muscle fatigue and enhances the body's defense reactions.
Vitamin B1 occupies a leading place in potatoes: 100 grams contain 100-200 mg, that is, more than cucumbers, tomatoes, onions, cabbage, carrots, and apples. It is able to relieve physical and, more importantly, nervous tension. This vitamin tends to neutralize poisons, even such strong ones as potassium cyanide. It also neutralizes many carcinogenic substances in the body.
Vitamins B2 and B6 are found in abundance in potatoes. In terms of the content of the latter - pyridoxine - potatoes occupy one of the leading places after yeast and spinach. Pyridoxine neutralizes various harmful substances, prevents caries and various skin diseases. The need for all B vitamins especially increases during nervous tension - stress. And this is where potatoes can help.
Fiber, which is found in minimal quantities in tubers compared to other vegetables, has the properties of removing cholesterol from the body and activating beneficial microflora in the intestines.
A few words about how to cook this vegetable in order to preserve all the valuable substances in it. Almost all tuber vitamins are water soluble. Therefore, it is not advisable to boil potatoes in large quantities of water - a significant part of this wealth goes into it. Many housewives pour out the liquid in which potatoes are cooked, instead of using it to make soups and sauces. Moreover, you should not keep peeled potatoes in cold water for a long time: the most valuable substances are transferred into the water, and we are deprived of the main vitamins and minerals. When cooking, it is better to immerse potatoes in hot water or boiling soup - this will cook them faster and retain more vitamins.
Another way to preserve the precious qualities of a vegetable is to peel it as thinly as possible. After all, proteins, vitamins and minerals are concentrated near the outer layer of the tuber, and the closer to the center, the less there are. It is often recommended to use a potato in its uniform or baked to preserve the maximum of nutrients.
Remember, do not throw away the water in which the potatoes were boiled!

Actions: Potato tuber juice has antacid, anti-inflammatory, wound healing, antispasmodic and diuretic properties. It helps lower blood pressure and normalizes intestinal function.

Application potato juice gives a positive effect for gastritis and peptic ulcers, accompanied by increased secretion of gastric juice, for spastic constipation and dyspepsia, as well as attacks of headaches. No side effects were noted during treatment with raw potato juice.

Grated raw potatoes widely used in dermatology and cosmetics: they treat pustular eczema, pyoderma, dermatitis, burns, purulent wounds, leg ulcers and other ulcerative skin diseases.

Potatoes are the raw material for the production of starch, glucose, alcohol and lactic acid, which are widely used in medicinal practice.

Starch is taken orally as an enveloping agent for poisoning to protect the gastric mucosa, sometimes using an enema. It is used in the form of jelly after the stomach has been emptied.

Recently, the attention of researchers has also been attracted to the aerial part of the plant as a source of the alkaloid solanine, whose chemical structure is close to corticosteroids and cardiac glycosides. In large doses, solanine causes severe poisoning, and in small doses it causes a persistent and long-term decrease in blood pressure, increases the amplitude and reduces the heart rate, and has an anti-inflammatory, analgesic and antiallergic effect. This indicates that it is no coincidence that an infusion of flowers is used in folk medicine as a means of lowering blood pressure and stimulating breathing.

Dosage forms:

Potato juice . To obtain juice, washed and wiped dry tubers, without sprouts and green areas containing an increased amount of solanine, together with the peel, are grated or passed through a meat grinder, then squeezed through 2 layers of gauze.

Medicinal recipes:

Raw potatoes . In case of a leg ulcer, a layer of grated raw potatoes 0.5–1 cm thick is placed on the entire affected surface, covered with a napkin of 6–8 layers of gauze and left in this state for 4–5 hours, periodically moistening the bandage with potato juice. If this procedure is carried out daily, the ulcers will epithelialize in approximately 3 weeks.

Raw juice drink about 1/2 glass 3 times a day (on an empty stomach, before lunch and before dinner) for 2-3 weeks, repeating the course of treatment after a week's break. During treatment with juice, drug treatment and physiotherapeutic procedures are stopped, and a gentle diet is followed. In autumn and spring, when exacerbation of peptic ulcer disease is most likely, for the purpose of prevention it is recommended to drink raw potato juice for 2 weeks (the dose can be reduced by half).

Potato tubers recommended for the treatment of hemorrhoids and anal fissures. To do this, cut a finger-thick candle from a raw potato with a blunt end and insert it into the anus. Can be kept all night. In the morning, the suppository will come out in the stool or with slight straining. At the same time, grated raw potatoes are applied to the anus in the form of a tampon.

Sexual overstimulation.

Tubers baked with peel and boiled.

Get well!

Potatoes are a beloved vegetable in many countries, from which many delicious dishes are prepared. It is widespread throughout the world, but many do not know the correct name of the potato fruit, and this leads to a lot of confusion. Some believe that fruits are used for food, others are sure that these are roots.

Nightshade fruits

Today there are not many people on the globe who have no idea what potatoes are and have not tried dishes made from them. Everyone knows perfectly well what it looks like to make French fries or everyone’s favorite mashed potatoes. Usually these are spherical or elongated tubers of beige, pinkish or brown color, which many call potato fruits.

However, from a botanical point of view, fruit is what is produced on the plant as a result of flowering. That is, the fruit is formed in place of a faded flower.

And since in potatoes, like all other nightshade crops, a multi-seeded round berry is formed in place of the flower, it is this that is called the fruit, and the fruit of the potato is called a berry. Berries are distinguished by three characteristics:

• thin shell;
• soft middle;
• two or more seeds inside.

The content of the article

a perennial (in cultivation - annual) plant of the nightshade family (Solanaceae), widely cultivated for its edible tubers. Genus Solanum, to which potatoes belong, there are approx. 2000 species, but only a few dozen of them form tubers. In cultivation there are mainly two closely related species - Andean potato ( S. andigenum), long grown in South America, and the Chilean, or tuberous, potato ( S. tuberosum), widespread in temperate countries. Edible sweet potatoes, or yams ( Ipomoea batatas), belongs to a different plant family.

Tuberous potatoes are grown in 130 countries, where 75% of the world's population lives. It is the fifth most important source of calories in the modern human diet after wheat, corn, rice and barley. The average yield of this crop is approx. 150 c/ha. The leading potato producers are Russia, China, Poland, the USA and India.

In the world, 50% of potatoes produced are used for food, 35% for livestock feed and approx. 10% is left for planting material. In the United States, 92% of production is consumed for food needs, with 57% of it processed by industry and 35% sold raw for home cooking. The food industry produces fried potatoes (chips), dried, quick-frozen, in the form of dehydrated slices for frying, potato flakes for mashing, etc.

A raw potato tuber contains 79% water, 18% carbohydrates, 2% protein, 0.9% ash and 0.4% cellulose. Tubers are rich in vitamin C, magnesium, phosphorus and potassium.

Biology.

Tuberous potato is a herbaceous plant, erect when young, but lying down after flowering. The stems are 0.5–1.5 m long, the leaves are unpaired, pinnately dissected, usually with 6–8 large pubescent leaves and small lobules between them. Modified shoots (stolons) extend from the underground leaf axils, expanding at the ends into tubers. The root system is fibrous with a radius of up to 60 cm and penetrates to a depth of 1.5 m. Flowers are formed 6–12 in inflorescences, the corolla is yellow, purple or blue. Pollination by wind or insects, self-pollination is widespread. The fruit is a spherical berry, purple when ripe, containing up to 300 seeds. The seeds are flat, yellow or brown, very small.

The formation of tubers begins just before flowering and ends at the end of the growing season. Anatomically, they are structured like a regular stem, but with a very powerful core in which starch is stored. On the surface of the tuber, in recesses bordered by a leaf scar, lie the so-called. eyes bearing 3–4 buds. The tubers have a spherical or oblong shape; those that have reached a length of 8–13 cm are usually eaten. Their external color is white, yellow, pink, red or blue; the inside is more or less white.

Potatoes grow best on light loams with a slightly acidic reaction, containing more than 2% organic matter. Typically, crop rotation is used with clover, which is plowed before planting potatoes.

Plant small tubers or their fragments with one to three eyes. The optimal planting depth is 5–8 cm.

A high yield is ensured by applying a large amount of fertilizers, primarily nitrogen and potassium.

Approximately 10 days before harvesting, above-ground shoots (tops) are mowed. This is done in order to reduce damage to the tubers during digging and storage. When stored approx. 5% of the tuber weight is lost due to dehydration and ongoing respiration. Typically, tubers are not stored for more than a year.

Story.

The homeland of the tuberous potato is Peru and Bolivia, where it was cultivated approximately 2,500 years ago. In the 16th century potatoes were brought to Spain, and by the mid-17th century. became one of the main food crops of Northern Europe. Having arrived in Ireland in 1586, potatoes within 50 years had become the staple food of the Irish. The population’s dependence on this crop was so great that when in 1845 and 1846 the entire potato crop in the country died from late blight brought from North America (the causative agent is a fungus Phytophthora infestans), a terrible famine occurred, due to which about a million people died and the same number emigrated, mainly to the United States.

Potatoes were brought to the North American possessions of Great Britain from Ireland at the beginning of the 18th century. For many years, its cultivation area was limited to New England and the Mid-Atlantic colonies, but with the expansion of the United States to the west, the spread of this crop also rapidly spread. By the middle of the 19th century. Potatoes were already grown in all states.

Despite the popularity of potatoes today, there was a time when people considered this vegetable to be poisonous. Along with tomatoes and potatoes, potatoes belong to the nightshade family, some members of which are actually poisonous. Today, thanks to its versatility and low cost, potatoes are one of the most popular crops available all year round.

general characteristics

Potatoes are a starchy vegetable from the nightshade family. The underground part of the plant, called the tuber, is eaten. Potatoes are the fourth most popular food crop in the world. Its glory is second only to wheat and.

Today, several hundred varieties of potatoes are known. They vary in size, shape, color, smell and content. As they ripen, young and old potatoes are distinguished.

The skin of most ripe fruits is brown, yellow or reddish and may be smooth or rough. Meanwhile, there are more unusual representatives of the species - with purple skin, and some have the same deep purple flesh.

Today this vegetable with a once sad reputation is one of the most consumed in the world. It is grown commercially in Russia, Poland, India, China, the USA and many other countries.

Potato varieties

When choosing potatoes, it is important to consider what purpose the vegetable should serve. Highly starchy varieties (Elizabeth, Sineglazka, Adretta, Lorch) are considered ideal for purees. Such tubers cook quickly and soften easily, turning into a tender puree. For soups, it is important to choose potatoes from varieties with a small amount of starch. As a rule, Red Scarlett, Udacha, Leader, Nikulinsky are suitable for such purposes. They will not boil over and will not spoil the look and taste of the soup. If you are planning to cook fried potatoes, then all your attention should be paid to varieties in which the starch does not break down, thanks to which the finished potatoes retain their shape. Potatoes from the Nadezhda, Felox, Kolobok, and Leader varieties are ideal for frying.

And now a little secret for those who do not want to remember the names of potato varieties suitable for certain purposes.

So, the fewer days a vegetable takes to ripen, the less starch it contains.

There is also a classification according to which all varieties of vegetables are divided into 4 classes:

• group A – does not overcook, minimum starch;
• group B – poorly boiled, suitable for making chips;
• group C – overcooked, suitable for making French fries;
• group D – boils very quickly, good for purees.

Potato connoisseurs also distinguish varieties by skin color:

• white: Bela Rosa, Minevra, Tiras; they contain a lot of vitamin C and starch and boil quickly;
• red: Sheri, Red Thumb, Rose Finn Apple, Kamensky; they are rich, do not become overcooked, and are suitable for long-term storage;
• yellow: Symphony, Vineta, Rosalind; vegetables are rich in carotene, have a sweetish taste, and are difficult to cook.

Today it is difficult for many to imagine life without potatoes. But in the old days, people fearfully avoided these fruits, although 2000 years ago the ancient Incas grew this plant in the highlands of South America. But even this date is not called the “birthday” of potatoes by historians.

It is believed that this representative of the nightshade family grew on the territory of modern Peru back in the 8th millennium BC. When the Spanish conquistadors conquered Peruvian lands, they first discovered potatoes, which they brought with them to Europe. By the end of the 16th century, families of Basque sailors in northern Spain readily grew it. Just a few years later, this tradition was adopted by the people of Ireland. It took about four decades for potato tubers to captivate the rest of Europe. Eventually, European farmers realized that growing potatoes was much easier than wheat or. And during the “gold rush” (late 19th century) in Alaska, this nutritious vegetable was worth almost its weight in precious metal. An equally interesting fact from the “biography” of this plant is that in 1995, NASA and American scientists developed a method for growing potatoes in space.

Benefit for health

Potatoes are extremely popular in most cuisines around the world. But modern people more often consume this vegetable in its not the most healthy form - in the form of chips or fries. Even baked potatoes stuffed with butter, processed cheese and bacon lose many of their beneficial properties. In this form, this representative of the nightshade family not only ceases to be useful, it sometimes turns into dangerous food for humans. This is especially true for people with diabetes, heart problems, diseased blood vessels, liver or pancreas dysfunction.

But despite everything, if you follow the rules for preparing and consuming this vegetable, it is very useful for humans. Potatoes contain a variety of phytonutrients that have antioxidant abilities. Among them are health-promoting carotenoids and the glycoprotein patatin (important for fighting free radicals).

In addition, studies have shown that potatoes reduce the risk of obesity, diabetes, heart disease, and promote healthy hair and skin.

Benefits for the heart and blood vessels

British scientists have identified a unique substance in potatoes that has antihypertensive properties. Previously, it was believed that the found compound was found only in Chinese barberry.

It is also important to remember that potatoes contain fiber, vitamins C and B6, which are necessary for a strong heart. Fiber helps lower total cholesterol levels, which prevents the risk of heart disease and blood vessel blockage. And potassium reduces the risk of coronary heart disease. As for vitamin B6, it prevents accumulation in the body, excess of which leads to damage to blood vessels.

Healthy bones and joints

Phosphorus, iron, calcium, zinc and magnesium contained in potatoes contribute to the creation and maintenance of healthy bone tissue. Iron and zinc play a fundamental role in the production of collagen, which is important for joints and cartilage tissue. And phosphorus and calcium are essential components of optimal bone mineralization.

Benefits for the brain and nervous system

Pyridoxine (vitamin B6) contained in this vegetable is extremely beneficial for maintaining neurological health. This component promotes the production of various beneficial substances, including serotonin, dopamine, and norepinephrine. That is, eating potato dishes will help prevent or overcome depression, stress, and even attention deficit disorder caused by hyperactivity.

The large amount of carbohydrates in potatoes has its advantages, since these substances are also important for the adequate functioning of brain cells. The Americans have determined that even a slight increase in doses improves the quality of learning. And potassium, the very element that is necessary for heart health, will also play an important role in maintaining the functioning of the brain. This substance, causing vasodilation, improves the supply of brain cells with blood and oxygen, without which mental activity is impossible.

Anti-inflammatory

Among the chemical components of potatoes there are: This is the "universal soldier". It is important for maintaining healthy sleep, strengthening memory, improving learning abilities, and strengthening muscles. Choline affects the structure of cell membranes, promotes the transmission of nerve impulses, fat metabolism, and is also important for the prevention and treatment of chronic inflammation.

It has long been believed in scientific circles that potatoes, tomatoes, eggplants and other members of the nightshade family cause exacerbation of arthritis. Meanwhile, not so long ago, the results of new studies refuted this opinion. Volunteers who took part in the study agreed: A 2-week potato diet reduced arthritis symptoms.

This led to the conclusion that nightshades are beneficial for chronic inflammation, particularly in the joints. However, research in this area is still ongoing.

Anti-cancer agent

The raw vegetable contains folic acid, which is an essential component in the process of DNA formation. Avoiding complex scientific terms, we can say that it is folic acid (also known as vitamin B9) that prevents mutations in DNA cells and prevents the formation of cancerous tumors in the body. In addition, scientists have long proven the anti-cancer properties of fiber, of which there is a lot in potatoes. And speaking about the anti-cancer properties of potatoes, one cannot help but recall vitamin C and quercetin. Both substances are contained in the vegetable and both have antioxidant properties, which means they are necessary for the body as protection against free radicals.

Digestion and obesity

And again we will have to remember the beneficial properties of dietary fiber contained in potatoes. They prevent irritation of the lining of the digestive tract. Fiber-rich foods have a positive effect on bowel function and are also important for preventing or losing excess weight. Fiber, entering the digestive tract, provides a feeling of fullness for a long time and prevents overeating. But in this case we are talking about potatoes prepared without additional high-calorie ingredients and with limited salt. For example, it can be baked potatoes or boiled potatoes in their jackets without butter, bacon or other ingredients.

When choosing potatoes as an ingredient in a diet for weight loss, it is important to know that the calorie content of boiled and fried products is significantly different.

Nutritional Components

This starchy vegetable is one of the best sources of soluble and insoluble fiber, as well as. It is extremely rich in potassium, but in addition to this nutrient, it contains a lot of iron, manganese, magnesium, phosphorus, etc. Most of us are accustomed to the fact that the best “suppliers” of ascorbic acid are citrus fruits. Meanwhile, 100 grams of potatoes contain almost half of the daily requirement of vitamin C (new potatoes have especially large reserves of ascorbic acid).

Interestingly, the proteins contained in the vegetable contain almost everything necessary for humans.

Nutritional value per 100 g

Calorie content	70 kcal
	15.9 g
	1.9 g
	0.1 g
	2.5 g
	0.08 mg
	0.038 mg
	1.15 mg
	0.28 mg
	0.24 mg
	18 mcg
	7 IU
	11.4 mg
	2.9 mcg
	455 mg
	6 mg
	10 mg
	0.73 mg
	22 mg
	0.41 mg
	61 mg
	0.33 mg

Sometimes people wonder whether potato “eyes” are poisonous and whether they can be eaten. Health nutrition experts say that the “eyes” become poisonous only after germination. You should also not eat the stems, leaves and fruits of the potato plant as they actually contain poisonous components such as arsenic and solanine. For the same reason, greened tubers are not eaten.

Medicinal properties

As already mentioned, the Incas were the first to think of growing potatoes. It was they who noticed the healing properties of this vegetable. For them, the nightshade representative served not only as a nutritious dinner. Here are some interesting ways to use potato tubers as medicine:

1. The Incas applied raw slices of the vegetable to fracture sites to speed up the healing of the injury.
2. Potatoes were used as a remedy to prevent rheumatism.
3. Used as a medicine for stomach disorders.
4. In folk medicine, potato juice was used to get rid of age spots.
5. Frostbite and sunburn can be cured by gruel from a raw vegetable or its juice.
6. Ancient healers tied a baked potato wrapped in cloth to the throat to treat sore throat.
7. In the old days, people got rid of any kind of pain by rubbing the sore spot with water in which the vegetable was boiled.

Possible side effects

Potatoes in themselves are not dangerous to humans. Meanwhile, there are nuances that determine the quality of the product and its beneficial properties. If a vegetable is exposed to heavy pesticides during cultivation, it can become hazardous to health. Nutritionists also call French fries harmful, as they often contain trans fats and carcinogenic substances.

Also, do not forget that starchy potatoes contain quite a lot of carbohydrates that can be quickly absorbed, that is, they belong to a food with a high glycemic index. A sharp increase in blood concentration is an extremely undesirable reaction for diabetics. For this reason, people with “sugar disease” are advised to avoid large portions of potatoes.

The healthy appearance and youth of the skin directly depend on the concentration of collagen in the body. Vitamin C, which is part of potatoes, in addition to working as an antioxidant, protecting the skin from the harmful effects of dust, smoke and UV radiation, also activates collagen production. Thus, we can say that regular potatoes smooth out wrinkles and improve the overall condition of the skin.

Potatoes will also help:

• remove dark circles under the eyes (apply raw slices for 20 minutes or apply potato juice with a cotton swab);
• smoothes wrinkles;
• removes age spots (apply a mask of chopped raw vegetables to your face);
• heals sunburn (apply vegetable juice to damaged areas or apply slices of raw potatoes);
• nourishes dry skin (make masks from raw potatoes);
• relieves itching after insect bites (apply a slice to the bite site);
• reduces swelling of the eyelids.

In addition to the fact that potatoes are an excellent cosmetic product for the skin, they are also useful for hair:

• strengthens hair (make a mask from potato pulp, eggs and juice);
• prevents graying (rinse hair with water in which potatoes were boiled);
• stops hair loss (make a mask of honey, aloe juice and potatoes).

How to choose and store correctly

Healthy potato tubers should be firm, relatively smooth, without external damage or rot. When buying potatoes in a store or market, it is important to avoid sprouted tubers or green vegetables. In both cases, this is a sign of the presence of a toxic alkaloid solanine, which gives the vegetable an unpleasant taste, and also does not have the best effect on the condition of the heart, blood vessels, respiratory system, causing headaches and diarrhea. Because new potatoes are harvested before they are fully ripe, these tubers are more vulnerable to damage and rot. Therefore, it is important to inspect such goods especially carefully.

The ideal storage conditions for potatoes are a dry room where the temperature is kept between 7-10 degrees Celsius. In warmth (even at room temperature), the vegetable quickly dries out and germinates.

Another important condition for proper storage of potatoes is to avoid direct sunlight, as under their influence solanine is formed in the tubers. However, storing vegetables in the refrigerator, as some people do, is also not worth it. Under such conditions, starch is transformed into sugar, giving the vegetable an undesirable flavor. It is also worth excluding the close proximity of potatoes and onions. Otherwise, both vegetables will spoil faster than usual. And no matter where potatoes are stored, you should not put them in plastic bags. It is better to give preference to paper or burlap.

Ripe potatoes can be stored from 2 months to six months (in acceptable conditions), young potatoes - as a rule, a week or two. Vegetable dishes can be kept in the refrigerator for several days. But you can’t freeze vegetables and dishes made from them.

What does the appearance of potatoes indicate:

• the thicker the peel, the more mature the vegetable, which is suitable for storage for the winter;
• holes on the surface - the vegetable was damaged by a wireworm;
• easy to “cut” with a fingernail – contains nitrates;
• brown spots - the vegetable is sick with a fungus;
• The brighter the color of the potato, the more antioxidants it contains.

We are used to potatoes appearing regularly in our diet. We know that potatoes are tasty, filling and easy to prepare. For many, this list of benefits is already enough to always have a couple of fresh tubers in the house. Meanwhile, potatoes are not only affordable, but also healthy food. But it is only useful if it is prepared correctly.

Potatoes are a plant of the nightshade family.

After a frontal test of knowledge, the objectives of the lesson are set: potatoes are a cultivated plant, very little similar to black nightshade; find out by what characteristics potatoes belong to the nightshade genus. First, a conversation is held about the meaning of potatoes and how people use them. Students' reports are heard. The study of potatoes can begin with the history of its introduction into culture. It is important to emphasize the toxicity of potato fruits. Morphological and biological study of potatoes is carried out during laboratory work.

Laboratory work. Potatoes are a plant of the nightshade family.

• 1) Consider the root system, stem, leaves. What are the features of their structure?
• 2) Examine potato flowers under a magnifying glass, dissect them and compare them with black nightshade flowers. Make a schematic drawing of a flower.
• 3) What kind of fruit does a potato have? Compare the fruits of potatoes with the fruits of black nightshade and tomato. What do they have in common?
• 4) Make a thin cross-section of the tuber. What organ is the tuber?
• 5) By what characteristics are potatoes and nightshade classified as members of the nightshade genus?

Students can talk about growing potatoes based on the results of summer practice and experiments conducted. For the lesson, experiments are being prepared to study varieties, to determine the effect of seed on the harvest, to find out various methods of applying fertilizers and fertilizing to the potato crop. During the discussion, the teacher comments on the results of the experiments and the students’ attitude towards their conduct. When summarizing the material, the importance of this food crop and the place of potatoes in vegetable growing are emphasized. The teacher reports what tasks are set for agricultural workers to increase potato yields, about the widespread use of potatoes for technical purposes and for livestock feed. Students should know that potato tubers contain 17-23% starch, 2-3% proteins, 0.8% minerals, as well as vitamins B, A, C. In the technical industry, glucose is obtained from it , alcohol, molasses and other products. The most productive potato varieties are recorded in the notebook: Early Rose, Early Priekulsky, Lorch, Woltman, Sovetsky, Epron, Kharkovsky, Berlihengen, etc. The importance of mechanization in planting, loosening, fertilizing, watering, hilling and harvesting potatoes is also noted. In rural schools, this lesson can be closely related to specific examples of potato production and familiarization with agricultural professions.