The old vairety potatoes of Miao Village
White Skin, and Yellow Corn
Green and natural, from the field to our dining table
——Ecological vegetables, taste better and value better——
pulp is yellow, fine and smooth, and the powder quality is moderation, taste is sweet
Grown in the village in montians, far away form the city, the poptatoes has a natural environment with fresh air and water.
Producing area：Songming County·Aziying Village·Heinigou Miao minority village
Without any chemical fitiliser, pesiticide, hormone, etc. It is healty and safe.
This kind of poptatoes are the old variety of Heinigou village with thin skin, rich fruit meat. It is especially good for boilding. Because it is old variety, it adapts to the local environment perfectly. Therefore, there is no need of using pesticide and fitiliser. Certain farmyard manure will be engough, adding to the traditional growing model, its taste and nutrition is well recognized by many local consumers.
——Plenty ways of Cooking——
The potato contains vitamins and minerals, as well as an assortment of phytochemicals, such as carotenoids and natural phenols. Chlorogenic acid constitutes up to 90% of the potato tuber natural phenols. Others found in potatoes are 4-O-caffeoylquinic acid (crypto-chlorogenic acid), 5-O-caffeoylquinic (neo-chlorogenic acid), 3,4-dicaffeoylquinic and 3,5-dicaffeoylquinic acids. A medium-size 150 g (5.3 oz) potato with the skin provides 27 mg of vitamin C (45% of the Daily Value (DV)), 620 mg of potassium (18% of DV), 0.2 mg vitamin B6 (10% of DV) and trace amounts of thiamin, riboflavin, folate, niacin, magnesium, phosphorus, iron, and zinc.
The potato is best known for its carbohydrate content (approximately 26 grams in a medium potato). The predominant form of this carbohydrate is starch. A small but significant portion of this starch is resistant to digestion by enzymes in the stomach and small intestine, and so reaches the large intestine essentially intact. This resistant starch is considered to have similar physiological effects and health benefits as fiber: It provides bulk, offers protection against colon cancer, improves glucose tolerance and insulin sensitivity, lowers plasma cholesterol and triglyceride concentrations, increases satiety, and possibly even reduces fat storage. The amount of resistant starch in potatoes depends much on preparation methods. Cooking and then cooling potatoes significantly increases resistant starch. For example, cooked potato starch contains about 7% resistant starch, which increases to about 13% upon cooling.
The storage and cooking method used can significantly affect the nutrient availability of the potato.
Potatoes are often broadly classified as high on the glycemic index (GI) and so are often excluded from the diets of individuals trying to follow a low-GI diet. In fact, the GI of potatoes can vary considerably depending on type (such as red, russet, white, or Prince Edward), origin (where it was grown), preparation methods (i.e., cooking method, whether it is eaten hot or cold, whether it is mashed or cubed or consumed whole, etc.), and with what it is consumed (i.e., the addition of various high-fat or high-protein toppings).
——The Choice of Safefy——
the direct suppy with zero pollution