How much does one medium sized potato weigh?

Potatoes: weight, composition, calorie content

How much to cook, fry, bake.
All calculations are per 100 g.

vitamins, minerals, microelements (composition of potatoes):

How much does an average potato weigh?

How long does it take to cook potatoes?

Depending on the size, from 20 minutes to an hour. Medium-sized tubers will be completely ready in 25 minutes after the water boils. Finely chopped potatoes (in soup or for mashed potatoes) are cooked for 10, maximum 15 minutes.

How long does it take to fry potatoes?

Similar to cooking. On average, cut into strips takes no more than 25 minutes.

How to cook potatoes?

How to fry potatoes?

Don’t forget that after cooking, the composition of the potatoes changes:

After cooking at 100 gr. product:

After frying at 100 gr. product:

After stewing at 100 gr. product:

After baking at 100 gr. product:

Source

Beneficial features

Potatoes, which are completely ordinary and familiar to everyone, are a storehouse of useful substances. Its rich composition contains a significant amount of proteins and phosphorus, as well as amino acids necessary for the functioning of the body.

Potatoes are famous for their high content of phosphorus and potassium. Potassium actively participates in metabolic processes, promoting the removal of excess fluid from the body. This property is useful for people suffering from heart and kidney diseases, whom doctors and nutritionists advise to follow a special potato-egg diet.

Vitamin C, contained in large quantities in potatoes, helps maintain the elasticity of blood vessels and also reduces the risk of respiratory diseases. The beneficial effects of vitamin C on the nervous system are also known. In addition to vitamin C, potatoes contain vitamins B, A, E and PP.

Potatoes are one of the healthiest vegetables that help fight stomach and intestinal diseases. And the most famous component of its composition - starch - even helps improve memory by reducing cholesterol in the blood and liver.

List of popular varieties

There is a wide variety of potato types that have gained recognition among gardeners. According to the description, they have excellent taste and high yield.

Division by ripening period

According to the speed of ripening, experts divide potatoes into:

• ultra-early and early;
• mid-season;
• late ripening;

In the northern part of Russia, preference is given to early ripening varieties, in the Central region - medium and early varieties. Late varieties are grown for long-term storage, as well as in areas where frosts arrive late.

Early

The category of early and ultra-early species includes potatoes, the technical maturity of which occurs 35-60 days after planting in the ground. In the southern regions it is used to obtain two harvests per season. The main disadvantage is the low storage performance.

Popular varieties:

• Zhukovsky early. Technical maturity occurs in 60-70 days. Characterized by stable high yield;
• Impala is a tall, early maturing species. Tolerates drought well, suitable for cultivation in southern regions;
• Minevra. Ultra-early high-yielding variety of Dutch selection. It has a pleasant taste. Disadvantages include the need for water;
• Rosara. Early potatoes with high yield. Adapts well to new conditions. Resistant to viral and fungal diseases. It has high taste qualities.

The ranking of the best early ripening varieties also includes Ariel, Riviera, Vyatka, and Domodedovo.

Average

Mid-season potatoes are suitable for growing in both the southern, central and northern regions. The crop ripens 90-110 days after planting in the ground.

It is worth taking a closer look at the following varieties:

• Aurora. Mid-early table variety. Differs in the tall size of the bushes. Has excellent taste. Among the disadvantages - average resistance to viruses and pests;
• Breeze. Mid-early variety of Belarusian selection. Up to 600 centners are collected from 1 hectare. Stores well in winter. Resistant to mechanical damage;
• Vector. High-yielding variety with a pleasant taste. Resistant to cancer, late blight, mosaic.

The TOP of the best mid-season and mid-early varieties also includes Zekura, Ryabinushka, Svitanok Kyiv, Lugovskoy, Skarb, Tuleevsky, Kolobok.

Late

Late species have a long growing season. The harvest ripens 100-120 days after planting. These varieties are grown in regions with warm or temperate climates. Most often, gardeners choose:

• Asterix. It has a red peel color and a pleasant taste. The main disadvantage is weak immunity;
• Crane link. Zhuravlinka has average yields. The variety has become widespread due to its good taste. Requiring care;
• Kiwi. Rare productive variety. It is easily adaptable to various conditions. Has mediocre taste;
• Cudora. It has a pleasant taste and high yield. It is characterized by a high starch content in tubers.

Of the later types, Lasunak, Picasso, Manifesto, Sonny, Tempo, Violet, Desiree are also noted.

According to quality characteristics

According to their quality characteristics, varieties are distinguished:

• with increased productivity;
• high in starch;
• by color;
• crumbly or boiled.

The potatoes stand out separately and stand out for their taste.

The best potato varieties by yield:

• Bellarosa (up to 300 c/ha);
• Veneta (up to 400 c/ha);
• Gala (up to 400 c/ha);
• Sante (up to 500 c/ha);
• Luck (400-450 c/ha).

The high-yielding potato variety Udacha is capable of producing from 1 hectare to 400 c

When choosing a variety to suit your taste, you should focus on the potato variety, the best quality characteristics of which have been confirmed by many gardeners.

Popular potato varieties based on taste characteristics include:

• Picasso;
• Dauphine;
• Tuleevsky;
• Share;
• Crane link.

High-yielding and shelf-stable Picasso potatoes are recommended by many gardeners

These species have shown consistently high yields and are distinguished by excellent taste. They are suitable for frying, boiling, stewing, and making chips.

Another quality indicator is the starch content. Gardeners distinguish a number of varieties that are distinguished by their high content.

The maximum amount of potato starch is contained in the following varieties:

• Blueness (up to 19%);
• Lugovskoy (up to 19%);
• Lorch (at least 20%);
• Lasunok (at least 22%).

Lasunok potatoes are the leader in starch content

Mesh bags

Such bags usually hold 5 buckets of small potatoes; if the tubers are small, then a heap of them is possible. Although, of course, all bags are different and very different from each other in size and capacity. After all, their capacity, depending on the size and purpose, can range from 38 to 55 liters.

Read also: Benefits of figs for the male body

How much does a mesh bag of potatoes weigh? Mesh bags are available for sale, designed for five, ten, twenty, thirty kilograms.

Modern nylon bags for packing sugar and flour can hold about 50 kg of potatoes, this has been tested by experienced summer residents. The same can be said about the mesh bags in which onions or cabbage are usually packed. As for jute bags, up to 80 kg of tubers can easily fit into them. The inaccuracy in weight may be minus a couple of kilograms.

How many calories are in fries?

Potato pieces fried in copious amounts of vegetable oil are incredibly popular in fast food chains and are McDonald's signature dish. A special method of preparing crispy potatoes increases the calorie content of the vegetable significantly. There are about 400 kcal per 100 grams of fries.
This covers a quarter of a person’s daily caloric intake.

Many times more than boiled, the quantity is close to fries. 100 grams of fried potatoes contain 327 kcal.

The root vegetable acquires an additional amount of energy value through frying. Therefore, the more oil is added during cooking, the higher the calorie content.

The root vegetable, unpeeled and boiled in water, cooks the fastest. The potatoes are washed and placed in a pan filled with water. The calorie content of such a dish does not exceed 74 kcal for every 100 grams of product.

This energy value is truly low, so you can eat jacket potatoes even while on a diet. Along with the low amount of calories, the dish has other benefits. It is rich in magnesium and potassium.

The most useful for preparing jacket potatoes are young tubers. The outer layer of these root vegetables contains a large amount of microelements that are important for human health.

The value of potatoes directly depends on the length of shelf life. The more time passes from the moment of harvesting, the greater the amount of harmful substances accumulates in the upper layer. It is not recommended to eat such root vegetables unpeeled.

Potatoes are the most common root vegetable in our country. There are many recipes for its preparation, but the simplest option is boiled potatoes. All you need to do is peel the root vegetables, add the required amount of water and cook.

Potatoes have a rich mineral composition

, it contains vitamins necessary for our body.

The nutritional value of a 100-gram serving of boiled potatoes is:

• proteins 1.7 grams;
• fat 0.1 grams;
• carbohydrates 20 grams.

Most of the carbohydrates are starch. To reduce its content, it is recommended to keep the peeled potatoes in cold water before cooking.

Potatoes contain more calories than other vegetables, but many nutritionists recommend including them in the diet for people trying to normalize their weight.

Experts may advise limiting potato consumption for people suffering from various types of diabetes. This is due to the fact that starch affects blood sugar levels.