Lots of potatoes are 200 grams to 250 grams. Lunch and dinner are interchangeable.After the diet of potatoes, there should be a balanced diet custom
We recommend checking with your doctor before undergoing any diet, including this.You should drink 8 glasses of water a day, independently of meals and physical activity controlled, with a prior medical check and now the diet of potatoes.
Breakfast: Coffee, tea cut or low-fat milk matt
A slice of bread spread with cream cheese
Morning Snack: 1 yogurt
Snack: 1 yogurt or a fruit juice and 1 apple
Day 1
Lunch: Chicken with potatoes Dinner: Salad with peppers and potatoes
Day 2
Lunch: Baked Tortilla Dinner: Fish with baked potatoes
Day 3
Lunch: Potatoes with green peas and watercress Dinner: Potato salad, radish, mushrooms, flavored with lemon juice and olive oil
Day 4
Lunch: potatoes with salmon Dinner: Potato salad, celery and chicken
Day 5
Dinner: Beef with potatoes Lunch: salad of potatoes and peppers, 1 yogurt
Day 6
Lunch: fried or baked potatoes Dinner: Fish with a boiled potato.
Day 7
Lunch: baked potato. Dinner: Tuna au naturel with potatoes.
The potato has 24 vitamins, minerals and trace elements. Much magnesium (heart and nervous system), potassium (detoxifies) B vitamins, fiber
(digestion). It is preferable to cook the potatoes with the skin (well washed) and then can be eaten cold if desired.
Uses and nutritional value
Consumption of bitter potatoes requires a pre-processing to remove the glycoalkaloids.They are traditional processes in the Andean highlands, described in several papers.Involve the exposure of tubers to several night frosts and drying in the hot sun at altitudes of 4 000 m, yielding black chuño. Bitter potatoes are for larger preference to the development of white potato flour, also called tunta (Aymara) or moraya (Quechua), a freeze is peeling, hydration by up to 30 days and drying the tuber.
The black chuño takes up the eyebrow of the jungle where, due to its characteristics of dehydrated product keeps well. The white potato starch is preferably eaten on holidays, acquires a high price in the market towns, which is an ingredient in various regional dishes. Both the white and the black chuño are very rich in energy.
The potential of bitter potatoes lies precisely in its ability to withstand low temperatures and to ensure a surplus, thus constituting an important food reserve. It has been estimated that between August and March, the black chuño can represent 70 percent of the power of the rural highlands of Peru and Bolivia.
Table 1. Comparison of the macronutrient content of potato (raw and referred to dry weight) with other plant foods (Woolfe, 1987).
|
Energy (Kcal)
|
Moisture
|
Protein
|
Fat
|
Carbohydrates
|
Fiber
|
Ashes
|
|
| Vegetables |
14-33
|
85-95
|
0.3 to 0.9
|
0 to 0.1
|
1.2 to 7.3
|
1 to 3.4
|
0 to 0.5
|
| Fruits |
25-83
|
80-95
|
0.3 to 1.2
|
0 to 0.1
|
6-20
|
1 to 3.4
|
0 to 0.5
|
| Raw potato |
80.4
|
78.0
|
2.1
|
0.1
|
18.5
|
2.1
|
1.0
|
| Dried potatoes |
321.8
|
11.7
|
8.4
|
0.4
|
74.3
|
8.4
|
4.0
|
| Rice |
365.5
|
12.0
|
6.8
|
0.5
|
80.2
|
2.4
|
0.6
|
| Wheat |
333.4
|
12.3
|
13.3
|
2.0
|
70.9
|
12.1
|
1.7
|
Nutritional characteristics
The potato is a food of plant origin, from a standpoint bromatological may be included in the group of fruits and vegetables or starchy food group or starch. Alone or accompanying vegetables or foods of animal origin constitute a widely used food in Western society. However, consumption has declined in developed countries during recent decades because, similar to bread, food that has little prestige which justifies, at least in part our nutritional imbalances.
