Potato chips

Potato chips . Aperitif made with potatoes, which replaced the traditional ones cut into thin sticks.

Summary

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  • 1 Story
  • 2 Caloric content of potato chips
  • 3 Addictive properties
  • 4 Ingredients
  • 5 Preparation of potato chips
  • 6 The virtues of potatoes
  • 7 Sources

History

The potato chips, cut into a thin, round shape, emerged in a restaurant called Moon Lake Lodge’s , in Saratoga Springs , New York , in the year 1853. The chef of that restaurant, George CrumFaced with the continuous complaints of a regular customer who always reproached him for not cutting the fries thin enough, he decided to teach him a lesson by cutting them excessively thin, so that they could not prick themselves with the fork. The result was the opposite of what was expected, the client was surprised and completely satisfied. Soon all the clients began to order that strange new specialty, which they named Saratoga Chips. The success was growing and, in 1920, the first potato peeling machine was invented, so that the potato chips began to be exactly as they are known today.

Caloric content of potato chips

French fries provide an average of 380-400 calories per 100 grams, depending on their size (due to oil absorption). A portion of fries contains 22 grams of fat and 57 grams of carbohydrate carbon . An average portion of French fries amounts to 200g, providing 760 calories.

Addictive properties

According to German scientists who studied the pattern of activity that triggers this food in the brain in laboratory rats, the consumption of English fries is irresistible not only for its fat and carbohydrate content , but also for a greater activation of related brain regions with the reward system, food intake, sleep and motor areas. It is still unknown which substance is causing this response.

Ingredients

Medium potatoes. Abundant olive oil . Salt to taste.

Preparation of the potato chips

– Heat a deep frying pan or casserole with plenty of olive oil. – Peel the potatoes and then wash them. – Dry them well and, with the help of a mandolin or a sharp knife, cut thin potato slices. – When the oil is hot, fry the potatoes in batches. It is important that they are separated from each other and do them patiently, little by little, so that the oil temperature does not drop. – Move them with the slotted spoon so that they are done well everywhere and, when they begin to acquire a straw-colored tone, remove them and let them rest on a plate with absorbent paper to remove excess oil. -When they cool, salt the potatoes to taste and serve accompanied by a cold beer at the time of the appetizer.

The virtues of potatoes

Potatoes are a very common food in the diet of the majority of the European population. However, sometimes we overlook the nutritional contributions of this basic food. For starters, there are considerable nutritional differences between different potato dishes, depending on how they are cooked. This can influence the way that consumers perceive this food. What characterizes potatoes is that it combines the characteristics of starchy foods with those of vegetables. Potatoes were first imported from South America in the 16th century and it took another 150 years to become one of Europe’s staple foods. Currently, where they are most consumed is in Central and Eastern Europe, although they are present in the diet of the entire continent, with an average per capita consumption of 94 Kg in 2005.

  1. Cooked or roasted, potatoes are a virtually fat- free food . Carbohydrates are the main energy nutrients present in potatoes, which are found in the form of starch. Carbohydrates are the body’s main source of energy and should account for at least half of daily calorie consumption. The advantage of potatoes is that in addition to carbohydrates, it also provides a considerable amount of certain micronutrients. In addition, it has a very small amount of protein: about 3 g in an average serving of cooked potatoes of 180 g.
  2. Potatoes are a good source of fiber, contribute to the feeling of satiety and facilitate digestive function. A 180 g serving of cooked potatoes provides 3 grams of fiber, which represents more than 10% of the recommended daily consumption, estimated at 25 grams. Some people prefer to eat cooked potatoes with the skin because of its more intense flavor.
  3. Potatoes are a source of vitamin C . An average serving of cooked potatoes (180 g) contains about 10 mg, about one-eighth of the needs of an adult person. New potatoes contain twice this amount, so a normal serving has about a quarter of the amount of vitamin C an adult needs.
  4. Potatoes also contain several vitamins from group B. An average serving of cooked potatoes (180 g) contains more than a sixth of an adult’s daily needs for vitamins B1 , B6, and folate .
  5. Potatoes are a good source of potassium, in addition to containing small amounts of magnesium and iron. Potassium has many functions in the body, especially in the muscles and muscle contraction, the transmission of nerve impulses and the regulation of blood pressure.
  6. By nature, potatoes contain almost no sodium (which together with chloride forms salt). Health recommendations suggest not consuming too much salt due to the relationship between sodium consumption and the risk of having high blood pressure. Potatoes can be very useful for those who want to lose weight or avoid gaining it. An average serving of cooked skinless potatoes (180 g) contains about 140 calories, a much lower energy content than the same amount of cooked pasta (286 calories) or cooked rice (248 calories). However, these people should be careful since the energy content of fried potatoes can be double or triple that of cooked or roasted potatoes, making them less recommended for those who want to lose weight.

 

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