The potato is a staple food in our pantries that is consumed throughout the year. Furthermore, it is a versatile product which can be consumed fried or, in autumn and winter, in stews.
Those hot and spoon dishes are the ones that are already desired when the thermometers plummet and the cold begins.
This Friday on the program ‘Más Vale Tarde’ on La Sexta hosted by Cristina Pardo and Iñaki López they cooked a cuttlefish stew with potatoes together with chef Carlos Maldonado. Along with the presenters and the Michelin star chef was also the nutritionist Pablo Ojeda who gave some advice about the ingredients that were being used and their properties.
Potatoes that “should never be eaten”
Halfway through cooking, the nutritionist caught the attention of his colleagues when he saw the characteristic that one of the potatoes had on the stove. “Have you ever had a potato with this at home?” Ojeda warned, pointing the stems or shoots that came out of the tuber.
When asked, Iñaki López joked that, in his case, he had had them “even with a flower.” The nutritionist then assured that the typical gesture When you see these sprouts on the potatoes is to take the knife and cut the piece.
In response to Cristina Pardo’s affirmative response, she was forceful: “Never.” “When it comes out a little, I’ll buy it from you, but when it’s already come out like a flower, it’s out.”he continued.
The reason why this food must be discarded when those stems appear is because “it is already contaminated.” That is why he continued signing: “This should never be eaten”.
Likewise, Ojeda insisted that the fried potato – while it is being cut and given that fine shape – should not be eaten raw either if it has not been cooked “because humidity and soil is where bacteria love to grow, to the famous listeria. In addition, he explained that potatoes can be consumed with the skin as long as they are well cooked.
The potatoes They have numerous benefits. According to the Spanish Coración Foundation it is rich in potassium, vitamin A, B1 and B3 and folic acid. It also provides small amounts of zinc and magnesium, and also hardly provides fat.
The Spanish Nutrition Federation, for its part, indicates that it is a source of vitamin C, although this can be partly lost during the cooking process. This food, they point out, contributes to the functioning of the nervous system and muscles.
#Pablo #Ojeda #warns #sign #potato #suitable #consumption #eaten
