Share:

Galician Potatoes - Cachelos Sueltas

€3.99 / kg
Tax included
0002

Kilo

Variety: Kennebec

Origin: Coristanco, La Coruña.

Quantity
Price perkg
€3.99
Total
€3.99
Quantity

Share:
Add to my wishlist
Allergen consultation
Nutritional information
Related products

Customers who bought this product also bought...

Nutritional information

Potato
(Solanum tuberosum)

The potato originated in the Andean highlands in the 8th century B.C. J.C.. It arrived in Spain with the Spanish conquistadors in 1570 and from Spain it went to the rest of Europe, starting in 1593. From the eighteenth century is when its cultivation spreads massively and begins to have the importance it is given now.

It is a herbaceous plant, which belongs to the Solanaceae family. It needs a temperate-cold climate to grow properly. If it is too cold it harms it.

Nutritional Information

Per 100 gr.
Calories 104 kcal
Protein 1,66 g
Carbohydrate 19,36 g
Sugar 0,82 g
Fat 2,4 g
Saturated Fat 0,458 g
Monounsaturated fat 1,09 g
Polyunsaturated fat 0,718 g
Cholesterol 0mg
Fiber 1.7 g
Sodium 254 mg
Potassium 317 mg


Currently, the main producers are: China, Russia, India, USA, Ukraine, Poland and Germany, with huge extensions of crops.

Potato
Properties / Health
Potato Varieties / Potato Season
Potato Recipes

The potato contains 82% water, but many calories, proteins, starch, fiber, carbohydrates, so it is not recommended in weight loss diets.

The potato contains:

  • Vitamins: C, A, B1, B2, B6, PP.
  • Minerals: an incredible contribution of Potassium, also a lot of Phosphorus, and less of Magnesium, Calcium, Sodium, Iron.
  • Others: Nianina, Folic Acid, Carbohydrates

Recommended:

  • Emollients: softens the skin
  • Diuretic.
  • Dark circles, tired or puffy eyes (potato slices for topical use)
  • Hepatic problems.
  • Stomach problems (for its anti-acid power).
  • Burns, sprains, bruises, wound healing (topical use)
  • Cystitis, prostatitis and kidney stones.
  • It is NOT very advisable for diabetics.

Articles and links of interest:

  • Maine University (The Potato Association of America)
  • NC University (North California State U.)

The potato has more than 200 varieties and they are classified by their skin and flesh color, by their buds and by their shape and size: Agria, Bartina, Bimonda, Cantante, Fábula, Frisa, Inca, Marka, Mundial, Incola, Obelix, Spunta and Xantia, are some of them.

Depending on the class to which they belong and their characteristics, they are better for boiling or are suitable for frying. Nowadays, in the supermarkets, they sell them already selected, for one thing or the other.

Potatoes last quite a long time at home, as long as they are in a well ventilated place, in semi-darkness and not piled up, otherwise they will germinate.

Potatoes are the second most consumed food in the world. Many of its properties are found in the skin, so if you have new potatoes, it is worth cooking them with it.

With potatoes you can do almost anything. They can be fried, boiled, steamed, roasted, made into soups, purees, stews, salads, on their own or as an accompaniment to almost anything, you can make cakes, sweets, soufflé....

Potatoes have endless gastronomic possibilities. Here are some of our potato-based recipes:


Suggested recipes:

  • Potato Omelette
  • Poor man's potatoes
  • Fried eggs
  • Stuffed potatoes
  • Potatoes with garlic
  • Potatoes with mussels
  • Potato soup
  • Potato and hazelnut cake