Jacket Potatoes: Calories and How to Make Delicious Cookies

If you are far from culinary art or do not have the proper amount of time to prepare dishes, then potatoes cooked with peel will always be useful. A potato in its uniform is probably one of the favorite dishes of both bachelors and those who are always keen to prepare for exquisite taste. Such a well-known dish from childhood is valued for its simplicity and variability of preparation, allowing you to save time and even show your imagination to the cook.

If time is running out, then it is good enough to wash the potatoes, add water, salt and put on fire. Thirty minutes, and a hearty dinner, or the second for lunch is ready. And, on the contrary, if you want to give a well-known dish a new taste, here you have a wide field of activity.

Since in many countries, potatoes are the main dish (especially in the CIS countries), most probably were convinced themselves that this is a very nutritious product. There is a myth that a vegetable has an increased number of calories, which will necessarily adversely affect the shape or health of a person. For this reason, dieters completely exclude this product from their diet. In fact, caloric content depends on the method of preparation.

It should be noted that the potato dish in the uniform, regardless of the method of preparation, has fewer calories and more nutrients than the same peeled vegetable in cooking. The least amount of calories is contained in boiled potatoes “in uniform” (per 100 grams 66 kcal, and 100 g of boiled peeled potatoes contain 85 calories).

Baked potatoes "in uniform" has 88 kilocalories, and the same baked root crop without skin has 106 Kcal. Here a lot depends on the type and amount of oil added to roasting in foil. For people who want to lose weight, it is preferable to use olive and in small quantities.

If you have a choice in late spring or closer to the fall, in the ripening season of the root crop, then, of course, it is better to cook new potatoes in uniform, because it has the smallest number of kilocalories than the “old” one. In the young baked potato, there are only 66 Kcal, while in the baked “old” - 88. The peculiarity of this vegetable is that over time, the kilocalories in it only accumulate. In addition, the "young" vegetable is rich in vitamin C and potassium, which has a beneficial effect on the work of the heart.

It is worth noting that the use of potatoes in the uniform, boiled without salt, is allowed today by many diets, since the dish prepared in this way contains 74 Kcal, and the same potato with salt added contains 85 Kcal.

Few think about the benefits of potatoes, referring to increased nutritional value and satiety. But the vegetable, brought by Peter the Great from Holland, has a considerable amount of useful substances, which are preserved mostly in cooked potatoes. A vegetable cooked in any way without peeling will be more useful than peeled. The peel forms not only something like a barrier that does not allow group B vitamins (including folic acid, which is involved in the production of hemoglobin), vitamin C, E and K, to decay when exposed to temperature, but also contains many useful substances.

There is a popular belief that baked foods are harmful to the liver. If we talk about the benefits of baked potatoes, baked peeled potatoes, unlike baked peeled, contain the least amount of fat (1%) and the largest amount of vitamin substances, micro- and macroelements.The vegetable contains a large amount of such a trace element as strong, which strengthens the immune system, improves the functioning of the nervous system and metabolic processes. At the same time, a portion of a root-roasted root without salt, due to the presence of starch, helps lower cholesterol, which improves the functioning of blood vessels and the gastrointestinal tract.

Unsalted vegetable has a weak diuretic effect and can eliminate the excessive content of acids in the body, and also normalizes the increased acidity of the stomach. This dish is enriched with iron, zinc, potassium and other elements. Potassium, for example, affects the removal of puffiness and elimination of water from the body. Zinc, which is responsible for the occurrence of arthritis and rheumatism, prevents the appearance of spasms. Potatoes also contain a small amount of protein, which, unlike the protein contained in meat, is able to regulate the alkaline balance of the blood, which is valuable both for kidney disease and impaired metabolism.

Complementing boiled potatoes with greens, vegetables, fish or dietary meat, you only enrich the dish with properties that are useful for the human body. Nutritionists determined that the benefits of boiled potatoes for the presence of vitamins is comparable to the benefits of bananas. And if we talk about the benefits of potato fiber, then its quantity in potatoes cooked in uniform prevails over the amount in bananas. In addition, it does not irritate the gastrointestinal tract, which allows its use in gastritis and ulcers.

Dietitians, because of the large amount of starch contained in potatoes and considerable amounts of sugar, do not recommend eating vegetables to people who have diabetes or are overweight, as the root crop increases the availability of sugar in the blood. In addition, it is necessary to limit the use of the product to those who have reduced the acidity of the stomach, because potatoes can reduce the already low acidic environment.

Possible harm may also be caused by improper storage of the product. When a raw vegetable is exposed to direct sunlight, a substance such as chlorophyll appears in it, followed by a toxic solanine. Also solanine accumulates during long-term storage of tubers. To know the presence of a toxic substance in a vegetable is easy by the characteristic green color of the peel. Solanine is not destroyed by heat treatment and leads to poisoning, which manifests itself as a breakdown, which is often associated with vitamin deficiency. Accompanied by intoxication dizziness, diarrhea, vomiting, shortness of breath.

To avoid possible harm from eating potatoes, you need to follow a few simple rules:

• store vegetables in cool places where sunlight does not fall;
• if green spots are found on the tuber, then its preparation in uniform is strictly prohibited;
• the presence of certain diseases associated with the gastrointestinal tract, diabetes, and others also indicate a restriction in the use of such a product

Above it was noted that some modern diets allow the use of potatoes. It is important to know that preference is given to potatoes in uniform. A prerequisite is that the dish is not prepared for dinner (recommended reception time is lunch). Being on a diet, it is important to enrich the body with essential substances and not to overeat. Thus, one small potato eaten for lunch, cooked in a uniform, and properly balanced with greens and vegetables, will fully satisfy this need. To diet does not harm health, and brought the desired result, it is important to take into account the glycemic index of the dish.

Athletes or people consciously suited to diets are familiar with this concept. The glycemic index (GI) is a conditional indicator of the rate of influence of carbohydrates contained in foods on changes in the level of sugar in human blood. Products or dishes with a high GI coefficient (for example, about 90 units) very quickly give their energy to a person. And products containing high amounts of fiber are poorly digested, which indicates a low level of GI (approximately 30-40 units).

Excessive consumption of foods with elevated GI leads to the development of diabetes or obesity, food with a low coefficient of this indicator is poorly absorbed by the body. Thus, being on a diet, in order not to harm your body, you have to reckon with this indicator.

Potatoes here can rightly be considered as a universal product, since the level of its GI depends on the method of cooking and slicing. The lowest potato GI is found in potatoes boiled in their uniforms, which is about 65 units (compare: GI mashed potatoes - 90). Baked potatoes in their uniforms are rich in carbohydrates, so its level ranges from 70-75 units. Such mobility indicators allows you to plan a diet based on your needs.

For the preparation of delicious and most healthy potatoes in their uniforms, it is better to take young root vegetables, which can be easily prepared in different ways. If you decide to cook boiled potatoes, then use a few simple tips that improve the cooking process:

• Carefully wash the vegetable, which is better to put in boiling water. Due to this, during cutting, it will not stick together.
• To prevent the skin from bursting, salt it with water before dipping the root crop and add a few drops of lemon juice.
• Cooking time is difficult to determine (on average, it’s about 30 minutes), since it depends on the size of the potatoes and the volume of water. Water should completely hide the vegetable, besides we take into account its boiling.
• Checking the readiness should not pierce the root vegetable many times, as this leads to a loss of vitamins. The taste of the potato will be worse if it is digested, and the skin will surely burst.

Cooked potatoes cooked this way can make an excellent hearty and wholesome side dish, which will be no less tasty if the vegetable is baked in the oven. To do this, select approximately the same size fruit, carefully wash and wrap each separately in foil, which we lubricate with oil. Add spices and spices to taste.

Nowadays, without much hassle, potatoes are prepared in uniform and in the microwave, which will be a good way when time is running out. To do this, we pierce a vegetable on all sides with a fork, grease it with the oil of your choice, add spices as desired and put in one layer on a microwave oven plate. We put on the maximum speed for about five minutes, after which the dish is ready.

If you are a fan of picnics, barbecues or hikes, be sure to treat yourself to potatoes in a uniform baked in smoldering ash from a fire. Due to the rich aroma of smoke, the taste of vegetables will be quite exotic. For baking in this way, you need to pick up small potatoes. If there is a foil at hand, we wrap each vegetable in it and place it deep into the smoldering coals. If there is no foil, then the dish will be baked without it. True, it will take a little more time.

How to bake potatoes in a uniform, you will learn in the next video.