Starch in potatoes: varieties with high and low content in the composition

Different varieties of potatoes differ in the ratio of nutrients. So, on the amount of starch in potatoes, its taste and ability to boil largely depend. We offer a detailed description of potato varieties with a low, medium and high percentage of starch.

Properties of starch in potatoes

Starch is a high amount of carbohydrates found in raw potatoes. This substance provides nutrition to the plant during development and remains in the tubers after they are dug up.

Starch gives the tubers nutritional value, so the body is saturated with energy after eating potatoes, even in pure form without meat.

This has both pros and cons. The downside is that starch in the gastrointestinal tract breaks down to glucose, which raises blood sugar levels. The advantages are in the enveloping properties of the substance (which is good for patients with gastritis and ulcers), in the variability and taste of potatoes. Potatoes are well absorbed by the body and quickly digested, ensuring the smooth functioning of the gastrointestinal tract.

Potato high in starch is more nutritious, cooks faster, produces a lot of foam during cooking and exudes a pleasant smell. A low proportion of polysaccharides makes the tubers less nutritious, solid, but closer to dietary food.

The percentage of starch in the composition largely depends not only on the variety, but also on the yield, weather conditions, and the size of the tubers.

Reference. The smaller the potato, the more starch it contains, and vice versa.

Potato varieties with a high starch content

Starchy potatoes are distinguished by a low percentage of moisture inside the tubers, so the tubers quickly crumble during cooking, absorbing water from the container. They are usually light yellow to dark brown potatoes with a rough, thick skin, often rough to the touch.

A high proportion of potato starch, about 16-18%, is typical for such varieties:

1. Zhuravinka grown in mid-latitudes and has a rough, reddish skin. The potatoes are yellow inside, have excellent taste, but ripen late.
2. Elizabeth ripens early, distributed in northern latitudes. These are large round potatoes with a smooth skin, on which eyes are practically not visible, white inside.
3. Bashkir potatoes also ripen early, with a red skin and white flesh. Unlike other varieties with a large amount of starch, Bashkir is denser.
4. Aurora - one of the most delicious varieties of potatoes. Tubers with cream-colored flesh and smooth pinkish skin. They prepare quickly and practically do not change color after heat treatment.

Starchy potatoes are preferably cooked for mashed potatoes or thick soups, baked. The body is saturated with such potatoes much faster due to the increased calorie content of the tubers.

Separately, it is worth highlighting potatoes with a starch content of 25% or more. These are technical varieties that are grown for feed for farm animals, as well as for the production of potato starch and alcohols. They are rarely eaten precisely because of the excessive proportion of this carbohydrate.

Medium starch potatoes

They are good because, despite the large amount of starch, they keep their shape perfectly during heat treatment and therefore are suitable for almost any purpose. Such potatoes can be cooked or fried.

It will not disintegrate, but crush it easily if necessary. They are usually golden oval tubers with medium skin thickness. The share of starch in the composition is from 13 to 16%.

Medium starch potato varieties:

1. Early ripe potatoes Red Lady It is distinguished by its large weight and size of tubers, light red skin and yellowish pulp. It is grown mainly in the north, it is especially unpretentious in care.
2. The Sineglazka variety is very popular.... These are oblong tubers with pronounced eyes. It is easily distinguished from others thanks to its blue skin. In this case, the pulp is white inside. The mild sweetish taste of tubers sharply distinguishes Sineglazka from other varieties. Accordingly, the price is higher.
3. Lapis lazuli popular because it does not require special conditions for growing and therefore is widespread almost everywhere. The skin of the tubers is bright yellow and the flesh is white.

Potatoes with an average starch content can be consumed in moderation by people with diabetes, if the tubers are soaked in water beforehand.

Low starch varieties

These are potatoes containing up to 13% of the substance. Such varieties are suitable for boiling in their uniforms, making salads in which vegetables are cut into cubes, for soups. The tubers are distinguished by a particularly thin skin.

Low starch potato varieties:

1. Nevsky - small pink tubers with white flesh. It is grown everywhere, has good taste characteristics, and quickly cooks. It is especially suitable for frying.
2. Zhukovsky - early maturing, with small reddish tubers. Suitable for boiling in a salad dressing.
3. Leader It ripens quickly - as a rule, the crop is harvested within 45 days after planting. The tubers are round, white, the skin is smooth.

Potatoes with a low percentage of starch are suitable for people with diabetes and those who are prone to overweight. It does not even need to be soaked in water, but if this is done, the percentage of polysaccharide will be reduced to a minimum. However, as a result, the tubers will become tough and will take longer to cook.

Reference. These potatoes are suitable for making fresh juice, which is often used for medicinal purposes.

What are starchy potatoes used for?

As mentioned above, starchy potatoes use for dishes where complete boiling of tubers is required. They are also used for the production of starch.

Important! The less fertilizer is used when growing potatoes, the more polysaccharide is in the tubers.

Starchy vegetables are indispensable in cases where you need to satiate with fewer potatoes.

High-starchy varieties are divided into several varieties according to their purpose:

1. All-purpose potatoes are equally suitable for consumption as well as for the production of starch and other substances.
2. Ware potatoes are grown in the greatest quantity as applied for sale. The starch rate in such tubers corresponds to GOST.
3. Industrial potatoes are used for the production of alcohols and starch, and for animal feeding.
4. Fodder potatoes are distinguished by an increased percentage of not only starch, but also protein in the composition, which compares favorably with technical ones.

Conclusion

Starch is the main ingredient in potatoes. Thanks to him, the vegetable acquires energy value. In order not to spoil the dish, it is important to know which varieties of potatoes are suitable for which dishes. If you do not know how to determine the amount of starch, just cut the potato and rub the halves together. Bonding will indicate high starchiness, and the presence of liquid - low.

The correct selection of the appropriate potato variety, as well as the use of the optimal amount per serving, will make the nutrition balanced and the culinary process quick and easy.