When we talk about apples, the first thing that comes to mind is their crisp sweetness and endless variety. This fruit is more than just a snack—it’s a powerhouse of nutrition and a versatile ingredient. In fact, the saying “an apple a day keeps the doctor away” reflects centuries of belief in its health benefits. Moreover, apples are packed with vitamins, minerals, and fiber that make them a smart choice for your diet.Apple face mask recepies for glowing , clear or dull skin + desserts
Apple Nutrition Facts
The first question you may have is: Do apples contain vitamin C and other minerals?The answer is yes. Apples are a good source of vitamin C, potassium, and several antioxidants. In addition, they are low in fat and sodium. Here’s the breakdown for one medium apple (182 g):
Nutrient
Quantity
%DV
Energy
95 kcal
–
Carbohydrates
25.13 g
–
Sugars
18.91 g
–
Dietary fiber
4.4 g
–
Protein
0.47 g
–
Vitamin C
8.4 mg
9%
Vitamin A
98.28 IU
2%
Potassium
194.74 mg
4%
…
…
…
Apple Face Masks & Benefits
For Glowing Skin
… (keep your recipes here but add “Furthermore” and “As a result” between benefit sentences to boost transition words)
For Clear Skin
…
For Dull Skin
…
Apple Dessert Recipes
Apple Pie
Break long instructions into Step 1, Step 2, Step 3 but vary the wording:
“First, peel and slice the apples.”
“Next, prepare the pastry by creaming butter and sugar.”
“Then, assemble the pie and bake until golden.”Apple face mask recepies for glowing , clear or dull skin + desserts
Apple Butter
… (shorter paragraphs, more transitions like “Meanwhile” and “Once cooked”)
If you want, I can fully rewrite your entire apple article so:
Transition words reach 30%+
No three consecutive sentences start with the same word
Every section stays under 300 words with clear subheadings
Red Onion Exporter – Premium Iranian Onions for Global Markets
Introduction
Onions (Allium cepa) are among the oldest cultivated vegetables in the world, and Iran has a rich tradition of growing them. Ancient Egyptians began cultivating onions more than 3,000 years B.C., and historical records suggest that workers building the pyramids relied on onions as a staple food. Because of their resilience and versatility, onions remain a key crop worldwide. This hardy, biennial plant belongs to the Alliaceae family and grows with hollow, cylindrical, yellowish-green leaves arranged alternately in a flat, narrow row.
Growing and Cultivation
Temperature and day length are the two main environmental factors influencing onion bulb formation. For this reason, onion cultivars fall into three groups: long-day, mid-day, and short-day varieties. Farmers plant long-day onions, such as red onions, in April. As the season changes, the leaves wither, and the onion’s outer skin becomes dry and crisp—perfect for harvest. Therefore, careful timing ensures maximum yield and quality.
Types of Common Onions
Onions typically come in three colors: yellow, red, and white.
Yellow onions offer a full-bodied flavor and suit almost any dish. When cooked, they caramelize to a deep brown, adding tangy sweetness to recipes like French onion soup.
Red onions are ideal for grilling, salads, and charbroiling thanks to their mild, sweet taste and attractive color. In addition, they add visual appeal to any dish.
White onions are staples in traditional Mexican cuisine and develop a golden, sweet flavor when sautéed.
Farmers also harvest onions at various stages. For example, young plants become scallions, while partially matured onions are known as summer onions. Some onions are bred to remain small for use as pearl, boiler, or pickler onions. As a result, they offer flexibility for both home cooking and food manufacturing.
Historical Significance
Humans have enjoyed onions for thousands of years. Notably, archaeological finds reveal onion remains from as far back as 5000 B.C. In ancient Egypt, onions held symbolic meaning; people believed their concentric rings represented eternal life. Ancient Greek athletes consumed onions to balance blood, and Roman gladiators applied onion juice to strengthen their muscles. By the Middle Ages, onions ranked alongside cabbage and beans as staple foods and even served medicinal purposes, from treating headaches to easing hair loss.onion varieties in iran – Onion Properties for Health – red onion exporter
Onion Varieties in Iran
Golden (Yellow) Onion
Golden-skinned with white or pale-yellow flesh, this variety packs a sharp, spicy flavor—perfect for cooking. Iranian farmers grow them from spring to autumn, and thanks to careful storage, they remain available all year.
Red Onion
With a striking red skin and crisp white interior, Iranian red onions offer a mild, sweet flavor, higher flavonoid content, and more fiber than yellow or white onions. Because of their vibrant color, they are a favorite for salads, garnishes, and grilling. We export premium red onions worldwide—contact us to arrange your shipment.
White Onion
Sweeter and milder than yellow onions, white onions are ideal for salads and Mexican dishes. However, due to their higher sugar content, they have a shorter shelf life.
Other Varieties
We also export Vidalia (sweet) onions, pear-shaped onions, green onions, and shallots. Each type meets strict quality standards for size, freshness, and flavor.
Health Benefits of Onions
Onions deliver vitamins A, C, E, and B6, plus minerals such as sodium, potassium, and iron. Moreover, they contain antioxidants, especially sulfur compounds and quercetin, which fight inflammation, improve cholesterol balance, and support heart health. Red onions provide additional minerals like calcium, manganese, and magnesium, and as a result, they may help relieve asthma and arthritis symptoms.
Production and Export Capacity
China leads global onion production with over 24 million tons annually. Iran ranks fourth, producing around 2.5 million tons per year. Importantly, East Azarbaijan province accounts for 24% of the nation’s onion crop, followed by Isfahan, Fars, Sistan and Baluchestan, Khorasan, Hormozgan, and Khuzestan. Because of its diverse climate, Iran can supply fresh onions in all four seasons.
Why Choose Us as Your Red Onion Exporter
Year-round supply from multiple growing regions in Iran
Strict quality control for size, freshness, and taste
Flexible shipping to Asia, Europe, and beyond
Competitive pricing without compromising quality
We are a trusted Iranian onion exporter, offering red onions and other varieties for global markets. Therefore, if you are looking for consistent quality and reliable delivery, contact us today to discuss your import requirements.
Onions are one of the oldest cultivated vegetables in our history, originating in central Asia from where they spread across the whole world. Modern archeologists, botanists, and historians are unable to determine the exact time and place of their first cultivations because this vegetable is perishable, and its cultivation leaves little to no trace.
Onion and its effect on hair regrown:
Onions, always seen as a humble kitchen staple. It might sound surprising, but onion juice is also a home remedy for hair loss for those how to have hair loss.
The use of onion juice for hair regrowth has not been researched well.
One small study published in the Journal of Dermatology indicated that applying onion juice to the scalp might help hair regrow in some people.
Researchers found that hair growth started after two weeks of using onion juice, which was applied to the scalp twice a day.
Almost 74 percent of participants had some hair regrowth after four weeks, and at six weeks, about 87 percent experienced hair regrowth. Both males and females participated in the study, and the hair regrowth was higher among males.
Although the study did indicate positive results, it was a few participants with only 38.
Onion and its effect on beard growing:
Another question you may face is, is it useful for bear growing too?
The short answer is, Yes. as another onion benefits ,Onion juice or oil can help in the growth of facial hair. As you would know, the Onion boosts the levels of beard growth hormone testosterone. Onion juice or oil has a high sulfur content that promotes the growth phase of facial hair and also acts as the building block of beards. When applied to the skin Onion Juice promotes blood circulation that can promote beard growth.
However, applying onion juice or oil on your face will leave you smelling like onions all over unless you use vinegar or lemon.
Onion benefits:
Packed with Nutrients
May Benefit Heart Health
Loaded with Antioxidants
Contain Cancer-Fighting Compounds
Help Control Blood Sugar
May Boost Bone Density
Have Antibacterial Properties
May Boost Digestive Health
Easy to Add to Your Diet
Nutrition Facts:
Nutrition Value per 100 gram onion
Vitamins
Quantity
%Dv
Minerals
Quantity
%Dv
Energy
40 kcal
Vitamin A
2.00 IU
0%
Calcium
23.00 mg
2%
Carbohydrates
9.3 g
Vitamin B6
0.120mg
9%
Copper
0.039 mg
4%
sugars
4.2 g
Vitamin C
7.4 mg
8%
Iron
0.21 mg
1%
Dietary fiber
1.7 g
Vitamin E
0.02 mg
0%
Magnesium
10.00 mg
2%
Fat
0.1 g
Vitamin K
0.4 μg
0%
Manganese
0.129 mg
6%
Protein
1.1 g
Potassium
146.00 mg
3%
Water
89.11 g
Sodium
4.00 mg
0%
Zinc
0.17 mg
2%
What is the best way to keep the Onions fresh:
As you would know Onions, stay good for up to 30 days if stored the right way (in a cool, dry, dark place but not in the fridge).
When the onion is chilled, the cold, humid temperatures in a refrigerator convert the starch to sugars, and onions become soft or soggy much faster. Plus, as you probably already know, they also skunk up your fridge and make everything smell or taste like onions, and of course, that would not be what you want.
is onion extract good for scars?
Over the past decade, lots of studies have shown that if you apply onion extract, two to three times a day for periods of three to six months significantly improves the appearance of postsurgical scars, adhesions, stretch marks, and hypertrophic scars.
It is maybe one of the questions you may ask yourself. When you see something new, and you don’t know which category is this.
One of them is lettuce, which we will tell you what category is that, vegetable or fruit.
Lettuce is a vegetable since it is an edible plant part.
Furthermore, does not grow from an ovary, which is the definition of a fruit. Every vegetable comes from the root, bulb, stem, leaves, tubers, and flowers of a plant. Therefore, lettuce would be known as a vegetable.
Lettuce types:
There are many types of lettuce, which you can use for lots of foods like salads.
One of the most famous ones is Caesar salad, which is better to prepare with Romaine lettuce.
We will get you familiar whit the five most famous ones.
Crisphead lettuce
Romaine lettuce
Butterhead lettuce
Leaf lettuce
Stem lettuce
Lettuce needs moisture and airflow to stay crisp, but not too much. It depends on how long you would like to keep your lettuce; you can choose to store it as a full head of lettuce or individual lettuce leaves.
To store a full head of lettuce, wrap it in a paper towel, and put the head inside a plastic bag, now its good to put it in your refrigerator.
If you choose to store your lettuce with individual leaves, spin them dry after washing them and place them in a container. It is the best way to keep them fresh and put them in your refrigerator.
lettuce Benefits :
Here we will inform you of 16 scientifically proven health benefits:
Fight Inflammation
Aid Weight Los
Promote Brain Health
Boost Heart Health
Help Fight Cancer
Cut Diabetes Risk
Promote Vision Health
Promote Digestive Health
Help Treat Insomnia
Enhance Bone Health
Boost Immunity
Be Good for Pregnancy
Muscle Strength and Metabolism
Skin and Hair Health
Skin and Hair Health
Keep You Hydrated
Nutrition facts:
Nutrition Value per 100 gram lettuce
Vitamins
Quantity
%Dv
Minerals
Quantity
%Dv
Energy
14 kcal
Vitamin A
25.00 μg
NA
Calcium
18.00 mg
1%
Carbohydrates
3 g
Vitamin B6
0.042mg
3%
Copper
0.025 mg
3%
sugars
2 g
Vitamin C
2.8 mg
3%
Iron
0.41 mg
2%
Dietary fiber
1.2 g
Vitamin E
0.18 mg
1%
Magnesium
7.00 mg
2%
Fat
0.1 g
Vitamin K
24.1 μg
20%
Potassium
141.00 mg
3%
Protein
0.9 g
Vitamin D
0.00 μg
0%
Sodium
10.00 mg
0%
Water
95.64 g
Zinc
0.15 mg
1%
Is lettuce diet good?
Lettuce is one of the greens recommended to use in all types of diets, which are created by nutritionists. It is rich in potassium, fiber, vitamin C, and Iron.
But it is not the only thing your body needs, therefore it is not recommended to eat only lettuce as your meal.
The best way is to meet a nutritionist to consult with and follow the best plan for your body.
Edible mushroom species have been found in association with 13,000-year-old archaeological sites in Chile. Ötzi, the mummy of a man who lived between 3400 and 3100 BCE in Europe, was found with two types of mushrooms. The Chinese value mushrooms for supposed medicinal properties as well as for food.
different types of poisonous or edible mushrooms , which types are edible which types are poisonous :
When we see a mushroom, the first thing we ask ourselves, is this mushroom edible ?
Therefore, we want to introduce you, 18 popular types of edible mushrooms.
Cremini Mushrooms
Morel Mushrooms
Shiitake Mushrooms
Oyster Mushrooms
King Oyster Mushrooms
Lion’s Mane Mushrooms
Enoki Mushrooms
White Button Mushrooms
Portobello Mushrooms
Porcini Mushrooms
Maitake Mushrooms
Matsutake Mushrooms
Reishi Mushrooms
Giant Puffball Mushrooms
Buna Shimeji Mushrooms
Pepeao (Jew’s Ear)
Straw Mushrooms
Chanterelle Mushrooms
So, these 18 types of mushrooms are safe to eat.
As well as edible types, there are many poisonous types, which we mention, some of them below.
Death Cap (Amanita phalloides)
Conocybe filaris
Webcaps (Cortinarius species)
Autumn Skullcap (Galerina marginata)
Destroying Angels (Amanita species)
Podostroma cornu-damae
Deadly Dapperling (Lepiota brunneoincarnata)
mushroom benefits :
Now we want to tell you some of themushroom benefits :
A ripe honeydew, which is one of the melon types, is the sweetest melon, and it’s green inside.
In the hot summer weather, all you need is a glass full of a chill beverage.
Here one of the best choices is to make melon juice and then go outside under the sun and enjoy!
The best way to store melon :
Storing Ripe, Uncut Melons:
Despite their hardy appearance, melons are quite perishable. Keep ripe melons away from other fruit. Uncut ripe melons should be kept in the fridge for up to 5 days.
Storing Cut Melons:
When storing a halved melon, do not throw out seeds.
Leave seeds in to help keep it fresh. Once you’ve cut into a melon, wrap the remainder in plastic, and it should keep in the fridge for nearly 3 days.
melon Benefits:
Rich in Nutrients
May Help Reduce Blood Pressure
Contains Nutrients Vital to Bone Health
May Improve Blood Sugar Control
Rich in Electrolytes and Water
Support Healthy Skin
Boost Your Immune System
Promote Proper Digestion
May Support Vision and Eye Health
Easy to Add to Your Diet
Nutrition facts:
The first question you may face is: do melons contain vitamin c and other minerals?
You can check Nutrition values in the table below:
Orange fruit, and all citrus fruits, originated in the Southeast Himalayan foothills, in a region including the eastern area of India, northern Myanmar, and western China.
Which type of oranges have seeds :
There are two major types of oranges: Navels and Valencia’s, which are firstly grown in Florida and California. Depending on the time of year determines which variety and which origin is the best. The main difference between the two is the seeds, Navels are seedless, and Valencia’s have seeds inside.
Nutrition Facts:
Nutrition Value per 100 gram orange
Vitamins
Quantity
%Dv
Minerals
Quantity
%Dv
Energy
47 kcal
Vitamin A
11 μg
NA
Calcium
40.00 mg
3%
Carbohydrates
12 g
Vitamin B6
0.060mg
5%
Copper
0.045 mg
5%
sugars
9.4 g
Vitamin C
53.2 mg
59%
Iron
0.10 mg
1%
Dietary fiber
2.4 g
Vitamin E
0.18 mg
1%
Magnesium
10.00 mg
2%
Fat
0.1 g
Vitamin K
0.0 μg
0%
Potassium
181.00 mg
4%
Protein
0.9g
Sodium
0.00 mg
0%
Water
86.75 g
Zinc
0.07 mg
1%
Should orange fruit be stored in the refrigerator ?
Oranges normally are ripe when you buy them, it is better to put oranges in the fridge, and not just because no one wants warm orange juice! Once it is ripe, they start to lose their vitamin C, a process that is slower when it is cold.
Should orange juice be stored in the refrigerator ?
It has a long shelf life because of the preservatives added to the juice. Once you open the package, orange juice will be ok only for a couple of days, at most a week. Once it’s opened, you should drink it completely or store it in the fridge.
This kind should always be refrigerated. As usual, make sure the container is sealed when not in use. Last but not least, there’s the homemade orange juice you make with fresh oranges. Like with the refrigerated variety, you should keep fresh in the fridge.
Recipe:
When we think about Oranges, the first thing that comes to our mind is the enormous source of vitamin C. So we want to teach you how to prepare an orange C-booster recipe, which is very easy to make and enjoy.
Ingredients:
½ banana sliced
½ cup peaches frozen
1 cup orange juice
1 cup orange sherbet
a cup ice
Instructions:
Place ingredients into a blender, fill to the max water line and blend until a smooth consistency is achieved.
The easiest way is to use a food blender.
After it’s done pour it in a nice glass and take a comfortable seat.
Now it is time to relax and enjoy your C-booster drink, which contains approximately 137.6 mg of Vitamin C.
One tricky question is: are zucchini and squash the same thing ?
So, here is the answer:
All zucchini is squash, but not all squash is zucchini(interesting).
Does zucchini have seeds ?
Zucchini’s seeds are like cucumber, and they are edible.
When zucchini is at its edible state, it is an immature fruit. To successfully save seeds from zucchini, you should let the fruits get big. They should get large and swollen, with hard skin.
Zucchini benefits :
Rich in Many Nutrients
High in Antioxidants
Contributes to Healthy Digestion
Reduce Blood Sugar Levels
Improve Heart Health
Strengthen Your Vision
May Aid Weight Loss
Bone health
Anticancer effects
A healthy prostate
Thyroid function
Easy to Add to Your Diet
Nutrition facts:
zucchini contains lots of vitamins and minerals. Zucchini contains a high amount of Vitamin C.
Also, you can check zucchini nutrition values in the table below:
Nutrition Value per 100 gram zucchini
Vitamins
Quantity
%Dv
Minerals
Quantity
%Dv
Energy
21 kcal
Vitamin A
490.00 IU
10%
Calcium
21.00 mg
2%
Carbohydrates
3.1 g
Vitamin B6
0.142mg
11%
Copper
0.097 mg
11%
Dietary fiber
1.1 g
Vitamin C
34.1 mg
38%
Iron
0.79 mg
4%
Fat
0.4 g
Vitamin D
0.00 μg
0%
Magnesium
33.00 mg
8%
Protein
2.7 g
Manganese
0.196 mg
9%
Water
92.73 g
Potassium
459.00 mg
10%
Sodium
3.00 mg
0%
Zinc
0.83 mg
8%
What Goes Well with Zucchini?
can add some spices and other things to make it more tempting.
You can sprinkle some spices and herbs like garlic, pepper, salt, cinnamon, ginger, and oregano.
It can also mix with onion, tomato, mushroom, eggplant, and corn.
It also goes well with dairy products like feta cheese, goat cheese, and etc.
Crimson Sweet Watermelons. Sweet flesh with high sugar content. This watermelon is one of the most popular within the species.
Crimson type is an open-pollinated picnic-type heirloom variety.
This large, round cultivar weighs in at around 13-16 kg at harvest, and it has a light green peel with dark green stripes.
This watermelon’s flesh is dark red and firm, with a fine texture and tiny seeds.
Crimson Sweet contains a high amount of sugar, contributing to its delicious sweet flavor
Is watermelon fruit or vegetable?
It all depends on who you are asking. If you talk to a botanist, they will say that watermelon is a fruit because it develops from the plant’s ovary after flowering and holds the seeds. A vegetable is something eaten from other parts of a plant, like spinach leaves or carrots.
It is interesting if you ask anyone in Oklahoma, they will tell you it is a vegetable. The state even declared the watermelon its official vegetable in 2007.
The watermelon is a member of the cucumber family known as the Cucurbitaceae, which includes gourds. They’re grown like a vegetable crop using vegetable production systems.
Dr. Lynn Brandenberger, a horticulturist at Oklahoma State University, believes that there can be some crossover when it comes to the classification of fruits and vegetables. It’s not clear cut.
Keep whole the watermelon on the counter for the best flavor. USDA research demonstrated that storage at room temp may even help keep the antioxidants better intact. Once you cut it, store it in the refrigerator for up to 3 to 4 days.
Watermelon Benefits:
Helps You Hydrate
Contains Nutrients and Beneficial Plant Compounds
Contains Nutrients and Beneficial Plant Compounds
Improve Heart Health
Lower Inflammation and Oxidative Stress
it Help Prevent Macular Degeneration
Help Relieve Muscle Soreness
Is Good for Skin and Hair
Can Improve Digestion
Watermelon Amazing effects on skin and hair:
Two vitamins in watermelon A and C, are essential for skin and hair health.
Vitamin C helps your body make collagen, which is a protein that keeps your skin soft and your hair strong.
Vitamin A is also necessary for healthy skin since it helps create and repair skin cells. Without enough vitamin A, your skin can look dry.
Watermelon extract benefits:
In a 2012 study, researchers demonstrate that watermelon extract could reduce blood pressure in and around the ankles of middle-aged people with obesity and early hypertension. The authors suggested that
L-citrulline and L-arginine, two of the antioxidants in watermelon, may improve the function of the blood vessels.
Nutrition Facts:
Nutrition Value per 100 gram watermelon
Vitamins
Quantity
%Dv
Minerals
Quantity
%Dv
Energy
30 kcal
Vitamin A
569.00 IU
11%
Calcium
7.00 mg
1%
Carbohydrates
7.6 g
Vitamin B6
0.045mg
3%
Copper
0.042 mg
5%
sugars
6.2 g
Vitamin C
8.1 mg
9%
Iron
0.24 mg
1%
Dietary fiber
0.4 g
Vitamin E
0.05 mg
0%
Magnesium
10.00 mg
2%
Fat
0.2 g
Vitamin K
0.1 μg
0%
Manganese
0.038 mg
2%
Protein
0.6 g
Potassium
112.00 mg
2%
Water
91.45 g
Sodium
1.00 mg
0%
Zinc
0.10 mg
1%
Should it be bought organic?
Thanks to the watermelon’s thick rind, pesticides cannot get to the inner flesh, so it is safe to buy the non-organic versions. Watermelon is an amazing source of water. It is 92 percent water, but the flesh is also packed with significant levels of vitamins A, B6, and C.
Recipe:
Now we want to teach you how to make watermelon drink very easily
INGREDIENTS:
1 small sweet watermelon
1 small lime, juiced (of course it is optional)
INSTRUCTIONS:
Slice the watermelon in half. Using a big spoon, scoop chunks of sweet watermelon into the blender.
Blend the watermelon until it is completely pureed. This shouldn’t take more than a minute. For extra flavor, squeeze the juice of one small lime into the blender and blend for a few seconds, it would be better with lime juice.
If your watermelon is pulpy or seeded, pour the mixture through a fine-mesh strainer into a pitcher. If not, you can pour it directly into glasses.
It is better to drink it cold with ice cubes.
Watermelon juice will keep in the refrigerator, covered, for up to 4 days.
One unusual and easy dessert is watermelon and cucumber salsa.
The combination of watermelon and cucumber may sound unusual, but it tastes anything but! Eat the salsa with chips, or serve it as a topper with hot dogs or chicken tacos for a refreshing change of pace.
The Incas called potatoes papas, which translates as tubers.
The first tubers were discovered in the Andes mountains,
approximately in the area of what is today Peru and Bolivia.
The farming of the tuber in that region, in hundreds of varieties, is documented as far back as 7000 years BC. In those days, though, potatoes did not taste the same as today. However, the Incas found out that high up in the Andes (3000 – 4000 meters), where the traditional corn would no longer grow, they could still achieve usable yields with potatoes.
Around the middle of the 16th century, the potato came to Europe via Spain and England. The potato was originally identified as an ornamental plant rather than an agricultural crop. The introduction of the potato changed the world substantially, as many sailors, in particular, realized that with potatoes, they had an extremely nutrient-rich, easily storable, and healthy foodstuff.
In that time, Potatoes turned into the main course.
Potatoes are one of the well-known food in the whole world, which uses in many ways such as French fries, which are delicious.
Nutrition Facts:
As all of us know, potatoes contain lots of Minerals and Vitamins.
A medium 5.3 oz. potato with skin-on is a valuable source of Vitamin C, which provides 30% of the recommended daily value.
We will mention some of the nutrition values in the table below:
Nutrition Value per 100-gram potato
Vitamins
Quantity
%Dv
Minerals
Quantity
%Dv
Energy
77 kcal
Vitamin A
2.00 IU
0%
Calcium
12.00 mg
1%
Carbohydrates
17 g
Vitamin B6
0.298mg
23%
Copper
0.110 mg
12%
sugars
0.8 g
Vitamin C
19.7 mg
22%
Iron
0.81 mg
4%
Dietary fiber
2.1 g
Vitamin E
0.01 mg
0%
Magnesium
23.00 mg
6%
Fat
0.1 g
Vitamin K
2.0 μg
2%
Manganese
0.153 mg
7%
Protein
2.1 g
Potassium
425.00 mg
9%
Water
79.25 g
Sodium
6.00 mg
0%
Zinc
0.30 mg
3%
What does it mean when potatoes turn green?
Potatoes will often go green when they’re not stored properly, and they are exposed to light.
This problem is due to the formation of chlorophyll, which is found in all green plants, however, the green color is a useful indicator that levels of certain toxins that are harmful to humans, known as glycoalkaloids, may be increased.
Which type of potato is the best type of potato for frying ?
When you want to enjoy French fries, you may face a question. Your question would be, What the best potato type is.
Here we will answer your question.
The best type would be russet.
The russet has a high starch content, making it ideal for frying or baking, while the similar long white potato, which has a medium starch content, can be boiled, baked, or fried.
Should potato be soft ?
Raw potatoes should be firm to the touch with tight skin, free of large bruises, black spots. If a potato has become soft or mushy, you should throw it out, ” the poor soft potato”.
Potato flour :
Potato flour is one of the flour types, produced from cooked, dried, and ground potatoes. It is used as an ingredient in potato-based recipes to spread the potato taste. Potato flour is also used as a thickener for soups, gravies, and sauces. Potato flour is often confused with potato starch, but potato flour is produced from the entire dehydrated potato whereas potato starch is produced from the starch only.
Recipe with potatoes:
Ingredients:
One of the great recipes with potato is puree, which you can eat as a side or even as a main course.
This recipe is one of the easiest home-made recipes.
Ingredients:
2 1/4 pounds’ yellow potatoes, medium size
6 ounces’ butter, cold, cut into small pieces
1 cup full-fat milk
1/4 cup cream
Salt
Instruction:
Wash the potatoes very well and cut them in half horizontally.
Put potatoes in a large enough pot and cover with cold water, about 1 inch of water above the potatoes. Add 1/2 tablespoon of coarse salt for every 1/4 of water in the pan.
Once the water reaches boiling point, lower the heat to low medium and simmer the potatoes uncovered for about 20 minutes or until the knife inserted in the potato goes very easy through it.
Work quickly with the potatoes still hot – Drain the potatoes, put half a potato in your potato ricer using the disk with smaller wholes, potato skin side up. Press the potato into a pan, release the handles, open, and remove the skin. Continue with the remaining potatoes.
Put the pan over medium heat and stir vigorously for 4 minutes with a wooden spatula, letting any excess water evaporate. Start adding the small pieces of cold butter, little by little, incorporating very well and stirring vigorously (no need to go to the gym tonight!). Again, don’t stress over the amount of butter, it’s still less caloric than French fries.
Bring the milk and the cream to a boil, and add in a stream into the potato mix. U64ntil completely absorbed. Depending on the moisture level of your potatoes, you might need to adjust the quantity of milk.
You don’t want a solid puree nor a runny one. So go slowly at the end to make sure you get the right consistency. If you need to add more milk, make sure you add it hot.
Check the seasoning – salt only. This classic French purée does not have pepper, nutmeg, or any herbs added to it.
Put the purée in a bain-marie to keep warm, adding a little butter over the purée, so it doesn’t form a dry skin.
Serve the purée as a side dish for fish like sole Meniere, chicken, and braised meat or, you can eat it as an entire meal.
Potato Donuts Recipe:
Ingredients:
1 package (1/4 ounce) active dry yeast
1 cup warm buttermilk (110° to 115°)
1-1/2 cups warm mashed potatoes (without added milk and butter)
3 eggs
1/3 cup butter, melted
3 cups sugar, divided
4 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
6 cups all-purpose flour
Oil for deep-fat frying
1/2 teaspoon ground cinnamon
Instruction:
In a large bowl, dissolve yeast in warm buttermilk.
Add potatoes, eggs, and butter. Add 2 cups sugar, baking powder, baking soda, salt, nutmeg, and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and refrigerate for 2 hours.
Turn onto a floured surface; divide into fourths. Roll each portion to 1/2-in thickness. Cut with a floured 3-in.
In a deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Combine remaining sugar and cinnamon; roll doughnuts in cinnamon-sugar while warm.
