According to FAO (2011) estimates, the global consumption of potatoes and potato products per capita is about 35 kg per year, while the average for the entire European region is 85 kg per capita. and in Russia - 90 kg per person.
Boris Anisimov, Advisor for the Development of Scientific and Educational Programs - Head of the Educational Center of FGBNU VNIIKH
In the Russian Federation, the average annual volume of potatoes used for food purposes is estimated at 13-14 million tons. For deep processing of potato products (french fries, chips, dry mashed potatoes), about 1 million tons are spent. The need for seed potatoes for categories of agricultural organizations (AHOs), peasant (farm) farms (PFHs) and individual entrepreneurs (IE) with a total planting area of over 300 thousand hectares is estimated at about 1 million tons. It is extremely difficult to estimate the real volumes of potato use for seeds and livestock feed in the category of households of the population, although the estimated figure here may be 5-6 million tons. Losses during storage in farms of all categories can be estimated at 1,5 million tons, export supplies - 150-200 thousand tons.
Thus, in Russia, the level of supply with domestically produced potatoes should be at least 22 million tons. A decrease in this level may entail a deficit in the general balance of marketable potatoes, and, consequently, an increase in the share of imports. The projected share of imports in the total volume of consumed potatoes is estimated at 300-350 thousand tons. These are mainly early, "young" potatoes, which are in high demand and increase sales in retail chains in the off-season, when the shelf life of last year's crop stocks practically ends (in May), and before the start of deliveries to the trade, marketable potatoes of the new crop remain at least two more months.
The modern buyer is primarily interested in purchasing potatoes with good quality tubers, attractive appearance and, as a rule, transparent thin skin. In this case, the shape and size of tubers, the depth of the eyes, the color of the peel and pulp, the absence of external and internal defects caused by the tendency of certain varieties to secondary growth (overgrowth), the formation of growth cracks, hollowness, change in the color of the pulp (discoloration) and others are important. internal defects that can arise in tubers due to all kinds of natural and climatic influences during vegetative growth or mechanical damage, especially during harvesting, transportation and sorting.
The shape of the tubers of table varieties can vary from round to elongated, the standard size for the largest transverse diameter is 40-60 mm, the depth of the eyes is from small to medium, the color of the peel is from white to red, the color of the flesh is white - cream - yellow. The whole complex of these indicators largely determines the consumer qualities of table potatoes and the possibilities of their intended use for preparing various dishes and usually determines the popularity of varieties and the demand for them in the domestic market of ware potatoes, especially when they are supplied for sale to modern retail chains.
РоднР° кР° Ñ € ÑÐÐ „ÐÐл Ñ â € “ЮжнР° Ñ Ð Ð¼ÐµÑ € икР°, где Ñ Ñ‚Ð ° « куР»ÑŒÑ‚ »ƑÑ € Ð °  »Ñ Ñ‚Ð ° л Ð ° иР· Ð²ÐµÑ Ñ‚Ð½Ð ° ÐµÑ ‰ Ð · Ð ° 12 500 Ð »ÐµÑ Рдо ½. Ñ. Ð ° ° Ð µ ² Ñ ° ° ° ° ¼ ¼ ¼ ¼ ± Ñ Ñ Ñ Ñ. Ñ Ñ... ИР· Ð¼ÐµÑ € ики в Ð • Ð²Ñ € опу (Ð˜Ñ ÐÐÐ ° нию) куР»ÑŒÑ‚ÑƒÑ € ны й кР° Ñ € Ñ‚Ð¾Ñ “еД ÑŒ Ð · Ð ° веР· - Ð »Ð¸, видимо, в 1565 г. Ñ ¾Ñ ¾Ñ Ñ Ð Ñ ° ° ° Ñ Ñ ¾Ñ ¾Ñ ¾Ñ »» ± ± »» »° ° °» »» »» »» »» · · · »Ð» Ð ° ндии ÐŸÐµÑ‚Ñ € ом I во Ð²Ñ € ÐµÐ¼Ñ ÐµÐ³Ð¾ Ð¿ÑƒÑ‚ÐµÑˆÐµÑ Ñ‚Ð²Ð¸Ñ Ðо¾ • • ²² € оÐÐÐÐ. Ñ Ñ Ð Ð Ð Ð Ð Ð ° ° ° Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ñ ¾Ñ »» »» »» »» ¸Ð¸ Ñ ‡ Ð ° Ñ Ñ‚Ð¾ Ð ± Ñ ‹Ð» и неудР° Ñ ‡ Ð½Ñ ‹Ð¸Ð · - Ð · Ð ° того, Ñ ‡ то кл уР± нР¸ Ð¿Ñ € и пÐÑÑ € ÐµÑ Ñ ‹Ð» ке ÐÐ¾Ð´Ð¼Ð¾Ñ € Ð ° живР° Ð »Ð¸Ñ ÑŒ. По Ñ Ð‚Ð¾Ð¹ Ð¿Ñ € Ð¸Ñ ‡ ине ²² 1769 г. Ð¼ÐµÐ´Ð¸Ñ † Ð¸Ð½Ñ ÐºÐ¾Ð¹ ÐºÐ¾Ð¼Ð¸Ñ Ñ Ð¸ÐµÐ¹ в СиР± Ð¸Ñ € ÑŒ Ð ± Ñ ‹Ð» и поÑÐ »Ð ° ны Ñ ÐÐÐÐÐÐ ± ¾ ± ° ² ² ² ² ² ± ± ± ± ± Ñ Ñ ¼ ° ° ° Ñ Ñ Ñ ¾ »» »» »» »» »» »» · дР° Ñ ‡ и  «Ð» ÑŽÐ ± Ð¾Ð¿Ñ ‹Ñ‚ны м Ð¼ÐµÑ ‰Ð ° нР° м »Ð¸ « Ñ… Ð¾Ñ € ошим Ð´Ð¾Ð¼Ð¾Ñ Ñ‚Ñ € Ð¾Ñ Ð¼Â ». »Ñ» »» »» 15 XNUMX »XNUMX» XNUMX »XNUMX XNUMX XNUMX XNUMX XNUMX XNUMX XNUMX XNUMX XNUMX XNUMX XNUMX XNUMX XNUMX XNUMX XNUMX XNUMX XNUMX XNUMX XNUMX XNUMX XNUMX XNUMX XNUMX XNUMX XNUMX XNUMX XNUMX XNUMX XNUMX Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ñ € еР· Ð¾Ð²Ñ ÐºÐ¾Ð¼Ñƒ, ÐºÐ¾Ñ‚Ð¾Ñ € ому удР° Ð »Ð¾Ñ ÑŒ ²²‹ Ñ € Ð ° Ñ Ð‚Ð¸Ñ‚ÑŒ Ñ € Ð ° Ñ Ñ Ð ° д ƒ Ð¸Ð ÑƒÑ ‡ ить кР»ÑƒÐ ± ни. ŸŸ¾¾ÐÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑ.ÑÑÑÑ ÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑ Ñ Ñ »» »» »» »» »» »Ñ Ñ Ñ Ñ» »» »± ± ± ° ° ° ± ±‚ ± Ñ Ñ Ñ Ñ ÑŒ, и в Ð Ð¾Ñ Ñ Ð¸Ð¸.
TRANSLATE © Ð Ð'РЯ ÐÐÐ • РРОСР¢ Ь
Ð 'нР° ши дни Ð¿Ñ € ÐµÐ´Ñ Ñ‚Ð ° вР»ÐµÐ½Ð¸Ñ о Ð¿Ð¸Ñ ‰ евой Ñ † ÐÐÐÐÐÐÐÐ ¾Ñ‚и кР° Ñ € »Ñ кР° к вР° жнейшего Ð¿Ñ € одуктР° в питР° нии Ñ ‡ ÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐ Ñ, Ñ ‡ то во многом ²² ‹Ð · вР° но Ð¸Ð½Ñ‚ÐµÐ½Ñ Ð¸Ð²Ð½Ñ‹ м Ð ° Ð · ²² ² »» »» »» »» »» »¾ Ñ» »» »» »» »» Ñ Ñ Ñ Ñ Ñ »» »» »» ° Ñ‚Ð ° кÐÖе Ð¿Ñ € оведением угР»ÑƒÐ ± л ÐÐÐÐÐÐÑÑÑ… Ð¸Ñ ÑÐ »ÐÐÐÐÐÐÐÐ Ð ÐÐÐÐÐÑÐÑÐÑ Ð¸ еРо Ð ± Ð¸Ð¾Ñ Ð¸Ð¼Ð¸Ñ ... Ñ ‡ ÐμÑ ÐºÐ¾Ð³Ð¾ Ð¾Ñ Ñ,Ð ° вР°.
Over the past 50-100 years, our knowledge of the chemical composition of food and the physiological value of its individual elements (and complexes) has expanded significantly. All this is important to take into account in the framework of the modern concept of human nutrition, not only to satisfy the feeling of hunger, but also from the point of view of healthy nutrition. This approach forces to re-evaluate all the constituent elements in potato tubers.
Ÿ Ñ Ñ ² ² ² † † † † † ÑŒ ÑŒ Ñ Ñ Ñ »» »» »± ± ±» »²» »» »» »» »» »» »» ¿Ñ € Ð¸Ñ Ñ‚Ð½Ñ ‹Ð¼ Ñ Ð ± Ð ° л Ð ° Ð½Ñ Ð¸Ñ € овР° Ð½Ð½Ñ ‹Ð¼ Ñ Ð¾Ð¾Ñ‚Ð½Ð¾ÑˆÐµÐ½Ð¸ÐµÐ¼Ð ° ÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐ ‹Ñ… ÐÐظ‚Ð ° Ñ‚ÐÐл ÑŒÐ½Ñ ‹Ñ… Ð²ÐµÑ ‰ ÐµÑ Ñ‚Ð² вÐл уР± Ð½Ñ Ñ… (ÐºÑ € Ð ° Ñ… мР° Ð », Ð¿Ñ € Ð¾Ñ ‚еин, Ð¶Ð¸Ñ € Ñ‹, витР° Ð¼Ð¸Ð½Ñ ‹, Ð¼Ð¸Ð½ÐµÑ € Ð ° л ÑŒÐ½Ñ ‹Ðµ ²²Ñ²Ñ ÐµÑ Ñ‚Ð²Ð °, Ð ° нти Ð¾ÐºÑ ÐØдР° Ð½Ñ‚Ñ ‹Ð ° Ð½Ñ‚Ð¾Ñ † иР° новой и кР° Ñ € отиноидной Ð¿Ñ € Ð¸Ñ € Ð¾Ð´Ñ ¸ Ð´Ñ € угие комÐÐÐ¾Ð½ÐµÐ½Ñ N <).
At the same time, in the world literature data on the content of basic nutrients in potato tubers vary significantly. The fact is that the biochemical composition of tubers depends on many factors: variety, soil and weather conditions, fertilizers, growing technology, degree of ripening, storage regimes, etc. The timing of analyzes (autumn or spring) also significantly affects the results.
МеждунР° Ñ € Ð¾Ð´Ð½Ñ ‹Ð¼Ð¸ Ñ ÐºÑ ÐÐÐµÑ € Ñ‚Ð ° ми ²² Ð ° мкР° ·… ÐžÑ € гР° ниР· Ð ° ц ¸ Ñ ÐºÐ¾Ð½Ð¾Ð¼Ð¸Ñ ‡ ÐµÑ ÐºÐ¾Ð³Ð¾ Ñ Ð¾Ñ‚Ñ € ÑƒÐ´Ð½Ð¸Ñ ‡ ÐµÑ Ñ‚Ð²Ð ° и Ñ € Ð ° Ð · витиР(ОÐÐÐÐ) Ð ± Ð Ð »Ñ ¾» »» »» Ñ Ð Ñ · · · · »» »» »» »» »» ° Ñ ° ° ° ° ° ° ° ° ° ° ° Ð½Ð¾Ð²Ð½Ñ ‹Ñ… ÐÐитР° Ñ‚ÐÐл ÑŒÐ½Ñ ‹Ñ… Ð²ÐµÑ ‰ ÐµÑ Ñ‚Ð² и их воР· можны м кРРоР± ÑƒÑ Ð »Ð¾Ð²Ð» ÐµÐ½Ð½Ñ ‹Ð¼ Ñ € Ð ° Ð · л Ð¸Ñ ‡ Ð½Ñ ‹Ð¼Ð¸ Ñ„ Ð ° ÐºÑ‚Ð¾Ñ € Ð ° ми (Ñ‚Ð ° Ð ± Ð »Ð¸Ñ † Ð ° 1 нР° Ñ Ñ‚Ñ € .22).
The importance of potatoes in human nutrition is also due to the content of such components as vitamins, minerals, organic acids (Table 2).
ОР± Ð »Ð ° дР° Ñ Ð´Ð¾Ñ Ñ‚Ð ° Ñ‚Ð¾Ñ ‡ но вы Ñ Ð¾ÐºÐ¸Ð¼ ÐÐ¾Ñ‚ÐµÐ½Ñ † иР° Ð »Ð¾Ð¼ Ñ Ð¾Ð´ÐµÑ € ÐÐÐ ± ± ± ± ± ± ¾Ñ Ð »» »† € € € € € € € € € € € € € € € € € Ñ Ð¾ÐºÑ Ð¸Ð´Ð ° нтов (Ð ° Ð½Ñ‚Ð¾Ñ † иР° Ð½Ñ ‹, кР° Ñ € отиноиды), кР° Ñ € Ñ‚Ð¾Ñ “еД ÑŒ моÐÖÐµÑ ‚Ð¸Ð³Ñ € Ð ° Ñ‚ÑŒ вР° жную Ñ € ол ÑŒ в Ð¿Ñ € Ð¾Ñ “иД Ð ° ктике Ñ † г³ дР° Ð · Ð ° Ð ± оР»ÐµÐ²Ð ° ний и в Ñ Ð‚Ð¾Ð¼ отношении он â €“ один иР· вР° ÐÖнейших Ð¿Ñ € одуктов в Ð · Ð´Ð¾Ñ € овом Ð´Ð¸ÐµÑ‚Ð¸Ñ ‡ ÐµÑ ÐºÐ¾¼ °‚Ð ° нии Ñ ‡ еР»Ð¾Ð²ÐµÐºÐ °.
In the light of modern knowledge and ideas, the importance of the individual components of the biochemical composition of potatoes from the point of view of a healthy human diet is evaluated differently.
It turned out to be very important that the potato tuber contains a lot of water (75% or more) and the energy concentration itself (i.e. the density of nutrients per 100 kcal) is relatively low. In potatoes, this concentration roughly corresponds to the energy index required by the human body in the process of digestion and assimilation of food. According to it, potatoes more meet the needs of an adult in comparison with other food products of plant and animal origin.
STARCH. This is the main component of potatoes and its main food and economic (economic) dignity. In a fresh tuber, on average, the proportion of starch is about 17,5% (fluctuation range 8,0-29%) or 75-80% in dry matter.
Raw starch is hardly absorbed by humans. However, after heat treatment (for example, cooking), its digestibility increases sharply - up to about 90%. It should be borne in mind that in the human gastrointestinal tract, starch is gradually (stepwise) cleaved by amylolytic enzymes to glucose, and only the latter is included in the metabolic cycle of the human body.
Potato starch in the human gastrointestinal tract is not completely digested to simple sugars; part of it in undigested form enters the large intestine. This is the so-called "protected starch". According to new medical data, this starch is a very valuable substrate for the human colon microbiota.
The physiological effect of “protected starch” is that its cleavage by the intestinal microflora promotes the formation of organic acids, which, in turn, together with the so-called ballast substances, inhibit the growth of carcinogenic cells in the colon. The latter is very important for the prevention of cancer of this intestine.
PROTEIN (RAW PROTEIN).
The crude protein content in potatoes is relatively low and is about 2% (0,69-4,63%). However, it is not only about the quantity, but also about the quality of the potato protein. The ratio of essential and nonessential amino acids in it is very important (it is approximately the same as in protein of animal origin), therefore, potato protein is considered especially valuable, approaching in the composition of fractions by more than 80% to the protein of a chicken egg. The digestibility of potato protein in the human gastrointestinal tract is above 90%. Among vegetable proteins from cultivated plants, potato protein has the highest biological value; in terms of its nutritional value it is second only to animal proteins (meat, milk, chicken eggs). It is now known that potato protein is rich in lysine and sulfur-containing essential amino acids.
По Ð¾Ñ † енкР° м диетоР»Ð¾Ð³Ð¾Ð² иР· дÐÐл икоР± Ñ € итР° нии, ²² ÐÐитР° вÐÐ ¸Ð¸ Ñ Ð¾Ð²Ñ € ÐÐÐÐÐÐÐÐÐÐÐго Ñ ‡ е»» »» »» »» »» · »» »» »» »» »» Ñ Ð¾Ð¾Ñ‚Ð½Ð¾ÑˆÐµÐ½Ð¸Ðµ отдÐÐÐ »ÑŒÐ½Ñ‹ Ñ… видов Ð¿Ñ € одуктов. ŸÑ ¾ · · ¼ · · · · ² ² ² ² ² ² »» »» »» »°» Ñ Ñ Ñ ² ± ± ± ± ± ± ± ± ± ± ± ± ± ± Ð »Ð ° Ð³Ð¾Ð¿Ñ € Ð¸Ñ Ñ‚Ð½Ñ‹ м Ñ Ð¾Ð¾Ñ‚Ð½Ð¾ÑˆÐµÐ½Ð¸ÐµÐ¼ Ñ Ñ ‡ ¸¸‚Ð ° ÐµÑ‚Ñ Ñ, когдР° Ñ ºº ¾Ñ ¾Ñ »» Ñ Ñ »± ± ± ± Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ñ ° ° ° ° ° ° ° ° ° ° ° ° ° »33%, 33%, 15%, 12%, 7%, XNUMX% â € “XNUMX%, Ð¼Ñ Ñ Ð °, Ñ € Ñ‹ Ð ± Ñ ‹Ð¸ Ð´Ñ € угих Ð ° л ÑŒÑ‚ÐµÑ € нР° Ñ‚Ð¸Ð²Ð½Ñ ‹Ñ… Ð¿Ñ € одуктов â € “XNUMX%, п. € ¾Ð'укÑ,ов, оÐ'ÐμÑ Ñ € жР° Ñ ‰ ... DN Ð¶Ð¸Ñ € Ñ <Ð Ñ Ð ° Ñ ... Ð ° Ñ € Ð â € "XNUMX%.
»Ð» »» »Ñ» »» Ñ 8 20 100 20 2 0,1 2 XNUMX · · · ¼ ¼ ¼ ¼ ¼ ¼ ¼ ¼ ¸Ð½Ð¾ÐºÐ¸Ñ Ð »Ð¾Ñ‚. Ð — нР° Ñ ‡ итеР»ÑŒÐ½Ð ° Ñ Ñ ‡ Ð ° Ñ Ñ‚ÑŒ Ñ ÑƒÑ‚Ð¾Ñ ‡ ной ÐоѾÑÑ € ÐÐÐ ± Ð½Ð¾Ñ Ñ‚Ð¸ в витР° ¸Ð½Ðµ С удовР»ÐµÑ‚Ð²Ð¾Ñ € Ñ ÐµÑ‚Ñ Ñ Ð · Ð ° Ñ Ñ ‡ ÐºÑ ÐºÐ ° Ñ € тоѓ еР”Ñ. ŸÑ ¿± ± ± µ Ð µ »» »» »Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ð Ð Ð Ð Ð ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ Ñ Ð ½ ³ ± ± »» »» »» »» »» »» »» »» »» »¾ ¾ ¾» »» ¾ о XNUMX г угР»ÐµÐ²Ð¾Ð´Ð¾Ð², XNUMX г Ð ± Ðл кР°, XNUMX г Ð¶Ð¸Ñ € Ð ° и XNUMX г кР»ÐµÑ‚Ñ ‡ Ð ° тки, Ñ… ¾Ñ ‚Ñ Ñ Ñ‚Ð¸ покР° Ð · Ð ° Ñ‚ÐÐл и Ñ‚Ð ° кже Ð¼Ð¾Ð³ÑƒÑ ‚²² ° ° Ñ € ÑŒÐ¸Ñ € овР° Ñ‚ÑŒ ²² Ñ Ð¸Ð¼Ð¾Ñ Ñ‚Ð¸ Ð¾Ñ Ñ € Ð ° Ð · Ð »Ð¸Ñ ‡ ны Ñ… Ñ „Ð ° ÐºÑ‚Ð¾Ñ € ов.
Ð 'Ñ ÐµÑ € ÐÐÐÐÐÐÐÐÐ XVIII в. кР° ÑÐÐ „ÐÐл ÑŒ Ð ± Ñ ‹Ð» уже ÑˆÐ¸Ñ € око Ñ € ° ° ÐÐÑ € Ð¾Ñ Ñ‚Ñ € Ð ° нен ²² Ð • Ð²Ñ € оÐÐÐÐ , Ð ° в ÐÐÐÑÑ € иод Ñ † Ð ° Ñ € Ñ Ð‚Ð²Ð¾Ð²Ð ° Ð½Ð¸Ñ Ð • кР° Ñ‚ÐµÑ € Ð¸Ð½Ñ ‹II он Ñ Ñ‚Ð ° л Ð²Ñ ‹Ñ € Ð ° Ñ ‰ ивР° Ñ‚ÑŒÑ Ñ Ð¸ в Ð Ð¾Ñ Ð¸Ð¸ в Ñ € Ð ° Ð · Ð½Ñ ‹Ñ… Ñ ‡ Ð ° Ñ Ñ‚Ñ Ñ… Ñ Ñ‚Ñ € Ð the Ð½Ñ <.
Ð • Ð²Ñ € оÐÐÐÐÐÐÐÐ † ÐÐÐ¾Ñ Ñ‚ÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐ ÐƒÑ ‡ иР»Ð¸Ñ ÑŒ ÐÐÐл ÑƒÑ ‡  ° Ñ‚ÑŒ ² ¶Ð ° и кР° Ñ € Ñ‚Ð¾Ñ „ел Ñ. »» »» »» »» »» »» »» ¾ ¾,, »» »» »» »» »° ° ° ° ° °» »» »» »» »» »» »» »» куР»ÑŒÑ‚ÑƒÑ € годы, оР± ÐµÑ ÐÐÐÑÑ ‡ ить Ñ ÐÐÐ ± Ñ ¸ ¸ вои Ñ ÐµÐ¼ÑŒÐ¸ ÐÑÑ Ð¾Ð´Ð¾Ð²Ð¾Ð ». Ð ¢ Ð ° ким оР± Ñ € Ð ° Ð · ом кР° Ñ € ÑÐÐ „ÐÐл ÑŒ Ñ Ð‚Ð ° Ñ Ð²Ð¾ÐµÐ¾Ð ± Ñ € Ð ° Ð · Ð½Ñ ‹Ð¼ ³ Ð ° нтом Ð¿Ñ € одовоР»ÑŒÑ твенной Ð ± ÐÐÐ ° ¾ Ð½Ð¾Ñ Ñ‚Ð¸. Ð Ñ ¾ ¾ Ñ ¾ ± Ñ »» »» »² ² ² ±» »» »» »° ° ° ° ± ± ± ± ± Ñ Ñ Ñ Ñ Ñ Ð »Ð¸Ñ † Ð¸Ñ Ñ‚Ð¸Ñ ‡ ÐµÑ ÐºÐ¸Ñ… Ñ € Ð ° Ð ± отР° Ñ… и вел икий Ñ € ÑƒÑ Ñ ÐºÐ¸Ð¹ п Ð¸Ñ Ð ° Ñ‚ÐÐÐ »ÑŒ Л .Ð .Ð ¢ оР»Ñ той, когдР° иР· ÑƒÑ ‡ Ð ° л Ð¿Ñ € Ð¸Ñ ‡ Ð¸Ð½Ñ ‹ гоР»Ð¾Ð´Ð ° в Ð Ð¾Ñ Ñ Ð¸Ð¸ в ÐºÐ¾Ð½Ñ † е XIX в. Он Ñ Ñ ‡ итР° Ð », Ñ ‡ то кР° Ñ € тоѓ ÐÐÐ »ÑŒ ² вÐитР° нии Ñ € Ð¾Ñ Ñ Ð¸Ð¹Ñ ÐºÐ ¸Ñ… ÐºÑ € ÐµÑ Ñ‚ÑŒÑ Ð½ в Ð¾Ð¿Ñ € ÐÐÐÐÐÐÐ »ÐµÐ½Ð½Ð¾Ð¹ Ñ‚ÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐ Ñ… Ð… ÞÐÐÐÐÐÐÐÐÐÐÐÐÐРм Ð²Ñ ‹ÐÖить в гол Ð¾Ð´Ð½Ñ ‹Ðµ годы.
ÐÑ‚Ð ° куР»ÑŒÑ‚ÑƒÑ € Ð ° Ñ Ð¾Ñ… Ñ € Ð ° нил Ð ° Ñ‚Ð ° кже миР»Ð» Ð¸Ð¾Ð½Ñ ‹ÐÖиР· ней не »‚¾¾²Ñьь »» »» »» »» »» »» »» »» »» »» »» »» »» »» »» »» • »» »» »» »» • • • • • • • • • • • • • • • • • • • • • • • • • жении ÐÐ¾Ñ Ð »ÐµÐ´Ð½Ð¸Ñ… Ñ‚Ñ € ех веков.
It was empirically determined long ago that the demographic explosion in Europe in the XVIII-XIX centuries. was associated with the fact that in those years the diet of Europeans consisted of up to 400 kg of potatoes (per one adult per year), as well as enough milk and dairy products. The combination of these products ensured the nutritional value of the population.
FATS. Ñ ¾ ¾ Ð ° ° ° ° ° ° »Ñ Ñ Ñ Ñ ¾Ñ» »» »» »· ·» »» »» »», ‡ ‡ ‡ ‡ ‡ ‡ ‚о Ñ Ð ° мо ÐÐо ÐÐÐ ± е ²² ° ° ÐÖно ²²Ð´Ð¸ÐµÑ‚Ð¸Ñ ‡ ÐµÑ ÐºÐ¾Ð¼ ÐÐÐ Ð ° не ÐÐÑ € и иР· ³ овР»ÐµÐ½Ð¸Ð¸ Ñ € Ð ° Ð · л Ð¸Ñ ‡ Ð½Ñ ‹Ñ… Ð ± л юд и Ñ Ñ‚Ð ° вР»ÐµÐ½Ð¸Ð¸ Ñ € Ð ° Ñ † и онов питР° ниÑ. Ð ´ ° ° ° ° ° ° ° ° ° ° Ð Ñ Ñ »» »Ð» »» »† † † Ð Ð »» ° ° ° ° Ñ Ñ Ñ Ñ Ñ ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° ° »Ñ Ñ ‰ л »» »» »» »» »» ¾ ¾ ¾ ¾ ¾ ¾ ¾ ¾ ¾ ¾ ¾ ¾ ¾ ¾ »» »» »» »» »» »» »» »» » Ñ Ñ Ñ Ñ ¸ »» Ñ »» »» (° Ñ »% º%%%%%%»% »%%%» »»%%% »» »» »» »» »» »» º »» »» »» »» »» »» »» <.
BALLAST SUBSTANCES.
For a long time, so-called plant fibers have been underestimated by nutritionists. Ballast substances mean, first of all, indigestible constituents of plant cell membranes such as carbohydrates (cellulose, pectins, hemicellulose, lignin), which perform important, partly very different functions in the digestive process, affecting metabolism. They play a big role in healthy eating. It has been proven that these substances are a nutrient substrate for the microbiota of the human large intestine. This is actually a "second stomach"; organic acids formed as a result of microbiological processes actively affect human metabolism.
Undigested plant fibers serve as an adsorbent for water, gases and other unnecessary substances, helping to remove them from the body. Although the proportion of these substances in tubers is low (2,5%), a portion of 200 g of potatoes satisfies about a quarter of the daily requirement for these components that a person needs.
MINERALS.
Potato tubers contain a large amount of macro- and microelements, which play an important role in metabolism. With a daily consumption of 200 g of potatoes, a person's daily need is satisfied: in potassium - by 30%, magnesium - 15-20%, phosphorus - 17%, copper - 15%, iron - 14%, manganese - 13%, iodine - 6% and in fluorine - by 3%.
VITAMINS... Potatoes contain a whole range of vitamins useful for humans, especially water-soluble ones, but their amount in tubers is subject to large fluctuations. Of particular importance is the relatively high content of vitamin C (10-20 mg / 100 g fr wt), which is slightly higher than that of apples (10 mg / 100 g fr wt). During cooking, 10-20% of this vitamin is lost.
1902 ³. Ð½ÐµÐ¼ÐµÑ † кий Ñ „иР· иол ог и Ð³Ð¸Ð³Ð¸ÐµÐ½Ð¸Ñ Ñ Ðœ.РуР± Ð½ÐµÑ € ÑƒÑ Ñ´Ð ° нов ° Ñ € ÑÐÐ „ÐÐл ÑŒÐ½Ñ ‹Ð¹ Ð ± ÐÐл ок отР»Ð¸Ñ ‡ Ð ° ÐµÑ‚Ñ Ñ ²²‹ Ñ Ð¾ÐºÐ¸Ð¼ кР° Ñ ‡ ÐÑвоР»‡ Ð¸Ñ Ð» е и ÐÐо Ñ Ð¾Ð´ÐµÑ € ÐÐÐ ° нию неР· Ð ° Ð¼ÐµÐ½Ð¸Ð¼Ñ ‹Ñ… Ð ° Ð¼Ð¸Ð½Ð¾ÐºÐ¸Ñ Ð» Ð¾Ñ ‚. дÐÐÐ¾Ñ Ð »ÐÐÐÑÑ Ñ‚Ð²Ð¸Ð¸ Ñ Ñ‚Ð¸ вы Ð²Ð¾Ð´Ñ ‹Ð½ÐµÐ¾Ð´Ð½Ð¾ÐºÑ € Ð ° тно ÐÐ¾Ð´Ñ‚Ð²ÐµÑ € ждР° Ð »Ð¸Ñ ÑŒ. Ð ¸ ¸ »» »» »» »» »» »» »» »» Ñ Ñ Ñ »» »» »» »» Ð Ð Ð Ð Ñ Ñ Ñ »» »» »» »» » · у Ð¿Ñ € ивеР»Ð¸ в 1965 г. Ð µ † † † † Ñ Ñ Ñ µ Ð »• • • • • •” ”” ”” ”” ”” ”” ”° ° ° ° ° ° ° ° ° ° ± Ñ ± ± ± ± ± »» »» »» »Ñ Ñ Ñ Ñ Ñ ¾Ñ» »» ÑŒ »ÑŒ» Ñ Ñ Ñ Ñ ¹Ñ Ñ ¹Ñ ¹Ñ ¹Ñ ¹Ñ ¹Ñ ¹Ñ ¹Ñ ¹Ñ ¹Ñ ¹Ñ ¹Ñ ¹Ñ ¹Ñ ¹Ñ ° вноР· нР° Ñ ‡ Ð½Ñ ‹ÐÐо кР° Ñ ‡ ÐµÑ Ñ‚Ð²Ñƒ Ð ± ÐÐл кР°, Ð ° их Ð ± Ð ° Ð »Ð ° Ð½Ñ Ð¾Ð²Ñ‹ Ñ ‚Ñ ¾ ¾ · · ·» »» »» »» »» »» »» »Ñ» ÑŒ ° ÑŒ ¾Ñ Ñ Ñ Ñ Ñ Ñ ¾ Ñ Ñ Ñ Ñ Ñ Ñ Ñ ± еР° кР° в Ñ € Ð ° Ñ † ионе Ð¸Ð¼ÐµÐµÑ ‚Ñ Ð¼ÐµÑ ÑŒ кР° Ñ € ÐÐЄ и Ñ ¸ ¸ Ð Ñ Ñ Ñ Ñ Ñ Ñ Ñ : Ð 65 35: 500:1,5, Ð. Ð Ð Ð Ð Ñ Ñ Œ 2,8 г кР° Ñ € ÑÐÐ „ел Ñ Ñ Ð¾Ð´Ð½Ð¸Ð¼ Ñ Ð¹Ñ † ом). »» »» »» »» »» »» »» »» »» ÐÐÐ ° ние Ð ± ÐÐÐ »ÐºÐ ° в кР° Ñ € ÐÐЄ ÐÐÐ »ÑŒÐ½Ñ‹ Ñ… Ð ± Ð »ÑŽÐ´Ð ° Ñ… Ð · нР° Ñ ‡ ¸ иÑÐÐÐл »Ð½Ð¾ коР»ÐÐÐ ± л ÐµÑ‚Ñ Ñ ²² · Ð ° Ð²Ð¸Ñ Ð¸Ð¼Ð¾Ñ ¾Ñ‚и Ð¾Ñ Ñ ÐÐÐ¾Ñ Ð¾Ð ± Ð ° их Ð¿Ñ € игоÑоÑв ениÑ: в оР± Ñ ‹Ñ ‡ ном отвР° Ñ € ном кР° Ñ € ÑÐЄ ÐÐÐ “½” 3,8%, ²²ÐÐÐ ± ÐÐÐÐÐÐн "6%, ²²²Ð ° Ñ € еном -" XNUMX%, Ð ° вÐÐÐ ± ÐÖÐ ° Ñ € ÐÐÐÐÐÐÑÑ Ñ… кР° Ñ € Ñ‚Ð¾Ñ "ÐÐÐ" ÑŒÐ½Ñ ‹Ñ … Ñ… Ð »Ð¾Ð¿ÑŒÑ Ñ… дд XNUMX%.
ŸÑ ŸÑ ¸ ± »» »¼» »¾Ñ ¾Ñ» »» »» »» »» »» »» »» »» »» » ‚ÑŒ Ñ ÑƒÑ‚Ð¾Ñ ‡ ную ÐÐÐ¾Ñ‚Ñ € еР± Ð½Ð¾Ñ Ñ‚ÑŒ: ²²Ð²Ð¸Ñ‚Ð ° мине СÐÐÐ 300%, Ð'70 â €“ ½½ ° 6%, Ð "36" 1%, "20", 16 ", 2", "8", XNUMX%.
Ð Ð ž «« «« š š š š š š ”” ”” ”” Ð.
Ð 'Ñ Ð²ÐµÑ‚Ðµ Ð½Ð¾Ð²Ñ ‹Ñ… Ð¿Ñ € ÐÐÐÑÑ Ñ‚Ð ° вл ÐÐÐÐÐÐй Ð € оР»Ð¸ Ð´Ð¸ÐµÑ‚Ð¸Ñ ‡ ÐµÑ ÐºÐ¾Ð³¾ ‚Ð ° Ð½Ð¸Ñ ²² по вы шении кР° Ñ ‡ ЂÑвР° жиР· ни Ð »»ŽÐ´ÐµÐ¹ кР° Ñ € Ñ‚¾Ñ¾Ñ € Ð ° Ñ Ñ Ð¼Ð ° Ñ‚Ñ € ивР° ÐµÑ‚Ñ Ñ ÐºÐ ° к однР° ÐØÐ · вР° Ð¶Ð½Ñ ‹Ñ… кул ÑŒÑ‚ÑƒÑ € Ñ Ð²Ñ ‹Ñ ок м ÐÐÐ¾Ñ‚ÐµÐ½Ñ † иР° Ð »Ð¾Ð¼ Ñ Ð¾Ð´ÐµÑ € ÐÖÐ ° Ð½Ð¸Ñ Ð ° Ð½Ñ‚Ð¸Ð¾ÐºÑ Ð¸Ð´Ð ° нтов, Ð¿Ñ € ÐÐÐÐÐ ´Ðµ Ð²Ñ ÐµÐ³Ð¾ Ð ° Ð½Ñ‚Ð¾Ñ † иР° нов и кР° Ñ € отиноидов, ÑƒÐºÑ € ÐÐÐÐÐ Ð ÑÑÑ… »Ð‚ему Ñ ‡ ÐÐл овекР°.
In potatoes, these flavonoids are responsible for the blue, purple, red, orange, bright yellow color of the skin and flesh of the tubers. It is these pigments that are of great value as sources of antioxidants due to their ability to release free oxygen radicals in the human body. It is now well known that diets rich in antioxidants help reduce the risk of atherosclerosis, certain types of cancer, age-related changes in skin pigmentation, cataracts, etc.
ŸÑ ² ² ² »» »» »» »» »» »» »† † ¾Ñ ¾Ñ ¾Ñ ¾Ñ ¾Ñ ¾Ñ ¾Ñ ¾Ñ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ ‡ Ñ Ñ Ñ - »» Ð »¾ ¾ ¾ ¾» »» »» »» »Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ð²ÐµÐ½Ð½Ð¾ Ð¿Ñ € ÐµÐ²Ð¾Ñ Ñ… Ð¾Ð´Ñ Ñ Ñ Ð¾Ñ € Ñ‚Ð ° Ñ Ð ± ÐÐÐ »Ð¾Ð¹ Ð¼Ñ ÐºÐ¾Ñ‚ÑŒÑŽ кл уР± нÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐÐ Ð ° Ð½Ñ‚Ð¾Ñ † иР° нов и кР° Ñ € отиноидов (Ñ‚Ð ° Ð ± Ð »Ð¸Ñ † Ð ° 3).
The range of fluctuations in the content of anthocyanins in pigmented potatoes is in the range of 9,5-37,8 mg per 100 g of raw weight of tubers. Prospects for further improvement of characteristics in this direction make it possible to put potatoes with colored pulp on a par with such valuable vegetable crops as broccoli, red bell pepper and spinach, known for their antioxidant properties. Potatoes with yellow flesh have long become popular in many countries of the world due to the relatively high content of carotenoids.
Modern studies confirm the possibility of further significant improvement of these indicators based on the creation of varieties with bright yellow, orange and red pulp, due to a higher content of carotenoids (500-800 mg per 100 g of wet weight). Even the most modest success of selection in this direction can be of great importance in human dietary nutrition and give a new impetus to the development of potato production as a crop of major global importance.
In the short term, we can expect that »¾Ñ Ñ ° °» »» »» ¾ ¾ ¾ ¾ ¾ »» »» »» »ÑŒÑ Ñ Ñ ÑŒÑ ÑŒÑ ÑŒÑ ÑŒÑ ÑŒÑ ÑŒÑ ÑŒÑ ÑŒÑ Ð ÑŒÑ ÑŒÑ Ð ÑŒÑ Ð ‚Ñ Ñ ± ¸ ± ±» »» »» »» Ñ Ñ »» »» »ÑŒ ÑŒ ÑŒ ÑŒ ÑŒ ÑŒ ÑŒ Ñ» »» »» »» »» »» »» »» ´ вÐÐÐÐÑÑÐ¸Ñ ‡ ÐµÑ ÐºÐ¾Ðµ ÐÐитР° ние Ñ ‡ ÐÐÐ »Ð¾Ð²ÐµÐºÐ ° Ð ± удет ²²¾¾ · Ñ € Ñ Ñ Noe.
Thus, evaluating the role of potatoes in the nutrition of modern humans, it can be stated without exaggeration that potato tubers are not only food, but also medicine. They are well digested and absorbed, they are practically free of allergens, they can be used in special protein diets, in diets where it is necessary to reduce acidity, etc.
However, we must not forget that potatoes belong to the nightshade family, which are characterized by the content of certain alkaloids that negatively affect human health. Potatoes also contain nitrates, heavy metals and acrylamide. All this must be considered when using potato tubers for food.
Ð ° вно ÐØÐ · Ð²ÐµÑ Ñ‚Ð½Ñ ‹Ð» ÐÐÐÐÐ ° Ñ € Ñ Ð‚Ð²ÐµÐ½Ð½Ñ ‹Ðµ Ð²Ð¾Ð¹Ñ Ñ‚Ð²Ð ° кР° Ñ € Ѵоф ÐÐÐ „Ð. По Ñ ÑƒÑ ‰ ÐµÑ Ñ‚Ð²Ñƒ, ÐÐÐ¾Ñ Ð »Ðµ Ñ € Ð Ð Ð Ñ Ñ Ñ Ñ Ñ Ñ ° ° Ñ Ñ Ñ Ñ Ñ • • • • Ñ ‡ ‡ · · · · · »· · · пидемии † инги. Ð Ñ Ñ Ñ Ñ Ñ »» »» »» »» Ñ Ñ Ñ »» »» »» »» »· · · · · · · · · · · · · · · · · · · · · »ÐÐÐ · ни ÐÖÐÐл удкР° и двенР° Ð´Ñ † Ð ° Ñ‚Ð¸Ð¿ÐµÑ € Ñ Ñ‚Ð½Ð¾Ð¹ кишки. ° ° Ñ Ñ ¾Ñ ¾Ñ »» »Ñ Ñ Ñ Ñ Ñ» Ñ Ñ »» »» »» »» »» »» »» Ñ Ñ Ñ »Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ñ Ñ ´ ов дР»Ñ Ð ± ол ÑŒÐ½Ñ ‹Ñ… ÐÐÐ¾Ñ ‡ ÐµÑ ‡ ны ми и Ñ ‡ Ð´ÐµÑ ‡ но-Ñ Ð¾Ñ ÑƒÐ´Ð¸Ñ Ñ‚Ñ ± оР»ÐµÐ · Ð½Ñ Ð¼Ð¸. Ð 'Ñ † веткР° Ñ… и кР»ÑƒÐ ± Ð½Ñ Ñ… кР° Ñ € ÑÐЄ ÐÐÐ »Ñ оР± нР° Ñ € ужено кР° ÐÐúл »€ Ð¾ÑƒÐºÑ € ÐÐÐÐл Ñ ÑŽÑ ‰ ÐÐÐ Ñ Ñ € ÐÐÐÐÑ Ñ‚Ð²Ð¾.
Ð ¾ ¾ Ð ° ° ° ° ² Ð Ñ Ñ Ð ° Ñ Ñ Ñ ¾Ñ ¾Ñ ¾Ñ »» »» »» »» »» »» »» »» »» »» ° ° ° ° ° ° ° ‚ ин оР± Ð »Ð ° дР° ет Ð ° нтиР± Ð¸Ð¾Ñ‚Ð¸Ñ ‡ ÐµÑ ÐºÐ¾Ð¹ Ð ° ÐºÑ‚Ð¸Ð²Ð½Ð¾Ñ Ñ‚ÑŒÑŽ Ð¿Ñ € отР¸Ð² Ð½ÐµÐºÐ¾Ñ‚Ð¾Ñ € Ñ… ÐÐÐ ° Ñ‚Ð¾Ð³ÐµÐ½Ð½Ñ ‹Ñ… Ð³Ñ € ÐØÐ ± ов и Ð ± ÐºÑ‚ÐµÑ € ий, Ð ° Ñ´Ð ° кÐÐ Ð ° Ð½Ñ‚Ð¸Ð³Ð¸Ñ Ñ‚Ð ° минной Ð ° ÐºÑ‚Ð¸Ð²Ð½Ð¾Ñ Ñ‚ÑŒÑŽ, Ñ ‡ то вР° ÐÖно Ð¿Ñ € и Ð »ÐµÑ ‡ ÐÐÐÐÐÐÐÐÐ ¸ Ð ° Ð »Ð» ÐµÑ € гии.
Ð Ð Ð ° † † Ñ Ñ Ñ µ Ñ ¸ Ñ Ñ Ñ Ñ Ñ »» »» »» »» » кР»Ð ° ды вР° ÑŽÑ ‚ºº ÐÐÐ¾Ñ € Ð ° женны м ÑƒÑ ‡ Ð ° ткР° м Ð¿Ñ € и оÐÖогР° Ñ…, Ñ º… еме и Ð´Ñ € угих Ð ± оР»ÐµÐ · Ð½Ñ Ñ… кожи. You did not have the right to do so. ”ÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑ» »ÑÑÑ »» »Ñ »» »» »» »» »ÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑÑ Ñ… них Ð´Ñ ‹Ñ… Ð ° Ñ‚ÐÐл ÑŒÐ½Ñ ‹Ñ… путей.
NITRATES. As you know, potato tubers contain a small amount of nitrates. In recent years, science has collected enough data to confirm that moderate consumption of nitrates with food is even beneficial to human health. In the human body, nitrates break down to nitrites, and the latter disinfect the oral cavity and gastrointestinal tract.
However, this happens with a moderate nitrate content. In practice, an increased level of nitrates in potatoes is quite often recorded. It depends on a number of factors: variety, weather and soil conditions of cultivation, high doses of fertilizers, storage conditions, etc. The content of nitrates in potatoes is reduced during cooking, peeling, and industrial processing (frying, drying, chips).
SOLANIN... In all organs of the potato plant, incl. tubers contain the poisonous steroid glycoalkaloid solanine, consisting of a-solanine and a-hacoin. But the concentration of this alkaloid is low: 2-60 mg / kg of fresh potato mass. Solanine concentration at the level of 300-500 mg per 1 kg is considered dangerous for human health. Since solanine is important for the plant itself as protection from natural enemies, it is concentrated mainly in the peel. The concentration level is different in different varieties. During storage and damage to tubers, the concentration of solanine increases slightly. But one must beware of tubers that have turned green and sprouted in the dark. The concentration of solanine in them becomes dangerous to human health. It should be borne in mind that solanine is not destroyed during cooking.
ENZYME (ENZYME) INHIBITORS - Like solanine, they serve as protection for potato tubers. For humans, they are not dangerous, since they are easily destroyed by temperature exposure.
HEAVY METALS. The health hazards are primarily cadmium and lead. However, their content in potatoes is much lower than the thresholds for acceptable doses. When cleaning, the lead content in potatoes decreases by 80-90%, cadmium - by 20%. When cooking, the cadmium level decreases by another 25-30%; the lead content does not change during cooking.
Acrylamide in potato products it is formed from free amino acids and from simple sugars (glucose, fructose) during the temperature treatment (above + 1200С) with a low water content. With increasing temperature during the processing of potato tubers, the amount of acrylamide increases.
Processors are aware of this, and therefore carry out additional blanching and apply other technological methods to reduce the acrylamide content in the final potato product (chips, french fries).
Among the most significant dining qualities that determine the culinary type of potato varieties, the degree of digestibility, pulp density, mealy and watery tuber are especially important. According to these parameters, potato varieties are divided into 4 culinary types: from salad non-digestible (culinary type A) to more digestible and crumbly types (B, C, D) intended for use in the preparation of specific potato dishes.
Type A - salad potatoes, do not boil, tubers remain intact during cooking, the pulp is dense, not powdery, not watery.
Type B - slightly digested, the pulp is moderately dense, slightly mealy, slightly watery. The tubers are whole enough to taste good. It is convenient for use in home meals for the preparation of soups and side dishes (boiled in water or steamed, boiled or baked in a peel, mashed potatoes or home-made fries, etc.).
Type C - it boils well, the flesh is moderately mealy, tender (soft), rather dry, the tuber cracks, but does not break up during cooking. It is used mainly in the food industry.
Type D - potatoes are very hard boiled, very mealy, not watery and are mainly used for making mashed potatoes and processing into starch.
A fairly significant number of potato varieties show intermediate characteristics between the two culinary types (AB and BC). In this case, the first letter indicates the prevailing culinary type.