The largest
amount of this food value occurs as carbohydrate in the form of starch,
there being almost no fat and very little protein in potatoes. The
starch granules of potatoes are larger than the starch granules of any
of the cereals, the class of foods highest in this food substance, and
it is the proper cooking of this starch that makes potatoes dry and
mealy. Potatoes also contain a large amount of mineral salts, much of
which lies directly under the skin. Therefore, the most economical way
in which to prepare potatoes is to cook them with the skins on, for then
all of the mineral salts are retained and none of the material
is wasted.
72. SELECTION OF POTATOES.--The new potato crop begins to come into the
market during the summer, when potatoes are especially appetizing.
However, as potatoes can be easily stored and kept very well for a
considerable time, they form a large part of the winter food supply. If
there is sufficient storage space, it is a wise plan to buy a large
enough supply of potatoes in the fall to last for several months and
then to store them for the winter. However, when this is done, care
should be taken in the selection.
In the first place, the outside skin should be smooth and not scaly.
Then, if possible, potatoes of medium size should be selected, rather
than small ones or large ones. The small ones are not so satisfactory,
because of the greater proportion of waste in peeling, while the very
large ones are apt to have a hollow space in the center.
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