What are black potatoes?

Black potatoes are not actually a result of aerospace breeding, but a new variety of potatoes introduced from Peru, South America. The seedlings are upright, the plants are luxuriant, the plants are tall and have strong growth potential. The plant height is 60 cm, the stem diameter is 1.37 cm, the stem is dark purple and has a triangular cross-section. The main stem is well developed and has few branches. The leaves are dark green, the petioles are purple, the corollas are purple, and the petals are dark purple. The body of the potato is oblong, with a smooth skin, a layer of white on the outer ring, and a shiny black interior. The flesh of the potato is dark purple and dense. The appearance color is very attractive. The starch content is 13% to 15%, and the taste and fragrant noodles are of good quality. The bud eyes are shallow and the number of bud eyes is medium. The tubers are concentrated, with 6 to 10 tubers per plant and a single tuber weighing 120 to 300 grams. The growing period lasts for 120 days. It is a medium-early maturing variety with strong drought and cold tolerance, wide adaptability, and the tubers are resistant to storage. Resistant to early blight, late blight, ring rot, black shank, and viral diseases. The main production areas generally have a yield of 2,000 to 2,500 kilograms per mu, which is about 15% higher than that of ordinary varieties. The yield per mu in secondary production areas is 2,000-4,000 kilograms. Black potatoes have great potential for development in our country. Each 100 grams of black potatoes contains 2.3 grams of protein, 0.1 grams of fat, 16.5 grams of carbohydrates, 11 mg of calcium, 1.2 mg of iron, 64 mg of phosphorus, 342 mg of potassium, 22.9 mg of magnesium, and carrots. Vitamin 0.01 mg, thiamine 0.1 mg, riboflavin 0.03 mg, niacin 0.4 mg, ascorbic acid 16 mg, anthocyanins 100 mg. Black potatoes can be used as a side dish or as a specialty dish. It can be stir-fried, deep-fried, roasted, boiled, simmered, steamed, fried, etc. It can make 500 delicious and varied foods. In addition, it is rich in antioxidants and can maintain its original natural color without adding pigments after being fried at high temperatures. 1. Steaming: When steaming rice, put the washed black potatoes in a pressure cooker and steam them together with the rice. When the rice is cooked, take it out and eat it directly. Features: It is simple and fast, does not affect the nutritional value of black potatoes, and under the influence of black potatoes, there is less water in the rice. The rice tastes a bit like rice dumplings and has a very good texture. 2. Braised in brown sauce. The method of braised potato cubes is similar. Cut the black potatoes into pieces and fry them directly in the oil pan without running water. This can reduce the loss of proanthocyanidins contained in the black potatoes and maintain their nutritional value. Be careful to pour less water when frying, because black potatoes are harder to cook than ordinary potatoes, so don't use too much water. Cook and serve immediately.