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New Potato
Potatoes, a root vegetable, are generally brown, white, and red in color with a rough texture. They can be boiled, mashed, fried, grilled, and baked.
New Potatoes Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Sweet | New potatoes have a slightly sweet flavor compared to mature potatoes. |
| Texture | Firmness | New potatoes have a firm texture with a slightly creamy and waxy consistency. |
| Moisture | New potatoes have a high moisture content, making them moist and succulent when cooked. | |
| Nutritional Value | Macronutrients | New potatoes are rich in carbohydrates, providing a good source of energy. |
| Micronutrients | New potatoes are a good source of vitamins and minerals, such as vitamin C, potassium, and B vitamins. | |
| Fiber | New potatoes contain dietary fiber, promoting digestive health and providing a feeling of fullness. | |
| Cooking Behavior | Heat Conductivity | New potatoes have good heat conductivity, allowing them to cook evenly and quickly. |
| Water Retention | New potatoes have a high water retention capacity, maintaining their shape and texture when cooked. | |
| Oil Absorption | New potatoes have a low oil absorption rate, making them suitable for roasting or frying with minimal greasiness. |
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