Red Heart Foot Potato [Jiangxi Shanggao Specialty]

What is Red Heart Foot Potato? Authentic Jiangxi Shanggao Specialty: Red Heart Foot Potato

Content Summary:Do you want to know what Red Heart Foot Potato is? This article is a detailed introduction to the special product ofJiangxi Shanggao - Red Heart Foot Potato. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Red Heart Foot Potato. The full text takes about 3 minutes to read, mainly including the basic introduction of Red Heart Foot Potato and its nutritional value? What are the product features of Red Heart Foot Potato? Tasting and eating methods of red heart foot potatoes, etc

Basic Introduction of Red Heart Foot Potato

Red Heart Foot Potato is a traditional specialty of Shanggao and a green food. Its flesh is purple red, delicate and smooth, and its tubers are rich in various nutrients such as mucus, vitamins, amylase, etc. It not only has high edible value, but also has medicinal and nourishing functions such as strengthening the lungs, kidneys, and nourishing essence. The planting area of this variety in the whole county reaches 2000 acres, with a yield of 3000 tons

What are the nutritional values of red heart foot potatoes

1. Rich in nutrients, containing various essential nutrients for the human body<25

3. When combined with inorganic salts, the mucinous polysaccharides in foot potatoes can form bone and give cartilage a certain degree of elasticity

4. Foot tuber has the effect of tonifying the spleen and stomach, lung and kidney, and has curative effect on cough and asthma due to lung deficiency, chronic diarrhea due to spleen deficiency, chronic gastroenteritis, diabetes, and spermatorrhea

It has an irregular flat block shape, resembling a foot plate, so it is called a foot plate potato

Tasting and eating method of sweet potato with red heart. The common way of eating in Hunan and northern Guangxi is to cut into pieces and stew them in bone soup or chicken soup. Some even add betel nut and taro to stew, while others use it for stir frying or stir frying with sliced meat