Potato starch

Potato starch is nothing more than a loose powder of white color (sometimes with a yellowish tint), which is obtained from potato tubers. In general, starch is referred to as complex carbohydrates, which are well absorbed by the human body and are present in vegetables and fruits, legumes and cereals, as well as nuts. The calorie content of potato starch is 313 kcal per hundred grams of loose raw materials.

Thanks to the properties of potato starch, to form a colloidal solution of various viscosities, and simply act as a clayster, this food product has found its place in the field of cooking. In warm water, this powder swells and increases in volume. It is often used to make a variety of sauces, gravies and jelly. However, with long-term storage, the studs begin to age - they delaminate and become cloudy. For pastry baking, flour can be partially and sometimes completely replaced with potato starch. This is due to the fact that in the test it has the ability to make them more crumbly, thereby improving the structure of finished products.

Benefits of potato starch

Speaking of the benefits of potato starch, it should be noted that this food reduces the cholesterol content of blood serum and liver. This indicates its antisclerotic properties. The starting product from which starch is produced is potatoes, which in turn contain a lot of potassium. Accordingly, it is also included in the composition of potato starch. This macronutrient is simply indispensable for patients with renal diseases, as well as those who like to drink, as it helps to remove excess fluid from the body.

Traditional medicine claims the benefit of potato starch as an anti-ulcer. This is due to the anti-inflammatory and enveloping effect of this drug. Also, after numerous studies, scientists have proven that potato starch is able to activate the synthesis of vitamin B2 or riboflavin, which is necessary for a person to properly digest, as well as normalize metabolism.

Harm to potato starch

Starches are classified as complex carbohydrates, which are divided into 2 groups: natural (cereals, legumes, fruits, vegetables, nuts) and refined, that is, obtained in industrial production conditions. This is white flour (of the highest grade), starch and products made on their basis. So, it is refined starch that is considered harmful, which in the process of digestion increases inulin. This can lead to atherosclerosis, eyeball pathology and various disorders of the hormonal balance of a healthy body.

It is worth adding that the harm of potato starch can affect a person with a high percentage of this powder in products that are subjected to heat treatment (the development of cancer).