Potato flour is a famous Han snack. Originated from the court of the Ming Dynasty, it was introduced to the people after the death of the Ming Dynasty. Because of its unique taste, it has won the praise of the world and has become a famous food in China. According to legend, the chef of Ming Dynasty selected potatoes, extracted flour, thickened ingredients, seasoned dough, leaked boiling water, dried in cold water bath, and finally made potato powder, a new type of pasta. The cooked potato flour is bright in color, soft, smooth and refreshing.
Potatoes have high nutritional value. Potatoes contain starch, protein, fat and sugar, as well as 2 1 amino acids and vitamins B 1, B2, B6 and C, as well as carotene, cellulose, calcium, phosphorus, iron, potassium, sodium, iodine, magnesium and molybdenum. (Each kilogram of potato contains protein 19g, fat 7g, sugar 160g, calcium10/0mg, phosphorus 390mg and iron 9mg. In addition, it is rich in VC, VB 1, VB2, VB3, VB6, carotene which can be decomposed to produce VA, and a lot of high-quality cellulose. Potatoes are also foods rich in potassium and zinc. The content of protein and VC in it is 10 times that of apple, and the content of VB 1, VB2, iron and phosphorus is also much higher than that of apple. Protein in potatoes is better than soybean, which is closest to animal protein and rich in lysine and tryptophan. It is praised as "perfect food" by nutritionists.