🚚 The Fastest Delivery Time : Air Transport Once A Week. Drive Every Saturday.
🐝 Supplier / Place Of Origin：Lyfegreen / Taiwan
🔖 Certification： Taiwan Organic Certification
🌱 Producer Introduction：
Lyfetribe builds a health and wellness platform, Lyfegreen was founded as a joint collaboration between Lyfetribe and Fushan Grange, taiwan’s leading social enterprise for organic agriculture and sustainable producers.
Today, Lyfegreen supports and works with a network of more than 100 carefully curated organic farms and sustainable producers across taiwan, showcasing an array of over 200 varieties of fruits and veggies throughout the year.
Our mission: fresh, high-quality and diversified are the core of our work. In addition, we don't want to only sell fruits and vegetables. We want to help you discover a new healthy food concept and contribute to a more sustainable world.
There are also airline shipping every week to hong kong and ship directly after arriving at hong kong, so the fruits and vegetables are 100%fresh.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Binomial Name：Solanum tuberosum L.
Chinese Name：薯仔 | 馬鈴薯
Product Description：Potatoes are tubers with swollen apex of underground stems, which are underground organs used to store starch. Potatoes are sometimes slightly sweet, and often have a peculiar bit of bitterness and earthiness. It is one of the main food crops in the world, and together with rice, wheat, corn and sorghum, it is called the five major crops in the world. It is rich in nutrients and is called "underground apple" in France, and also has the title of "second bread" in Europe and the United States. And its low-calorie, high-protein, multi-vitamin properties, is an ideal food for dieters. And because the vitamin C in the potato is wrapped in starch, even if the potato is heated and cooked, the vitamin C in it is not easily destroyed.
Potatoes are native to South America, where they have been grown for 4,000 to 7,000 years. Introduced to China in the eighteenth century. Potatoes are widely grown all over the world.
Variety：There are many varieties of potatoes, about 500 kinds in the world, each with different body shapes, tastes and colors. According to body shape, it can be divided into spherical, oblate, and oval.
To distinguish by color, there are yellow, earth tones, pink, purple and so on. The following is a brief introduction to several famous varieties: May Queen:
The shape is long oval, and it is a representative variety of sticky. It's easier to peel and won't break down. Red Andes: The skin is red and the flesh is yellow like a sweet potato. On the palate it is thick, sweet and rich.
Cynthia: The shape is oval and the flesh is pale yellow. Sticky and slippery, it doesn't overcook when simmered.
All varieties are divided into new potatoes and mature potatoes. New potatoes refer to the immature tubers that are harvested from late spring to summer. Fresh potatoes are hydrated and sweet, have a lower starch content, and rot faster.
And if you look at the texture of potatoes when they are cooked, they can be divided into two categories:
The "silty" types are mainly brown-skinned, blue-fleshed and purple-fleshed. During cooking, the cells will condense more dry starch, resulting in a fine and fluffy texture, suitable for frying, roasting, and making mashed potatoes.
"Waxy" are mainly new potatoes and common red and white skin varieties. When cooked, the cells will stick together more firmly, resulting in a firm and moist texture, suitable for roasting, hash browns and salads.
Supply Season：It is available all year round, with peak season from September to October. The new potatoes are around May.
Storage Method：Potatoes can be stored for a long time, if stored in a cool place, the shelf life can be up to four to five months. However, it should not be placed in a sunny and humid place to avoid germination and poisoning.
#Should Be / Avoided：
Appropriate: The average person can eat. Potatoes are low in calories, rich in fiber, and easy to feel full. They are ideal foods for people who lose weight. In addition, the starch in potatoes is absorbed slowly in the human body and will not cause a spike in blood sugar, which can be used as a diet for diabetic patients.
Avoid: Because of the high content of alkaloids, pregnant women should be careful.
Affordable: Vinegar should be eaten with potatoes, because vinegar can decompose trace harmful substances in potatoes. Potatoes should also be eaten with beans, which can regulate the digestive system, eliminate chest tightness and fullness, and can also prevent acute gastroenteritis. Xiang Ke: Potatoes should not be eaten with pomegranate, which will easily cause physical discomfort. Potatoes should not be eaten with persimmons, because the starch in potatoes and tannic acid (tannins) in persimmons will condense in the stomach to form gastric stones. Potatoes are also not suitable for eating with bananas, which may cause facial spots.
Cooking Skills：Potatoes should be peeled and eaten. When cooking, you can put cut potato chips and shredded potatoes into water to remove excess starch for cooking. But be careful not to take too long, it is easy to lose water-soluble vitamins. It should also be noted that potatoes have a high oil absorption capacity and should be cooked with as little oil as possible.
Potatoes are prepared in many ways: skin-on or peeled, whole or cut up, with seasonings or without. The only requirement involves cooking to swell the starch granules. Most potato dishes are served hot but some are first cooked, then served cold, notably potato salad and potato chips (crisps). Common dishes are: mashed potatoes, which are first boiled (usually peeled), and then mashed with milk or yogurt and butter; whole baked potatoes; boiled or steamed potatoes; French-fried potatoes or chips; cut into cubes and roasted; scalloped, diced, or sliced and fried (home fries); grated into small thin strips and fried (hash browns); grated and formed into dumplings, Rösti or potato pancakes. Unlike many foods, potatoes can also be easily cooked in a microwave oven and still retain nearly all of their nutritional value, provided they are covered in ventilated plastic wrap to prevent moisture from escaping; this method produces a meal very similar to a steamed potato, while retaining the appearance of a conventionally baked potato. Potato chunks also commonly appear as a stew ingredient. Potatoes are boiled between 10 and 25 minutes, depending on size and type, to become soft.
Notes：Cut potatoes are easy to oxidize and change color. You can soak the cut potatoes in water, but the time should not be too long.
Potatoes (a lot of the toxin is concentrated in the green, sprouted part) contain glycoalkaloids. Burning sensation in the mouth or severe stomach pain, nausea and vomiting after eating. Avoid buying or eating sprouted or damaged potatoes as solanine cannot be destroyed by heat cooking
Traditional Chinese medicine believes that potatoes are flat in nature and sweet in taste. They have the effects of harmonizing the stomach, nourishing qi and invigorating the spleen, strengthening the body and kidney, reducing inflammation, promoting blood circulation and reducing swelling. It can be used to treat symptoms such as indigestion, constipation, and stomach pain.
Potatoes are rich in potassium, which can prevent arteriosclerosis, high blood pressure, and stroke.
Dish：Baked Potatoes, Salads, Sauteed Three Shreds, Onion Tomato Potato Soup, French Fries, Hash Browns.
In the UK, potatoes form part of the traditional staple, fish and chips. Roast potatoes are commonly served as part of a Sunday roast dinner and mashed potatoes form a major component of several other traditional dishes, such as shepherd's pie, bubble and squeak, and bangers and mash. New potatoes may be cooked with mint and are often served with butter.
The tattie scone is a popular Scottish dish containing potatoes. Colcannon is a traditional Irish food made with mashed potato, shredded kale or cabbage, and onion; champ is a similar dish. Boxty pancakes are eaten throughout Ireland, although associated especially with the North, and in Irish diaspora communities; they are traditionally made with grated potatoes, soaked to loosen the starch and mixed with flour, buttermilk and baking powder. A variant eaten and sold in Lancashire, especially Liverpool, is made with cooked and mashed potatoes.
In the UK, game chips are a traditional accompaniment to roast gamebirds such as pheasant, grouse, partridge and quail.
In the US, potatoes have become one of the most widely consumed crops and thus have a variety of preparation methods and condiments. French fries and often hash browns are commonly found in typical American fast-food burger "joints" and cafeterias. One popular favourite involves a baked potato with cheddar cheese (or sour cream and chives) on top, and in New England "smashed potatoes" (a chunkier variation on mashed potatoes, retaining the peel) have a great popularity. Potato flakes are popular as an instant variety of mashed potatoes, which reconstitute into mashed potatoes by adding water, with butter or oil and salt to taste.
🥗 Recipe (English Version)：
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
🔅Precautions (English Version)：
☘️ Preserve vegetables
1. Leafy vegetables and softer vegetables, if packaged, should be placed in the cold box in the original package;
2. Organic Vegetables are more prone to spoilage if they have water droplets. Put the vegetables in a ventilated place to dry or wipe off the water vapor, then wrap the vegetables in slightly damp newspaper and put them in a plastic bag before refrigerating. ;
3. Organic vegetables do not use preservatives or special treatments. Vegetables are generally stored for three to five days. Some vegetables will decompose enzymes, so they should be eaten as soon as possible.
☘️ How to wash vegetables
1. Wash vegetables before cooking to keep them fresh;
2. It is not advisable to soak the vegetables for too long, and they should be washed first and then cut to avoid the loss of vitamins;
3. Washing vegetables with dilute salt water or Dish Drop can easily remove vegetable insects;
4. Cut vegetables with a stainless steel knife to reduce vitamin loss;
5. Vegetable leaves contain a lot of nutrients, so you should avoid shredding, chopping or grinding the leaves;
6. Immediately after cutting, to avoid the loss of vitamins due to air oxidation.