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Fresh Yellow Holland Potato Vegetable Containing Zinc , Sodium For Chips, Buds shallow and easy peeling Specifications :
| Price | FOB US $200 - 300 / Ton |
| Brand Name | Potato |
| Model Number | P923 |
| Place of Origin | Shandong China (Mainland) |
| Min.Order Quantity | 1 Carton |
| Payment Terms | T/T with 30% before production, 70% balance before delivery; L/C |
| Supply Ability | Supply four seasons; 280 Metric Ton/ Metric Tons per Month |
| Delivery Detail | around 7 days after receipt of 30% deposit |
| Packaging Details | 10kg/carton,10kg/mesh bag, 20kg/mesh bag, as your requirements. |
| Color | Yellow |
| Maturity | 100% |
| Product Type | Potato |
| Shape | Long |
| Style | Fresh |
| Weight | 0.15kg |
Fresh Yellow Holland Potato Vegetable Containing Zinc , Sodium For Chips, Buds shallow and easy peeling Detail Introduction :
Fresh Yellow Holland Potato Vegetable Containing Zinc , Sodium For Chips, Buds shallow and easy peeling
Quick Detail:
Product Type: Potato
Type: Potato
Style: Fresh
Cultivation Type: Common
Shape: Long
Maturity: 100%
Certification: ISO 9001, SGS, HACCP
Size (cm): 10
Weight (kg): 0.15
Place of Origin: Shandong China (Mainland)
Brand Name: Potato
Model Number: P922
Description:
(fresh) vegetable (garlic, ginger, onion, potato, carrot) for international market
1) Our Advantage: we have our own plant for processing Holland potato.
2) Standard: top grade, suitable to exporting to all over the world.
3) Place of Origin: Shandong province, China
4) Features: Good quality, smooth, yellow inside and nature yellow skin.
5) Supplying period:
A. Cold storage season: from August to November.
B. Fresh season in Shandong: from Feb. to April, from May to July, from November to Dec.
6) Sizes:
A. Cold storage potato size in Shandong: 75 - 150g, 100 - 200g, 125 - 200g, 200g and up.
B. Fresh potato size in Shandong: 50 - 100g, 100 - 150g, 150 - 200g, 200g and up.
7) Packing: we can pack according to your requirement by ctn or mesh bag
8) Weight/conveyance:
A.26-31MT/40' reefer container, packing: carton.
B.26-32MT/40' reefer container, packing: mesh bag.
9) Shipment port: Qingdao port, China.
10) Inspection Certificate: Certificate of Origin, Phytosanitary Certificate and Inspection Certificate of
Quantity
|
A corn, yellow |
B rice, white, long-grain, regular, raw |
|
C wheat, hard red winter |
D potato, flesh and skin, raw |
|
E cassava, raw |
F soybeans, green, raw |
|
G sweet potato, raw, unprepared |
H sorghum, raw |
|
Y yam, raw |
Z plantains, raw |
Specifications:
(fresh) vegetable (garlic, ginger, onion, potato, carrot) for international market
1.Size: 75-10g,100-150g,150g-200g up
2.Packing: 10kg /mesh bag,20kg /mesh bag
3.Supply from our own plant base and factory
Competitive Advantage:
1.We have our own factory & guarantee the quality
2.We have enough supply ability
3.We can supply more competitive price and service
|
Potato, raw, with skin |
|
|
Nutritional value per 100 g (3.5 oz) |
|
|
Energy |
321 kJ (77 kcal) |
|
Carbohydrates |
17.47 g |
|
- Starch |
15.44 g |
|
- Dietary fiber |
2.2 g |
|
Fat |
0.1 g |
|
Protein |
2 g |
|
Water |
75 g |
|
Thiamine (vit. B1) |
0.08 mg (7%) |
|
Riboflavin (vit. B2) |
0.03 mg (3%) |
|
Niacin (vit. B3) |
1.05 mg (7%) |
|
Pantothenic acid (B5) |
0.296 mg (6%) |
|
Vitamin B6 |
0.295 mg (23%) |
|
Folate (vit. B9) |
16 μg (4%) |
|
Vitamin C |
19.7 mg (24%) |
|
Vitamin E |
0.01 mg (0%) |
|
Vitamin K |
1.9 μg (2%) |
|
Calcium |
12 mg (1%) |
|
Iron |
0.78 mg (6%) |
|
Magnesium |
23 mg (6%) |
|
Manganese |
0.153 mg (7%) |
|
Phosphorus |
57 mg (8%) |
|
Potassium |
421 mg (9%) |
|
Sodium |
6 mg (0%) |
|
Zinc |
0.29 mg (3%) |
Storage
Storage facilities need to be carefully designed to keep the potatoes alive and slow the natural process of decomposition, which involves the breakdown of starch. It is crucial that the storage area is dark, well ventilated and for long-term storage maintained at temperatures near 4 °C (39 °F). For short-term storage before cooking, temperatures of about 7 to 10 °C (45 to 50 °F) are preferred.
On the other hand, temperatures below 4 °C (39 °F) convert potatoes' starch into sugar, which alters their taste and cooking qualities and leads to higher acrylamide levels in the cooked product, especially in deep-fried dishes—the discovery of acrylamides in starchy foods in 2002 has led to many international health concerns as they are believed to be possible carcinogens and their occurrence in cooked foods are currently under study as possible influences in potential health problems.
Under optimum conditions possible in commercial warehouses, potatoes can be stored for up to ten to twelve months. When stored in homes, the shelf life is usually only a few weeks. If potatoes develop green areas or start to sprout, these areas should be trimmed before using. Trimming or peeling green areas are inadequate to remove copresent toxins, and such potatoes are no longer suitable as animal food.
Commercial storage of potatoes involves several phases: drying of surface moisture; a wound healing phase at 85% to 95% relative humidity and temperatures below 25 °C (77 °F); a staged cooling phase; a holding phase; and a reconditioning phase, during which the tubers are slowly warmed. Mechanical ventilation is used at various points during the process to prevent condensation and accumulation of carbon dioxide.
|
Name |
Fresh Yellow Holland Potato Vegetable Containing Zinc , Sodium For Chips, Buds shallow and easy peeling |
|
Variety |
Potato |
|
Origin |
Shandong China (Mainland) |
|
Characteristic |
1) clean surface, no insect, no stain, no fleck, thin skin, complete body. 2) yellow flesh, no fibre, rich nutritions for human health. 3) Long shelf life, can be up to more than 2year when properly stored. |
|
Size |
A. Cold storage potato size in Shandong: 75 - 150g, 100 - 200g, 125 - 200g, 200g and up. B. Fresh potato size in Shandong: 50 - 100g, 100 - 150g, 150 - 200g, 200g and up. C. Fresh potato size in Northeast: 125-250g. |
|
Weight/ Conveyance |
A.26-31MT/40' reefer container, packing: carton. B.26-32MT/40' reefer container, packing: mesh bag. |
|
Packing |
10kg/carton,10kg/mesh bag,20kg/mesh bag, as your requirements. |
|
Nutritions |
Amylum, vitamin, and many other micro-nutritions. |
|
Payment terms |
T/T, L/C |
|
Min. order |
One Carton |
|
Supply period |
all year round. In Shandong local, new harvest from Feb. to Jul, Cold-stored from Aug. to Dec. in the same year. |
|
Delivery time |
around 7 days after receipt of 30% deposit |
|
Payment terms |
T/T with 30% before production, 70% balance before delivery; L/C |
Nutrition
The potato contains vitamins and minerals, as well as an assortment of phytochemicals, such as carotenoids and natural phenols. Chlorogenic acid constitutes up to 90% of the potato tuber natural phenols. Others found in potatoes are 4-O-caffeoylquinic acid (crypto-chlorogenic acid), 5-O-caffeoylquinic (neo-chlorogenic acid), 3,4-dicaffeoylquinic and 3,5-dicaffeoylquinic acids. A medium-size 150 g (5.3 oz) potato with the skin provides 27 mg of vitamin C (45% of the Daily Value (DV)), 620 mg of potassium (18% of DV), 0.2 mg vitamin B6 (10% of DV) and trace amounts of thiamin, riboflavin, folate, niacin, magnesium, phosphorus, iron, and zinc. The fiber content of a potato with skin (2 g) is equivalent to that of many whole grain breads, pastas, and cereals.
The potato is best known for its carbohydrate content (approximately 26 grams in a medium potato). The predominant form of this carbohydrate is starch. A small but significant portion of this starch is resistant to digestion by enzymes in the stomach and small intestine, and so reaches the large intestine essentially intact. This resistant starch is considered to have similar physiological effects and health benefits as fiber: It provides bulk, offers protection against colon cancer, improves glucose tolerance and insulin sensitivity, lowers plasma cholesterol and triglyceride concentrations, increases satiety, and possibly even reduces fat storage. The amount of resistant starch in potatoes depends much on preparation methods. Cooking and then cooling potatoes significantly increases resistant starch. For example, cooked potato starch contains about 7% resistant starch, which increases to about 13% upon cooling.
The cooking method used can significantly affect the nutrient availability of the potato.
Potatoes are often broadly classified as high on the glycemic index (GI) and so are often excluded from the diets of individuals trying to follow a low-GI diet. In fact, the GI of potatoes can vary considerably depending on type (such as red, russet, white, or Prince Edward), origin (where it was grown), preparation methods (i.e., cooking method, whether it is eaten hot or cold, whether it is mashed or cubed or consumed whole, etc.), and with what it is consumed (i.e., the addition of various high-fat or high-protein toppings).
In the UK, potatoes are not considered by the NHS as counting towards the five portions of fruit and vegetables diet.
|
Nutrient content of major staple foods |
||||||||||
|
STAPLE: |
Maize / Corn[A] |
Rice [B] |
Wheat [C] |
Potato [D] |
Cassava [E] |
Soybean (Green)[F] |
Sweet potato[G] |
Sorghum [H] |
Yam [Y] |
Plantain [Z] |
|
Component (per 100g portion) |
Amount |
Amount |
Amount |
Amount |
Amount |
Amount |
Amount |
Amount |
Amount |
Amount |
|
Water (g) |
10 |
12 |
13 |
79 |
60 |
68 |
77 |
9 |
70 |
65 |
|
Energy (kJ) |
1528 |
1528 |
1369 |
322 |
670 |
615 |
360 |
1419 |
494 |
511 |
|
Protein (g) |
9.4 |
7.1 |
12.6 |
2.0 |
1.4 |
13.0 |
1.6 |
11.3 |
1.5 |
1.3 |
|
Fat (g) |
4.74 |
0.66 |
1.54 |
0.09 |
0.28 |
6.8 |
0.05 |
3.3 |
0.17 |
0.37 |
|
Carbohydrates (g) |
74 |
80 |
71 |
17 |
38 |
11 |
20 |
75 |
28 |
32 |
|
Fiber (g) |
7.3 |
1.3 |
12.2 |
2.2 |
1.8 |
4.2 |
3 |
6.3 |
4.1 |
2.3 |
|
Sugar (g) |
0.64 |
0.12 |
0.41 |
0.78 |
1.7 |
0 |
4.18 |
0 |
0.5 |
15 |
|
Calcium (mg) |
7 |
28 |
29 |
12 |
16 |
197 |
30 |
28 |
17 |
3 |
|
Iron (mg) |
2.71 |
0.8 |
3.19 |
0.78 |
0.27 |
3.55 |
0.61 |
4.4 |
0.54 |
0.6 |
|
Magnesium (mg) |
127 |
25 |
126 |
23 |
21 |
65 |
25 |
0 |
21 |
37 |
|
Phosphorus (mg) |
210 |
115 |
288 |
57 |
27 |
194 |
47 |
287 |
55 |
34 |
|
Potassium (mg) |
287 |
115 |
363 |
421 |
271 |
620 |
337 |
350 |
816 |
499 |
|
Sodium (mg) |
35 |
5 |
2 |
6 |
14 |
15 |
55 |
6 |
9 |
4 |
|
Zinc (mg) |
2.21 |
1.09 |
2.65 |
0.29 |
0.34 |
0.99 |
0.3 |
0 |
0.24 |
0.14 |
|
Copper (mg) |
0.314 |
0.22 |
0.434 |
0.11 |
0.10 |
0.13 |
||||
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