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Natural Elements Potato Bag with Blackout Lining, Potato Storage Bag, Hessian, 24 x 24 cm, Brown

£9.9£99Clearance
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About this deal

Potato storage bags are quite important as they help you store and preserve potatoes for later use. Everyone has different ways of handing and storing fruits and vegetables but not all methods are necessarily the best ways to manage delicate vegetables like potatoes. It therefore becomes important to research and see what is available in the market in the form of potato storage bags so that you can try out an appropriate product or accessory to enhance your potato storage experience. This can be a good thing for those with blood sugar issues, since it reduces the glycemic index by about 25% and causes a much smaller spike in blood sugar after eating ( 23, 24).

First things first, you need to separate your potatoes so you know what you can use in the short and long term. If you spy any bruising or broken skin, use them up sooner and leave the unscathed potatoes for later on. Be sure not to wash your spuds before storing, the exposure to moisture invites rotting and greening to spread and will ultimately shorten the storage life. Where should I store them? Zero Waste. These potato storage bags are made out of eco-friendly materials that are also durable. You can wear them without any fear of damaging your health because they have a zipper that goes all the way to the top. The zipper does not open directly on the bag but goes through the material and into the middle of the bag and then out of the bag again. Solanine creates a bitter taste and causes a burning sensation in the mouths or throats of people who are sensitive to it ( 6).

Storing potatoes

Not sure how to use your well-preserved potatoes? Never fear! You can freeze potatoes, or cook them up whenever the mood takes you. You’ve never really got too many potatoes, only limitless options for your next meal. Need some inspiration for how to use your spuds? Here are our top seven ways to use up leftover potatoes. You may also consider trying some of the more exotic potato varieties, such as those with blue or purple flesh.

However, leftovers may become watery or gummy, since potato starches change shape and release water as they cool ( 22). Put the potatoes on a sheet of newspaper in a dark place – it’s important they don’t touch, as air needs to circulate between the spuds. Leave your potatoes here for a couple of weeks.Potatoes must be kept in a cool dark place, otherwise the light will cause them to photosynthesize and – you guessed it – sprout. Plus, the temperature must be below 10°C. So, if you want your spuds to stay in tip-top condition, we recommend popping them in a paper bag and stashing them away in a dark place of your choosing: a porch cupboard or garden shed are all great options, and there’s always the fridge (if you’ve got the space). How to keep potatoes from sprouting Research showed that potatoes stored in cool temperatures maintained up to 90% of their vitamin C content for four months, while those stored in warmer room temperatures lost almost 20% of their vitamin C after one month ( 3, 4).

This is because the enzymes that cause browning are still active in the potato, even under freezing temperatures ( 14).

The refrigerator is out, because temperatures below 40°F (4°C) trigger the conversion of starches to sugars in the stored spuds, which makes them darken when cooked. Even worse, what old timers called “sugared potatoes” form carcinogenic compounds when cooked at high temperatures. Let’s not go there.

Solanine is also toxic to humans when consumed in very high quantities and can cause nausea, vomiting and diarrhea. A few cases of death have even been reported ( 7). In fact, one study found that storing potatoes in cool temperatures more than quadrupled their shelf life, compared to storing them at room temperature ( 3).While the chlorophyll that turns skins green is harmless, sun exposure can produce large amounts of a toxic chemical called solanine. It’s important not to wash the potatoes, as this adds moisture that can encourage them to sprout. Instead, get rid of most of the dirt by brushing it off. Potatoes go green when exposed to light. The green bit contains toxins, so is not safe to eat: however, if you ensure it’s thoroughly removed before cooking, the rest of the spud is edible. Solanine is almost exclusively located in the peel and first 1/8th inch (3.2 mm) of the flesh. Paring the skin and underlying green flesh can remove most of it ( 5). Summary Cooking and cooling also increase the formation of resistant starch, a type of carbohydrate that humans cannot digest and absorb.

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