Documentary “Hatun Phaqcha, Tierra Sana” wins the Silver Biznaga at the Malaga Film Festival
The Peruvian production used various national locations for its shooting, such as Huánuco, Cusco, Lima, Piura, Madre de Dios, among others …
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In our country the most important tuber and great variety is the Potato which is the main protagonist in various dishes within the Peruvian gastronomy. Next, the important data of our flag tuber.
Variety: In Peru, we have more than 5,000 potato varieties. According to reports from the National Institute of Agrarian Innovation (INIA) throughout our Peruvian territory we have 7,408 records of varieties of native potatoes or natives of Peru.
Of the total record of native potato varieties, 36% comes from the Cusco region and the rest of Ancash, Cajamarca, Huancavelica, Puno, among others.
Nutritional value: The potato is a versatile food and has a high content of carbohydrates so it is satiating. They are an important element in the diet of many people, but it is necessary to balance their presence with vegetables and whole grains. Fact: Cooking the potatoes with their skin prevents them from losing their nutrients.
Consumption: In our country, the most consumed tuber is the potato Canchan also known as the pink potato. French fries are better made with the potato Camotillo or the Tumbay that are fashionable, the puree can be made with potato Runtus or yellow for being sandy. The huayro is perfect to serve them with Huancaina sauce or Ocopa. And finally, the Peruvian to accompany your wines.
Source: El comercio y Andina
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