Before potatoes became domesticated here, a large amount of root vegetables were used as side dishes. These were mainly black salsify, parsnip, water parsnip (also known as sweet root), which grew by streams, and rhapontic. All of these belong to ancient vegetables known in Europe as far back as the times of Ancient Greece and Rome. Both turnips and swedes are very rich in calcium and are alkaline. Therefore, they complement meat perfectly and were commonly served with it in the past. In times of hardship, turnip was added to flatbreads or bread.

Potatoes contain 20% starch, 2% protein, and store a large amount of carbohydrates. Although the amount of protein in potatoes is not that high, they are complete proteins that are comparable to animal proteins. They are strongly alkaline, have B vitamins under the skin, and contain vitamin C, which is preserved in almost unchanged amounts even after cooking.

Potatoes have a sweet taste and a neutral nature, and they enter the spleen and stomach meridians. They support the function of the pancreas and spleen.

Beware of sprouted potatoes and greenish potatoes, as they are harmful to the joints. Therefore, choose carefully when buying! The longer potatoes are stored, the less vitamin C they contain.