On the surface, basking in the sunshine, grows a vegetable garden full of tomatoes, courgettes, aubergines and many other delicious fruit and vegetables. But hidden under a layer of soil lies a vegetable garden of so many delights that become the main ingredients in plenty of recipes every day.
In the world of things that grow underground, we now go in search of tubers, a precious source of micro-nutrients for the plant, which are essential to ensure the stem develops properly. They have an irregular shape, varying sizes and an outer skin that protects the flesh, which is usually lighter. These are some of the features shared by all tubers. Also among their special features, their flesh has a high water and starch content and they are widely used and very popular for cooking. Potatoes are the quintessential example of the versatility of this type of vegetable, which are also joined by – among others – Jerusalem artichoke, mashua and oca. Just think of their countless culinary uses, for each of which you can pick the right types: from yellow varieties with a compact flesh that can withstand high temperatures and are perfect for baking and frying to white varieties which, thanks to their powdery flesh, are perfect for making soups, creamy sauces, puréed soups and mash. From a nutritional perspective, tubers – and more specifically potatoes – are a good source of carbohydrate, which is why they mainly give you energy. They also contain vitamins and minerals, including potassium, phosphorus, magnesium and zinc, which are useful for helping your heart and, more generally speaking, your circulatory system work properly. Their fibre also helps your intestines work normally. But be careful, not all tubers are edible. In fact, certain tubers intended for gardening are also part of this family, including the cyclamen, the sinningia and certain begonias.
See also: What’s the difference between tubers, bulbs, roots and rhizomes?
