Showing Food Potato bread
| General Information | |||||||||||
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| Name | Potato bread | ||||||||||
| Scientific Name | Not Available | ||||||||||
| Description | Potato bread is a form of bread in which potato replaces a portion of the regular wheat flour. It is cooked in a variety of methods, including by baking it on a hot griddle or pan, or in an oven. It may be leavened or unleavened, and may have a variety of other ingredients baked into it. The ratio of potato to wheat flour varies significantly from recipe to recipe, with some recipes having a majority of potato, and others having a majority of wheat flour. Some recipes call for mashed potatoes, with others calling for dehydrated potato flakes. It is available as a commercial product in many countries, with similar variations in ingredients, cooking method, and other variables. [Wikipedia] | ||||||||||
| Primary ID | FOOD00811 | ||||||||||
| Picture |  | ||||||||||
| Classification | |||||||||||
| Group | Cereals and cereal products | ||||||||||
| Sub-Group | Other breads | ||||||||||
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| ITIS ID | Not Available | ||||||||||
| Wikipedia ID | Potato_bread | ||||||||||
| Composition | |||||||||||
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| Macronutrients |
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| References | |||||||||||
| Content Reference | — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. | ||||||||||