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Is the consistency egg-like too?The fluid became more clear as the coagulation went on
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Is the consistency egg-like too?The fluid became more clear as the coagulation went on
Is the consistency egg-like too?
yummm :)Imagine minced egg white in light brown liquid
I do let the startch settle and poor the juice off, leaving the startch to be discarded. I can get a consistent result every time, that looks like this.
The juice does not taste that hot, but you can dress it up, with mushrooms, eggs, etc., if you have time. Otherwise, you can just shoot a little bit with something else. Assuming it is as concentrated as it’s being talked about, you don’t need much at a time. My 2 cents.
P.S. I’m adding an photo of how I’ve eaten it.
From : https://www.tandfonline.com/doi/pdf/10.1080/10942912.2016.1230873
"Potato fruit juice (PFJ) is an aqueous by-product of the potato starch industry. PFJ contains most of the tuber protein released after grinding of potato tubers in a rasping machine. One thousand kilograms of potatoes release 5–12 m^3 of PFJ . PFJ contains 2–5% dry matter, of which one third is protein, peptides, and amino acids/amines"
There seem to me that it must be a mistake where they claim that a thousand kilos of potato make 5-12 thousand liters of liquid, but the same data is quoted again and again, so maybe i'm missing something.
The good news here is that most of the protein from the potato is extracted in the juice, including when juicing with a home juicer acording to one example.
So overall, about 2% of the raw juice is protein, or about 20g-25g in a liter of raw juice.
In another thread :Potato Protein Soup Cooking Rules @Stilgar says:
"I get close to 1 1/2 to 2 litres of juice from 5kg of potatoes (pre cooking)."
So 5Kg of potatoes would make maybe 50g protein in the juice. Or about 10g protein for 1Kg potatoes.
That's about half of the total protein in the potatoes acording to cronometer.
That's really not that much, but for good quality protein with almost no fat it might be worth it.
I would really like to know how some people got these numbers:
I wish they were right, but I don't see how.
*** What if you juiced the potato after you cooked it? Is there any reason to think you might get more of the protein that way?
Yeah, I looked into that : https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1199774/pdf/biochemj00851-0177.pdf
Even if all the keto acids in the potatoes would convert into amino acids (which doesn't seem to be the case),
according to this study, 1Kg of potatoes has around 0.006g of keto acids.
It's really really negligible...
(I write this with some pain, as I have just had the delivery guy drop off my new juicer... and I have 10Kg of organic potatoes arriving this evening )
That has been my experience as well, nothing egg-like. Haha...yeah, just the juice can be a bit brutal. It’s definitely not a food of choice for me, but what I ate when my digestion and gut were in worse shape. I would add some salt and something else for flavor. You could even use orange juice, unless someone knows of a reason not to have the citris with it. I’ve even just mixed it with some soda. Due to the purported high protein content, I never took a lot at a time.I mean from what I can see, our finished product looks somewhat similar. But I wouldn’t have really described anything as egg-like going on. I tried drinking some that I warmed up a day later and it was kind of brutal. I didn’t add anything to it though, not even salt.
As I understan it, Peat meant the amino acid composition is equivalent or even better than an egg, not the amount or the availability -In terms of the studies, I think that Peat always mentions those high protein values as being equivalent, not precise in terms of measurement, so this is probably a much more complicated question than "how much measurable protein".
As I understan it, Peat meant the amino acid composition is equivalent or even better than an egg, not the amount or the availability -
I haven't looket into the bio-availability of potato protein, but as a general rule plant protein is less bioavailable than animal protein.
I guess you mean that by juicing the potato and seperating (some of) the protein from the starch and fiber makes it more bioavailable, and I must admit I hadn't taken that into consideration and it's probably true as fiber makes everything absorb more slowly .2. Potato protein has the starch removed, so you would need to remove the fiber from a plant to make this comparison.