土豆含有较多淀粉、蛋白质、胶质、柠檬酸、乳酸、钾盐等，土豆是低热能、多

土豆含有较多淀粉、蛋白质、胶质、柠檬酸、乳酸、钾盐等，土豆是低热能、多维生素和微量元素的食物，是理想的减肥食品。每100克土豆含钾高达300毫克。专家认为，每周吃5~6个土豆可使中风几率下降40%。同时土豆对辅助治疗消化不良、习惯性便秘、神疲乏力、慢性胃痛、关节疼痛、皮肤湿疹等症有良好效果，是胃病和心脏病患者的优质保健食品，还可以降糖降脂，美容、抗衰老等。

結果 (英文) 1:

Potatoes contain more starch, protein, pectin, citric acid, lactic acid, potassium salt, potatoes are low calorie, vitamin and trace element food is the ideal diet food. Potatoes contain as much as 300 mg of potassium per 100 grams. Experts say a week 5~6 a potato can reduce stroke risk 40%. But potatoes for adjuvant treatment of habitual constipation, dyspepsia, General lassitude and chronic stomach pain, joint pain, skin disorders such as eczema has good results, high quality health food is stomach and heart disease patients, can also reduce the sugar and fat, beauty, anti-aging, and so on.

結果 (英文) 2:

Potato contains more starch, protein, pectin, citric acid, lactic acid, potassium salt, Potatoes are low heat, multi-vitamins and trace elements in food, is an ideal diet food. Per 100 grams of potatoes up to 300 milligrams of potassium. Experts believe that a week to eat 5 to 6 potatoes enable the risk of stroke by 40%. While potatoes for adjuvant treatment of dyspepsia, habitual constipation, lassitude, chronic stomach pain, joint pain, skin eczema embolism has a positive effect, stomach and heart patients with high-quality health food, but also blood glucose and lipids, beauty, anti-aging.

結果 (英文) 3:

Potatoes contain more starch, protein, pectin, citric acid, lactic acid, potassium salt, potatoes are low calorie, vitamin and trace elements in food, is an ideal slimming food. Potatoes with potassium up to 300 mg per 100 grams. Experts believe that eating 5~6 potatoes a week can make a stroke risk decreased by 40%. At the same time potatoes in adjuvant treatment of dyspepsia, constipation, fatigue, chronic pain, joint pain, eczema and other skin disease has good effect, is a good health food stomach and heart disease patients, can also be hypoglycemic lipid-lowering, beauty, anti-aging.