Collection search - All Eyes on the Potato

Record information – Brief

1

All Eyes on the Potato

Item number (ISN):

562757

Hierarchical level:

Item (Accession level)

Item number (ISN):

562757

Type of material:

Sound recordings

Found in:

Archives / Film, Video and Sound

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Record information – Details

Fonds/collection:

CANADA. AGRICULTURE CANADA

Accession:

1978-0095

Media:

Sound

Release date:

1974-10 ?

Production company:

Information Services of Agriculture Canada

Production credit:

reporter, Barbara Haire

Description:

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The word "potato" hardly suggests all the roles this vegetable plays in the diet of most Canadians. To some it's a staple to be eaten with meat and vegetables; to others it's the basis for creative cookery. When cooked properly, potatoes contribute much food value to our diet - they're an excellent source of Vitamin C and of food energy. Potatoes even have a small amount of vegetable protein which is especially useful when combined with other protein sources. Few foods lend themselves to such a variety of methods of food preparation. Potatoes can be boiled, baked, roasted or fried, then eaten as is or included in other exciting dishes. Something to remember is that potatoes which are baked, boiled in their skins or french fried retain most of their nutritive value. Mashed and scal¬loped potatoes lose some nutrients during cooking and continue to lose more if allowed to stand. Potatoes that are peeled ahead of time and left to soak in water also lose vitamins, so avoid this practice whenever possible. <1mn 3s>

Language:

English

Notes:

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1. Description based on script.

Detailed holdings information:

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Vault ISN:

935990

Format:

SOUND

Location number:

1978-0095/1019

Number of items:

1

Kind of sound:

R/R

Made from:

DEPOSIT

Status:

ORIG
Ordering and viewing options

Conditions of access:

Open

GENCAT identity number:

GAD 0FD063

Restrictions on consultation:

~No Restrictions / Pas de restrictions

Reproduction access:

With written permission of Copyright Owner / Avec la permission écrite du détenteur des droits d'auteur

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