• Country Origin: Peru
DRY POTATO Forms of consumption GASTRONOMY Potato drying is an ancient method Used to date in Peru to preserve fthe crop and keep it for a long fime (A- pprox. 1 year). The rehydration of dried potatoes for later consumpfion Seasonality APRIL - JUNE is simple, enough between 2 or 3 hours of soaiing. The dried potato contains calcium, Benefits It produces satiety and does not make you fat. It profein and fiber, it also has a mode rate amount of iron, which, thanks to the vitamin Ci contains, promotes the obsorption of this minerai. energy and helps pre vent ciseases relatea to Buibo Presentations DEHYDRATED FRE