Difference between Chloroplast, Chromoplast and Leucoplast

The major function of the chromoplast as a specialized storage site is to accumulate the high levels of colourful pigments in plant tissues or organs.

The term “chromoplast” is occasionally used to include any plastid that has pigment, mostly to emphasize the difference between them and the various types of leucoplasts, plastids that have no pigments. In this sense, chloroplasts are a specific type of chromoplast.

The main difference between leucoplast and chloroplast is that leucoplast does not contain any pigments whereas chloroplast contains pigments such as chlorophyll and carotenoids. Leucoplast and chloroplast are two types of plastids present in plants. They perform unique functions in plants.

Chloroplasts are green coloured plastids and are abundant on parts exposed to sunlight like the leaves.In the leaves the chloroplasts arefound in the mesophyll tissues and in the guard cells. Leucoplasts are colourless.So they are found in the colourless parts as in the cells of potato.

Leucoplasts are a group of plastids that include many differentiated colourless organelles with very different functions which act as a store for starch in non-green tissues such as roots, tubers, or seeds The primary function of leucoplast is the storage of starch, lipids and proteins.

Amyloplasts convert starch back into sugar when the plant need energy. Large numbers of amyloplasts can be found in fruit and in under ground storage tissues of some plants such as potato and some tubers. Amyloplasts are plastids specifically leucoplasts.

Summary: Potatoes contain a good amount of carbs and fiber, as well as vitamin C, vitamin B6, potassium and manganese. Their nutrient contents can vary depending on the type of potato and cooking method.

Though potatoes are often shunned because they’re considered high in carbohydrates, they shouldn’t be. Whether baked or boiled, they’re loaded with vitamins, fiber and other nutrients. Result? You get steady energy and lasting fullness after noshing on them.

[1] However, potatoes don’t count as a vegetable on Harvard’s Healthy Eating Plate because they are high in the type of carbohydrate that the body digests rapidly, causing blood sugar and insulin to surge and then dip (in scientific terms, they have a high glycemic load).

Before frying potatoes, rinse them in cold water to remove starch, which can cause the potatoes to stick together during the frying process. For crispier potatoes, soak the potatoes in salt water for several minutes before cooking.

Soaking the cut potatoes removes excess starch, rinses excess sugars, and keeps them from sticking during the frying process. Without soaking, you’re going to have fries, but they won’t be excellent crispy fries with perfect insides.

When fries are cooked at a very high temperature, the starches in them are hydrated (moisture goes in), puffing them up and helping the outer skin get nice and crisp. When these same fries cool, the starches secrete moisture, which makes its way to the fries’ crust, leaving them soggy and limp.

Ingredients: Potatoes, Vegetable Oil (canola Oil, Corn Oil, Soybean Oil, Hydrogenated Soybean Oil, Natural Beef Flavor [wheat And Milk Derivatives]*), Dextrose, Sodium Acid Pyrophosphate (maintain Color), Salt.

One of the least healthy aspects of these fries lies in the hydrogenated soybean oil in which they’re fried. This oil facilitates the inclusion of trans fats into the cooking process.

McDonald’s actually starts with real potatoes According to McDonald’s, their world famous fries start with Russet Burbank or Shepody potatoes, grown from U.S. farms. Russet Burbanks, grown mostly in the Pacific Northwest, are ideal for frying and baking, making them the perfect fit for those golden fries.