Vegetables and Vegetables

Health Benefits of Baroa Potatoes for Health

The baroa potato ( Arracacia xanthorrhiza ) is a tuber, so the thickest part of the stem grows on the ground. A resolution taken by agricultural specialists in 1984 made the name mandioquinha parsley official. However, regional names are still used.

And for those who ask if potato baroa and manioc are the same thing, the answer is yes! In Rio de Janeiro, Zona da Mata of Minas Gerais, Espírito Santo and the Federal District it is potato baroa or baroa, in São Paulo and in the south of Minas Gerais it is cassava, in Paraná and Santa Catarina it is parsley potato and in many cities in Minas Gerais it is known as fiuza potato, celery potato, yellow carrot and jujube potato.

The origin of the baroa potato is South American, more precisely the Andean area of ​​Colombia, Peru, Bolivia, Ecuador and Venezuela. The first seedlings came from Colombia in 1907 and were planted in the mountainous region of Rio de Janeiro.

The baroa potato crop has spread to the states of the Center-South region of Brazil, mainly in areas with mild climate such as Minas Gerais, São Paulo, Santa Catarina, Paraná and Espírito Santo. It is estimated that the country has 23,000 hectares of planted area, Paraná alone concentrates half of the plantations with 3,000 farmers involved. Annual production is around 250 thousand tons.


Growing baroa potato requires little investment. One thousand seedlings cost between R$30 to R$100, being a great alternative for small and medium producers. An important feature of this culture is that most farmers belong to the family farming category. In Paraná, for example, 12 thousand people live directly from cultivation.

The main climatic requirements are altitude above 800 meters and temperature between 15°C and 18°C. However, quality baroa potato is produced at 20°C, average temperature in the Federal District and Goiás. In a mild climate, the cultivation can be carried out at any time of the year. If planting is in frost areas, production will not be satisfactory.

The minimum area for planting is 30 m² and the farmer must not plant more than 100 seedlings in the entire area. It needs heavy clay soil, with a pH between 5 and 6, with a tolerance of up to 8. The soil must always be wet. Space between 70 to 80 cm is needed between each row and 40 cm in each seedling. In the first three months, it is common for invasive plants to appear, which must be removed. Harvesting takes place after 7 or 14 months. Remember that before starting a planting on a commercial scale, however small, it is very important to seek guidance from an agronomist or agricultural technician so that the crop can be agronomically and commercially successful.


Potatoes have antioxidant and anti-inflammatory properties, among others. The tuber is a source of fiber, iron, calcium, potassium, phosphorus, magnesium and vitamins B, C, E and K. The food is easy to digest, making it very suitable for children and the elderly. Discover the benefits of potato baroa and find out why it is the darling of healthy living enthusiasts.

  1. Strengthens the immune system

Baroa potato is rich in antioxidants, the best known is vitamin C. This team includes falcarinol, panaxydiol and methyl-falcarindiol. Together, this group eliminates free radicals, harmful substances associated with cancer, especially colon and acute lymphoblastic leukemia.

  1. Helps in the proper functioning of the digestive system

Are you constipated? All the more reason to include the baroa potato in the menu. A 140 gram serving represents 10% of the daily fiber requirement. With regular consumption of this nutrient, your intestines will work like clockwork. Already the presence of vitamin B3 facilitates digestion and prevents problems in the digestive system.

  1. Protect bones and teeth

Magnesium helps with calcium absorption. A body with healthy levels of these nutrients makes bones and teeth stay firm. Anyone who has osteoporosis should invest in potato baroa.

  1. recover muscles

In addition to doing good to the bones, the baroa potato is great for those who practice physical activity, as it helps in post-exercise muscle recovery.

  1. good for the heart

Potassium is an important nutrient for the heart. It neutralizes the effects of sodium in the body. By consumables 5 grams of potassium daily, you protect yourself against high blood pressure, heart attack and stroke. Baroa potato is also good for diabetes, however, it should be moderately consumed, as the glycemic index of baroa potato is medium, which makes the food to be processed a little faster, which can cause peaks in glucose and insulin.

  1. Alleviates PMS symptoms

Women in TPM have an ally in potato baroa. Manganese eases menstrual pain and period irritability.

  1. Aids in weight loss

Fibers prolong satiety, so hunger takes a long time to appear. Another factor is that 100 grams of baroa potatoes are low in calories, 75 compared to 100 grams of common potatoes. You can even eat it in place of the roll. But pay attention! It is to be eaten or roasted and without butter and fatty cheeses.


There are several recipes with brown potatoes. To cook it, simply peel it, wash it and leave it in a covered pan with boiling water for 25 minutes. But, you can also make the traditional puree, soup, Escondidinho and pie and souffle. Check out these delicious recipes to spice up your menu:



  • 1 kg of potatoes;
  • 1 cup of light ricotta cream tea;
  • Salt with herbs;
  • 1 tablespoon of extra virgin olive oil;
  • 3 cups of skim milk tea.

preparation mode

Peel the potatoes and cut them into slices. Cook with milk and salt until it retains the milk and becomes soft. Mash it with a fork or a juicer, then add the oil and cream. Mix well and place to heat over low heat.



  • 5 large cassavas;
  • 1 medium carrot;
  • 1 large potato;
  • 1 onion;
  • 1 meat broth tablet;
  • 300 grams of ground beef;
  • Parsley and black pepper.

Preparation mode

Cook the potato, carrot and potato in salted water until tender. Remove water and set aside. Dissolve the beef broth tablet in 1 liter of water. Beat the potatoes and carrots with the broth in a blender and set aside. Saute the onion and garlic, add the meat, parsley and pepper and stir well. When the meat is ready, lower the heat and add the mixture of tubers and broth. Cook for 10 minutes and then serve.


Ingredients of the puree

  • 1 kg of brown potato;
  • ½ teaspoon of salt.

stuffing ingredients

  • 1 tomato;
  • ½ pack of green scent;
  • 1 onion;
  • 4 cloves of garlic;
  • 1 teaspoon of salt;
  • 800 grams of chicken thigh;
  • 3 tablespoons of oil.

How to prepare the Escondidinho

Season the chicken with pepper and salt and leave in a container. Chop the onion and garlic into cubes. Heat the oil, saute the garlic and brown the onion. Saute the chicken and add the green scent. When the chicken starts to stick together, add the chopped tomato into medium cubes and two cups of water. Cover the pan and cook for 20 minutes. Shred the chicken when it is cold. Place the peeled and sliced ​​potatoes in a pan of enough water to cover them. Cook over medium heat until tender. Remove the water and mash the potato with a fork or a juicer. Add the salt and preheat the oven to 180 o .

How to assemble the puree?

Grease a rectangular pan with butter and all-purpose flour. Put the first layer of potatoe and butter, do this for each layer. Add the chicken and alternate until you run out of ingredients. Sprinkle with grated cheese and bake for 25 minutes.



  • 700 grams of cooked and mashed cassava;
  • 500 grams of cooked and shredded chicken breast;
  • 6 eggs;
  • 2 cups of milk tea;
  • 1 cup of wheat flour tea;
  • 2 tablespoons of baking powder;
  • 1 cup of cottage cheese;
  • Grated Parmesan cheese;
  • 2 tablespoons of chopped chives;
  • 6 tablespoons of extra virgin olive oil;
  • 2 teaspoons of tomato paste;
  • 1/2 chopped onion;
  • 1 large green pepper, chopped;
  • 1 large red pepper, chopped;
  • 1 tsp minced garlic.

Method of preparation of the filling

Heat the oil and saute the onion enough to wilt. Add garlic and mix well. Add the peppers and saute just a little. Add the chicken and add the salt and a pinch of black pepper and sweet paprika. Add the tomato paste, mix and turn off the heat. Preheat oven to 180 o .

Method of preparing the dough

Put the eggs, oil, milk and chives in a container and mix well. Add the potato, salt and black pepper. Add wheat flour and mix. Add yeast and stir some more.

pie assembly

Grease a rectangular pan with butter and flour. Put half of the dough. Pour half the batter, add the curd and the rest of the batter. Pour in the grated cheese and bake for 30 minutes.



  • ½ kg of cooked and mashed cassava;
  • 1 small chopped onion;
  • 1 tablespoon chopped parsley;
  • 4 eggs;
  • 2 tablespoons of butter;
  • 1 teaspoon of salt;
  • 1 can of heavy cream;
  • ½ cup of grated Parmesan cheese.

preparation mode

Melt the butter and saute the onion. Add the potato and cook. Beat the manioc, cream, eggs, salt and grated cheese in a blender. Beat the egg whites until you reach the snow point. Mix them little by little with the manioc. Add the parsley and mix. Transfer everything to a circular pan greased with butter and flour. Place in a medium oven and bake for 1 hour.

Wasn’t the baroa part of your life? Delicious and nutritious like this, it cannot be left out of the menu. In addition to the benefits, it’s still very versatile. Just consume it moderately, associate it with physical activity and enjoy the benefits.

Did you enjoy learning about the health benefits of potato bara? Follow the website and find out more about tubers, vegetables, greens and fruits. And take the opportunity to learn about other types of potatoes.

Check out other types of potatoes:

Potato Benefits and Properties

Benefits and Properties of Sweet Potatoes

Benefits and Properties of Asterix Potato

Benefits and Properties of Potato Yacon

Benefits and Properties of Agate Potatoes

Benefits and Properties of Baraka Potato

Jiló Benefits and Properties

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Robert Asprin, APD is a non-dieting Accredited Practicing Dietitian passionate about inspiring positive changes in eating and lifestyle behaviors to help improve health while nurturing relationships with food and body.

Robert Asprin

Robert Asprin, APD is a non-dieting Accredited Practicing Dietitian passionate about inspiring positive changes in eating and lifestyle behaviors to help improve health while nurturing relationships with food and body.

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