CHINESE POTATO (KOORKA KIZHANGU)

 

COMMON NAME:- CHINESE POTATO

OTHER NAMES: -    Sudan potato,

                                 Madagascar potato,

                                 Hausa potato,      

                                 Kentang dwaja,

                                 Ratala,  

                                 Country-potato.

SCINTIFIC NAME: - COLEUS PARVYFLORIS

MALAYALAM NAME: - KOORKA,

                                     Chivakizhnagu

                                      Chinese potato (Koorka) is a herb with creeping, succulent stems and aromatic leaves, producing tubers in clusters at the base of the stems. The tubers are round, dark brown or black and aromatic. The tubers are used in the same way as potatoes. It is considered as native of India.

 Nutritive Value:-

Starch-         20%

Protein-        0.3%

Sugar-           0.95%

100g dry weight of Chinese potato  contains

Energy-               390 K cal.

Carbohydrate-     90%

Protein-               1.5%

Fat-                      1%

Vitamin. C-           4.7mg

Calcium-              60 mg

Iron-                     7.2 mg       

 Method of Cultivation :-

 Chinese potato is normally cultivated in Kerala during the months of July and August.  It is cultivated widely in  in paddy fields and low-lying areas where water is available. Tubers may be harvested 120-180 days from planting.

Vine cuttings are commonly used for propagation. It is collected from top portion of the plants after 3-4 weeks of planting. Nursery should be raised before one month of planting. Select well drained and medium fertile  area for  planting  seed tubers .It  should be planted at a spacing of 15 cm in the  raised beds of 60-90 cm width. After one month vine cutting selected from the nursery on ridges of raised earth at an spacing of 30 cm apart. Undertake weeding and earthing up to 45 days after planting. Cover portion of the vine with soil to promote tuber formation.

About an yields of 3.7-7.5 t/ha of tubers have been recorded.

Food Value:-

Chinese potato can be used as a substitute to potato usually cooked as a curry or fried with spices in oil.