Potato

Also known asSolanum tuberosum · Spud · 土豆 · 马铃薯

Name: Potato (Solanum tuberosum) — a starchy tuber that grows underground, with a thin skin and white, yellow or purple flesh. Thousands of varieties exist, from waxy to floury, and sweet potato is an unrelated plant, with its own page.

Description

The potato was domesticated in the Andes of Peru and Bolivia about 8,000 years ago, and was a staple of the Inca. Spanish explorers took it to Europe in the 16th century, where it was slow to be accepted, but became a vital food, particularly in Ireland, whose heavy dependence on a single variety led to the devastating Great Famine of the 1840s, when blight destroyed the crop.

Potatoes are now the world's fourth most important food crop, after rice, wheat and maize. China and India are the largest producers. Waxy potatoes hold their shape and suit salads, while floury types suit mashing, roasting and chips, and the way a potato is cooked affects its health impact a great deal.

Main nutrition value

Potatoes provide potassium, vitamin C, vitamin B6 and fibre, especially with the skin on, and are a good source of energy, with little fat before cooking.

How best to be consumed

Potatoes are always cooked, and the method matters.

1. Boil, bake or steam with the skin on, for the most nutrients and fibre.
2. Cool cooked potatoes, as for potato salad, which increases resistant starch.
3. Roast with a little oil, herbs and garlic, or mash with milk and a little butter.
4. Limit chips, crisps and deep-fried potatoes, which add much more fat, salt and calories.
5. Store in a cool, dark, dry place, but not the fridge, and away from onions.

Overconsumption could cause…

Potatoes are healthy in food amounts, with several points to know.

1. Solanine poisoning from green, sprouted or damaged potatoes, which can cause nausea, headaches and stomach problems, so cut away green parts and sprouts, and discard badly green potatoes.
2. Acrylamide, a potentially harmful compound that forms when potatoes are fried, baked or roasted at high heat, so cook to golden rather than dark brown.
3. Higher carbohydrate and sugar intake than most vegetables, which matters for people managing diabetes. Potatoes have a high glycaemic index.
4. Weight gain and extra fat and salt from chips, crisps and processed potato products.

GroupsRoot VegetablesNightshade family (Solanaceae)Low fatLow sodiumFresh

Related foodsSweet PotatoGingerParsnipLotus RootJerusalem Artichoke / SunchokeBurdock Root

Wikipedia — Potato, used for origin, naming and history: https://en.wikipedia.org/wiki/Potato