Potato

The potato (Solanum tuberosum) is a plant in the nightshade family, which also includes tomatoes, peppers and eggplants. The part we eat is not a root but an underground stem called a tuber. Tubers develop at the ends of underground stems and store starch, providing the plant with energy for future growth.

The potato plant has green leaves and small flowers, which can produce green berries containing seeds, although cultivated potatoes are usually multiplied by planting pieces of tubers, often called seed potatoes. Many varieties are grown around the world, with differences in skin color, flesh color, shape, size and cooking properties. Potatoes grow best in loose, well-drained soil and need suitable temperatures and regular water during development.

Potatoes are usually cooked before being eaten. They can be boiled, steamed, baked, roasted, fried or added to soups and other dishes. They provide mainly carbohydrates in the form of starch, along with dietary fiber, potassium and vitamin C, particularly when the skin is eaten. Their nutritional value depends on the variety, storage and cooking method.

Green potatoes and sprouting potatoes require care: exposure to light can increase the level of naturally occurring glycoalkaloids, such as solanine and chaconine, especially in green or strongly sprouted parts. These compounds can be harmful in high amounts, so potatoes that are very green, bitter or heavily sprouted should not be eaten. Stored in a cool, dark and well-ventilated place, sound potatoes can remain usable for a considerable period. As part of a varied diet, potatoes are a versatile source of energy and nutrients.