Potato is a starchy root vegetable of Central American origin. It is a short, thick, underground stem with stored starches and sugars of the potato plant. Loose, friable soil and well-drained mineral or organic soils with medium loam or light or medium silty textures is best to cultivate potato as it prefers cool climate. Due to its neutral starchy flavor and delightful taste it is suitable for almost any delicacies. Potatoes are a staple part of many traditional British dishes, as well as wide-ranging international cuisine.
| Name | Potatoes |
|---|---|
| Scientific Name | Solanum tuberosum |
| Native | Andean regions of Peru and Bolivia |
| Common/English Name | Common Potato, Irish Potato, European Potato, Potato, Spud, White Potato |
| Name in Other Languages | Nepali : Aloo Afrikaans : Aartappel Indonesia : Kentang Austria : Aardapfel German : Herdapfel Burmese : Ah Lou India : Aalu ( Bengali) Croatian : Krumpir Polish : Ziemniaki Danish : Kartoffel Switzerland : Ardoffel Ethiopia : Dinittch Portuguese : Batata Gabon : Émongo-a-mutangani ( Baduma) Bulgarian : Kartof Greek : Patáta Spanish : Papa Hungarian : Burgonya Arabic : Batates Chinese : Ma Ling Shu Italian : Pomi Di Terra Romanian : Cartof Japanese : Jagaimo Khmer : Damlong Barang Laotian : Man Falangx Malaysia : Ubi Kentang Vietnamese : Cây Khoai Tây Morocco : Batâtâ Albanian : Patate Papua New Guinea : Poteto Czech : Brambor Peru : Papa Común Turkish : Patates Philippines : Papas Welsh : Cloron French : Pomme De Terre Russian : Kartofel Dutch : Aardappel Serbian : Krompir Korean : Gamsa Slovakian : Zemiak Estonian : Kartul Slovenian : Krompir Icelandic : Kartafla Swedish : Jordpäron Finnish : Peruna Thai : Man-Farang Latvian : Kartupelis Ukrainian : Kartóplja |
| Plant Growth Habit | Erect or sprawling herb |
| Growing Climate | Cool climate crop |
| Soil | Loose, friable soil and well-drained mineral or organic soils with medium loam or light or medium silty textures |
| Plant Size | 30–100 cm tall |
| Stem | Robust angular, branched and winged stem glabrous or sparsely pubescent with simple and glandular hairs |
| Leaf | Alternate, interruptedly odd-pinnate, with 6–8 pairs of leaflets and smaller, unequal interstitial leaflets; petiole 2.5–5 cm long, leaflet blade ovate or oblong, 2–10 cm by 1–6 cm, dark green, pinnatinerved, mostly sparingly pilose. |
| Flower | White, pink, red, blue, or purple flowers with yellow stamens. |
| Berry | Green or yellowish green, often striped, globose, smooth, 1.5–2 cm in diameter. |
| Seeds | Numerous (300), flat, sub orbicular to ovate, small, yellowish brown embedded in mucilaginous pulp. |
| Tuber Shape & Size | Globose, oblate or elliptic; 3–10 cm in diameter; fleshy; and with axillary buds (eyes) and numerous lenticels |
| Tuber color | White, brown, yellowish brown, pink, red, purple or purplish blue |
| Tuber Skin | Thin, smooth or rough, brown, red or yellow colored |
| Flesh Color | Yellow or white |
| Flavor/aroma | Neutral starchy |
| Varieties/Types | Coltra Potatoes, Nadine Potatoes, Queen Potatoes, Witchill Potatoes, Yukon Gold Potatoes, Wilja Potatoes, Vivaldi Potatoes, Vales Sovereign Potatoes, Shetland Black Potatoes,Saxon Potatoes, Roseval Potatoes, Rooster Potatoes, Romano Potatoes, Red King Edward Potatoes, Osprey Potatoes, Mozart Potatoes, Melody Potatoes, Maris Piper Potatoes, Lady Balfour Potatoes, Kestrel Potatoes,Innovator Potatoes,Harmony Potatoes,Estima Potatoes, Dunbar Rover Potatoes, Duke of York Potatoes, Desiree Potatoes, Carlingford Potatoes, Bambino Potatoes, Apache Potatoes, Anya Potatoes, Annabelle Potatoes,Sweet Potatoes,New Potatoes, Red Bliss Potatoes, Cara Potatoes, Exquisa Potatoes, Norland Red (all-purpose) Potatoes, Purple Majesty (all-purpose) Potatoes, Russian Banana (waxy) Potatoes, Petite Potatoes, Fingerling Potatoes, Purple/Blue Potatoes, Yellow Potatoes,White Potatoes, Red Potatoes,Russet Potatoes, Long White Potato, Round White Potato, Klondike Rose, Finger Potato, Austrian Crescent, Buttercream Potato |
| Major Nutrition | Vitamin B6 (Pyridoxine) 0.42 mg (32.31%) Copper, Cu 0.261 mg (29.00%) Carbohydrate 31.22 g (24.02%) Vitamin B5 (Pantothenic acid) 0.794 mg (15.88%) Vitamin B3 (Niacin) 2.047 mg (12.79%) Vitamin C (Ascorbic acid) 11.5 mg (12.78%) Vitamin B1 (Thiamin) 0.153 mg (12.75%) Potassium, K 512 mg (10.89%) Tryptophan 0.042 g (9.55%) Manganese, Mn 0.218 mg (9.48%) |
| Health Benefits |
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| Calories in 1cup (156gm) | 134 Kcal |