Potatoes

The potato (Solanum tuberosum) is a starchy tuber widely used as a food crop. It is a member of the nightshade family, and its cultivation originated in the Andean region of South America, where it was domesticated thousands of years ago. It spread to Europe in the 16th century and later worldwide.

The potato plant produces underground tubers on elongated stems called stolons. Tubers store starch and are the edible part. The plant has green, bushy stems, compound leaves, and small flowers. It prefers cool climates, well-drained soils, and adequate moisture. Seed tubers are planted rather than true seeds.

Potatoes are grown in many temperate regions and are a major staple crop. They are susceptible to pests and diseases, notably late blight, and require crop rotation. For storage, cool, dark, and ventilated conditions reduce sprouting and solanine formation; avoid prolonged exposure to light.

A medium potato provides complex carbohydrates, dietary fiber (in skin), vitamin C, vitamin B6, and potassium. Calorie content is about 70–80 kcal per 100 g raw. Cooking methods vary, including boiling, baking, frying, or mashing; varieties range from high-starch to waxy and are chosen for different textures.

Potatoes are among the world's most important food crops, with major producers including China, India, Russia, Ukraine, and the United States. Green or sprouted potatoes can contain toxic solanine; discard such portions.