batata

Batata is a term used in several languages to refer to underground tubers eaten as staples. In Portuguese-speaking regions, batata usually denotes the common potato (Solanum tuberosum); batata-doce refers to the sweet potato (Ipomoea batatas). In Arabic-speaking areas, batata (بطاطا) is the standard word for potato. Regional usage can vary, so context determines whether batata means white potato or sweet potato.

The potato plant is a herbaceous member of the nightshade family. It produces underground tubers that store starch and nutrients. Tuber size, shape, and skin color vary with cultivar, and flesh can be white, yellow, red, or purple.

Potatoes are grown in temperate regions worldwide. They are typically propagated from seed tubers, planted after frost risk and harvested several months later. Global production is concentrated in a few large regions, and tubers are stored under cool, dark conditions to extend shelf life.

Raw potatoes are predominantly water and starch, with modest amounts of protein and fat. They supply vitamin C, potassium, and dietary fiber, especially in the skin. Cooking methods such as boiling, baking, and frying affect texture and nutrient availability; green potatoes contain compounds that should be avoided.

Potatoes are versatile in cooking, appearing in dishes from mashed and roasted potatoes to fries, soups, and stews. Sweet potatoes are used similarly and can be baked, boiled, or puréed, offering a sweeter flavor and orange flesh in many varieties.

Originating in the Andean region of South America, potatoes were introduced to Europe in the 16th century and later spread globally, becoming a staple in many diets. The term batata reflects colonial-era linguistic diffusion.