batatas

Batatas, commonly called potatoes, are the edible tubers of Solanum tuberosum, a plant in the nightshade family. They are a major global staple and should not be confused with the sweet potato (Ipomoea batatas), a different species with a distinct family and tubers.

Cultivation and production: Batatas are grown in temperate and some subtropical regions. Major producers include China, India, Russia, Ukraine, the United States, and many European countries. They are cultivated as annual crops, with varieties selected for yield, storage, and culinary traits. Tubers form underground and are harvested once mature. Post-harvest handling includes curing, sorting, and storage under controlled conditions.

Nutrition and culinary uses: In a 100-gram serving, batatas provide roughly 70–80 kcal, mainly from carbohydrates, with small amounts of protein and fat. They are a source of vitamin C and potassium, and the skin adds fiber and micronutrients. They can be boiled, baked, roasted, mashed, fried, or used in stews and soups; skins are edible for many varieties.

History and cultural significance: Potatoes originate from the Andean highlands of South America and were domesticated thousands of years ago. They were introduced to Europe in the 16th century and later disseminated globally, often playing a central role in food security and culinary traditions.

Storage and safety: Store batatas in a cool, dark, well-ventilated area. Refrigeration is not recommended for long-term storage, as it degrades texture; exposure to light can cause greening and solanine formation, which should be avoided by removing sprouts and damaged parts.