Potato papa or Solanum tuberosum,what is the fame of the Potato except Potato famines and more...

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Food value of Patato.

Potato Extract INCI Name Solanum Tuberosum Extract CAS 90083-08-2 EINECS ELINCS No 290-202-7 Irish potato tubers photo picture image Potatoes have a high carbohydrate content and include protein, minerals (particularly potassium, calcium) and vitamins, including vitamin C. More vitamin C is found in freshly harvested potatoes than potatoes that have been stored.

Potatoes also contain glycoalkaloids, toxic compounds, of which the most prevalent are solanine and chaconine. These are partly destroyed by cooking at high temperatures. Glycoalkaloid concentrations are highest just underneath the skin of the tuber and increase with age and exposure to light. Glycolakloids may cause headaches, diarrhea, cramps and in severe cases coma and death. Light exposure also causes greening, thus giving a visual clue as to areas of the tuber that may be toxic, however, this is not a definitive guide as greening and glycoalkaloid accumulation can occur independently of each other. Some varieties of potato contain greater glycolalkaloid concentrations than others; breeders developing new varieties test for this, and sometimes have to discard an otherwise promising cultivar.
Potato Extract INCI Name Solanum Tuberosum Extract CAS 90083-08-2 EINECS ELINCS No 290-202-7 Irish potato tubers photo picture image

A benefit of new and fingerling potatoes is that they contain less solanine, so that the nutrients under the skin need not be lost. Such potatoes are an excellent source of nutrition. Peeled, long-stored potatoes fried by fast-food establishments have less nutritional value although they still have potassium and vitamin C.
Potato Extract INCI Name Solanum Tuberosum Extract CAS 90083-08-2 EINECS ELINCS No 290-202-7 Irish potato tubers photo picture image

Potatoes can be prepared for eating in numerous ways, either with their skin on or peeled, whole or cut into pieces, and with seasonings or without. All that is required is that they be cooked to break down the starch and make them edible. Potatoes are generally eaten hot, but several basic potato recipes involve cooking the potatoes and then eating them cold - potato salad and potato chips. One of the commonest presentation methods is 'mashed potatoes'. These are peeled, boiled then mashed and mixed with butter, cream, or other seasonings before serving. Potatoes can also be baked whole; cut into cubes and roasted; grated and formed into dumplings or potato pancakes; and cut into long, thin pieces and fried or baked (French fries, called "chips" in the UK).

Potatoes also provide starch, flour, alcohol (when fermented), dextrin, and livestock fodder.