Vegetable - Potato - Other Tips

Potato

1. Selection :
   • Fresh potatoes are readily available in the stores everywhere. Look for tubers that feature firm in texture and have smooth waxy surface. They normally have numerous "eyes" on their surface. Avoid those that feature soft in hand, have slumpy appearance, with cuts, patches and bruises.
   • Oftentimes, you may come across greenish discoloration with sprouts over their surface. Do not buy them since the discoloration is an indication of outdated stock and a sign of formation of toxic alkaloid, solanine.
2. Storage :At home, they should be stored in cool, dry and dark place. Exposure to sunlight and excess moisture will cause potatoes to sprout and produce toxic solanine alkaloid.

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Vegetable - Potato - Nutrition Facts

Potato

Vitamins & Minerals :

Vitamins	High amounts of B6 and vitamin-C are available.
Minerals	Potassium ,Carbohydrates, thiamine, riboflavin, folate, magnesium, phosphorous, iron, and zinc are available and no fat contents.

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Vegetable - Potato

Potato

Health Benefits Nutrition Facts Beauty tips Naming Convention Varieties Recipes Allergies Other tips

About the Vegetable :Potato is a starchy root vegetable . The word "potato" may refer either to the plant itself or the edible tuber. Potato plants are herbaceous perennials that grow about 60 cm (24 in) high, depending on variety, with the culms dying back after flowering, fruiting and tuber formation. This humble tuber is one of the most widely grown crops and one of the cheapest staple food items eaten by population all-over the world.Potatoes are mostly cross-pollinated by insects such as bumblebees, which carry pollen from other potato plants, though a substantial amount of self-fertilizing occurs as well. Tubers form in response to decreasing day length, although this tendency has been minimized in commercial varieties.

Scientific / Binomial name : Solanum tuberosum

Popularly Known as :Vurlagadda, Aloo, Urlagadda, Aalugadde, Patata

Usage :Potato dishes are prepared in many ways:

• Skin-on or peeled, whole or chopped, with or without seasoning's.
• Mashed- Here potatoes are boiled and peeled, and then mashed with addition of milk, cream, and butter.
• Whole baked, boiled or steamed.
• Fried in oil or chips.
• Prepare delicious soup/chowder with leeks, corn, onion and seasoning with salt and pepper.
• Cut into cubes and roasted; scalloped, diced, or sliced and fried.
• Grated and prepare dumplings, and pancakes.