Potato

Potato

Potatoes

The potato is a starchy, tuberous crop. The word "potato" may refer either to the plant itself or the edible tuber. Potato is the fourth largest crop in the world after maize, wheat, and rice. Potato originated in South America and from there it went to Europe and North America. It is an important crop in Europe (especially eastern and central Europe). There per capita potato production is still the highest in the world. Southern and eastern Asia witnessed a rapid expansion of potato production over the past few decades. China now leads the world in potato production. Now, nearly a third of the world's potatoes are harvested in China and India.

There are more than 5000 varieties of potatoes in the world

Red potato

Potato is well known for its carbohydrates content. It is high on the glycemic index. Because of this weight watchers avoid this. Potato is high in potassium and Vitamin C. Nutritional value of potato according to USDA database is found here.
http://ndb.nal.usda.gov/ndb/foods/show/3115?qlookup=11352&format=Full&max=25&man=&lfacet=&new=1

Potato is filling and comfort food. In a recent article published in the Journal of the American College of Nutrition, it was shown that one can eat potato and still lose weight. This is welcome news to weight watchers.

Potato can be cooked in numerous forms. It can be boiled
 baked,
roasted
mashed
fried,
pancakes, 
curries,l
soups,
salads,
chips,
hash browns
stews.

It is very convenient thickener for many recipes. Purple potato makes an impressive presentation in salads. Potatoes accept many kinds of seasonings and flavors.

The Department of Agriculture has approved a genetically engineered variety of potato for commercial production. This variety reduces some harmful chemicals in the potato so that French fry and potato chip lovers can continue to eat them without feeling guilty. This new potato also reduces bruising during harvest. This is welcome news to the potato growers.

Potatoes contain toxic compound known as glycoalkaloids which is concentrated in its leaves, stems, sprouts, and fruits. Less of this alkaloid is found in the tuber. A green tinge may indicate the prescience of this alkaloid in the tuber. The glycoalkaloids protect the plant from its predators. Cooking at high temperatures over 170 °C (340 °F) partly destroys these glycoalkaloids. Glycoalkaloids may cause headaches, diarrhea, cramps, and in severe cases coma and death. Poisoning from potatoes occurs very rarely.

Most people consume potato in the form of unhealthy French fries or potato chips. Consuming in the form of baked potato is a healthier choice. Baked potato contains low calories, high fiber and offers protection against cardiovascular disease and cancer.