Potato, (Solanum tuberosum), an annual plant in the nightshade family (Solanaceae), grown for its starchy edible tubers. The potato is native to the Peruvian-Bolivian Andes. Potatoes are frequently served whole or mashed as a cooked vegetable and are also ground into potato flour, used in baking, and as a thickener for sauces. The tubers are highly digestible and supply vitamin C, protein, thiamin, and niacin.
The potato originated in south Peru where it was first grown in between 3000 and 2000 B.C. and it was introduced in Europe in the 16th century. The name of the vegetable is inspired by the Spanish word ‘patata’. Potatoes are relatively very easy to grow as compared to other crops. They are environmentally friendly and can grow without fertilizers or chemicals and they are grown in over 125 countries.
Potatoes, also know as aloo or batata, are a key source of carbohydrates and is one of the most heavily used vegetables in Indian cooking. It is one of the most comfortable food items, which is highly used in various different ways such as mashed, boiled, chopped, cubed, grated, sliced, peeled, chunks, pieces, baked and roasted.
The nutrients found in 2/3 cup (100 grams) of boiled potatoes — cooked with the skin but without salt — are :
- Calories: 87
- Water: 77%
- Protein: 1.9 grams
- Carbs: 20.1 grams
- Sugar: 0.9 grams
- Fiber: 1.8 grams
- Fat: 0.1 grams
500 gm, 1 Kg, 1.5 Kg, 2 Kg