Showing Food Potato - FooDB

General Information

Name

Potato

Scientific Name

Solanum tuberosum

Description

The potato (Solanum tuberosum) is a starchy tuber native to South America, widely cultivated and consumed globally, particularly in Europe and the Americas (PMID: 17033048, PMID: 25416251). It is a versatile food, used in various culinary dishes such as mashed potatoes, french-fried potatoes, Rösti, potato pancakes, and potato salad. Potatoes can be cooked in multiple ways, including boiling, baking, and microwaving, with a cooking time of 10-25 minutes, depending on size and type. A raw potato is 79% water, 17% carbohydrates, 2% protein, and contains negligible fat. The most notable chemical in potatoes is starch, which is used as a thickener and binder in the food industry. Potatoes have several health benefits, including being a good source of fiber, potassium, and several important vitamins and minerals. In traditional medicine, raw potatoes are used to treat gastrointestinal disorders, and topical potato preparations are used to relieve pain and soften furuncles. A peculiar aspect of potato preparation is that it can be easily cooked in a microwave oven while retaining its nutritional value.

Primary ID

FOOD00175

Picture

Classification

Group

Vegetables

Sub-Group

Tubers

Taxonomy

Superkingdom

Eukaryota

Kingdom

Viridiplantae

Phylum

Streptophyta

Class

Magnoliopsida

Order

Solanales

Family

Solanaceae

Genus

Solanum

Species

tuberosum

Variety

Not Available

External Links

ITIS ID

Wikipedia ID

Composition

Compounds

Compound	Structure	Content Range	Average	Reference
Compound				Reference

Macronutrients

Macronutrient	Content Range	Average	Reference
Nutrient			Reference

Micronutrients

Micronutrient	Content Range	Average	Reference
Nutrient			Reference

References

Content Reference

— Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004).
— Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008).
— U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page.
— Rothwell JA, Pérez-Jiménez J, Neveu V, Medina-Ramon A, M'Hiri N, Garcia Lobato P, Manach C, Knox K, Eisner R, Wishart D, Scalbert A. (2013) Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 10.1093/database/bat070.
— Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181.