potato 100gm
A 100g serving of medium-starch potato provides approximately 77 calories, 17g carbohydrates, and 2g protein. Rich in potassium, vitamin B6, and vitamin C (when fresh); the skin contains significant fiber and concentrated micronutrients.
About
The potato (Solanum tuberosum) is a starchy tuber native to the Andean highlands of South America, now cultivated worldwide as a staple carbohydrate crop. The plant produces edible underground tubers with thin, tan to reddish-brown skins and pale, dense flesh ranging from white to yellow or blue depending on cultivar. Potatoes contain primarily starch (15-20% of fresh weight) along with proteins, vitamins (notably B6 and C), and minerals such as potassium and manganese. The flavor is mild and earthy, with varying sweetness and texture according to starch content and preparation method.
Major cultivars include waxy potatoes (e.g., fingerling, red potatoes) with lower starch and firmer texture, and mealy/floury potatoes (e.g., russet, Maris Piper) with higher starch and tendency to break apart when cooked. Specialized varieties include purple and blue potatoes rich in anthocyanin pigments, and heritage breeds increasingly grown for culinary and nutritional interest.
Culinary Uses
Potatoes are among the most versatile vegetables in world cuisine, serving as a primary carbohydrate source across European, North American, South American, and Asian cuisines. They are boiled, steamed, baked, roasted, fried, mashed, and grated into gratins, chips, and regional specialties such as gnocchi, rösti, and croquettes. The starch content and cooking method determine texture: waxy varieties retain shape in salads and curries, while mealy varieties excel in mashed dishes and soups. Potatoes complement virtually all savory proteins and vegetables; their neutral flavor acts as a canvas for aromatic seasonings and sauces.