The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum L. The word “potato” may refer to the plant itself in addition to the edible tuber.

Allergy Alert:

Just after eating potatoes, histamine-induced inflammation initiates allergy symptoms of itching and swelling. They begin at the point of contact, with itching in the lips, mouth, tongue and throat. As the allergens are carried through the bloodstream, itching my extend to the eyes and skin. Swelling may arise as bumps in the mouth or swelling of the tongue. Inflammation may spread swelling to the eyelids and face or produce a raised, red rash on the skin (Clarke, 2011).

Common Uses:

Potatoes are prepared in many ways: skin-on or peeled, whole or cut up, with seasonings or without. The only requirement involves cooking to swell the starch granules. Most potato dishes are served hot, but some are first cooked, then served cold, notably potato salad and potato chips/crisps (Wikipedia, n.d.).

Nutritional Information:

Amount Per 1 Potato medium (2-1/4″ to 3-1/4″ dia) (213 g)
Calories 163
% Daily Value*
Total Fat 0.2 g 0%
Saturated fat 0.1 g 0%
Polyunsaturated fat 0.1 g
Monounsaturated fat 0 g
Cholesterol 0 mg 0%
Sodium 13 mg 0%
Potassium 897 mg 25%
Total Carbohydrate 37 g 12%
Dietary fiber 4.7 g 18%
Sugar 1.7 g
Protein 4.3 g 8%
Vitamin A 0% Vitamin C 70%
Calcium 2% Iron 9%
Vitamin D 0 µg Vitamin B-6 30%
Vitamin B-12 0% Magnesium 12%

Source Wikipedia. (Note: This is not intended to be used, as it was copied and pasted from a Google search)

Dietary Information and Related Articles:

Here is a link to a website outlining an interesting potato recipe.