Vegetable
Potato
Potato is the leading non-grain starch staple—waxy salad types, floury bakers, and all-purpose cultivars in white, yellow, or purple flesh. Starch and sugar levels decide mash, roast, and fry quality. Boil, mash, roast, fry, or bake. Store dark and cool but not refrigerated for frying stock. Green skins signal solanine—peel deeply or discard. Andean origin, global crop.
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Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles. Showing 10 of 25.
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.2 g
- Saturated Fat 0.06 g
- Trans Fat 0 g
- Monounsaturated Fat 0.04 g
- Polyunsaturated Fat 0.1 g
- Cholesterol 0 mg
- Sodium 20.6 mg
- Salt 0.05 g
- Total Carbohydrate 31 g
- Dietary Fibre 2.5 g
- Total Sugars 1.5 g
- Complex / starch 24 g
- Protein 1.5 g
- Water 65.1 g
- Energy 132 kcal
- Water 65.1 g
- Carbohydrates 31 g
- Sugars 1.5 g
- Monosaccharides 2.2 g
- Disaccharides 0.95 g
- Starch 24 g
- Amylose 1.57 g
- Amylopectin 4.7 g
- Digestible Starch 5.33 g
- Resistant Starch 0.63 g
- Fibre 2.5 g
- Soluble Fibre 0.84 g
- Insoluble Fibre 1.56 g
- Protein 1.5 g
- Plant Protein 1.96 g
- Fat 0.2 g
- Saturated Fat 0.06 g
- Monounsaturated Fat 0.04 g
- Polyunsaturated Fat 0.1 g
- Vitamins 117 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.07 mg
- Vitamin B3 — Niacin 0.54 mg
- Vitamin B5 — Pantothenic Acid 0.27 mg
- Vitamin B6 0.13 mg
- Vitamin B7 — Biotin 1.3 µg
- Vitamin B9 — Folate 25.8 µg
- Vitamin C 48 mg
- Vitamin E 0.34 mg
- Vitamin K 20.8 µg
- Minerals 413 mg
- Major Minerals 407 mg
- Trace Minerals 6.2 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 48 · vitamin-a: 20 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.07 · vitamin-b3-niacin: 0.54 · vitamin-b5-pantothenic-acid: 0.27 · vitamin-b6: 0.13 · vitamin-b7-biotin: 1.3 · vitamin-b9-folate: 25.8 · vitamin-e: 0.34 · vitamin-k: 20.8 ·
Minerals
Sodium: 20.56 · Potassium: 323 · Calcium: 63 · Iron: 0.8 · Zinc: 0.4 · Iodine: 5 ·
Starchy vegetables store digestible carbohydrate for cooking energy.
In the kitchen
Culinary partners and combinations that usually underperform with Potato.
Usually avoid with
Often clash in flavour or tradition
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Potato was used as a vegetable food in regional diets long before industrial packing and global year-round supply.
Trade, migration, and selection spread distinctive Potato types and preparations into new climates and cuisines.
Modern production, storage, and transport made Potato a regular purchase far from where it is grown or raised.
Cooks now treat Potato as both staple and specialty, with more attention to provenance, variety, and form.