Selectingpotatoes

When selecting potatoes of any kind or size should be firm, relatively smooth, clean, reasonably well shaped. They should not be badly cut, bruised, wilted, sprouted or have a green tinge to them. Size does not affect quality and is a matter of  personal choice.

Popular Potatoe Varieties

Variety Color Flesh Color Characteristics

Purple

Purple

Purple

Nutty flavor, highest quantity available in fat

Red

Red

White

Firm, smooth and moist

Russet

Brown

White

Most commonly used in North America, medium starch

White

Tan

White

Can be used in most potato recipe, medium starch

Yellow

Yellow

Yellow

Dense, creamy, generally available

 

Storing

Store potatoes in a cool, dry and dark area for several months. To avoid greening on the skin of the potatoes keep away from sunlight or artificial light; green potatoes will taste bitter and consuming large amounts may cause illness.

Preparation

Potatoes can be prepared in many different ways including fried, baked, microwaved and boiled. They can just be mashed, put in stews, soups, salads and simply baked with butter, sour cream,  salt and pepper on top after baking. Always wash and scrub potatoes skin before use.


Nutrition Information


Potato, raw, with peel
Nutritional value per 100 g (3.5 oz)

Energy 80 kcal   320 kJ

Carbohydrates    

19 g

- Starch  15 g

- Dietary fiber  2.2 g  

Fat

0.1 g

Protein

2 g

Water

75 g

Thiamin (Vit. B1)  0.08 mg  

6%

Riboflavin (Vit. B2)  0.03 mg  

2%

Niacin (Vit. B3)  1.1 mg  

7%

Vitamin B6  0.25 mg

19%

Vitamin C  20 mg

33%

Calcium  12 mg

1%

Iron  1.8 mg

14%

Magnesium  23 mg

6% 

Phosphorus  57 mg

8%

Potassium  421 mg  

9%

Sodium  6 mg

0%

Percentages are relative to US
recommendations for adults