Potato is a tuber belonging to the Solanaceae family. It arose in the Andes and the Chilean Islands, was taken to Europe in the 16th century and became the basis of food, beyond of being one of the most used vegetables in North and South America, mainly by large fast chains food. It is rich in carbohydrates, mineral salts, vitamin C and small amounts of B-complex vitamins.
The potato is originally from Peru, where it has been cultivated since time immemorial by the Inca people. Due to its high yield and its great adaptability, the crop was widely spread around the world.
Potatoes can be found in a wide variety of colors, skins and pulps.
It is eaten fried, roasted or boiled, served hot as an accompaniment to the main meal, or cold as an accompaniment to a salad.
When kept in a cool, airy and dark place, the potato keeps out of the refrigerator for up to two weeks.
Potatoes can be grown in a wide variety of climates. The biggest potato producers in the world are: Poland, China, United States, Germany and India.
By Patricia Lopes