Potatoes

Potatoes are one of the top 20 vegetables consumed in the United States. In fact, each American eats nearly 50 pounds of potatoes each year — boiled, baked,Roasted, fried, scalloped, creamed, stuffed, and even raw. The potato’s versatility is limited only by the cook’s imagination.
It is economical, low in calories and nutritious. It can be prepared in a variety of ways. The four basic types of potatoes are round whites, long whites, russets and round reds.

Potatoes are an important source of complex carbohydrates.In addition, they contain vitamins C and B6,iron, potassium, and trace minerals such as manganese,chromium, selenium, and phosphorus. Potatoes are low in sodium, are virtually fat free, and provide fiber when the skin is eaten. USDA nutritionists recommend 3 to 5 servings from the vegetable group each day.

Potatoes are a good resource of vitamin C and potassium. Unfortunately, they have been accused for many years of being a high-calorie food. Varieties of potatoes are classified by their shape and skin color. Potatoes may be long or round and their skins may be “white” red, or russet.

If stored properly, general-purpose and baking potatoes will keep for several months; new potatoes will keep for several weeks.
Don’t wash potatoes before you store them. As it does with most other fresh produce, dampness increases the likelihood of decay.
Store potatoes in a cool (45 to 50 °F.), dark place, with good ventilation.
-> Potatoes stored at 70 to 80 °F. Should be used within a week. The higher temperature often causes sprouting and shriveling.