Potato Facts

China grows the most potatoes of any nation on earth, followed by Russia, India, and US in fourth place. China consumes almost half of all potatoes produced and the Europeans, per capita consume the most potatoes annually. Potatoes rank as the world's fourth most important food crop, after corn, wheat, and rice.

A fresh potato contains about 80 percent water and 20 percent dry matter. About 60 to 80 percent of the dry matter is starch. On a dry weight basis, the protein content of potato is similar to that of cereals and is very high in comparison with other roots and tubers. In addition, the potato is low in fat. Potatoes are rich in several micronutrients, especially vitamin C, if eaten with its skin. A single medium sized potato provides nearly half the daily adult requirement. The potato is a moderate source of iron, and its high vitamin C content promotes iron absorption. It is a good source of vitamins B1, B3 and B6 and minerals such as potassium, phosphorus, and magnesium, and contains folate, pantothenic acid and riboflavin. Potatoes also contain dietary antioxidants and dietary fiber.

Boiling potatoes in their skins prevents loss of nutrients. Baking causes slightly higher losses of vitamin C than boiling due to the higher oven temperatures, but losses of other vitamins and minerals during baking are lower.

More than 5 000 native varieties are still grown in the Andes. While the Incas called it papa (as do modern-day Latin Americans), Spaniards called the potato patata, apparently confusing it with another New World crop, the sweet potato, known as batata. In 1797, the English herbalist Gerard referred to the sweet potato as "common potato", and for many years S. tuberosum was known as the "Virginia potato" or "Irish potato" before finally displacing batata as the potato.

FDA Definitions

Food labels were once meant to make things perfectly clear, so we could make good food buying decisions. However, like most governmental regulations absolute rules become quickly obfuscated. The "per serving" is the thing to watch as many manufacturers make serving size humorously low to get a better rating.

"Low Fat" can mean there's up to 3 grams of fat per serving. "Fat Free" can have 0.5 grams and still count.

"Light" can mean a number of things, from the literal (the color) to the more concrete (50% the fat of plain-label), but it can also be used to mean simply "less" calories, without any actual figures. "Low Calorie," on the other hand, must have 40 calories or less per serving, and "Fewer Calories" actually means the product must have at least 25% less calories per serving.

The term "Light" used on package labeling has absolutely nothing to do with fat, sugar, or anything else. If a product "has been a long history of use of the term," then it can keep using it regardless of nutritional content.

Any product with "organic" on its packaging or display materials must contain at least 70 percent organic ingredients. "100 Percent Organic" products must show an ingredient list, the name and address of the handler (bottler, distributor, importer, manufacturer, packer, processor) of the finished product, and the name and seal of the organic certifier. These products should contain no chemicals, additives, synthetics, pesticides or genetically engineered substances.

"USDA Organic" products must contain at least 95 percent organic ingredients. The label must contain a list that identifies the organic, as well as the non-organic, ingredients in the product, and the name of the organic certifier.

"Made With Organic" products must contain at least 70 percent organic ingredients. The label must contain a list that identifies the organic, as well as the non-organic, ingredients in the product, along with the name of the organic certifier.

Nix the Lowfat Dressing

Contrary to dieters inclinations, research shows that pairing a salad with full-fat or olive oil-based dressing helps your body absorb the nutrients in the salad.