do any of ya'll know anything bout a potato??

Question

i need to know cause i got i project

Answer 1

The potato (Solanum tuberosum) is a perennial plant of the Solanaceae, or nightshade, family, commonly grown for its starchy tuber. Potatoes are the world's most widely grown tuber crop, and the fourth largest crop in terms of fresh produce (after rice, wheat, and maize), but this ranking is inflated due to the high water content of fresh potatoes relative to that of other crops.
Potato plants have a low-growing habit and bear white to purple flowers with yellow stamens.


Potato plantPotato varieties bear flowers containing asexual parts. Flowers are mostly cross-pollinated by other potato plants, including by insects, but a substantial amount of self-fertilizing occurs. Any potato variety can also be propagated vegetatively by planting pieces of existing tubers, cut to include at least one or two eyes. Some commercial varieties of potatoes do not produce seeds at all (they bear imperfect, single-sex flowers) and are propagated only from tuber pieces. Confusingly, these pieces can bear the name "seed potatoes". In French (or Dutch), potatoes are "pomme de terre" - literally meaning apples of the earth. In Chinese, the potato has the name "earth beans" or "foreign taro".

After potato plants flower, some varieties will produce small green fruit that look similar to green cherry-tomatoes. These produce seeds like other fruits. Each of the fruits can contain up to 300 true seeds. One can separate seeds from the fruits by putting them in a blender on a slow speed with some water, then leaving them in water for a day so that the seeds will sink and the rest of the fruit will float. However, some horticulturists sell chimeras made by grafting a tomato plant onto a potato plant, which can produce both edible tomatoes and potatoes.

Nutritionally, potatoes are best known for their carbohydrate content (approximately 26 grams in a medium potato). Starch is the predominant form of carbohydrate found in potatoes. A small but significant portion of the starch in potatoes is resistant to enzymatic digestion in the stomach and small intestine and, thus, reaches the large intestine essentially intact. This resistant starch is considered to have similar physiological effects and health benefits of fiber (e.g., provide bulk, offer protection against colon cancer, improve glucose tolerance and insulin sensitivity, lower plasma cholesterol and triglyceride concentrations, increase satiety, and possibly even reduce fat storage) (Cummings et al. 1996; Hylla et al 1998; Raban et al. 1994). The amount of resistant starch found in potatoes is highly dependent upon preparation methods. Cooking and then cooling potatoes significantly increases resistant starch. For example, cooked potato starch contains about 7% resistant starch, which increases to about 13% upon cooling (Englyst et al. 1992).

Potatoes contain a number of important vitamins and minerals. A medium potato (150g/5.3 oz) with the skin provides 27 mg vitamin C (45% of the Daily Value (DV)), 620 mg of potassium (18% of DV), 0.2 mg vitamin B6 (10% of DV) and trace amounts of thiamin, riboflavin, folate, niacin, magnesium, phosphorus, iron, and zinc. Moreover, the fiber content of a potato with skin (2 grams) equals that of many whole grain breads, pastas, and cereals. In addition to vitamins, minerals and fiber, potatoes also contain an assortment of phytochemicals, such as carotenoids and polyphenols. The notion that “all of the potato’s nutrients” are found in the skin is a myth. While the skin does contain approximately half of the total dietary fiber, the majority (more than 50%) of the nutrients are found within the potato itself. The cooking method used can significantly impact the nutrient availability of the potato.

New and fingerling potatoes offer the advantage that they contain fewer toxic chemicals. Such potatoes offer an excellent source of nutrition. Peeled, long-stored potatoes have less nutritional value, although they still have potassium and vitamin B.

Potatoes are often broadly classified as “high” on the glycemic index (GI) and thus are frequently excluded from the diets of individuals trying to follow a “low GI” eating regimen. In fact, the GI of potatoes can vary considerably depending on the type (i.e., red vs. russet vs. white vs. Prince Edward), origin (i.e., where it was grown), preparation methods (i.e., cooking method, whether it is eaten hot or cold, whether it is mashed or cubed or consumed whole, etc), and what it is consumed with (i.e., the addition of various high fat or high protein toppings) (Fernandes et al. 2006).
Future Implication of potato
Farmers will be motivated to produce potato through organic farming.

Awareness regarding rural godown scheme for scientific storage will be created.

Market Information system through IT connectivity will be strengthened.

Availability of bio pesticides and bio control agents at Public Sale Centre will be ensured.

Regular extension & communication management sport will be strengthened for large adoption of this intervention on sustainable basis

Answer 2

A potato is grown underground (if a portion sticks above ground during the last several days prior to harvest it will turn green)
It is a starchy tuber. A tuber which can be stored at 38 degrees F at 90% humidity for almost 1 year and still be good.
The problem with storage immediately after harvest is that this starch tuber wants to convert to SUGAR which it does if not held under refrigeration or cool conditions. Ever notice the brown color potato chip-- that is a potato chip that naturally turned to sugar prior to processing. All those brown ( not black) ended french fries is the part of the potato that has turned to sugar.
Notice how those brown parts are kind of sweeter or taste different than the rest of the potato.

Answer 3

Potatoes are edible roots. They have alot of starch. Umm....they grow in the ground.....uhhh ohhh and you can get a potato, plant it in the ground, and a new one will grow...sorry but I'm more of a fruit person. oh yeah and potatos are starchy vegetables.

Answer 4

Yes, they grow in the ground and they are edible.