Potato cultivars appear in a variety of colors, shapes, and sizes.
Scientific classification
Kingdom:
Plantae
Clade:
Tracheophytes
Clade:
Angiosperms
Clade:
Eudicots
Clade:
Asterids
Order:
Solanales
Family:
Solanaceae
Genus:
Solanum
Species:
S. tuberosum
Binomial name
Solanum tuberosum
L.
The potato (/pəˈteɪtoʊ/) is a starchy root vegetable native to the Americas that is consumed as a staple food in many parts of the world.[2] Potatoes are tubers of the plant Solanum tuberosum, a perennial in the nightshade family Solanaceae.[3]
Wild potato species can be found from the southern United States to southern Chile.[4] The potato was originally believed to have been domesticated by Native Americans independently in multiple locations,[5] but later genetic studies traced a single origin, in the area of present-day southern Peru and extreme northwestern Bolivia. Potatoes were domesticated there about 7,000–10,000 years ago from a species in the S. brevicaule complex.[6][7][8] Many varieties of the potato are cultivated in the Andes region of South America, where the species is indigenous.
The Spanish introduced potatoes to Europe in the second half of the 16th century. They are a staple food in many parts of the world and an integral part of much of the world's food supply. Following millennia of selective breeding, there are now over 5,000 different varieties of potatoes.[7] Over 99% of potatoes presently cultivated worldwide descend from varieties that originated in the lowlands of south-central Chile.[9] The importance of the potato as a food source and culinary ingredient varies by region and is still changing. It remains an essential crop in Europe, especially Northern and Eastern Europe, where per capita production is still the highest in the world, while the most rapid expansion in production during the 21st century was in southern and eastern Asia, with China and India leading the world production of 376 million tonnes (370,000,000 long tons; 414,000,000 short tons) as of 2021.
Like the tomato, the potato is a nightshade in the genus Solanum, and the vegetative and fruiting parts of the potato contain the toxin solanine which is dangerous for human consumption. Normal potato tubers that have been grown and stored properly produce glycoalkaloids in negligible amounts, but, if green sections of the plant (namely sprouts and skins) are exposed to light, the tuber can accumulate a high enough concentration of glycoalkaloids to affect human health.[10]
^"Solanum tuberosum L." Plants of the World Online. Board of Trustees of the Royal Botanic Gardens, Kew. 2017. Retrieved 7 September 2020.
^Beals, Katherine A. (2019). "Potatoes, Nutrition and Health". American Journal of Potato Research. 96 (2): 102–110. doi:10.1007/s12230-018-09705-4.
^"Potato – Definition". Merriam-Webster. 21 June 2023.
^Hijmans, RJ; Spooner, DM (2001). "Geographic distribution of wild potato species". American Journal of Botany. 88 (11): 2101–12. doi:10.2307/3558435. JSTOR 3558435. PMID 21669641.
^"Finding rewrites the evolutionary history of the origin of potatoes". University of Wisconsin-Madison. 3 October 2005. Retrieved 23 January 2024.
^Spooner, David M.; McLean, Karen; Ramsay, Gavin; Waugh, Robbie; Bryan, Glenn J. (29 September 2005). "A single domestication for potato based on multilocus amplified fragment length polymorphism genotyping". Proceedings of the National Academy of Sciences. 102 (41): 14694–99. Bibcode:2005PNAS..10214694S. doi:10.1073/pnas.0507400102. PMC 1253605. PMID 16203994.
^ abOffice of International Affairs (1989). Lost Crops of the Incas: Little-Known Plants of the Andes with Promise for Worldwide Cultivation. p. 92. doi:10.17226/1398. ISBN 978-0-309-04264-2.
^John Michael Francis (2005). Iberia and the Americas: Culture, Politics, and History : a Multidisciplinary Encyclopedia. ABC-CLIO. p. 867. ISBN 978-1-85109-421-9.
^Ames, M.; Spooner, D.M. (February 2008). "DNA from herbarium specimens settles a controversy about origins of the European potato". American Journal of Botany. 95 (2): 252–57. doi:10.3732/ajb.95.2.252. PMID 21632349. S2CID 41052277.
^Mendel Friedman, Gary M. McDonald & Mary Ann Filadelfi-Keszi (1997). "Potato Glycoalkaloids: Chemistry, Analysis, Safety, and Plant Physiology". Critical Reviews in Plant Sciences. 16 (1): 55–132. Bibcode:1997CRvPS..16...55F. doi:10.1080/07352689709701946.
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