History of Potato

	Revision 14 . . November 18, 2001 12:59 am by Rmhermen
	Revision 13 . . November 17, 2001 9:25 pm by Hajhouse [organized into sections]
	Revision 12 . . November 17, 2001 6:59 pm by Sjc
	Revision 11 . . November 17, 2001 1:00 am by Eob [Changed "British Isles" to "Britain and Ireland"]
	Revision 10 . . (edit) October 6, 2001 10:20 pm by Rmhermen

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Changed: 50c50

Potatoes have a high carbohydrate content and include protein, minerals (particularly potassium, and vitamins (mostly concentrated in a thin layer under the skin), including vitamin C. More vitamin C is found in freshly harvested potatoes than potatoes that have been stored. Potatoes also contain some mild toxins that are destroyed by cooking, so they should not be eaten raw.

Potatoes have a high carbohydrate content and include protein, minerals (particularly potassium, calcium and vitamins, including vitamin C. More vitamin C is found in freshly harvested potatoes than potatoes that have been stored.

Changed: 52c52

A benefit of new and fingerling potatoes is that their skins are edible, so that the nutrients under the skin need not be lost. Such potatoes are an excellent source of nutrition. Peeled, long-stored potatoes fried by fast-food establishment, on the other hand, have limited nutritional value.

Potatoes also contain a mild toxin, solanine? that are destroyed by cooking. Solanine increases with potatoes' age and exposure to light and any green areas of a potato are highest in the toxin. Solanine may cause headaches, diahrea and cramps. Green area are usually near the skin caused by exposure to light; however, these areas can be discarded or well-cooked.

Changed: 54c54

Potatoes are commonly eaten boiled then mashed and mixed with butter, cream, or other seasonings (mashed potatoes); cut into cubes and roasted; grated formed into dumplings; and cut into long, thin pieces and fried (Fresh-fried potatoes).

A benefit of new and fingerling potatoes is that they contain less solanin, so that the nutrients under the skin need not be lost. Such potatoes are an excellent source of nutrition. Peeled, long-stored potatoes fried by fast-food establishments have less nutritional value although they still have potassium and vitamin C.

Changed: 56c56,58

Potatoes also provide starch, flour?, alcohol (when fermented), dextrin, and livestock? fodder.

Potatoes are commonly eaten boiled then mashed and mixed with butter, cream, or other seasonings (mashed potatoes); baked whole; cut into cubes and roasted; grated formed into dumplings; and cut into long, thin pieces and fried (French-fried potatoes). Potatoes also provide starch, flour?, alcohol (when fermented), dextrin, and livestock? fodder.