POTATOES After rice, corn and wheat, the potato is the fourth most important food crop in the world in terms of human consumption. ONLINE RESOURCES The potato famine in Ireland Origins Potatoes were first domesticated in southern Peru between 8,000 BC and 5,000 BC, where they provided the principal energy source for the Inca Empire and its Spanish successors. Four centuries ago, returning from Peru to Spain presumably brought maize and potatoes for their own food on the trip, and, since then, potatoes have become a staple food in the world’s cuisine. sailors Nightshade family Potatoes are tuberous crops from the perennial of the family (also known as the ). The word potato may refer to the plant itself as well as the tuber. There are about five thousand potato varieties worldwide, most of which are found in Peru, Bolivia, Ecuador, Chile, and Colombia. starchy, Solanum tuberosum Solanaceae nightshades edible Health and nutrition benefits Nutritionists and dietary researchers recommend potatoes as the perfect base for a balanced diet, since they: are amazingly nutrient-rich; contain vitamins (A, B, and C) and minerals (potassium, iron, magnesium, phosphorus, calcium and zinc); are virtually fat-free; have no cholesterol; are a great source of fibre when served in their skins. Side effects However, potatoes may negatively impact on consumers’ health for many reasons: they have a high glycaemic index; 1 they may have gastrointestinal effects; they contain toxic compounds known as glycoalkaloids, of which the most prevalent are solanine and chaconine. These compounds, which protect the plant from its predators, are generally concentrated in its leaves, stems, and fruits, which are not eaten. Exposure to light, physical damage and age may increase the glycoalkaloid content within the tuber, especially the skin. sprouts sprouting, underneath DO Do you know why large quantities of potatoes are not recommended to people with diabetes? 1 Storage Potatoes should be stored in a dark, well-ventilated area, maintaining temperatures near 5-7 °C to slow the natural process of decomposition, which involves the breakdown of starch. Consumers should avoid potatoes that are old, sunburned (green under the skin) or Such potatoes have toxic amounts of solanine, which can affect the nervous system and cause a variety of symptoms including headache, abdominal cramps, fever, hallucinations and even death. spongy.