- Glossary
- Potatoes - cooking essential
Potatoes - cooking essential
Potatoes (Solanum tuberosum) are the most important tuberous vegetable in European cuisine. They arrived from South America in the 16th century. Cooking types include A (waxy), B (all-purpose), and C (floury). They are boiled, baked, fried, or braised.
- Potatoes arrived in Europe from Peru and Bolivia in the 16th century.
- Cooking types include A (waxy), B (all-purpose), and C (floury/starchy).
- Central Europe is among the highest per-capita potato consumers in Europe.
- Green potatoes contain solanine, which is toxic and should not be eaten.
Nutritional values (100 g of product contains)
Energy
58 kcal
3 %
Proteins
3 g
5 %
Fats
100 mg
< 1 %
Carbohydrates
12 g
5 %
Fiber
3 g
10 %
Salt
25 mg
< 1 %
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