The term “patate” was first used in the French language towards the end of the sixteenth century, and it is derived from the Spanish batata, patata, which was adopted from the Arawak, a Haitian Indian language. He pointed to the sweet potato first, then the potato, influenced by the English potato. The term “potato” initially arose in the mid-seventeenth century, referring to Jerusalem artichoke before being used to our nightshade.
The potato is indigenous to the Andes of Peru, Colombia, and Chile. Its genetic diversity hotspot runs from Argentina's tip to the southern United States. There are more than 200 wild species of Solanum in this broad country with different climates, with the region of Lake Titicaca (Peru and Bolivia) being the richest reservoir. It was most likely domesticated in this region between 7,000 and 10,000 years ago, from two wild species.
Around 1570, the potato makes its way over the Atlantic to Europe via two channels: one Spanish and the other English. We will be pleased to cultivate the plant as a curiosity or for its beauty for a long time, refusing to eat its tuber. Its great productivity and nutritional characteristics will soon be recognized by the government. However, persuading them to eat it will take some time. Where encouragement, rather than force, has failed, wars and famines will succeed. This is due to the fact that the potato can be stored in the ground, making it relatively safe from theft and fires set by roving armies. On the other hand, it is far more productive than cereals in terrible years.
It will not be fully embraced in France until the nineteenth century. Indeed, the people clung to their bread, which they could dip into the necessary soup, which was an integral part of their “supper.” However, once it has gained acceptance, it will gradually take over the diet, eventually being the only meal in certain communities. This was the scenario in Ireland in the mid-nineteenth century.
Furthermore, some academics don't think twice about attributing to him the demographic boom that followed the industrial revolution. For starters, it was responsible for the disappearance of formerly regular famines. Second, it has surpluses as a result of its large-scale manufacturing. This allowed for a greater number of mouths to be fed, both in the countryside and in cities, as well as providing good feed for animals and poultry.
After wheat, rice, and corn, the potato is now the world's most significant crop. Many varieties were developed when the International Potato Center was established in Peru in the 1970s. Cultivation techniques tailored to varied climes, particularly in Africa and Asia's humid tropics, have been created. As a result, potatoes are now cultivated in places where they were previously impossible. It is a key source of revenue for the peasants of these nations. This helps to improve their quality of life even more. In addition, a highly digestible, nutrient-dense dish has been introduced to their menu.
Fresh potato consumption, on the other hand, continues to decline in our regions in favor of derived goods. Chips and fries are far less healthful and far more greasy than baked potatoes.
** For further
The late blight outbreak devastated Ireland for four years in a row, when the potato was by far the most important crop (1845-1848). The Irish, who had been surviving almost entirely on the tuber, had run out of options. The people's total reliance on the potato, along with the British rulers' indifference to their anguish and suffering, converted this natural disaster into a human tragedy. Food that had previously battled famines had now become a source of famine. One million Irish perished of famine out of an estimated population of 8 million, and another million left, mostly to America.
In the 250 years after the potato was introduced to Europe, the varieties grown there have emerged from a very restricted gene pool. Long before the Great Irish Famine, several had forecast this potentially explosive condition. The lower the genetic diversity of the potato, the more susceptible it is to disease and insect assault. As a result, what was bound to happen occurred: When late blight, a fungal disease, hit Europe after the US, it found no resistance in this genetically homogeneous plant population.
If we want to be able to combat the more aggressive diseases and insects that attack the potato, we must preserve biodiversity. It was not uncommon to see Native Americans producing five distinct types on a single hill until recently. Furthermore, cultivated types were permitted to mingle freely with wild species growing near fields. This enabled for the development of novel cultivars, some of which may, in the future, show great natural resistance to one or both of the potato pests. Unfortunately, this diversity is in risk of dwindling, as some high-yielding cultivars are being imported today, progressively replacing many less productive native species.

Because of its high starch content, the potato is classified as a starch vegetable (starch). It has a significant amount of vitamin C and minerals, as well as being a rich source of complex carbs. It is preferable to prepare it without fat and consume it with your skin in order to reap the nutritious advantages. Cooking is also required for effective digestion of the carbohydrate.
Water makes up 77 percent of the potato, compared to more than 90 percent for green veggies.
It has a carbohydrate level that is three to five times that of most fresh vegetables. The majority of these carbs are starch (90 percent), with modest quantities of glucose, sucrose, and fructose. Proteins are well-represented as well. Lipids, on the other hand, are only present in trace levels.
The potato is high in vitamin C as well as B vitamins, particularly B1 and B3.
It also contains a lot of minerals including potassium, phosphorus, and magnesium, as well as a lot of trace elements like iron, zinc, copper, and manganese.
It doesn't have a lot of fibers (1g per 100 g, against 2.5 to 3.5 g for green vegetables). Hemicelluloses and pectins are found in them.
Flavonoids (anthocyanins), lutein, and zeaxanthin are antioxidants found in red and purple potatoes.
Each meal should include starchy carbohydrates, according to the National Health Nutrition Program. The potato is accessible all year; en primeur season is from April through August.
It may be used as a side dish, along with vegetables, or as the main part in a whole meal. An adult serving is around one or two big potatoes.
The potato successfully contributes to meeting our daily vitamin and mineral needs, particularly vitamin C, potassium, and magnesium, when cooked in a low-fat technique. It has the typical advantages of a vegetable: vitamins, antioxidant components, and fibre all help to protect the body. Above all, the potato is a good source of complex carbs, which provide the body long-lasting energy.
Potato proteins are unusually complete: they include all of the necessary amino acids, including lysine, which is lacking in cereals. These proteins are localized most heavily in the flesh just beneath the skin. However, they have a lesser biological value than animal proteins.
Nutritional and caloric values ​​of The Potato
For 100 g of Potato :

Potatoes are starches. Indeed, it is mostly made out of starch, much like spaghetti. As a result, it combines the three Ps: bread, dough, and potato. With each meal, it can be ingested until fullness is reached.
We often debate whether the potato is a carbohydrate or a vegetable because:
It grows in the kitchen garden, together with many other vegetables (and is thus regarded to be a relative of carrots or turnips); her skin retains certain vitamins; it is high in water.
Here's what the potato brings to the table:
Complex carbs give the body with long-lasting energy. It is especially advised for athletes, youngsters, and anybody else who wants to prevent “pushes.”
Fiber: The potato does not cause constipation, but rather encourages transit. This is aided by the fact that it is abundant in water.
Vitamin C may be found in the skin of the potato. As a result, the immune system is stimulated. Early potatoes (or new potatoes) contain twice as much as regular potatoes.
Potassium and magnesium are two minerals that are beneficial in the battle against cardiovascular disease and stress.
To get the most out of these nutrients, it's best to follow the advice of the High Council for Public Health, which, in its February 2017 nutritional benchmarks, encourages “to favor fruits and vegetables grown according to production methods that reduce l'exposure to pesticides… “and specifies that” BIO is a production method that limits inputs and thus constitutes a means of limiting pesticide exposure “. Pesticide residues are found in 59.1% of potatoes that are not grown organically (1.5 percent of them exceed the authorized European thresholds).
To get the benefits of the potato's nutritious properties, you must:
Pick the appropriate cooking method; do not peel them before cooking to maximize the advantages; choose a low-fat cooking method.
It's worth noting that 100 g of cooked potatoes has 80 kcal. It's a diet ally in the sense that it satisfies! Fries, on the other hand, are 300 calories per 100 grams. And then there's the chips!
Potatoes can be served as a side dish or a major entrée on a regular basis. 300 grams per meal is the recommended serving size for an adult. This tuber is accessible all year, so it's ideal!
The benefits of potatoes: why eat them?

Vitamin C, phenolic acids (chlorogenic acid), flavonoids (catechins), and phenolic acids (chlorogenic acid) are all found in potatoes. These antioxidant molecules shield the body's cells from the harmful effects of free radicals.

The potato is high in starch, which is a type of complex carbohydrate. Resistant starch makes up a small portion of this starch. Resistant starch, like dietary fiber, is not digested by human enzymes and is not absorbed by the small intestine. Resistant starch, according to some studies, may assist to lower the incidence of colon cancer. However, contradicting animal data make it impossible to infer that the resistant starch has a preventive effect against the growth of colon cancers. The effects of resistant starch on blood lipids might also be advantageous.

The potato is an intriguing fiber source. For persons aged 19 to 50, a baked potato, for example, offers around 10% of the required daily fiber intake. Dietary fibers are a group of compounds found solely in plants that are not digested by the body. A high-fiber diet can help prevent cardiovascular disease, type 2 diabetes, and appetite management, in addition to reducing constipation and lowering the risk of colon cancer.

Plant proteins called lectins come in a variety of shapes and sizes. Several in vitro investigations have shown that the lectin peculiar to potatoes, termed STL (Solanum Tuberosum Lectin), has the ability to prevent cancer cell proliferation.

Potassium is found in baked potatoes with the skin on, as well as baked potatoes without the peel. Potassium is involved in heart and muscular contractions, nerve message transmission, and stomach acid production.
For males, the baked potato (with the peel) is an excellent source of iron, whereas for women it is a source. Iron is found in every cell in the body. The transfer of oxygen and the production of red blood cells in the blood are both dependent on this mineral. It's also involved in the development of new cells, hormones, and neurotransmitters (messengers in nerve impulses). It should be noted that the iron found in plant-based meals (such as sunflower seeds) is not as effectively absorbed by the body as iron found in animal-based diets. Iron absorption from plants, on the other hand, is enhanced when it is ingested with specific nutrients, such as vitamin C.
Baked potatoes (without the peel) are a rich source of copper, as are baked potatoes (with the peel). Copper is required for the creation of hemoglobin and collagen (a protein involved in the development and repair of tissues) in the body, as it is a component of various enzymes. Several copper-containing enzymes also aid in the body's free radical defense.
For both women and men, the baked potato (with the skin) is a rich source of manganese. Manganese is a cofactor for various enzymes that help in a variety of metabolic activities. It also helps to protect the body from the harmful effects of free radicals.

Baked potatoes (peeled or unpeeled) are a great source of vitamin B6. This vitamin, also known as pyridoxine, is a coenzyme that aids in the metabolism of proteins and fatty acids, as well as the synthesis (manufacturing) of neurotransmitters (messengers in nerve impulses). It also increases red blood cell development and allows them to transport more oxygen. Vitamin B6 is also required for the conversion of glycogen to glucose and adds to the immune system's correct functioning. Finally, this vitamin aids in the creation of specific nerve cell components as well as hormone receptor regulation.

Potatoes come in approximately 150 distinct kinds. Firm-fleshed potatoes (Amandine, Charlotte, etc.), soft-fleshed potatoes (Agata, Monalisa, etc.), floury flesh, and originals (Vitelotte, Bleue d'Auvergne, etc.) are among the approximately twenty varieties available on our stalls.
Rather of white potatoes, choose kinds with yellow, red, or blue flesh, which are higher in nutrients. You might have to travel to the market to find them because they're still hard to come by in supermarkets.
Look for types like Ratte, German Fingerling, Banana, Comma Potato, and others that have little, elongated tubers. Their flavor is better, and they may be presented whole on a platter without overcrowding it.
Keep the potatoes cold and dry in the dark. Refrigeration should be avoided since cold temperatures change starch into sugar, which is an undesired attribute in the kitchen.

Potatoes can be harvested starting in April for the earliest types and ending in mid-September or early October for the latter variants. The fading of the potato plant's leaf is a warning indication that the harvest is about to begin. The method used to harvest the potato from the ground has a significant impact on its shelf life.
To prevent injuring the potatoes, plant the spade on each side of the row rather than directly on the base.
Using the spade, carefully lift the root ball.
Pull the potato stalk from the ground.
Hand-catch the potatoes, being careful to remove any extra soil.
Tip: Do not harvest potatoes just after a shower or on a day when rain is forecasted since the harvested potatoes will be too moist to dry before storage.

The potatoes that emerge from the earth are dripping wet. Mold will grow if you keep them directly in this manner.
Spread your crop immediately on the ground, making sure each potato is well spaced.
Allow the potatoes to dry in this manner for the entire day, ideally from morning to night.
Collect your potatoes carefully before it gets dark and the nightly dampness sets in.

The selection of potatoes for storage is a crucial stage.
First, remove any potatoes that were damaged during harvest with the spade.
Green potatoes should be removed from certain areas. They aren't ripe and aren't going to mature.
Last but not least, get rid of all the soiled potatoes.

This easy method of preservation allows you to store your crop until the end of the following winter.
Place your potatoes in containers made of wood or plastic.
Straw should be used to cover your potatoes.
Potatoes wilt when kept at temperatures over 10 degrees Celsius.
You'll have to sift the stored potatoes on a regular basis since, despite your best efforts, some will deteriorate. When you go to obtain potatoes, take advantage of the opportunity to boil them, eliminate those that are exhibiting indications of degradation, and remove the developing sprouts with a knife point. Because rot spreads fast, check your potatoes frequently.
It's worth noting that darkness is required since light initiates the germination process.

This is a temporary solution. At most, a week.
So that your refrigerator doesn't become a breeding ground for germs, wash your potatoes well. The majority of pollutants originate in the soil.
Using a clean cloth, dry them.
Then put them in one of the crisper bins to keep them fresh.
Tip: If you wish to peel your potatoes ahead of time and cut them into cubes or fries to cook later (perhaps the following day), immerse them in a jar of water and set them away in the refrigerator. They will become black if you don't take this care. Before cooking, you'll pat them dry with a clean tea towel.

Before freezing, certain preparation is necessary.
Thoroughly clean your potatoes.
They should be peeled.
Cut them into cubes if desired, then fry them…
Blanch them by immersing them in a pot of boiling water for 5 minutes.
They should be drained.
Immerse them in a dish of cold water with ice cubes for 10 minutes.
Drain them once again.
Using a clean cloth, thoroughly dry them.
After that, place them in a freezer bag, being sure to get all of the air out.
Remove the freezer bag from the freezer.
Store for up to 6 months in the freezer.
Tip: When cooking potatoes, do not defrost them beforehand. Cook them immediately after removing them from the freezer.

There are a plethora of potato-based dishes to choose from.
What's the best way to prepare it? What is the best way to match it?
** filled with sour cream and chopped chives and baked in a field dress stuffed with a yogurt sauce, chicken broth, paprika, salt, and pepper; or Hungarian style, stuffed with a yogurt sauce, chicken broth, paprika, salt, and pepper;
** Frito-follies. Cut them into various-sized sticks and roast them in the oven after brushing them with olive oil and seasonings;
** Grate them raw and form them into pancakes, which you will fry in olive oil or butter like pancakes.
** Puree the lemon zest, garlic, and parsley with butter, milk, or cream. Alternatively, use shallots and a creamy herb cheese. Other pulverized vegetables, such as carrots, turnips, and celeriac, can be used if desired.
** In soups, for example. The potato was mostly consumed in this manner in Europe for a long time. The basic Vichyssoise is made with leeks, potatoes, chicken broth, and cream (or yogurt). Serve hot or cold, with chopped chives or watercress as a garnish. The potato's high starch content allows it to provide solidity to any soup that is a touch too light.
** In a salad from Paris. Cook them in salted water, slice them while they're still hot, and marinade them in dry white wine at a rate of 300 ml per kg of potatoes. Season with oil and vinegar just before serving, and top with parsley or chopped chervil. You may make a variety of salads with potatoes. For example, green beans, dandelions and bacon, or even tomatoes and tuna;
** Chips, either store-bought or made-at-home. It is not customary to do anything only once. If feasible, use a mandolin to cut the potatoes into thin slices. Soak them for five minutes in cold water. After draining and drying them on a towel, cook them. Drain on absorbent paper, season with salt, and serve warm or cold. The most gorgeous effect as an aperitif will be a blend of white, red, blue, and yellow chips;
** With the addition of cream. Peel them after cooking them in salted water. Cut them into thick slices, place them in a sauté pan, cover with boiling cream, season with salt and pepper, and reduce the cream by stirring the apples with a spatula over high heat. Add a little raw cream right before serving;
** After simmering in salted water, they are fried (hash brown) and then sliced in the United States. Drain thoroughly and sauté in a pan with butter. Salt & pepper to taste. Color them and mould them into a slipper. If desired, add chopped onions that have been browned in butter.
** In Europe, brandade is made by combining crushed fish and garlic with mashed potatoes.
** We make a salmon and potato pie in Canada, while in Italy, the pie is just comprised of potatoes, parmesan, ricotta, and a beaten egg. In a green torta, Swiss chard is used instead of Parmesan, and feta is used instead of Parmesan.
** Tubers are cooked in a heavily spiced broth with meat and other vegetables in India. They're also used to make samosas and pakoras, which are doughnuts eaten with a yogurt sauce. Green pea and potato curry is another traditional dish.

An oral allergy syndrome, which is an allergic reaction to some plant proteins, might be caused by the potato.
Some persons who are allergic to pollen may be affected by this occurrence. Following the eating of the offending meal, itching and burning feelings arise in the mouth, lips, and throat. Symptoms might fade away in a matter of minutes. However, you should speak with your doctor, who may send you to an allergist to evaluate the origin of the response and any preventative precautions that may be taken.

Potatoes contain poisonous substances known as alkaloids (solanine and chaconine) that defend them from a variety of infections found in nature. The ingestion of alkaloids in humans has been associated to a variety of symptoms (tingling sensation in the mouth, gastrointestinal discomfort, sweating, bronchospasm, etc.). Alkaloids, when taken in sufficient amounts, can cause significant poisoning and damage to the central nervous system.
Potatoes may have a green tinge or green patches when their alkaloid content is high. Cooking does not eliminate alkaloids, and storing potatoes at high temperatures or in the sun increases their concentration. It is therefore critical to keep them away from moisture and light, to remove any green spots, and to discard the entire potato if there are too many.

Allergies to raw or cooked potatoes have been observed, mostly in youngsters. These allergies can induce a variety of symptoms, some of which are more problematic than others. Patatin is the protein that causes these allergic reactions. Latex allergy sufferers may be hypersensitive to potatoes (as well as other foods including kiwi, banana, and avocado), and vice versa. From hives to anaphylactic responses, the reactions are varied. Due to the possible severity of the responses, caution should be used when these items are consumed by those who are allergic to latex. It is suggested that you visit an allergist to discover the reason of your food allergies as well as the measures you should take. An allergy to baked potatoes, according to a research in young children, increases the likelihood of developing a pollen allergy later in life.

Potatoes are a food that has been linked to oral allergy syndrome. This condition is caused by an allergic response to proteins found in a variety of fruits, vegetables, and nuts. It is a pollen allergy that affects certain people and is usually always followed by hay fever.
As a result, some persons with ragweed allergies may experience an immunological reaction if they eat the potatoes raw (heating normally breaks down the allergenic proteins). Itching and burning feelings in the mouth, lips, and neck are common in these persons.
Within minutes after ingesting or coming into touch with the offending food, symptoms might arise and then go. In the absence of additional symptoms, this response is not significant, and potatoes do not need to be avoided on a regular basis.
However, you should see an allergist to figure out what's causing your sensitivities to plant foods. The latter will be able to determine whether further measures are required.