Potatoes are underground tubers that serve as a significant source of carbohydrates. They are rich in essential nutrients, including vitamin C, potassium, and dietary fiber. The texture and flavor of potatoes can vary based on the variety, with some being waxy and others starchy, influencing their suitability for different recipes.
FeatureSpecificationBotanical NameSolanum tuberosumCommon VarietiesKufri Jyoti, Pukhraj, Lauvkar, Chipsona-I, Lady Rosetta, Kennebec, SantanaSkin ColorVaries by variety: white, yellow, redFlesh ColorWhite to yellowSize RangeTypically 45mm to 90mm in diameterMaturity PeriodEarly (75–90 days) to Medium (90–110 days)Yield Potential30–40 tons per hectare, depending on variety and cultivation practicesDry Matter ContentMedium to High, influencing texture and suitability for processingDormancy PeriodMedium (6–8 weeks), affecting storage lifeCulinary UsesBoiling, baking, frying, mashing, chippingNutritional ValueHigh in carbohydrates, vitamin C, potassium, and dietary fiber