Culinary Quality: good for boiled and fried, depending on maturity. Sensitive to shocks. Good for freezing. Maturation: Early semitemprana. Tubers: round, oval. Eyes Fairly deep. Red skin and white flesh. 

Tubercle irregularly shaped, usually rounded and elongated. It is the food most consumed worldwide.

Family: Tuber

Scientific Family: Solanaceae

Varieties: Baraka, Bintje, Desiree, Jæren, Kennebeck, Monalisa, Red Pontiac, Scort, Spunta

Nutritional value: 86 calories per 100 grams

Grams per serving: 1 medium piece

Features / Benefits: The potato is a food rich in carbohydrates. It also contains vitamins B, C and E, as well as various minerals (potassium, sodium, calcium, magnesium, phosphorus, and chlorine on).

Season: All year round (outdoors)

Production areas: The main potato producers are China, Russia, Poland and India. Grown in Spain in Malaga, Valencia, Santa Cruz de Tenerife, Murcia, Barcelona, Granada, Seville, La Coruña, etc.

Plant Name: patatera

Trivia: The potato has an American origin and were grown and from Chile to New Granada when the Spanish conquistadors arrived in the continent. So, potatoes were brought to Europe by Spanish sailors from the late sixteenth and late seventeenth century already had spread throughout Europe and the British Isles.

Preparation and consumption: The best way to consume the potato is boiled, either alone or added butter or oil in small quantities. The fries are the most indigestible. Even children can eat from 10-12 months. Although usually combine potatoes with all kinds of food, should not be so, as with fish, meat and other foods rich in protein, what it does is increase the level of caloric intake disproportionately. Therefore it is advisable to combine with those Foods rich in carbohydrates and low in fat such as vegetables, or eating alone.