### food:

Potato
* All potatoes are a good source of complex carbohydrate
  - contain small amounts of alkaloid compounds usually just referred to as solanine
  - contribute dietary fibre
* Every potato contains cells.
* Harvest new potatoes when plants flower.
* Most potato contains fiber
  - potassium
  - starches
* Most potato grows in regions
  - subtropical regions
* Most potato has pale skin
  - thin skin
* Some potato carries diseases
  - conducts heat
* Some potato contains acid
  - amino acid
  - proteins
* Some potato has flesh
  - yellow flesh
  - produces energy
* Some potatoes are more suited to particular processing and cooking methods than others
  - wet after being cooked while others are dry
* absorb the flavors of spices best while they are warm.
* account for about one-quarter of the North Central Region's total vegetable income.
* also are high in dietary fiber and iron
  - consume less energy than does the production of wheat
* also contain a variety of phytonutrients that have antioxidant activity
  - growth promoting mineral substances which stimulate yeast development
  - oxalic acid, arsenic, tannins, and nitrate
  - make great casseroles
  - provide an important source of vitamin C for the diets of many countries
  - supply thiamin, niacin, iron, carbohydrates and small amounts of vegetable protein
  - work, but apples work better because they supply more moisture for the worms
* always grow from other potatoes, called seed potatoes.
* are America's most popular vegetable.
* are a classic in many cuisines and a staple in many homes
  - food staple in the poorer upland rainfed areas worst affected by the drought
* are a good resource of vitamin C and potassium
  - source of alpha-lipoic acid
* are a great natural ingredient to help achieve healthy hair
  - source of nutrition too
  - key ingredient in many soups, stews, pies and other oven-baked dishes
* are a major field crop with a good reputation for yields and quality
  - product of Maine, growing well in the cool north
  - source of food for the world
  - staple and have a prominent place in many national cuisines
  - natural skin lightening agent
  - nutrient-dense food, which means they are low in fat and high in nutrients
* are a particularly good source of many nutrients necessary for good health
  - valuable crop in Korea where they are used to make noodles and soup
* are a popular item on the dinner table, especially in the United States
  - staple food
  - starch and yeast feeds on starch
  - sustaining food crop, the second bread for many parts of Russia
  - traditional crop and remain important
  - very popular food source
* are also harmful
  - very susceptible to numerous pests and diseases
* are among the foods on which pesticide residues are frequently found
  - plants that are capable of both sexual and asexual reproduction
* are an excellent source of complex carbohydrates
  - starch, and if eaten with the skins are a good source of fibre
  - ideal nutritional food, high in vitamin C, potassium, protein and nearly fat-free
  - unusual crop in that they are started from buds of last year's crop
  - composed of starches, salt and water
  - fat-free, rich in potassium and an excellent source of fiber
  - from the same family as tomatos
  - good in soups and stews, or sliced thin and fried
  - great as they contain good amounts of fiber
* are high in fiber and carbohydrates and contain more potassium than a banana
  - nutritional value
* are in the same family as the poisonous plants of belladonna and nightshade
  - various stages of maturity depending on the variety planted
  - just a starch that is used to accompany a meal
* are less responsive to sulfur than many other crops
  - susceptible to early dying if irrigation is reduced once tubers are initiated
* are low in sodium, are virtually fat free, and provide fiber when the skin is eaten
  - virtually fat free and easy to digest
  - made of complex carbohydrates and nutrients
  - more prone to common scab when grown in high pH soils
  - naturally low in calories and contain no fat, sodium or cholesterol
  - no longer suitable hosts for aphids
  - notably susceptible to magnesium deficiency
  - oblong in shape and possess deep eyes
  - one of our major sources of starch
* are one of the most nutritious staple crops discovered by man
  - popular vegetables eaten
  - versatile vegetables grown in the home garden
  - world s four leading food crops, along with rice, maize and wheat
* are one of the world's four leading food crops, along with rice, wheat and maize
  - part of the vegetable group
  - practically devoid of fiber
  - primarily a source of energy
  - rather extensively cultivated for the London market, as also for feeding cattle
* are sensitive to the residues of certain herbicides
  - water stress
  - shallow rooted, with most roots being in the upper foot of soil
  - starchy tubers produced by plants that are members of the deadly nightshade family
  - stem tubers
* are susceptible to a host of setbacks
  - several serious diseases
* are the edible, starchy tubers of the nightshade family Solanaceae
  - fourth largest world crop, surpassed only by wheat, rice, and corn
  - most important vegetable crop grown in New York state
  - transgenic crops that carry genes from different sources
  - tubers and sweet potatoes are roots
* are tubers, or swollen underground stems that form as a storage location for starch
* are used to brew alcoholic beverages such as vodka , potcheen , or akvavit
  - produce alcoholic beverages including vodka and schnapps
  - useful for easing indigestion, colic, gastritis, ulcers and constipation
  - very sensitive to lack of soil water
* becomes food.
* can also remove dead skin cells on the face
  - fall prey to a number of diseases and insect pests
  - have a more refined, though scaly appearance
  - resist harsh, cold weather
  - withstand a light frost
* come from the Andean Region, corn from Central America and sorghum from Ethiopia.
* come in lots of shapes, sizes, and colors and each has a unique texture and flavor
  - many sizes, colors and textures depending on the variety
* contain arsenic
  - cyanide
  - little water
  - plentiful carbohydrates and some protein, calcium, and niacin
  - significant amounts of folate and calcium, both essential dietary requirements
  - solanine, arsenic and chalonine
* continue to respire by using sugars as their energy source.
* cuts into cubes.
* do have many seeds.
* grow best in fertile, well-drained sandy loam soils
  - the cool months
  - from eyes which are pieces cut from seed potatoes
  - on trees
  - underground because they are tubers or swollen roots
* growing in containers are also at much less risk of pests and diseases.
* has development
  - liquid starches
* hashed in cream delicious accompaniment to roasted meats or poultry.
* have a low calorie density and a high satiety value per calorie
  - relatively shallow, sparse root system
  - high calories, but they are also quite a healthy vegetable
* have no fat or cholesterol and are a valuable source of complex carbohydrates
  - are very low in sodium
  - white, brown, purple or red skin and white or golden flesh
* is blinds
  - legumes
* is located in allotment
  - apartments
  - armies
  - bags
  - bins
  - boiling water
  - cellars
  - chickens
  - chowders
  - clam chowders
  - clamps
  - countrysides
  - dirt
  - exhaust pipes
  - french fries
  - groceries
  - grocery bags
  - kitchen cabinets
  - kitchens
  - main courses
  - maines
  - markets
  - meatloaf
  - microwaves
  - optical devices
  - pans
  - pantries
  - paper bags
  - patchs
  - pizzas
  - plates
  - pots
  - recipes
  - restaurants
  - root cellars
  - salad
  - shopping bags
  - sinks
  - steak houses
  - stomachs
  - stores
  - vegetable soup
* is part of plants
  - vines
* naturally contain salt, one of the most important ingredients for conducting electricity.
* only become excessively caloric when mixed with sour cream, butter or margarine.
* prefer a cool spring and moisture throughout the growing season
  - loose well-drained soil high in organic matter, nitrogen and potassium
  - cool spring weather and like to stay moist throughout the growing season
* produce a fibrous root system.
* provides energy.
* rearrange atoms of soil, air, and water to make copies of themselves.
* require full sun to grow
  - moderate amounts of nitrogen
  - well-drained soil rich in organic matter
* respond favourably to high levels of potassium.
* root vegetable
* rot quickly in cold wet soils.
* store best in the dark under moderately moist conditions.
* support the local economy, and make up the principle source of food.
* tops with butters
  - teaspoon butters
* turn green if they are exposed to sunlight.
* yield more calories per acre than any other food
  - per area than most crops