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TYPEBASE4 INDEX >> VEGETABLE >>

POTATOES /WHITE/ RED

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SCIENTIFIC NAME: SOLANUM TUBEROSUM

FRANCAIS: POMMES DE TERRE/BLANC/ROUGE

General Description:

America, the potato can be divided into four basic categories: russet, long white, round white and round red. The russet Burbank potato (also simply called russet and Idaho ) is long, slightly rounded and has a brown, rough skin and numerous eyes. Its low moisture and high starch content not only give it superior baking qualities but also make it excellent for FRENCH FRIES. The russet Burbank was named for its developer, horticulturalist Luther Burbank of Idaho. Although grown throughout the Midwest, the russet is also commonly called IDAHO POTATO (whether or not it's grown there). Long white potatoes have a similar shape as the russet but they have thin, pale gray-brown skins with almost imperceptible eyes. They're sometimes called white rose or California long whites , after the state in which they were developed. Long whites can be baked, boiled or fried. The thumb-sized baby long whites are called finger potatoes. The medium-size round white and round red potatoes are also commonly referred to as boiling potatoes . They're almost identical except that the round white has a freckled brown skin and the round red a reddish-brown coat. They both have a waxy flesh that contains less starch and more moisture than the russet and long white. This makes them better suited for boiling (they're both commonly used to make mashed potatoes) than for baking. They're also good for roasting and frying.

NUTRIENT NOTES:

Serving Size Analyzed: 1 large (3" - 4")

< (145)

GRAPH 1 (ABOVE). Total Calories (145) as part of a 2200 calorie daily dietary intake.

	Protein (3.8088 grams per 1 large (3" - 4") )
	Fat (0.184 grams per 1 large (3" - 4") )
	Carbohydrate (33.0832 grams per 1 large (3" - 4") )

CHART 1 (ABOVE). Macronutrient Breakdown By Percentage.

GRAPH 2 (ABOVE). Micronutrient breakdown as percentage of Recommended Daily Allowance (RDA). Serving size: 1 large (3" - 4") .

BLOOD TYPE DIET VALUES

Follow Secretor value if you do not know your secretor status.

TYPE A:

Secretor:

AVOID: Contains lectin or other agglutinin. Metabolic inhibitor. Flocculates serum or precipitates serum proteins.

Non Secretor:

AVOID: Contains lectin or other agglutinin. Metabolic inhibitor. Flocculates serum or precipitates serum proteins.

TYPE B:

Secretor:

NEUTRAL

Non Secretor:

AVOID

TYPE AB:

Secretor:

NEUTRAL

Non Secretor:

NEUTRAL

TYPE O:

Secretor:

AVOID: Contains lectin or other agglutinin. Contains component which can modify known disease susceptibility. Metabolic inhibitor.

Non Secretor:

AVOID: Contains lectin or other agglutinin. Contains component which can modify known disease susceptibility. Metabolic inhibitor.

LECTIN CHARACTERIZATION:

This food contains a reported lectin.

This food contains a reported lectin.

RECIPES FEATURING THIS FOOD:

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SPECIAL NOTE:

This food can be a significant source of potassium (999.12 mgs per 1 large (3" - 4") .)

This food is a significant source of vitamin C (36.248 mgs. per 1 large (3" - 4") )

GENETIC MODIFICATION	No data on this food.
PESTICIDES	No data on this food.
CONTAMINATION	No data on this food.
IRRADIATION	No data on this food.
ANTIOXIDANTS	No data on this food.
ALLERGENS	This food is believed to be high in the enzyme chitinase. Chitinase enzymes, related to plant defense, are involved in in cross-reaction between food allergy and natural rubber latex allergy.
GLYCEMIC INDEX	This food has a high Glycemic Index.