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Description
A potato is a starchy, tuberous crop that is the edible root of the plant Solanum tuberosum. It's a common vegetable, known for its mild flavor and versatility in cooking. Potatoes have a brown, tan, or reddish skin and a starchy interior. They are a good source of carbohydrates, vitamin C, and potassium. Key characteristics: Plant Type: Solanum tuberosum, a herbaceous annual plant. Part Eaten: The tuber, an enlarged underground stem that stores nutrients. Shape and Size: Can vary, but often oval or round. Skin Color: Ranges from yellow to red, brown, or purple. Flesh Color: White, yellow, red, pink, violet, orange, or purple. Flavor: Mild and starchy. Texture: Starchy, can be mealy or waxy depending on the variety. Culinary Uses: Baked, mashed, fried, boiled, and used in various dishes. Nutritional Value: Rich in carbohydrates, vitamin C, and potassium.
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