Potato

SCIENTIFIC CLASSIFICATION
• Botanical Name : Solanum tuberosum
• Family : Solanaceae
• Classical name : Alooka
• Not mentioned in brihatrayee /

laghutrayee.
About Potato
• Origin: South America
• Extensively cultivated all over world next
to rice & wheat.
• 1st cultivated in Peru.
• Came to India with Spanish sailors in 17th
centaury.
• Unlike other tubers & roots, it can
withstand spoilage & hence can be stored
longer than other vegetables.
• Its cheapness, taste & forming of bulk food
makes it a very popular food article.
STRUCTURE
Outer thin covering layer :
• Contains minerals & vitamins.
Fibrovascular / broader layer:

• Rich in proteins & a kind of pigment that
alter colour of it when cut & exposed to
air.
Inner layer:
• Composed of starch grains, water etc.
COMPOSITION
• The free soluble pectin, proto-pectin,
middle lamella pectin & total pectins begin
to rise in potatoes as growth proceeds.
• The increases become smaller at maturity.
• The free soluble pectin increases & the

other 3 pectic constituents decrease as the
age advances & as rotting sets in.
• Sprouting, growing tubers flowers, unripe
seeds & leaves contain colanine & hence
are poisonous.
• But full grown potato tuber does not

contain solanine.
• The half of nitrogen of the potato is in the

form of true-albuminoids or proteins called
tuberin & other half is in the form of
amido-compounds including principally
asparagin.
• Tuberin content is 16.24%.
• Greatest loss of nitrogen occurs when the

potatoes are peeled & soaked in water
before boiling (46 – 58%).
• Though boiling is done within no time after

cutting about 16% of total nitrogen matter
& 19% of total mineral matter are lost.
• Keep potatoes fresh by keeping them in

wooden crates.
CALORIC VALUE / 100 G
Energy - 98 cal.
Macro nutrients:
• Carbohydrates - 22.5 gms

• Protein - 2.4 gms
• Fat - 0.1 gm
Essential Aminoacids / 100 gms of protein
• Arginine - 5.2
• Histidine - 1.2
• Isoleucine - 5.2
• Lysine - 5.4
• Cystine - 6.7
• Metheonine - 1.3
• Threonine - 3.9
Micro nutrients:
Vitamins
•A : 05 IU
• B1 : 100 µg
• B2 : 15 µg
• Niacin : 1 mg
•C : 10 – 53 mg
Minerals
• Potassium : 249 mg
• Chlorine : 78.5 mg
• Phosphorus : 32 mg
• Magnesium : 24.2 mg
• Sodium : 18 mg
• Calcium : 11 mg
• Iron : 0.7 mg
• Copper : 0.24 mg
• Oxalic acid : 15 mg
• Potatoes are exceptionally rich in iron.
• But only a very slight proportion of iron

exists dissolved in the cell sap.
• This is almost entirely precipitated by

boiling.
aÉÑhÉ - MüqÉï
AÉsÉÔMüÇ qÉkÉÑUgcÉÉåwhÉÇ oÉsrÉÇ
ÂÍcÉMüUÇ iÉjÉÉ |
oÉ×ÇWûhÉÇ ÌuÉ¹qpÉMüUÇ
MüTüÌmÉ¨ÉÌuÉuÉkÉïlÉqÉç ||
(SìurÉaÉÑhÉ ÌuÉ¥ÉÉlÉ –
ÌmÉërÉuÉëiÉç vÉqÉÉï)
AÉsÉÔMüÇ qÉkÉÑUÇ ÌuÉsÉÉåYrÉ ÂÍcÉUÇ

mÉëÏirÉÉ aÉ×WûÏiÉÇ eÉlÉæÈ,
kÉ¨Éå iÉiÉç mÉëÍjÉiÉÇ vÉUhrÉmÉSuÉÏpÉÉMç
• UxÉ : qÉkÉÑU
• aÉÑhÉ : aÉÑÂ
• uÉÏrÉï : EwhÉ
• ÌuÉmÉÉMü : qÉkÉÑU
• SÉåwÉMüqÉï : MüTü-
ÌmÉ¨ÉMüU, uÉÉiÉWûU
• AlrÉ MüqÉï : oÉsrÉ, ÂcrÉ, oÉ×ÇWûhÉ,
ÌuÉ¹qpÉMüU, uÉ×wrÉ,
AlÉsÉWûU.
Juice of potato :
• Dark coloured liquid having an acid
character. The acidity is due to citric,
tartaric & succinic acids.
Potato:
• Antiscorbutic
• Easily digested by patients of neurosis &
liver dyspepsia.
• Aperient
• Diuretic
• Galactogouge
• Nervine sadative & stimulant in Gout
USES
• Generally consumed as nourishing food,
cooked into various kinds of curries.
• Potato starch forms an adulterant of fine

flours & starches.
• A great amount of commercial glucose is

made from potatoes.
• In many places potatoes form an impotant

source of alcohol.
“Potato meal” – infant food: by Muller
• Prepared by washing selected, well cleaned

potatoes, slicing these & drying the slices at low
temperature, not exceeding 400C.
• The slices which contain the hulls are powered &

then are slightly roasted at 50-550C at which
temperature a conversion of the starch into
dextrin takes place.
• Such a powder contains natural constituents,

not only mineral substances & albuminoids but
also the vitamins.
• Baked potatoes with cream are good for baby as

food.
THERAPUTIC USES
• Joint pain - ½ Cup of raw potato juice in empty
stomach daily.
• Indigestion – Potato cooled with tomato
• Burns with scalds - Pulp of boiled potato + pre

boiled milk- applied as soothing dressing.
• Mutrakruchra, lack of breast milk, stomatitis,

constipation – Eat whole potato roasted over
charcoal.
CONTRA INDICATIONS
• DM
• Rheumatism
• Uric acid diathesis
• Obesity

Potato

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SCIENTIFIC CLASSIFICATION

• Botanical Name : Solanum tuberosum

• Classical name : Alooka

• Not mentioned in brihatrayee /

Fibrovascular / broader layer:

• The increases become smaller at maturity.

• The free soluble pectin increases & the

• But full grown potato tuber does not

• The half of nitrogen of the potato is in the

• Greatest loss of nitrogen occurs when the

• Though boiling is done within no time after

• Keep potatoes fresh by keeping them in

• Carbohydrates - 22.5 gms

• But only a very slight proportion of iron

• This is almost entirely precipitated by

AÉsÉÔMüÇ qÉkÉÑUÇ ÌuÉsÉÉåYrÉ ÂÍcÉUÇ

• Potato starch forms an adulterant of fine

• A great amount of commercial glucose is

• In many places potatoes form an impotant

• Prepared by washing selected, well cleaned

• The slices which contain the hulls are powered &

• Such a powder contains natural constituents,

• Baked potatoes with cream are good for baby as

• Indigestion – Potato cooled with tomato

• Burns with scalds - Pulp of boiled potato + pre

• Mutrakruchra, lack of breast milk, stomatitis,

• Uric acid diathesis

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