The 20 Facts About Potatoes That Will Surprise You

The 20 Facts About Potatoes That Will Surprise You

The humble potato has been a dietary staple for centuries, yet most people don’t know much about this versatile vegetable beyond the basics. In this fascinating article, we’ll uncover little-known tidbits and fascinating trivia about potatoes that will add to your knowledge about this carb-rich food.

From its origins to how it spread across the globe and became ingrained in cultures worldwide, the story of the potato is an intriguing one. Unveiling the hidden layers of their rich history, nutritional significance, and global impact, this article serves as a portal to discover the astonishing depths of potato knowledge.

Delving into the surprising roles potatoes have played in shaping cultures, economies, and even scientific discoveries, it illuminates the facts that transcend their culinary utility.

1. Potatoes originated in present-day Peru and Bolivia

Ministerio de Defensa del Perú, CC BY 2.0, via Wikimedia Commons

Potatoes originated in present-day Peru and Bolivia. The potato was first domesticated by indigenous peoples in the region. Wild potato species can still be found throughout the Andean mountain range.

Archaeological evidence shows that ancient Peruvians started cultivating potatoes as a crop. The potatoes grown in South America were then introduced to Europe in the 16th century. Initially, the crop was viewed with suspicion, but by the 19th century, potatoes had become a staple food across much of Europe.

2. They were discovered over 7,000 years ago

Potatoes were first discovered and cultivated over 7,000 years ago. Wild potato plants originated in the Andean mountain regions of South America, with archaeological evidence dating the earliest potato cultivation by indigenous peoples to between 8000 and 5000 BC.

Remains of potato starch grains and tubers have been found at pre-ceramic sites in the Andean highlands of Peru and Bolivia dating back to 2500 BC. Around 2000 BC the archaeological record shows the establishment of potato domestication, with Peruvian cultures cultivating over 200 varieties.

Spanish conquerors then encountered the potato upon arriving in South America in 1532. Botanists subsequently confirmed the Andean origin of this ancient crop.

3. The name comes from the Spanish word “Patata”

See page for author, Public domain, via Wikimedia Commons

The English term “potato” can be traced back to the Spanish word “patata” as its origin. When Spanish colonizers first encountered the tuberous crop in South America in the 16th century, they called it “patata” derived from the indigenous word for potato in the Taino language of the Caribbean.

“Patata” then became “potato” in English. The first known documented use of the word potato was in 1597. Before the Spanish term caught on, Europeans referred to potatoes as “tartuffe” or other monikers. The potato belongs to the nightshade family Solanaceae, whose scientific name is Solanum tuberosum.

But it was the Spanish “patata” that gave rise to the ubiquitous English name potato used worldwide today. So the origin of the humble spud’s name does come from the same root as the Spanish word for the crop.

4. Potato is also known as a spud

Potato is commonly known by the slang term “spud” in addition to its formal name. The origin of this nickname is somewhat contested, but it first emerged in popular usage in the late 1800s.

Some linguists propose that “spud” is derived from the potato’s stubby, round shape. Others believe it could come from the spade-like tool used for digging up potatoes. There are also competing theories that “spud” is shorthand for “spudding-stick” – a digging stick used for tubers – or a reference to young potatoes sprouting “sprouts”.

Regardless of its exact etymology, the informal moniker “spud” has endured as a widely recognized nickname for the starchy tuber. From use in supermarket signage to recipe instructions, potato and spud are interchangeable terms referring to this ubiquitous vegetable in both British English and American English vernacular.

5. They come in thousands of varieties, each with its taste, texture, and colour

Scott Bauer, USDA ARS, Public domain, via Wikimedia Commons

Potatoes come in thousands of different varieties, exhibiting great diversity in terms of taste, texture, and colour. There are over 4,000 known potato varieties universally.

Potato skin and flesh colours can range from common brown, yellow, and white potatoes to more distinctive red, purple, blue, and even pink varieties. Their textures vary from floury to firm and waxy. Flavour profiles encompass potatoes that are sweet, nutty, earthy, and more.

This expansive culinary range is enabled by the potato’s origin in the Andean region of South America, where they continue to grow in abundant naturally-occurring variety.

Extensive potato breeding programs have also yielded many distinctive speciality crops. So the vast assortment of potatoes available offers unique culinary potential based on their distinct properties dictated by specific variety.

6. The potato plant is part of the Solanaceae, a part of the nightshade family

The potato plant (Solanum tuberosum) is a member of the Solanaceae plant family, commonly known as the nightshades. The Solanaceae family contains over 2,000 species, including tomatoes, eggplants and peppers.

Nightshades are flowering plants that produce berries and edible tubers, like potatoes. As a nightshade, the potato is related to these other common food crops in the Solanum genus.

Nightshades contain glycoalkaloids, which give them protection from pests and diseases. In potatoes, glycoalkaloids contribute to resistance to blight. While called nightshades, most species prefer full sun. The shared traits like flowers, berries, and glycoalkaloids confirm the potato’s botanical classification in the nightshade family Solanaceae.

7. Potatoes have been used to make biodegradable plastics and adhesives

Ciska van Geer, CC BY-SA 4.0, via Wikimedia Commons

Potatoes have been researched and utilized to produce biodegradable plastics and adhesives. The starch content in potatoes can be extracted and chemically modified to produce biopolymers that exhibit plastic-like properties.

Multiple scientific studies have shown success in developing potato-based bioplastics that are inexpensive, renewable, and compostable. Potato starch has also been used to formulate non-toxic adhesives for use in food packaging and other applications.

While potato bioplastics are still in development, they present a promising sustainable alternative to traditional petroleum-based plastics and synthetics. The versatility of the potato means its derivatives can have novel applications in eco-friendly manufacturing as a renewable biomaterial. 

8. Potatoes can help generate electricity due to their high phosphoric acid content

Potatoes can be used to help generate electricity due to their natural phosphoric acid content. When phosphoric acid comes into contact with a zinc electrode, an electrochemical reaction occurs that produces an electrical current.

Researchers have demonstrated prototypes of “potato batteries” built by inserting zinc and copper electrodes into potatoes, making use of the high phosphorus levels present in potato skins and flesh.

While potato batteries produce relatively low voltages insufficient for powering devices directly, studies show arrays of potato batteries can store and deliver enough energy for low-power applications.

So the innate phosphorus content in potatoes can be harnessed in a battery setup to provide electricity, offering a novel use of this staple crop. However, more development is needed for viable commercial or industrial use. 

9. They contain more potassium than bananas

Juan Emilio Prades Bel, CC BY-SA 4.0, via Wikimedia Commons

Potatoes typically contain more potassium than bananas. On average, a medium-sized baked potato with skin provides 925 milligrams of potassium. Comparatively, a medium banana contains about 422 milligrams of potassium.

Potatoes provide the majority of their potassium in their skin, so potatoes without their skin will have lower levels. However, on the whole, potatoes are one of the best dietary sources of potassium. They contain more potassium per calorie than most fruits and vegetables.

So while bananas have an association with potassium, pound for pound, the humble potato exceeds the banana when it comes to providing this essential mineral. Potatoes can be considered a high-potassium food.

10. Potatoes do not have roots but specialized underground stems called tubers

Potatoes are not roots but are specialized underground stems known scientifically as tubers. Botanically, the potato plant has a typical stem system above ground. But below ground, potatoes form as swollen, short, lateral stems with nodes and buds known as eyes.

The eyes sprout into stems and leaves when exposed to light. This is why potatoes left in light will begin to turn green and sprout. As stem-derived structures, tubers are designed to store starch and nutrients for the plant.

So while they grow underground like roots, potatoes are scientifically classified as stem tubers, not plant root systems. This tuber adaptation allows the potatoes to survive cold winters and regenerate new plants season after season.

11. They were the first vegetable grown in space by NASA in 1995

STS115_Atlantis_undock_ISS.jpg: NASAderivative work: The High Fin Sperm Whale, Public domain, via Wikimedia Commons

Potatoes were the first vegetable to be grown in space, as part of experiments conducted by NASA in 1995. NASA was interested in the potential for space-based food production to enable long-duration space missions.

Potatoes were selected as the first vegetable crop because they are nutritious, easy to cultivate, and fast-growing. In October 1995, potato plants were taken into space aboard the space shuttle Columbia as part of a NASA-designed experiment called ASTROCULTURE. 

Although the experiment faced some challenges, it successfully demonstrated the viability of growing potatoes in microgravity, proving plants could complete an entire lifecycle beyond Earth.

The humble potato helped show that future space explorers could potentially produce their fresh food in space rather than relying solely on pre-packaged meals.

12. Potatoes were the first food grown in controlled agricultural experiments on Mars-like soil

Potatoes were the first food crop grown in controlled agricultural experiments using simulated Mars soil. In 2021, researchers at Wageningen University & Research in the Netherlands cultivated potatoes in soil that mimicked the composition of Martian regolith based on data from NASA missions.

This groundbreaking study examined the viability of growing food on Mars to support potential future human habitation. The potatoes were successfully grown in the Mars soil simulant, showing tuber development, although yields were lower than in regular soil.

This demonstrated that crops like potatoes could potentially thrive on Mars in specially designed controlled environments.

As a hardy, nutritious staple crop, potatoes are well suited to proof-of-concept food production experiments for future Mars colonies. The 2021 study verified potatoes as the first food grown in Martian soil conditions. 

13. Potatoes are composed of about 80% water and 20% solids

DenesFeri, CC BY-SA 4.0, via Wikimedia Commons

The approximate composition of potatoes is 80% water and 20% solids. The potato is classified as a starchy, high-carbohydrate vegetable. The majority of the dry matter solid content of a potato is starch, accounting for about 15-20% of its total weight.

The remaining solids are made up of other carbohydrates like sugars, fibre, and small amounts of protein. Meanwhile, the high water content of potatoes gives them a hydrated, firm texture when raw.

When potatoes are cooked, the starch absorbs more water, resulting in a soft, mealy texture. Through the cooking process, the water content increases to about 85%.

So the high water composition combined with nutritious starch and other carbohydrates defines the potato’s nutritional profile and characteristic texture. The 80% water, 20% solids ratio is a good general benchmark for the potato’s makeup.

14. They are used to produce vodka

Gryffindor, CC BY-SA 3.0, via Wikimedia Commons

Potatoes are commonly used as a base ingredient to produce vodka, one of the most famous liquors you should taste. The high starch content of potatoes makes them an optimal crop for vodka production. To make vodka, potatoes are broken down into fermentable sugars through cooking and mashing.

The sugars are then fermented into alcohol using yeast. After distilling to reach higher proofs, the clear distillate can be filtered and diluted to the proper alcohol percentage for vodka.

Famous vodka brands that utilize potatoes include Chopin, Luksusowa, Ukraine’s Nemiroff, and Iceland’s Reyka. Potato vodka is valued for its smooth, creamy mouthfeel compared to harsher grain vodkas.

The neutral flavour profile also mixes cleanly. So potatoes have been established as a prized vodka source for centuries thanks to their balanced starch and sugar composition.

15. Potatoes are cultivated in over 125 countries globally

Potatoes are extensively cultivated across the world, and grown in over 125 countries globally. The potato has followed an expansive path from its origin in the Andean region of South America.

After its introduction to Europe in the 16th century, the hardy and nutritious potato quickly spread to become a staple crop across Europe, the United Kingdom, and Ireland. Beyond this, European colonization and trade fueled the transfer of potato cultivation on a global scale.

Potatoes adapted well to diverse growing conditions from subtropical to cool climates. Today, major potato-producing regions can be found in Asia, India, North America, parts of Africa, and across Europe.

China currently leads world production. So the potato has indeed transitioned from a regional crop to a ubiquitous food source cultivated on six continents and across more than 125 countries worldwide.

16. Potatoes were traded with gold directly in the 1890s

Stevebidmead, CC0, via Wikimedia Commons

During a period of economic instability in the late 19th century, particularly in the Yukon region of Canada and other gold rush areas, potatoes, along with other essential goods, were in high demand.

Miners and individuals involved in the gold rush would often exchange gold directly for necessities such as food, including potatoes. This barter system emerged due to the scarcity of established currency and the immediate need for provisions, leading to the direct exchange of valuable gold for essential goods like potatoes.

17. They are more than 99.9% fat-free

Potatoes are typically over 99.9% fat-free in their raw form. Potatoes are composed mainly of water and carbohydrates with almost no naturally occurring fat. A 100-gram baked potato without skin contains just 0.1 grams of fat.

Even varieties with yellow, butter-coloured flesh do not contain significant amounts of fat. The small quantity of fat potatoes do contain is predominantly unsaturated fat, like heart-healthy omega-3 fatty acids.

Potatoes can absorb small amounts of fat when cooked in oil, but even then the tuber itself contains negligible fat. Frying does increase the fat content, but baked, boiled, or roasted potatoes remain nearly fat-free.

The low-fat content combined with high nutritional value is what enabled potatoes to become such a staple crop around the world.

18. Potatoes are an excellent source of vitamin C

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Potatoes indeed contain vitamin C, contributing around 20% of the recommended daily intake per medium-sized potato. However, compared to other sources like citrus fruits, bell peppers, or strawberries, potatoes don’t top the list for vitamin C content.

Their vitamin C content can degrade with storage and cooking. While valuable, it’s essential to note that peeling reduces this vitamin’s availability. Nevertheless, potatoes offer other nutrients like potassium, vitamin B6, and fibre, contributing to a balanced diet.

Although not the highest source, when prepared and consumed thoughtfully, potatoes do contribute to fulfilling a portion of the body’s vitamin C needs.

19. They are the world’s fourth-largest food crop

Potatoes are currently ranked as the fourth largest food crop in the world based on global production tonnage. According to Food and Agriculture Organization statistics, potatoes were produced on over 19 million hectares worldwide in 2020.

The total production quantity reached nearly 374 million metric tons. The top three global food crops ahead of potatoes are corn, rice, and wheat. Potatoes rank behind these cereal grains but firmly ahead of other major staple foods like cassava, soybeans, and sweet potatoes when measured by production volume.

As the fourth most abundant crop produced across the Americas, Europe, Asia, and parts of Africa and the Middle East, the versatile potato secures its place as one of the top global food sources and most important vegetable commodities worldwide.

20. They belong to the same family as tobacco

Carlo Brescia, CC BY-SA 4.0, via Wikimedia Commons

Potatoes belong to the same plant family as tobacco, the nightshade family Solanaceae, which comprises over 2,000 species of flowering plants, including tomatoes, eggplants, peppers, potatoes, and tobacco.

These dicotyledonous plants produce alkaloid compounds called glycoalkaloids, responsible for their characteristic flavours and pest resistance. The potato plant (Solanum tuberosum), as a member of the Solanaceae family, shares common traits like flowers, berries, tubers, and glycoalkaloids with other nightshades, including tobacco (Nicotiana tabacum).

While not all Solanaceae species are edible, potatoes and tobacco have both been cultivated for centuries due to compounds they generate through their biological relationship as flowering nightshade plants. This shared ancestry explains why these seemingly distinct crops belong to the same botanical family.

From its ancient origins to its modern-day ubiquity, the humble potato has a storied past and an enduring legacy. After exploring some eye-opening tidbits, history, trivia, and records surrounding this versatile veggie, one thing is clear – we have only scratched the surface when it comes to the mysteries of the potato!

With such a rich narrative spanning continents and cultures, there are surely more surprising stories and cultural lore about the potato left to uncover. So, next time you enjoy this unassuming staple food, remember there’s likely even more to the spud than meets the eye.