Vitamin A
Vitamin D
Approx. 9 mg vitamin C/1oog raw potatoes, for white potatoes.
A purple sweet potato with white inside has a vibrant purple skin and a creamy white flesh. It is sweet and nutty in flavor, and is rich in antioxidants and nutrients like vitamin C and fiber.
Irish potatoes do have more electricity!They are also the yummiest!
Most of the structures of the eye are formed from collagen. The primary vitamin responsible for formation of collagen is Vitamin C. Vitamin A is also important for proper functioning of the rods and cones in the eyes.
Typically, the pH value of potato juice ranges from 4.5 to 5.5, making it slightly acidic. However, the exact pH can vary depending on factors such as the variety of potato and the ripeness of the potato when it was juiced.
Vitamin C itself is a white crystalline powder. When found in fruits and vegetables, vitamin C can often be associated with various colors depending on the specific fruit or vegetable it is present in.
The local name of the white potato is "POTATO" (boil 'em, mash 'em, stick 'em in a stew) The family is Gamgee.
Potato plants with white flowers are typically varieties of Solanum tuberosum, the same species as common cultivated potatoes. Varieties such as Yukon Gold or Kennebec are examples of potatoes with white flowers.
There are 5 major differences between a potato and a sweet potato, only a couple of which are easy to detect. Color - A sweet potato will be darker inside than a potato. Sweetness - A sweet potato has about 4 times the sugar of a potato, enough to detect by taste. Sodium - Although undetectable by taste, a sweet potato has about 10 times the sodium Vitamin A - A sweet potato has more than 1000 times the Vitamin A than a potato Beta-Carotene - A sweet potato has more than 1000 times the beta-carotene than a potato.
Both red and white potatoes have similar amounts of nutrients. White potatoes have slightly more fiber than red. Both have the same amount of iron. Both also contain zinc, vitamin C, and niacin.
Mold can start to grow on cheese within one to three weeks, white bread within one to two weeks, and a potato within one to two weeks, depending on the environment's temperature, humidity, and cleanliness. It's essential to store these items properly to prevent mold growth.