Potatoes

I don't know about the top 5, but the top three are United States, Japan, and Brazil.

That is approximately 8 oz of potato.

Potatoes, like eggplants (aubergines) are members of the nightshade family.

The toxin in potatoes is solanine. It occurs in high quantities in the stalks, leaves, eyes or sprouts, and is increased when the potato is exposed to sunlight, an effect which causes the flesh to be green under the skin. Green potatoes should not be eaten. The US FDA's upper limit of solanine in foods of 20mg/100g. However, ingestion of smaller amounts has caused symptoms.

Reactions to this poison are usually gastrointestinal and range from mild nausea to severe and convulsive vomiting and diarrhea. Other symptoms have been reported such as burning of the throat, cardiac dysrhythmia, headache and dizziness. Hallucinations, loss of sensation, paralysis, fever, jaundice, dilated pupils and hypothermia have been reported in more severe cases. In large quantities, solanine poisoning can cause death. One study suggests that doses of 2 to 5 mg per kilogram of body weight can cause toxic symptoms, and doses of 3 to 6 mg per kilogram of body weight can be fatal. Symptoms usually occur 8 to 12 hours after ingestion, but may occur as rapidly as 30 minutes after eating high-solanine foods. A life-threatening dose for a regular-weight adult ranges from about 400 mg solanine.

Usually just enough to heat them thoroughly; a few minutes in a saucepan, less in a microwave.

The better question is why would you? Assuming this is a whole uncooked potato then just cut the moldy/mushy part off and cook how you wish. If it's a cooked potato then it's time to throw it out.

Absolutely. In fact eating mayonnaise (and other fatty foods like crisco and horse grease) are seriously encouraged (mandatory) in the Atkins diet. Dr. Atkins recommends that a person eat AT LEAST one cup of mayonnaise DAILY on the Atkins diet. Enjoy!!

about 1 hour poke with a fork to confirm its soft yes feel free to put butter in the foil as well

Depending on how you are planning on cooking them. for uniform cooking, try to select a uniform size, or cut the larger ones in half. Cut off the ends of each potato, but don't peel them. Allow at least 2 potatoes per person, or about 1/2 lb. For 100 people, that would be around 50 lbs.

If you are serving a lot of other side dishes, such as salads and other vegetables, you might be able to lower that to 40 pounds, but I would suggest any less.

Due to osmosis water will flow to where there is a higher concentration of solvent and the solvent will flow to where there is less concentration (if it can). So, if you put it in salt water, the water will flow out of the cell because it will dilute the extra solvent (salt) outside the cell. And if you put it in fresh water, water will rush in because there is more solvent in the cell.

First, make sure this isn't happening because the potatoes have gone bad or that there is mold. Once that is ruled out, it is most likely just because of air exposure. Think, apples turn brown when left out in the air too long. This can happen to any fruit or vegetable as it is left without moisture or left to airate for a while. The potatoe is still edible, as it is just the outermost layer that has been exposed.

Most types of potato have 48 chromosomes although some have just 24. The number in the basic set is 12, and potatoes have either 2 or, more usually, 4 sets.

its weihs 3grams cause it has sex with girls

There are 16 ounces in a pound of potatoes.

Ripples potato chips were first introduced by Old Dutch Products Co. in the 1990's. Flavors include original, loaded spuds, cheddar & sour cream, french onion, Bar-B-Que and creamy dill.

It depends on what else you are serving. If you have a variety of other dishes, expect to put out about 15 to 20 pounds of potato salad. If you only have a few other dishes (3 or 4) you'll need about 25 pounds.

Good luck!

Potato's can grow in lots of places where the weather is mild but quite damp eg. East Anglia and places near there.

Potato Gratin is: Thin sliced potatoes with cheese and cream. It is a very delicious dish. For more information+recipes use the links below.

Peeling potatoes while they are boiling is not recommended as you could be burned by the hot water and/or hot potatoes.

As for peeling potatoes before you boil them, it is not necessary. You can boil them first, cool them, and then peel them. It is easier to peel the potatoes after they have been boiled.

Only somewhat. Potatoes are (perhaps surprisingly) a good source of Vitamin C, the vitamin usually identified with citrus fruits, like oranges. Vitamin C can be destroyed by a combination of of heat and oxygen. A potato baked in its skin contains about 20 mg of Vitamin C per 100 grams (3.5 ounces) of potato. That's almost as much as in the raw veggie. The skin protects the flesh from air contact, minimizing Vitamin C loss. A boiled potato is not only more exposed, but the water used in boiling leaches out Vitamin C, which is water soluble. It contains about 16 mg of Vitaman C. Hash Browns, because their fine dice exposes more flesh to air an high heat, have much lower amounts of Vitamin C. Ah, but you're thinking about those French Fries. Surprisingly, most of the Vitamin C is retained, but you add about 14 grams of fat (potatoes themselves have virtually none). The skin of potatoes is a modest source of dietary fiber, so leaving the skin on no matter else you do, is a good nutritional idea.

They are closely related members of the same family of plants, Solanaceae.

Yes. Too many potato leaves and rhubarb leaves will poison a hen but they are very selective in what they will eat. You do not have to worry much about them eating an amount large enough to do much damage. They may try to eat them but they will soon move on to tastier treats like almost anything else growing in your garden.

Note: Do not feed hens raw potato peels either, the peels must be cooked or they may get too much Solanine (the green part of a potato peel).

Potatoes are generally brown in color, though some varieties are red or golden. They consist of a thin outer membrane, or skin, which is dry and coarse to the touch; and a white inner material, which is moist, crisp, and slightly translucent. They are very starchy, and arre a good source of various vitamins and minerals. They tend to be about the size of a fist, though some varieties are smaller and other specimens are significantly larger. They are fairly dense, which makes them both hearty for eating as well as difficult to carry around in large quantities.

According to the web site available below, there are 258 calories in a fairly large (3" - 4 1/4" dia.) potato. They fill you up. They have lots of good vitamins and minerals. They have some good carbs. At 258 calories each, they make up about 17% of a 1500 calorie diet. If you eat them plain, without oil, butter, dressing, bacon bits, cheese, sour cream, or any of the other wonderful fattening things we tend to put on potatoes, they're OK for losing weight. But lettuce and carrot juice are better.

Since 6 cups of water weighs 3 pounds, and potatoes are close to the same specific gravity as water, if you totally stuffed potatoes into the cups, they'd be about 3 pounds also. However if you're cubing them or shredding them etc. there's going to be some air there as well, so depending on what you're doing and how tightly packed I'd guess 2.5-3 pounds...

Vaguely scientific answer ;)