Potatoes

i dont know some one outside of me please improve this answer it is for my science project

As this is for a science project, it would be wrong to simply give one answer. In fact, there are several things to test when deciding which is the best fruit or vegetable for a battery.

First, take a potato and an orange. Use different types of electrodes - try to get hold of steel, copper, zinc and aluminum. With each pair of electrodes, measure the voltage they produce. Then measure the current they produce. Finally, measure how long each one will operate.

Put the results into a table and then you are well placed to make your own evaluation of the data. The experiments won't take long to do and following the guide above, you will have enough information to get a real answer.

Not enough voltage, not enough current, not enough power.

Worldwide, there are hundreds of television manufacturers. The premium brands such as Sony, Panasonic, Samsung all manufacture product and, in many cases, use external companies to make some of their products.

On top of that, there are numerous manufacturing companies who make televisions for branding by retailers. There are yet more who make models that are never branded but used to be embedded into other systems.

I would use 40 pounds.

Of course yes with a little of creativity you can recycle almost everything we have.

Since it is Christmas time you can make your potato chip bag into a shiny wrapping paper or perhaps a shiny ribbon for your gift.

This depends on the concentration of the salt solution.

If the water potential of the salt solution is greater (less concentrated) than the cell sap of the potato cells, water would move into the potato cells, increasing the size of the potato strip.

If the water potential of the salt solution is lower (more concentrated) than the cell sap of the potato cells, water would move out of the potato cells in the salt solution, decreasing the size of the potato strip.

It depends on size of potato, but usually you can get at least 4-6 eyes on one potato.

There's potatoes in the oven,

they are baking nice and brown.

We will have some watermelon,

when the season comes around.

In the henhouse there's a chicken, in the smokehouse, there's a ham.

For I'd rather be a Negro, then a po' white man.

potato's

No they are two separate vegetables.

Because most bodies are in motion, we need to nourish them. By not eating lunch, people tend to munch on snacks all day, which causes irregularity in the body and can cause weight gain. Lunch also happens at the peak of the day and gets us through the work day so we can survive until dinner.

none

The calories in a cup of soup are determined by the ingredients used to make the soup, the quantity of those ingredients, and how may cups the soup produces. Please feel free to ask the question again and include more detail. Without knowing that information we cannot accurately answer your question. On the other hand, if the soup comes from a can, carton, or packet, the calorie content is usually listed on the container.

what ever salt, vinegar

potato granules, potato starch, sunflower oil, salt and vinegar flavouring, salt, potassium chloride contain...

near 400 cal in allu parantha and near 350 in naan etc.........

Baked postato contains 60 mcg of iodine. However, the amount of iodine will be different if the potatoes were grown in soil that was iodine-depleted:)

The calories in jacket potato with tuna mayo are determined by the size of the potato, the amount of tuna and the amount of mayonnaise. For the calories in baked/jacket potato and the calories in tuna (both fresh and canned tuna) please see the page links, further down this page, listed under Related Questions. Alternatively, please feel free to ask the question again and include more detail.

No, there is no gluten in potato. However, for people strictly avoiding gluten, for processed foods you may need to check for cross-contamination with gluten. Traces can creep in during the manufacturing process, particularly on shared manufacturing lines. Also note that some french fries are made with a wheat (gluten-containing) coating. Other fried products may be cooked in oil that is used for gluten-containing products.

carbohydretes

That varies from manufacturer to manufacturer. It also depends on the amount of instant mash, and whether or not you add milk and butter. The calorie content (before anything is added) is usually written on the packet or box.

The potato contains vitamins

and minerals

, as well as an assortment of phytochemicals

, such ascarotenoids

and natural phenols. Chlorogenic acid

constitutes up to 90% of the potato tuber natural phenols. Others found in potatoes are 4-O-caffeoylquinic acid (crypto-chlorogenic acid), 5-O-caffeoylquinic

(neo-chlorogenic acid), 3,4-dicaffeoylquinic and 3,5-dicaffeoylquinic acids.[58]

A medium-size 150 g (5.3 oz) potato with the skin provides 27 mg of vitamin C

(45% of the Daily Value (DV)), 620 mg of potassium

(18% of DV), 0.2 mg vitamin B6

(10% of DV) and trace amounts of thiamin

, riboflavin

, folate

, niacin

, magnesium

,phosphorus

, iron

, and zinc

. The fiber content of a potato with skin (2 g) is equivalent to that of many whole grain breads, pastas, and cereals.

In terms of nutrition, the potato is best known for its carbohydrate

content (approximately 26 grams in a medium potato). The predominant form of this carbohydrate is starch

. A small but significant portion of this starch is resistant to digestion byenzymes

in the stomach

and small intestine

, and so reaches the large intestine

essentially intact. Thisresistant starch

is considered to have similar physiological effects and health benefits as fiber

: It provides bulk, offers protection against colon cancer

, improves glucose

tolerance and insulin sensitivity, lowers plasma cholesterol andtriglyceride

concentrations, increases satiety, and possibly even reduces fat storage.[59]

[60]

[61]

The amount of resistant starch in potatoes depends much on preparation methods. Cooking and then cooling potatoes significantly increases resistant starch. For example, cooked potato starch

contains about 7% resistant starch, which increases to about 13% upon cooling.[62]

In 1492, when Columbus came to America and found it :)