ポテトの生産者

Yes, potatoes provide all of the nutrients required to live a healthy and active life.  There are numerous accounts of people going on potato only diets any where from two months to a full year with resulting improvements in health markers and often weight loss. The protein in potatoes is complete and readily available, however it does not occur in significant quantities, so for growing children or those desiring to add muscle mass it is recommended to add lean proteins like non-fat milk or seafood.

• Green spots or patches on potatoes (known as “greening”) are a natural result of chlorophyll production in the tuber from being exposed to light. Chlorophyll is not toxic; however, its presence indicates an increase in the production of solanine. Solanine is a glycoalkaloid that can cause gastrointestinal symptoms (e.g., nausea, vomiting and diarrhea), but
  only if consumed in very large amounts.
• Click here to learn more Greening Fact Check

Green on the skin of a potato is the build-up of a chemical called Solanine. It is a natural reaction to the potato being exposed to too much light. Solanine produces a bitter taste and, if eaten in large quantities, can cause illness.

• Store potatoes in a cool, well-ventilated place.
• Keep potatoes out of the light.
• Cold temperatures, lower than 50 degrees in the refrigerator, cause a potato’s starch to convert to sugar, resulting in a sweet taste and discoloration when cooked.
• Avoid areas that reach high temperatures (beneath the sink or beside large appliances) or receive too much sunlight (on the countertop).
• Perforated plastic bags and paper bags offer the best environment for extending the shelf life of potatoes
• Don’t wash potatoes, or any produce, before storing. Dampness promotes early spoilage

Go to storage and handling.

Look for clean, smooth, firm-textured potatoes with no cuts, bruises, or discoloration. Click here to learn about potato storage and handling.