Pomatoes

Potatoes belong to the Solanaceae family. Potatoes are short-term agricultural crops grown for their starchy tubers. They are the world's most widely grown root crop and the fourth most popular crop in terms of the fresh yield – behind rice, wheat, and maize. After centuries of selection and breeding, there are now more than a thousand different varieties of potatoes. More than 99% of the potato species grown globally today are derived from various varieties in the lowlands of south-central Chile.

Potatoes are also high in vitamin B3. One potato is estimated to give 4.2mg of vitamin B3, which is equal to 25% of the RDA for males and 30% of the RDA for women. Brown potatoes (caramelized white potatoes) had the largest quantity of vitamin B3 of all potatoes, according to one study (with 2mg of the vitamin per 100g of potatoes).

When preparing foods high in vitamin B3, keep in mind that you should not soak them in water for too long. Because niacin is water-soluble, it causes food to lose a considerable amount of this important vitamin. Potatoes that have sprouted also contain a lot of poisons. When you notice that the potato has sprouted, toss it out; it is not fit to eat. The toxicity of sprouting potatoes harms the human body, causing headaches, diarrhea, cramps, and, more gravely, causing people to become unconscious and die.