Potatoes

The potato is a root vegetable that is indigenous to the Americas and is a starchy tuber of the plant Solanum tuberosum. In the second half of the 16th century, the Spanish brought potatoes from the Americas to Europe. They now form a significant portion of the global food supply and are a staple food in many regions of the world. After maize (corn), wheat, and rice, potatoes were the fourth-largest food crop in the world as of 2014.

A normal uncooked potato is made up of 79 percent water, 17 percent carbs (of which 88 percent are starch), 2 percent protein, and very little fat, according to the United States Department of Agriculture (see table). Providing 322 kilojoules (77 kilocalories) of food energy per 100 gram (3+12 ounce) serving, raw potatoes are a good source of vitamins B6 and C. Since raw potato starch is difficult for humans to digest, the potato is rarely consumed raw. While the number of other nutrients doesn't vary significantly when a potato is cooked, the level of vitamin B6 and vitamin C in the potato significantly decreases.

A relatively simple and affordable approach to packing on extra calories is to eat potatoes and other starchy meals. Potatoes and other starches can supply calories and carbs to aid in weight gain and assist in the storage of muscle glycogen. Pieces of baked potatoes give the body a lot of carbohydrates and sugar.