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Journal of Experimental Food Chemistry

ISSN: 2472-0542

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Potato

The potato is a root vegetable local to the Americas, a bland tuber of the plant Solanum tuberosum, and the plant itself, a lasting in the family Solanaceae. The significance of the potato as a food source and culinary fixing differs by locale is as yet evolving. the potato is a nightshade in the class Solanum, and the vegetative and fruiting pieces of the potato contain the poison solanine which is risky for human utilization. Ordinary potato tubers that have been developed and put away appropriately produce glycoalkaloids in sums sufficiently little to be insignificant to human wellbeing, however on the off chance that green areas of the plant are presented to light, the tuber can aggregate a sufficiently high convergence of glycoalkaloids to influence human wellbeing.

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Citations: 389

Journal of Experimental Food Chemistry received 389 citations as per Google Scholar report

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