Uses of the Potato 261 



It is said that about 20 per cent of the tuber is waste. 

 As this percentage is mostly skin and that part of the 

 cortical layer removed with it, the percentage will vary 

 with the size of the potato, the shape and the care used 

 in feeding it. About 62 per cent of the whole tuber is 

 water, and about 78 per cent of the edible portion is 

 water. Carbohydrates form about 18 per cent of the 

 peeled tuber. About 2 per cent is protein and 1 per cent 

 ash. The fat content is rather low, being only 0.1 per 

 cent (see Fig. 22). A large proportion of the protein 

 and minerals is contained in the outer layers of the potato, 

 and frequently much of this is lost in careless peeling. 



Quality when cooked 



The requirements for quality in a cooked potato vary, 

 depending on the personal taste of the user and on the 

 particular way in which the tubers are to be cooked. In 

 America a mealy, white-centered potato is usually pre- 

 ferred for boiling, steaming and baking. Europeans fre- 

 quently prefer a less starchy potato, which means one 

 with a higher percentage of protein. Such potatoes are 

 richer in flavor and of better substance than the mealy 

 ones. In some sections of Europe a mealy potato is in 

 demand for boiling, and a waxy potato for frying and for 

 salads. If Americans were to discriminate in favor of cer- 

 tain textures of flesh for special purposes, varieties meet- 

 ing the requirements wotdd undoubtedly be developed. 



There are many factors influencing the quality of a 

 potato when cooked and its value as a food. Undoubtedly 

 the nature of the soil in which the tubers are formed has 

 some effect upon these characters, but, so far, no definite 

 relation has been worked out. It is also true that disease 



