Officially, potatoes are vegetables, not grains. Part of the confusion about what potatoes are stems from the starch content, which rivals that of rice, flour and pasta.Know More
Another misconception about potatoes is that they are a root vegetable. In fact, they are actually what are known as tubers and grow beneath the surface of the soil. They are an important staple crop that grow in most climates, as they have the ability to withstand a light frost.
There are more than 100 varieties of potatoes grown worldwide with the most popular varieties being russet potatoes, white potatoes, redskin and Yukon Golds. They are most often baked, roasted, boiled and mashed, and sliced and fried.Learn more about Food Facts
Gluten is a protein that is found in grains including wheat, rye and barley. A less-common grain called triticale, which is a cross between wheat and rye, also contains gluten. Any processed foods that contain ingredients such as white flour, whole wheat flour, wheat germ, semolina or graham flour also contain gluten.Full Answer >
The best complex carbohydrates are grains that are consumed in their wholegrain form. Oatmeal, wheat berries, brown rice, cornmeal and quinoa are examples. Wholegrain breads can also be an excellent source of complex carbohydrates.Full Answer >
Manufacturers produce corn syrup by removing cornstarch from the grains of corn and using acid hydrolysis to convert the starches to dextrose, a simple sugar that is less sweet than table sugar. Further refining with enzymes converts more of the dextrose to fructose, producing high fructose corn syrup.Full Answer >
The sprouts, or eyes, of a potato contain solanine, which can be toxic to humans in even small amounts; therefore, potatoes that have sprouted should be discarded and not eaten, as noted by the National Institute of Health's MedlinePlus. Potatoes that are green below the surface of the skin or have begun to rot can be poisonous as well, and should not be consumed.Full Answer >