Edible Parts: Root
Edible Uses: Rutin
Root - cooked[46, 105, 177]. This species has the largest tubers of all the species cultivated in the Andes, it has a good content of protein (12% dry weight compared to 8 - 10% for the cultivated potato) and is rich in starch and vitamin C[196].
| Composition
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| Figures in grams (g) or miligrams (mg) per 100g of food.
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Root (Fresh weight)
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- 80 Calories per 100g
- Water : 79%
- Protein: 2.4g; Fat: 0.1g; Carbohydrate: 18g; Fibre: 0.5g; Ash: 1.3g;
- Minerals - Calcium: 10mg; Phosphorus: 51mg; Iron: 0.8mg; Magnesium: 0mg; Sodium: 5mg; Potassium: 401mg; Zinc: 0mg;
- Vitamins - A: 20mg; Thiamine (B1): 0.9mg; Riboflavin (B2): 0.03mg; Niacin: 1.5mg; B6: 0mg; C: 20mg;
- Reference: [ 269]
- Notes: These figures are the mean obtained from a range of readings.
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Succeeds in most soils[1]. Dislikes wet or heavy clay soils[16, 37]. Prefers a slightly acid soil, the tubers are subject to scab on limy soils or those deficient in humus. Yields best on a fertile soil rich in organic matter. This plant is one of the S. American species of potatoes. It is not frost hardy but can probably be grown in much the same way as potatoes are grown by planting out the tubers in spring and harvesting in the autumn[K]. Plants might have strict daylength requirements and may yield poorly in temperate zones because they need short-days in order to induce tuber-formation[196]. This species is commonly cultivated for its edible tubers in S. America[196]. Yields are often low but 30 tonnes per hectare have been recorded[196]. Plants are susceptible to late blight[196]. This species is the immediate ancestor of the potato of commerce, S. tuberosum, though the tubers look rather different[196]. A tetraploid species, probably derived from S. stenotomum by chromosome doubling or by hybridization with S. sparsipilum, it produces fertile seed[196].
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