Edible tubers produced by Solanum tuberosum, cultivated worldwide and a staple food across many cultures. They contain approximately 80 percent water and are a good source of vitamin C, potassium, and dietary fiber, varying in shape, skin color, and flesh texture according to cultivar. Potatoes are eaten cooked in many ways, including boiled, baked, roasted, and fried, but green or sprouted tubers accumulate toxic glycoalkaloids such as solanine and must be trimmed or discarded. High-temperature frying can generate acrylamide, so processors select low-sugar varieties and control time-temperature profiles, while proper dark, cool storage prevents greening and sprouting.