Common Name |
Potato |
Scientific Name |
Solanum tuberosum |
Shape |
Oval to round |
Size (Diameter/Length) |
5–15 cmv (aries by variety) |
Weight |
100–300 grams (average) |
Color (Skin) |
Brown, red, yellow, or purple (depending on variety) |
Color (Flesh) |
White, yellow, or purple |
Texture (Skin) |
Rough to smooth |
Texture (Flesh) |
Starchy, firm |
Aroma |
Earthy |
Taste |
Mild, starchy |
Moisture Content |
78–80% |
Density |
Approximately 0.6–0.7 g/cm³ |
Internal Structure |
Solid, starchy flesh |
Shelf Life (at room temp) |
Several weeks (if stored in cool, dark, dry place) |
Shelf Life (refrigerated) |
Can cause sugar buildup; not recommended |