Potato (solanu tuberosu)

The potato is a herbaceous plant that forms tubers, is related with chili and a member of the nightshade family. It is native to the Andean highlands and can survive in the height and in the most fertile land. Potato bilt the staple of the Andean nations, being particularly appeared by the Mapuche tribe, the old town still retains many of its pre-Columbian traditions and food culture, and cultivates around rivers and in the  southern of Chile. It is native to Peru, where grown since ancient times, is resistant to cold and it can be planted in poor field. These qualities allowed the construction of Machu Picchu, where the Inca kings were looking for refuge in order to protect them from their enemies. It is difficult to grow and does not require too much work. The remarkable increase in the population of the Old World during the eighteenth century may be can be for  the cultivation of potatoes, one century that ends with  two revolutions, one social and an economic one, which altered the political life and Western civilization.

Cultivation

The potato is an annual plant with leaves whose buds are edible tubers underground. They spread the harvested tubers planted in the previous year instead of seeds because its pretty small cream-colored flowers are often sterile. Some Andean varieties are grown especially for freezing air, a natural process known by the Incas and reducing the size of the tubers as a piece of coal for consumption later reconstructed.

Employment and medicinal uses

The potato is an energy food, rich in vitamins, proteins and carbon hydrates famous. It is rich in potassium, good for the liver and for debugging. Much of its content is vitamins and minerals that are concentrated just under the skin, so it should not peel it before cooking. It has a high nutritional value when consumed raw, especially his use of it is said to have antibiotic properties and vitamin C and minerals. Therefore, the potato is one of the most complete foods.