2. Properties
“subterranean organs in which plants store starch,
large molecular aggregates of the sugars they create
during photosynthesis”
More nutritious when cooked (raw starches resist
digestive enzymes)
Some roots like carrots, turnips and beets contain
little or no starch
Dry, mealy textures with high starch content
3. Potatoes
200 species and are relatives of the tomato, chilli, and
tobacco
Many indigenous to Central and South America
New potatoes are immature (literally fresh)
-lower in starch
-harvested in fall
Optimal storage at 45-50 F
Warm temperatures cause sprouting and decay
Cold causes conversion of starch to sugars
Internal black spots are bruises from mishandling
4. Potato Nutrition
Good source of vitamin C
Orange and yellow contain carotenoids
Purple and blue ones have anthocyanins
Contain toxic alkaloids solanine and chaconine
High levels result in bitterness, throat burning,
digestive and neurological problems and death
Green is a sign of high levels of solanine
5. Classes of Potatoes
Mealy: more dense than waxy types due to starch
content
Waxy: higher sugar content yielding a solid, dense,
moist texture
6. Cooking
Mashed and Pureed:
Mealy produces a fine creamy consistency
Pommes purees traditionally made with waxy. These
must be worked more than mealy varieties.
Fried
Pommes frites
Chips
Pommes Souffle (puffed chips)
7. Sweet Potatoes
Member of the morning glory family
Columbus brought to Europe
Not to be confused with the yam
Stored best at 55-60F
Sweeten during cooking: starch breaks down to
maltose
8. Tropical Roots and Tubers
Cassava, Manioc, Yuca:
Elongated roots of the spurge family
Sweet varieties exported for consumption
Bitter varieties high in cyanide levels and used for flour
and tapioca
Taro
Native to eastern Asia and Pacific islands
Yam
Starchy tubers of plants related to grasses and lilies
9. Carrot Family
Less starch than potatoes – sweet
Peeling removes bitterness
Parsnips:
Native to Eurasia
Accumulates more starch than carrot – converted to
sugars in cold (harvested in winter)
10. Lettuce Family
Fructose based carbohydrates (humans don’t have
enzymes to digest)
Sunchoke (Jerusalem artichoke)
Cook for long times to convert to digestible fructose
Salsify (oyster plant)
Burdock (Japanese = Gobo)
