Inca Indians in Peru were the first to cultivate potatoes in about 200 B.C. Spanish explorers conquered Peru in the early 1500s and subsequently brought potatoes with them back to Europe. Potatoes didn't arrive in the United States until 1621 when the governor of Bermuda sent a chest of potatoes to Gov. Francis Wyatt of Virginia.
Ireland became the first European country to cultivate potatoes to ease frequent food shortages. In fact, factory workers were sometimes paid in potatoes. In 1846, a fungus destroyed much of the Irish potato crop and the ensuing famine killed more than 1 million people.

(2) The correct answer: (b) False

You should store fresh potatoes in a cool (45 F to 50 F), dry, dark place. Refrigerator temperatures promote the conversion of potato starch to sugar. This makes your potatoes less tasty and causes them to darken — especially when they're fried.
Avoid exposing your potatoes to natural or artificial light, which can cause them to turn green. Sometimes only the skin is affected, but greening may penetrate the flesh. The green portions contain solanine — a toxin that causes a bitter flavour and may be poisonous. Cut off any green portions, including skin with a green tint, before eating.

(3) The correct answer: (c) Frying potatoes triples the calories

In equal amounts by weight, a french-fried potato contains three times as many calories as a baked potato.
Here are the facts:

Baked potatoes vs. French fried potatoes
(100 grams = about ½ of a large baked potato or one small order of French fries:

(4) The correct answer: (a) Potato chips

Potato chips have more calories and fat that French Fries in equal amounts by weight. Here are the facts:  

(5) The correct answer: (a) True

Potatoes are a good source of vitamin C. One whole, medium potato provides one-third — 37 percent (22 milligrams) — of your Daily Value (DV) of vitamin C and just 168 calories. A single, medium potato is also a good daily source of:

• Vitamin B-6: 0.6 milligrams (46 percent of your DV)
• Potassium: 951 milligrams (27 percent of your DV)
• Dietary fibre: 4 grams (16 percent of your DV)
• Iron: 1.9 milligrams (11 percent of your DV)

It's best to eat the skin along with the pulp of the potato as long as it's not green and has been washed thoroughly. The skin contains most of the fibre, and many of the nutrients are located close to the skin.

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