{"id":10051,"date":"2026-09-21T13:03:32","date_gmt":"2026-09-21T13:03:32","guid":{"rendered":"https:\/\/edenshealth.de\/wiki-archiv\/kartoffel-solanum-tuberosum\/"},"modified":"2026-09-21T13:03:32","modified_gmt":"2026-09-21T13:03:32","slug":"kartoffel-solanum-tuberosum","status":"publish","type":"page","link":"https:\/\/edenshealth.de\/en\/wiki-archiv\/kartoffel-solanum-tuberosum\/","title":{"rendered":"Potato (Solanum tuberosum)"},"content":{"rendered":"<div style=\"position:relative;width:100%;min-height:340px;background:linear-gradient(135deg,#2c3e6b,#4a5fa5,#7d8fd1);border-radius:12px;margin:0 0 24px 0;display:flex;align-items:center;justify-content:center;padding:40px;\">\n<h1 style=\"color:#ffffff;margin:0;text-align:center;\">Potato (Solanum tuberosum)<\/h1>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Botanical name<\/div>\n<div class=\"v\">Solanum tuberosum<small>Nightshade family (Solanaceae)<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">is used<\/div>\n<div class=\"v\">The tuber<small>green spots and germs are not allowed.<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Mild, earthy<small>firm-cooking, predominantly firm, floury<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">Andes, Peru<small>for about 8,000 years<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Known for<\/div>\n<div class=\"v\">Potassium, vitamin C, resistant starch<small>cooled, gut-friendly<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Home remedies<\/div>\n<div class=\"v\">Potato wraps<small>for sore throat and cough<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">In the kitchen<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b><\/p>\n<p>Potatoes are better than their reputation suggests: they provide vitamin C, potassium, and high-quality protein, and when cooked and cooled, they develop resistant starch, which nourishes the gut. They only become unhealthy when deep-fried. A warm potato poultice is one of the best home remedies for sore throats. Always cut away any green parts and sprouts generously.<\/p>\n<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>The tuber that fed Europe<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271200%27%20height%3D%27800%27%20viewBox%3D%270%200%201200%20800%27%3E%3Crect%20width%3D%271200%27%20height%3D%27800%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/09\/lebensmittel-kartoffel.jpg\" alt=\"Rohe Kartoffeln auf einem Holztisch\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">In 1756, Frederick the Great issued his &quot;Potato Edict,&quot; ordering the cultivation of the tuber in Prussia - but the farmers didn&#039;t trust it.<\/p>\n<p class=\"ea-drop\">The potato was domesticated in the Andes of Peru and Bolivia about 8,000 years ago; the Andean peoples still know thousands of varieties and freeze-dried them to make chu\u00f1o. Spaniards brought it to Europe in the 16th century, where it was long considered an ornamental plant and animal fodder \u2013 the green berries are poisonous, and the tuber was viewed with suspicion.<\/p>\n<p>In the 18th century, rulers like Frederick the Great promoted potato cultivation because potatoes fed more people than grain on the same area. They ended the great famines\u2014and caused a new one: the Irish famine of 1845 arose because almost the entire country depended on a single, susceptible variety, which was decimated by late blight.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What the potato does for you<\/h2>\n<p class=\"ea-drop\">A medium-sized potato (150 g) provides approximately 600 mg. <strong>potassium<\/strong>, 15 to 20 mg <strong>Vitamin C<\/strong>, Vitamin B6, magnesium, and approximately 3g of high-quality protein \u2013 combined with egg, this makes for one of the highest-quality protein mixtures available. The nutrients are best preserved when potatoes are boiled in their skins.<\/p>\n<p>Cooked and <strong>cooled<\/strong> Part of the starch crystallizes into <strong>resistant starch<\/strong>, These are substances that the small intestine cannot digest and that feed the gut bacteria in the large intestine. Therefore, leftover potato salad causes blood sugar to rise more slowly than fresh mashed potatoes.<\/p>\n<p>The potato&#039;s bad reputation stems from French fries and chips: fried and salted, it delivers a lot of fat, salt, and the roasting byproduct acrylamide. Boiled, steamed, or baked in the oven, it is a good, filling staple food with few calories.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>approx. 600 mg<\/b><span>Potassium in a medium-sized potato<\/span><\/div>\n<div class=\"ea-zahl\"><b>15 - 20 mg<\/b><span>Vitamin C per tuber<\/span><\/div>\n<div class=\"ea-zahl\"><b>8,000 years<\/b><span>The potato is a cultivated plant<\/span><\/div>\n<div class=\"ea-zahl\"><b>1756<\/b><span>Frederick the Great&#039;s Potato Edict<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>This is what&#039;s in the potato<\/h2>\n<p>Potatoes consist of approximately 78 percent water, 15 to 18 percent starch, and protein., <strong>potassium<\/strong>, <strong>Vitamin C<\/strong>, Vitamin B6, magnesium, fiber (especially in the peel) and polyphenols such as chlorogenic acid, particularly in blue and red varieties.<\/p>\n<p>Green parts, sprouts and the peel of young tubers are contained <strong>Glycoalkaloids<\/strong> such as solanine, which can cause nausea, abdominal pain, and diarrhea. They are heat-stable \u2013 therefore, generously cut away green parts and sprouts and store potatoes in a dark place.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes the potato stronger<\/h2>\n<p>The potato is the canvas of German cuisine - the crucial thing is how you cook it.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">protein<\/span><\/p>\n<div class=\"mit\">with <i>Egg &amp; Quark<\/i><\/div>\n<p>Potatoes combined with egg or quark produce a particularly high-quality protein.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Colon<\/span><\/p>\n<div class=\"mit\"><i>cooked &amp; cooled<\/i><\/div>\n<p>Potato salad, fried potatoes from the day before: more resistant starch.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Omega-3<\/span><\/p>\n<div class=\"mit\">with <i>Linseed oil &amp; quark<\/i><\/div>\n<p>Boiled potatoes with quark and linseed oil - simple and valuable.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Nutrients<\/span><\/p>\n<div class=\"mit\">as <i>boiled potatoes<\/i><\/div>\n<p>Cooking in the peel preserves vitamin C and potassium.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Herbs<\/span><\/p>\n<div class=\"mit\">with <i>Rosemary &amp; garlic<\/i><\/div>\n<p>Baked potatoes with olive oil and rosemary.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Vegetables<\/span><\/p>\n<div class=\"mit\">with <i>Spinach &amp; cabbage<\/i><\/div>\n<p>Potatoes with leafy greens - the vitamin C helps with iron absorption.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">Green<\/span><\/p>\n<div class=\"mit\">not <i>green or sprouted<\/i><\/div>\n<p>Solanine - generously remove green areas and sprouts, discard very green tubers.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Deep frying<\/span><\/p>\n<div class=\"mit\">not <i>too dark<\/i> fry<\/div>\n<p>Acrylamide is formed during strong browning \u2013 \u201egilding instead of charring\u201c.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">storage<\/span><\/p>\n<div class=\"mit\">not <i>in the refrigerator<\/i><\/div>\n<p>Below 6 \u00b0C, starch turns into sugar - resulting in more acrylamide during frying and a sweeter taste.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">storage<\/span><\/p>\n<div class=\"mit\">not <i>in the light<\/i><\/div>\n<p>Light promotes the formation of solanine.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Sugar<\/span><\/p>\n<div class=\"mit\">not <i>daily puree<\/i> in diabetes<\/div>\n<p>Hot mashed potatoes cause blood sugar to rise quickly - boiled or cooled potatoes are preferable.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">kidneys<\/span><\/p>\n<div class=\"mit\">not in quantities at <i>Renal insufficiency<\/i><\/div>\n<p>Very high in potassium - soaking and double boiling reduces the content.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>In the kitchen<\/span>Where she belongs<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">Boiled potatoes with quark<\/span><span class=\"w\">And linseed oil.<\/span><\/li>\n<li><span class=\"g\">potato salad<\/span><span class=\"w\">Swabian style with broth or with mayonnaise.<\/span><\/li>\n<li><span class=\"g\">Baked potatoes<\/span><span class=\"w\">With rosemary and olive oil.<\/span><\/li>\n<li><span class=\"g\">Potato soup<\/span><span class=\"w\">With leek, carrot and marjoram.<\/span><\/li>\n<li><span class=\"g\">Fried potatoes<\/span><span class=\"w\">Made from boiled potatoes from the previous day.<\/span><\/li>\n<li><span class=\"g\">mashed potatoes<\/span><span class=\"w\">With butter and nutmeg.<\/span><\/li>\n<li><span class=\"g\">potato pancakes<\/span><span class=\"w\">With applesauce.<\/span><\/li>\n<li><span class=\"g\">Gnocchi<\/span><span class=\"w\">Made from floury potatoes.<\/span><\/li>\n<li><span class=\"g\">R\u00f6sti<\/span><span class=\"w\">Made from raw or cooked potatoes.<\/span><\/li>\n<li><span class=\"g\">Heaven and Earth<\/span><span class=\"w\">Mashed potatoes with applesauce.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Firm-cooking potatoes for salads and fried potatoes, floury potatoes for mashed potatoes, soups and gnocchi. Store in a dark, cool (6 to 10 \u00b0C) and well-ventilated place \u2013 not next to apples, as they will cause them to sprout.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>The potato wrap<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Warm potato poultice<\/h3>\n<ol>\n<li>Boil 3 to 4 medium-sized potatoes with their skins on until soft.<\/li>\n<li>Place on a kitchen towel, fold the towel into a packet and crush the potatoes inside.<\/li>\n<li>Check the temperature on your forearm - pleasantly warm, not hot - and place it on your neck or chest.<\/li>\n<li>Secure it with a scarf or towel and leave it for 20 to 30 minutes until it cools down.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>Sore throat, cough, stubborn mucus, and tension in the neck. Potatoes retain heat for a long time and release it moistly and evenly \u2013 a tried-and-tested home remedy.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>Once or twice daily. Always check the temperature beforehand, especially with children \u2013 risk of burns. Do not use in cases of fever or acute inflammation with redness and swelling.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>The potato (<strong>Aluminum<\/strong>In Ayurveda, it is considered sweet, heavy, dry, and cooling \u2013 it increases Vata and Kapha. Therefore, it is prepared with ghee, cumin, turmeric, and ginger, as in... <em>Aloo Gobi<\/em>.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>In Traditional Chinese Medicine (TCM), the potato (<strong>Ma Ling Shu<\/strong>) sweet and neutral. It is said to strengthen the spleen and stomach, replenish Qi and moisten the intestines; raw potato juice is traditionally drunk for stomach ailments.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Solanine:<\/strong> Generously remove green parts and sprouts, discard green tubers.<\/li>\n<li><strong>Acrylamide:<\/strong> Do not fry or roast too dark.<\/li>\n<li><strong>Potassium:<\/strong> In case of kidney failure, discuss quantities; soak potatoes.<\/li>\n<li><strong>Blood sugar:<\/strong> Hot mashed potatoes cause sugar levels to rise quickly.<\/li>\n<li><strong>Wraps:<\/strong> Check temperature - risk of burns.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/suesskartoffel-ipomoea-batatas\/\"><span class=\"art\">Archive<\/span><span class=\"n\">sweet potato<\/span><span class=\"d\">The namesake - botanically not related.<\/span><\/a><a href=\"\/en\/wiki-archiv\/leinsamen-linum-usitatissimum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">linseed<\/span><span class=\"d\">Omega-3 with quark and potatoes.<\/span><\/a><a href=\"\/en\/wiki-archiv\/rosmarin-rosmarinus-officinalis-5\/\"><span class=\"art\">Archive<\/span><span class=\"n\">rosemary<\/span><span class=\"d\">For baked potatoes.<\/span><\/a><a href=\"\/en\/product\/leinoel\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Linseed oil<\/span><span class=\"d\">For boiled potatoes with quark.<\/span><\/a><a href=\"\/en\/product\/rosmarin-getrocknet\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Dried rosemary<\/span><span class=\"d\">For baked potatoes.<\/span><\/a><a href=\"\/en\/product\/thymian-getrocknet\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">dried thyme<\/span><span class=\"d\">For potato soup.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>Birt DF et al. <em>Resistant starch: promise for improving human health.<\/em> Advances in Nutrition 2013; 4(6): 587\u2013601.<\/li>\n<li>Federal Institute for Risk Assessment: <em>Glycoalkaloids in potatoes - statement<\/em>, 2018.<\/li>\n<li>EFSA CONTAM Panel. <em>Scientific opinion on acrylamide in food.<\/em> EFSA Journal 2015; 13(6): 4104.<\/li>\n<li>Spooner DM et al. <em>A single domestication for potato based on multilocus amplified fragment length polymorphism genotyping.<\/em> PNAS 2005; 102(41): 14694\u201314699.<\/li>\n<li>USDA FoodData Central: <em>Potatoes, flesh and skin, raw<\/em>.<\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Kartoffel (Solanum tuberosum) Botanischer Name Solanum tuberosumNachtschattengew\u00e4chse (Solanaceae) Verwendet wird Die Knollegr\u00fcne Stellen und Keime nicht Geschmack Mild, erdigfestkochend, vorwiegend fest, mehlig Herkunft Anden, Peruseit rund 8.000 Jahren Bekannt f\u00fcr Kalium, Vitamin C, resistente St\u00e4rkeabgek\u00fchlt darmfreundlich Hausmittel Kartoffelwickelbei Halsschmerzen und Husten Auf dieser Seite HerkunftNutzenInhaltsstoffeVerst\u00e4rkte Kombis &amp; was sich bei\u00dftIn der K\u00fccheAls HausmittelAyurveda &amp; TCMWarnhinweisePassend<\/p>","protected":false},"author":1,"featured_media":10039,"parent":5278,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-10051","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/pages\/10051","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/comments?post=10051"}],"version-history":[{"count":0,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/pages\/10051\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/pages\/5278"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/media\/10039"}],"wp:attachment":[{"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/media?parent=10051"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}