The potato ( Solanum tuberosum ) is a major world food crop, surpassed by only wheat, rice, and corn in world production for human consumption. The edible part of a potato plant is the tuber, the swollen ends of its underground stems. Potato tubers give a yield per acre many times that of grain crops and are used in livestock feed and many processed foods, such as potato chips, thickening agents, and alcoholic beverages. Potato tubers also have a number of industrial uses; for example, potato starch provides a tough resilient coating for paper and textiles.

Potatoes are easily digestible and have a high nutritional value. Potato tubers are about 78 percent water and about 18 percent starch (carbohydrates). The rest is protein, minerals, and about 0.1 percent fat. Potatoes contain many vitamins, including vitamin C, riboflavin, thiamine, and niacin. Among the many minerals found in potatoes are calcium, potassium, phosphorus, and magnesium. Because they are notably lacking in sodium, potatoes are sometimes suggested for inclusion in low-sodium diets.