Potatoes

The starchy flesh will thicken a broth, therefore not suitable for a clear broth. Some varieties have a subtle earthy taste, others bland and uninteresting. Main crop mealy potatoes like Golden Wonder will break down and thicken more easily while young new potatoes and waxy varieties will hold their shape. A good all-round source of nutrients in dry weight terms: 66 per cent starch, 9 per cent protein, 4 per cent sugars, 0.5 per cent assorted vitamins, high in vitamin B. Vitamin C content deteriorates on storing from 30 mg per 100 g when freshly dug to 8 mg after 8–9 months.