Organic
Yellow Potato
"Savor the buttery flavor of sunny yellow potatoes"
A high-starch, yellow-skinned potato variety with a buttery, nutty flavor, it's perfect for boiling, roasting or making delicious mashed potatoes.
Also known as
Yellow Flesh Potatoes, Butter Potatoes
Botanical name
Solanum tuberosum
Product Details
PLU Code
94727
5-digit code
Category
Vegetables
Potato › All Sizes
Origin
South America, now cultivated globally
Temperature
7 to 10°C (45 to 50°F)
Shelf Life
2-12 months
Status
Approved
About Yellow Potato
Characterized by their smooth yellow skin and buttery yellow flesh, yellow potatoes have a waxy texture when boiled, and tend to retain their color when cooked. Rich in potassium and fiber, these spuds are perfect for a variety of culinary applications.
Nutrition Information
Per 100 grams of boiled yellow potato without skin, the nutrition facts are approximately as follows
Energy 70 kilocalories
Carbohydrates 16 grams
Fibers 2 grams
Sugars 0.2 grams
Protein 2 grams
Fat 0.1 grams
Sodium 1 milligram
Potassium 748 milligrams
Vitamin C 1 milligram
Vitamin B6 0.1 milligrams
Manganese 0.1 milligrams
Folate 6 micrograms
Copper 0.1 milligrams
Phosphorus 26 milligrams
Magnesium 10 milligrams
Storage & Handling
Commercial storage guidance for potatoes for fresh consumption (table/fresh-market tubers, cured, stored). Storage life depends on initial quality, maturity, cultivar and handling; this is not a household shelf-life guarantee.
Temperature
7 to 10°C (45 to 50°F)
Humidity
95-99%
Packaging
Breathable bags, containers or crates to maintain humidity
Shelf Life
2-12 months
Storage Notes: Keep tubers in the dark, because light causes greening and bitter, toxic glycoalkaloids, and avoid storing them too cold, which turns starch into sugars that darken on cooking. Highest freezing point: -1°C. Source: USDA Agriculture Handbook 66 (rev. 2016).
Source: USDA Agriculture Handbook 66 (rev. 2016), pp. 506-510.
Applies to: potatoes for fresh consumption (table/fresh-market tubers, cured, stored).
Not verified by this source: packaging (retained from earlier enrichment).
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PLU Reference
4-digit codes: Conventional produce
93000-94999: Organic form of an assigned 3000-4999 code
83000 series: Future conventional assignments
84000 series: Corresponding future organic assignments
Prefix 8: Has no standalone GMO significance
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