Seed potatoes are tubers specifically grown to be free from disease and to provide consistent and healthy plants. To be disease free, the areas where seed potatoes are grown are selected with care.
In the US, this restricts production of seed potatoes to only 15 states out of all 50 states where potatoes are grown. These locations are selected for their cold, hard winters that kill pests and summers with long sunshine hours for optimum growth.
In the UK, most seed potatoes originate in Scotland, in areas where westerly winds prevent aphid attack and thus prevent spread of potato virus pathogens.
Potatoes are prepared in many ways: skin-on or peeled, whole or cut up, with seasonings or without. The only requirement involves cooking to swell the starch granules.
A raw potato is 79% water, 17% carbohydrates (88% is starch), 2% protein, and contains negligible fat. In an amount measuring 100 grams, raw potato provides 322 kilojoules (77 kilocalories) of energy and is a rich source of vitamin B6 and vitamin C (23% and 24% of the Daily Value, respectively), with no other vitamins or minerals in significant amount.