The potato is a member of the nightshade family and its edible tuber, which serves the plant as an underground storage organ, is a vegetable. In culinary and nutritional contexts potatoes are classified as starchy vegetables, distinguishing them from nonstarchy vegetables such as leafy greens and broccoli. Potatoes are a source of vitamin C, potassium, thiamin, and niacin, and can be a good source of dietary fiber if eaten with their skins on.
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