Surprisingly, the potato belongs to the Solanaceae or nightshade family whose other members include tomatoes, aubergines and peppers. There are 100s of varieties, varying in size, starch content, shape and flavour.

A very good source of vitamin C, and a good source of B6, and minerals including copper, potassium, manganese, tryptophan and dietary fibre.

When not deep fried or oozing with butter, a potato's vitamin B6 content is an important cell builder, good at protecting the nervous system and for mild digestive problems. As a good carb, it's also packed with easily accessible energy-giving properties. Their vitamin C content has long been recognised as significant - at the time of their 'discovery' in the Americas in the 16th century, Spanish fleets fed them to crews to alleviate scurvy.