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Quizzes > Lifestyle & Hobbies

Potato Trivia Questions: Test Your Spud Smarts

Quick, free potato quiz to test your knowledge. Instant results.

Editorial: Review CompletedCreated By: Richard BurnsUpdated Aug 24, 2025
Difficulty: Moderate
2-5mins
Learning OutcomesCheat Sheet
Paper art potato quiz graphic with stylized spuds question marks on sky blue background inviting spud trivia challenge

This potato quiz helps you check what you know about spuds, from varieties and origins to cooking and nutrition. Answer bite-size questions and see your score instantly. If you want more food fun, try our vegetable trivia or dive into baking trivia next.

Which country is the largest producer of potatoes worldwide?
United States
India
Russia
China
China consistently leads global potato production, harvesting over 90 million metric tons annually. The country has expanded acreage and improved yield through modern farming techniques. Other top producers include India and Russia, but none match China's volume.
Which part of the potato plant do we typically eat?
Stem
Tuber
Flower
Leaf
The potato tuber is an underground storage organ where the plant stores starch. These swollen stems serve as energy reserves, allowing the plant to re-sprout. Leaves, flowers, and stems are above ground and are generally not consumed.
Which vitamin is most abundant in a medium potato?
Vitamin C
Vitamin D
Vitamin A
Vitamin B12
Potatoes are a good source of vitamin C, providing about 45% of the daily value in a medium-sized potato. They contain lower amounts of B vitamins and almost no vitamin A or D. Cooking methods can affect the final vitamin C content due to heat sensitivity.
What is the botanical name for the common potato?
Solanum lycopersicum
Solanum tuberosum
Solanum melongena
Capsicum annuum
The scientific name for the cultivated potato is Solanum tuberosum, placing it in the nightshade family. Solanum lycopersicum is the tomato, while Solanum melongena is eggplant. Capsicum annuum refers to certain pepper species.
On which continent did potatoes originally domesticate?
South America
Europe
Africa
Asia
Potatoes were first domesticated in the Andean region of South America around 8,000 years ago. Indigenous peoples cultivated hundreds of varieties adapted to diverse climates and altitudes. Spanish explorers introduced potatoes to Europe in the 16th century.
Approximately how many calories are in a medium (150g) potato?
210
160
110
260
A medium-sized potato weighing about 150 grams contains roughly 110 calories, primarily from carbohydrates. Preparation methods and added ingredients can significantly alter calorie counts. Boiling or baking with minimal oil keeps the count closest to this base value.
Which disease caused the 19th-century Irish Potato Famine?
Late blight
Verticillium wilt
Early blight
Powdery mildew
Phytophthora infestans, known as late blight, decimated Irish potato crops in the 1840s. The pathogen thrives in cool, wet conditions and destroys foliage and tubers rapidly. Lack of genetic diversity in the planted potatoes exacerbated the crisis.
What was the weight of the heaviest potato ever recorded?
15 pounds 4 ounces
8 pounds 2 ounces
18 pounds 1 ounce
11 pounds 8 ounces
The Guinness World Record for the largest potato is 11 pounds 8 ounces, grown by Peter Glazebrook in the UK in 2011. Exceptional varieties and optimized growing conditions contribute to record-breaking sizes. Most market potatoes weigh less than a pound each.
Which pigments give purple-fleshed potatoes their color?
Betalains
Carotenoids
Chlorophylls
Anthocyanins
Anthocyanins are water-soluble pigments responsible for red, purple, and blue hues in many plants, including purple potatoes. These compounds also have antioxidant properties. Carotenoids produce yellow to orange colors, while betalains occur in beets.
At what storage temperature range does cold-induced sweetening accelerate in potatoes?
15 - 20°C (59 - 68°F)
0 - 4°C (32 - 39°F)
5 - 10°C (41 - 50°F)
10 - 15°C (50 - 59°F)
Cold-induced sweetening occurs when potato starch breaks down into reducing sugars at low temperatures, particularly between 0°C and 4°C. This process can cause undesirable browning when potatoes are fried. Storing potatoes slightly above this range slows the conversion.
What is the approximate glycemic index (GI) of a boiled potato?
65
85
100
50
Boiled potatoes typically have a high glycemic index around 85, meaning they raise blood glucose relatively quickly. GI values can vary by variety, cooking time, and cooling methods. Cooling boiled potatoes can lower the GI by forming resistant starch.
Which enzyme is primarily responsible for the browning reaction in cut potatoes?
Peroxidase
Polyphenol oxidase
Catalase
Amylase
Polyphenol oxidase catalyzes the oxidation of phenolic compounds to quinones, which polymerize into brown pigments. This enzymatic browning occurs when potatoes are cut or bruised and exposed to oxygen. Blanching or adding acidic agents can inhibit the enzyme.
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Study Outcomes

  1. Understand Potato Origins and Impact -

    Trace the journey of potatoes from their Andean beginnings to global staple status, uncovering the cultural significance behind this versatile tuber.

  2. Recall Fascinating Potato Facts -

    Memorize key trivia about potatoes - including nutritional points and historical milestones - to dazzle friends and family with spud-related insights.

  3. Identify Key Potato Varieties and Uses -

    Differentiate between popular and rare potato types and learn their best culinary applications for frying, mashing, and roasting.

  4. Analyze Fun Potato Trivia Challenges -

    Test your expertise with entertaining quiz questions that cover trivia about potatoes, from botanical details to quirky spud lore.

  5. Apply Spud Knowledge in Cooking and Celebrations -

    Use insights from the potato facts quiz to create new recipes, host a National Potato Day quiz, and share fun potato questions with others.

Cheat Sheet

  1. Origins and Domestication -

    Potato trivia often begins in the Andes, where Solanum tuberosum was first cultivated around 8000 BCE (International Potato Center). Remember "SPUD" as a mnemonic: Solanum Planting Underground Discovery to recall its South American roots.

  2. Nutritional Powerhouse -

    Review USDA data showing a medium potato (~150 g) contains ~110 kcal, 2 g protein, and 26 g carbohydrates, including a glycemic index (GI) around 70 (GI = (AUCfood/AUCglucose)×100). When tackling trivia about potatoes, note it also delivers vitamin C (20 mg/100 g) and potassium (420 mg/100 g).

  3. Variety and Pigment Science -

    Over 4,000 potato varieties span white, yellow, red, and purple types, with anthocyanins driving deep purple hues and carotenoids giving gold ones (Journal of Agricultural and Food Chemistry). Use the rhyme "Purple packs a punch" to remember anthocyanin's antioxidant boost.

  4. Cooking Chemistry: Starch and Browning -

    During cooking, potato starch gelatinizes at 60 - 70 °C, transforming tuber texture (Food Science Reviews). Above 140 °C, reducing sugars react via the Maillard reaction - think "brown = sugar + amino acid" for crisp fry trivia.

  5. Global Production Impact -

    According to FAO, world potato production hit ~368 million tonnes in 2020, led by China (25%), India (14%), and Russia (4%) - mnemonic "ChIRa" for top producers. Recognizing these figures is key for National Potato Day quiz questions on economic significance.

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