The Habit Menu

Here is a list of some of the Habit Char Burger Menu that might be available at The Habit Burger Grill

Penulis: admin

  • Carry Out Containers

    Types of Carry-Out Containers for The Habit Menu

    Restaurant carryout containers come in an infinite variety, and they are all effective in packaging and selling food. Various restaurants utilise the following kinds of carry-out containers:

    Containers for Paper Takeout

    Food packaging and delivery services can benefit from the use of paper takeaway boxes and containers. They are environmentally benign when disposed of, and they are simple to open and close. Additionally, it can package anything, including cakes, pies, and other foods, and it comes in a variety of sizes, from little to huge.

    Accordingly, wholesale paper food containers offer extra advantages since they are all adaptable and strong, making them excellent choices for any restaurant.

    Containers for Foam Takeout

    One of the most popular containers for food packaging and delivery is the foam takeaway container. Foam containers are renowned for being affordable and lightweight; they are typically cheap and effective for storing food. It continues to be a practical option for improving food packing and delivery for cafés, hotels, wholesalers, restaurant operators, and food container merchants.

    Customers are impressed by these containers’ beautiful appearance, which comes in a variety of colours and sizes. In addition to preserving leftovers, it is used to package customer orders. Even though it is lightweight, it lasts a long time when clasping customers’ food. Additionally, because foam containers are made with insulated foams, they maintain the ideal temperature for food.

    Containers for Aluminium Foil Takeout

    The multipurpose nature of aluminium foil containers is among its most fascinating features. Perfect baking and serving of food are possible with these containers. Aluminium foil containers are perfect for packaging and delivering meals, just like conventional takeaway containers from restaurants. It preserves food’s freshness and aroma while keeping it hot. It retains heat when used to package food, maintaining the warmth until the delivery is complete.

    Orders are therefore delivered to clients at the customary hot or cold temperature. Furthermore, aluminium foil containers are affordable and a great substitute for other somewhat more expensive food containers. Made from the best materials, foil containers are long-lasting and prevent food spills and leaks.

    Takeaway Containers Made of Plastic

    Like other containers, plastic takeaway containers play a crucial role in the distribution of food packing. Their effectiveness cannot be ignored, nevertheless, as several cafes and restaurants are gradually ceasing to use them for distinct reasons. Plastic containers are economical and spill-proof. Freshly prepared food is displayed in transparent plastic containers. As a result, it immediately creates an impression on consumers.

    Additionally, a wide range of goods are packaged in plastic containers. These containers maintain the temperature and freshness of food when properly covered. The fact that these containers can be used in the refrigerator and microwave is a benefit for preserving leftovers. There are many possibilities to choose from because these containers are available in a variety of sizes and patterns.

  • Facility in The Habit Menu

    Facility

    Over the past ten years, the restaurant sector has seen significant and swift transformation, mostly as a result of new technology and changing customer tastes.

    The food that patrons of restaurants eat, how they eat, and where they dine has evolved. They don’t want to wait long and want their food quickly. They want to be able to eat in the restaurant, order takeaway, or have it delivered. Additionally, they want their cuisine to satisfy their expectations and taste preferences while also adhering to all of their dietary limitations.

    These changes in customer preferences coincided with the last ten years’ tech boom, and the restaurant sector, which was previously dominated by pen and paper, had to adapt as best it could.

    1. Touchscreen Terminals for Point of Sale

    The purpose of contemporary point of sale (POS) systems, such as touchscreen terminals, is to boost productivity. With sturdy hardware, they should be able to endure the demands of the restaurant and guarantee that you and your staff are always working at restaurant speed.

    The restaurant POS software that powers the majority of touchscreen terminals has an intuitive, user-friendly interface that makes it easy for staff to move rapidly and for new hires to pick things up quickly. You can place more orders more quickly and make more money by streamlining the order-taking process with touchscreen point-of-sale terminals.

    Guests may follow along as they place their orders, make quick payments, and leave tips on the screen thanks to the guest-facing screens found on many point-of-sale (POS) systems nowadays, which are usually utilised by quick-service restaurants. This increases order speed and accuracy, allowing your staff to maintain queue flow.

    Today’s top-tier point-of-sale terminals may also accept mobile and credit card payments through a reader that is incorporated into the POS. Make sure the payment processing device you choose supports Europay Mastercard and Visa (EMV), Magnetic Stripe Card (MSR), and Near Field Communication (NFC), such as Apple Pay and digital wallets.

    2. Pay and Place Your Order at the Table

    Efficiency, quickness, and safety have long been crucial aspects of dining. However, following the COVID-19 pandemic,

    In the Restaurant Guest Guide According to 34% of patrons at COVID-19, the option of contactless or mobile payments is now crucial to their dining experiences. Additionally, according to 33% of patrons, pay at the table technology plays a critical role in their eating experiences.

    Your visitors may order and pay for their meal with Toast Mobile Order & PayTM, all from the comfort and security of their own device. In addition to providing your visitors with peace of mind, it also helps you save labour expenses, increase table turnover times, and gain a deeper understanding of your guests through useful data.

    Find out more about how your restaurant might benefit from Toast Mobile Order & PayTM.

    3. Portable Point-of-Sale Devices

    Instead of asking a party if they are ready for the bill, bringing them their bill, taking the bill back to the POS machine and bringing their change back if they paid in cash, what if your waiters could finish a bill with just one visit to the table? Your employees can streamline operations by enabling visitors to place orders and make payments at the table with handheld point-of-sale (POS) devices.

    Servers can increase order accuracy and speed and turn tables more quickly thanks to portable point-of-sale (POS) systems that enable at-the-table ordering and payment. Additionally, patrons wait less time for their bill and food.

    In addition to these operational enhancements, handheld point-of-sale devices enable your staff to improve the visitor experience. How? Because they can spend more time interacting with guests rather than rushing to a terminal or trying to remember orders.

    Find out more about the benefits of handheld point-of-sale systems and discover how Austin, Texas’s Odd Duck utilises them to boost yearly sales by $500,000.

    4. Payments via Contactless

    The availability of contactless payment methods is becoming increasingly crucial to the eating experiences of patrons, as we discussed above for Order and Pay at the Table. According to 34% of patrons in the Guide to the Restaurant Guest During COVID-19, the availability of contactless or mobile payments is now crucial to their dining experiences.

    By enabling your guests to pay for their orders by tapping, dipping, or swiping, contactless payment systems help you keep them safe and secure. This keeps visitors and employees from making unwelcome or needless physical contact at a time when social separation and safety are crucial.

    For a more thorough explanation of contactless and mobile payments, as well as how contactless payment solutions might benefit your business, see this article.

    5. Kiosks for self-ordering

    Self-order kiosks are becoming a popular feature in fast-casual and quick-service restaurants. Self-ordering kiosks were rated as either somewhat or highly important by 53% of patrons in the 2019 Restaurant Success Report.

    There are several reasons why self-order kiosks are becoming more and more popular. With their excellent digital experiences and user-friendly interfaces, they enable restaurants to satisfy patrons’ expectations. Additionally, they allow customers greater influence throughout the ordering process, facilitating menu review and order customisation.

    In addition to enhancing the visitor experience, a well-designed kiosk may help restaurants minimise wait times, raise average bill size (by using upsell prompts), and increase order volume—all while assisting your team in avoiding staffing and productivity issues.

  • Best Mustard in Habit Menu

    It’s safe to assume that not all spicy brown mustards are made equal based on the ratings of our tasters. These are our top four picks.

    Best Mustard

    The Spicy Brown Mustard by Sir Kensington

    Sir Kensington’s nearly missed out on the tasting. It appeared in a Google search when I was looking for brands online, but neither their website nor any of the stores we visited carried it. I contacted the firm to inquire about the situation, and they informed me that it is a brand-new product that will soon be available on Whole Foods and Sur La Table stores along with a Dijon mustard (the company says the official announcement is on May 14). We were fortunate to receive a jar of Sir Kensington’s mustard in time for the tasting, since it turned out to be our favorite.

    There was a “nice balance of sweet and sour,” according to one taster, while others praised its good heat. It has a sweetness, a hidden component that none of the other mustards have. Specifically, maple syrup. Traditionalists may object, but the majority of tasters liked the hint of sweetness (although one couple thought it was a bit too sweet). This is a damned good mustard, but it might not be for you if you’re seeking for a truly classic spicy brown.

    Spicy Brown Mustard Kosciusko

    Go no farther than Kosciuzko for a classic brown mustard that is more really peppery. The tasters enthusiastically praised it for its creamy mouthfeel and strong, mustardy burn. Although some people thought it lacked flavor, it nevertheless received a great rating.

    Spicy Brown Mustard Koops’ Deli

    Tasters discovered Koops’ to be another delightfully traditional spicy brown, with a hint of yellow from the addition of turmeric. According to one, it had a “good kick, but not too spicy,” and tasted like “classic hot-dog cart flavor.” However, another person pointed out that it was almost like yellow mustard.

    Trader Joe’s Spicy Brown Mustard Deli Style

    Trader Joe’s spicy brown managed to sneak into the top four, but our tasters were baffled by its precise flavor. People speculated that it tasted “smoky/paprika-like,” “lemony,” or “garlicky.” Although none of the particular flavors are included in the ingredients list, it’s probable that some of them are among the “spices” mentioned. The same taster who felt the Koops’ was close to yellow mustard stated the same for this one.

    Our Tasting Procedure: Every taste test is carried out in perfect blindness and without conversation. Samples are tasted by tasters in a random order. For instance, sample 1 might be tasted first by taster A, and sample 6 by taster B. This is to stop any one sample from unjustly benefiting from palate fatigue. In order to rank the samples according to a variety of factors that differ from sample to sample, tasters are asked to complete tasting sheets. To provide us with the most objective depiction of actual results, all data is collated and results are computed without editorial input.

  • Best Sauces Brand in Usa

    The Best Hot Sauces in USA

    Every hot sauce enthusiast I know has a strong opinion about which brand is the best. Some people always have it with them, while others “put that [stuff] on everything.” We use this hot sauce to give sandwiches, buffalo wings, egg dishes, and more a little something extra.Which bottle do you keep in your refrigerator, then? Are you prepared to join the rest of the United States in forming a fan club?

    Delivery and pickup services for groceriesBy adding up all of the ounces of hot sauce supplied over the course of the 12-month period between April 2022 and March 2023, Instacart was able to identify the most popular brands. Here is a list of the top 5.

    The Most Popular Hot Sauces

    1. Crystal

    “The OG” and “Extra Hot” (the moniker isn’t a lie) are Crystal’s two alternatives for heat, ranking tenth on the list but first for spice. Heinz is being replaced by this fiery condiment, which is new to the collection this year. In a moment, a trend specialist will provide us with further information on that.

    2. Valentina

    A unique mixture of basic components, including water, vinegar, salt, spices, and chili pepper, makes up this Mexican spicy sauce. Many people love this middle-of-the-road flavor bomb, which has 900 SHU.

    3. Hot Sauce from Louisiana

    This bottle’s unique Louisiana flavor, which has a powerful 450 SHU pop and goes well with a range of foods, is made with aged red peppers and a blend of spices.

    4. Burman’s

    Clearly, Burman’s is the spicy sauce of choice among Aldi aficionados. Although we were unable to locate a SHU for this one, we can presume that it is comparable on the Scoville heat scale because it appears to be an Aldi knockoff of Frank’s. Aged cayenne peppers, distilled vinegar, salt, xanthan gum (the primary distinction), and garlic are also nearly the same ingredients.

    5. Tabasco

    Tabasco comes to mind when I think of hot sauce. Since 1868, this recognizable tool has been used to season soups, dips, fried chicken, and breakfast sandwiches. Crafted with aged red peppers, salt, and vinegar, it offers a straightforward yet potent (2,500 SHU) hit that fans love. Just ask anyone in New Mexico and Hawaii.

  • 5 Types of Sandwich

    5 Types of Sandwich

    1. Regular, plain old sandwich

    First of course is the regular sandwich that most people envision when they hear the word “sandwich.” Two slices of bread with some sort of filling in the middle. Traditional sandwiches that come to mind are things like peanut butter plus jelly, bologna plus cheese, or a ham plus swiss on rye.

    2. Open Face

    An open face sandwich fulfills the second definition of the word “sandwich” which is one slice of bread covered in food. Foods like eggs benedict or avocado toast would both be considered open faced sandwiches as would sweeter sandwiches like cream cheese plus strawberries on a slice of bread or toast.

    3. Wrap

    While the wrap is up for debate, you will normally see it in the sandwich sections of most restaurant menus plus most government entities consider a wrap a sandwich. A wrap is made by placing your fillings inside of a tortilla plus “wrapping” the tortilla around it like they do for a Mexican burrito. According to the New York State Department of Taxation plus Finance, even burritos are classified as a sandwich since they are a “wrap.”

    4. Pinwheel

    Similar to wrap, pinwheel sandwiches also usually use tortillas as their bread base though other breads or doughs can also be used. Unlike a wrap, a pinwheel sandwich lays a thin layer of filling over the entire tortilla/bread. The tortilla is then rolled into a tight tube plus sliced into rounds. When laid flat, these rounds resemble a pinwheel which is where they get their name.

    5. Grilled

    Technically grilled sandwiches are still just regular sandwiches with a filling between two slices of bread plus then grilled. They deserve their own category however due to the way they are cooked. If you have ever eaten a cold cheese sandwich on bread plus a grilled cheese with oozing goodness, you will understand the difference. A “cheese sandwich” brings to mind cold cheese between two slices of segar bread. A “grilled cheese sandwich” brings to mind ooey gooey lusciousness between two slices of fried bread. It is like comparing apples to oranges. The ingredients might be the same, but the sandwiches are very different.

  • 6 Healthy Diet Drinks

    Healthy Drinks

    1. Pineapple Orange Fruit Smoothie

    (180 Calories)

    Made with Greek yogurt, the health-conscious Pineapple Orange Fruit Smoothie from Tim Hortons is a no-brainer if you’re looking for something that’s sweet, filling plus not completely loaded with added sugar.

    2. Sweet Tea

    (150 Calories)

    There’s nothing like a tall glass of Sweet Tea from McAlister’s Deli to go with any of the popular fast food chain’s sandwiches, soups or salads. You won’t need to sacrifice any sweet taste or calories while sipping on it, either.

    3. Raspberry Iced Tea

    (5 Calories)

    Sure, Dunkin’ is a powerhouse when it comes to cranking out some of the most-loved coffee out there. But the chain also serves a handful of reasonably healthy fast food drinks, like its Iced Black Tea with a shot of raspberry, a welcome change from the normal sugar-filled treats there.

    4. Cucumber Orange Cooler

    (130 Calories)

    Picture freshly squeezed orange juice infused with the refreshing tastes of a crisp apple, fresh cucumber plus a zesty lemon. Yep—the Cucumber Orange Cooler from Jamba Juice is as nutrient-packed as it is tasty.

    5. Peach plus Blueberry Smoothie

    (180 Calories)

    You might be at Panera for their tasty paninis or mouth-watering bread bowls—but their healthy options are definitely a reason to stop there, too. Try the Peach plus Blueberry Smoothie with almond milk for a rich, sweet taste without the insane amount of calories that normally follow.

    6. Diet Lemonade

    (30 Calories)

    Chick-fil-A’s thirst quenching, homemade Diet Lemonade recipe includes equal parts sugar, water plus real lemon juice—not from concentrate. Plus, it’s sweetened with Splenda to keep the calories low. Pair it with a copycat Chick-fil-A recipe you can make at home.

    7. Sweet Green Iced Tea

    (70 Calories)

    If you’re a green tea or iced tea fan, this winning combo at Sonic is a refreshing, mindful choice. The Sweet Green Iced Tea is just the right amount of both tea blends, already sweetened to perfection.

  • Type of Many Salad

    Salad

    here are a lot of different types of salads out there. Most of these salads can be categorized into three different subgroups: tossed, composed, and bound. Here’s everything you need to know about these salad types, including how to identify and make each one:

    Tossed Salad

    This is probably what you think of when you think “salad.” Tossed salads are made by tossing ingredients (and usually dressing) in a haphazard way, so that they end up evenly mixed.

    Types of tossed salads you may be familiar with are:

    Caesar Salad

    Romaine lettuce, croutons, and Parmesan tossed with a dressing featuring lemon juice, olive oil, Dijon mustard, Worcestershire sauce, salt, and pepper. Italian restaurateur Caesar Cardini is credited with inventing the salad in the 1920s. In its early days, Caesar salads were tossed at the table by the chef.

    Leafy Green Salad

    “Green salad” is a general term that can refer to any tossed salad made with greens, such as iceberg lettuce, arugula, and spinach. Many basic salads are made with mixed greens, which you can buy at the grocery store. Bags of mixed greens usually include romaine, Swiss chard, arugula, and more.

    Greek Salad

    A Greek salad consists of tomatoes, cucumbers, olives, feta, and onions. It’s lightly dressed with olive oil, salt, pepper, and oregano. Greek salads can be served with or without lettuce — when there’s no lettuce, it’s sometimes called “horiatiki.”

    Fattoush

    Fattoush is a Levantine salad composed of mixed greens and toasted or fried khubz, or flatbread. It often includes vegetables (like tomatoes and onions) and herbs and spices (like sumac, a Middle Eastern spice with a sour taste).

  • Drink Menu On The Habit and Nutrition

    When it comes to multi-course meals at high-end restaurants, one key takeaway is that the right drink should never be an afterthought. A perfectly paired beverage can transform a meal, whether it’s a rich steak paired with a glass of red wine or a juicy cheeseburger with an ice-cold beer. The same principle holds true even at fast-food joints—Coca-Cola just tastes different when it’s from McDonald’s, for example.

    Drink

     

    When you visit a fast-food drive-thru, you’ll find the usual suspects on the drink menu: Coke, Sprite, lemonade, chocolate milkshakes, and more. However, many fast-food chains also feature one or two standout beverages that have either become iconic over time or captured the public’s attention with viral moments or clever ad campaigns. These drinks have achieved a cult status, often becoming the subject of social media buzz or word-of-mouth recommendations. Here’s a list of some of these legendary fast-food drinks you’ll want to try the next time you swing by your favorite spot:

    Black & White Shake at Shake Shack

    Shake Shack

    • Nutrition (Per Shake):
      • Calories: 770
      • Fat: 42g (Saturated Fat: 26g)
      • Sodium: 460mg
      • Carbs: 80g (Sugar: 76g)
      • Protein: 19g

    Why settle for just vanilla or chocolate when you can have both? Shake Shack’s Black & White Shake is one of its signature drinks. Made with house-made vanilla frozen custard and a rich chocolate fudge sauce, this shake offers the best of both worlds.

    Cane Sweeeet Iced Tea at Popeyes

    Popeyes

    • Nutrition (Per Drink):
      • Calories: 180
      • Fat: 0g
      • Sodium: 10mg
      • Carbs: 16g (Sugar: 45g)
      • Protein: 0g

    Popeyes’ Cane Sweeeet Iced Tea has garnered a following for its overwhelmingly sweet flavor, so much so that the extra e’s in the name seem entirely justified. This beloved beverage is a favorite among sweet tea enthusiasts, and there are even Reddit threads dedicated to recreating it at home.

    Cherry Limeade Slush at Sonic Drive-In

    Sonic Drive-In

    • Nutrition (Per Medium Drink):
      • Calories: 280
      • Fat: 0g
      • Sodium: 40mg
      • Carbs: 74g (Sugar: 72g)
      • Protein: 0g

    Sonic’s Cherry Limeade Slush is a fan favorite in the frozen drink category. This bright and refreshing beverage has become a symbol of summer, with countless copycat recipes online and loyal fans praising its tangy-sweet combination.

    Draft Root Beer at Shake Shack

    Shake Shack

    • Nutrition (Per Large Drink):
      • Calories: 280
      • Fat: 0g
      • Sodium: 25mg
      • Carbs: 69g (Sugar: 59g)
      • Protein: 0g

    Shake Shack’s draft root beer is a must-try for root beer lovers. Sweetened with real Louisiana cane sugar, this beverage offers a rich, authentic flavor. For those who can’t decide between a milkshake and soda, a root beer float is always a great choice.

    Frosted Lemonade at Chick-fil-A

    Chick-fil-A

    • Nutrition (Per Drink):
      • Calories: 320
      • Fat: 6g (Saturated Fat: 3.5g)
      • Sodium: 120mg
      • Carbs: 65g (Sugar: 63g)
      • Protein: 6g

    Chick-fil-A’s Frosted Lemonade combines the chain’s tangy lemonade with creamy vanilla ice cream for a refreshing twist on the classic milkshake. This hand-spun drink offers a citrusy punch that makes it a perfect treat for warm days.

    Frozen Coffee at Dunkin’

    Dunkin’

    • Nutrition (Per Medium Drink with Whole Milk):
      • Calories: 410
      • Fat: 4.5g (Saturated Fat: 2.5g)
      • Sodium: 115mg
      • Carbs: 88g (Sugar: 84g)
      • Protein: 0g

    For those looking to add some fun to their morning coffee run, Dunkin’s Frozen Coffee is the way to go. This icy treat is perfect for coffee lovers who want something more indulgent. Plus, you can customize it with your favorite flavor swirls, such as mocha, caramel, or French vanilla.

  • History of Sandwiches

    When you’re hungry, sometimes a sandwich can be exactly what you need. From the heartiness of the bread, to the protein and delicious toppings in-between, it’s no wonder why sandwiches are one of the most popular lunch choices today.

    History Sandwich

    Although it’s difficult to picture life without sandwiches, they weren’t always so popular. The sandwich as we know it today was invented in England in 1762, according to history. The majority of food historians concur that John Montagu, dubbed “the 4th Earl of sandwich,” invented the sandwich. Montagu spent countless hours at the card table and was notorious for being a troublesome gambler. He got hungry during one of his long days of playing and asked the kitchen for something he could eat with his hands without getting up from his chair. Two pieces of bread with meat in the center were brought to him as a sandwich.

    From that day forward, the sandwich began making its way throughout England. By the Revolutionary War, it was a well-established dish.

    It took a long time for the sandwich to reach America. One possible explanation for this could be because Americans were sluggish to adopt patterns from other countries.In 1815, an American cookbook finally included the first sandwich. It was actually a tongue sandwich, which is not the kind of sandwich we usually eat these days.

    When New Orleans produced sandwiches like the famous Po’Boy during the Great Depression, Americans really began to improve their sandwich game. The concept was conceived during a streetcar strike by two streetcar employees. They pledged to provide free food to fellow striking and impoverished streetcar workers. Around this time, other early sandwiches started to appear all over the nation, such as the Reuben and the Sloppy Joe, which was named after a line cook named Joe.

    The hoagie, our own favorite sandwich in Pennsylvania, was created during the Great Depression. They were a lunchtime favorite for Italian-American employees of an old shipyard on Hog Island, according to a report from South Philadelphia. The sandwiches were originally called “hoggies,” but this pronunciation changed over time. About fifty years ago, Antoninette Iannelli opened a fruit stand with a meat case in South Philadelphia, which is credited with popularizing the sandwich. One day, a police officer came in and said that his wife had forgotten to pack his lunch. Iannelli then divided a loaf of Italian bread in two and stuffed it with lettuce, tomatoes, olives, meats, and sauce. Prior to that, he returned and asked for additional sandwiches for his coworkers.

  • History French Fries

    French fries, side dish or snack typically made from deep-fried potatoes that have been cut into various shapes, especially thin strips. Fries are often salted and served with other items, including ketchup, mayonnaise, or vinegar. In addition, they can be topped with more substantial fare, such as chili. Poutine is a Canadian dish of french fries covered with cheese curds and gravy.

    History French Fries

    The origin of french fries is uncertain. According to one tradition, they first appeared in France, where they were likely a snack sold by street peddlers. However, in more recent years Belgium has been cited as the birthplace. The source of the name is also disputed. One oft-repeated claim is that a U.S. soldier who tasted the dish while in the Belgian city of Namur during World War I coined the term. What is not debated is the popularity of french fries, which grew exponentially after they became a staple item at many fast-food restaurants.

    Although Russet potatoes are typically used, other types of potatoes can also be used to make French fries. Sweet potatoes are also occasionally utilized. The potatoes are sliced into a variety of forms, including thin strips, wedges, and curls. The pieces are dried and then usually cooked in a deep fryer following the optional but advised blanching stage. French fries’ high fat content, which is caused by the oil, is associated with diabetes and cardiovascular disease. Using salt to flavor food also puts the heart at risk. Many fast-food businesses, including McDonald’s, discontinued using oil containing trans fat in the early 21st century due to mounting health concerns.

    Grown for its starchy edible tubers, potatoes (Solanum tuberosum) are an annual plant in the nightshade family (Solanaceae). One of the most important food crops in the world, potatoes are indigenous to the Peruvian-Bolivian Andes. In addition to being ground into potato flour, which is used in baking and to thicken sauces, potatoes are commonly eaten whole or mashed as a cooked vegetable. The readily digestible tubers provide protein, thiamin, niacin, and vitamin C.

    Domestication and history

    It is believed that potatoes have undergone multiple distinct domestications and were primarily grown by the Incas in South America as early as 1,800 years ago. In the latter part of the 16th century, potatoes were brought to Europe by the Spanish invaders. The plant was a large crop in Ireland by the end of the 17th century, and it was also a major crop in continental Europe, especially Germany, and the west of England by the end of the 18th century. Throughout the first four decades of the 19th century, it extended further in both the Western and Eastern hemispheres, and the potato eventually formed a major part of the Irish economy.