IRISH POTATOES (White Potatoes - Solanum tuberosum )
Premium Irish Potatoes are high-quality white potatoes (Solanum tuberosum) that deliver exceptional nutritional value and culinary versatility. Despite the name "Irish," these potatoes are locally adapted varieties grown in Nigerian highland regions, offering superior taste and texture compared to imported alternatives. Irish Potatoes are nutritional powerhouse that provides more potassium than bananas and more vitamin C than tomatoes or sweet potatoes. A medium 5.3 oz skin-on potato contains just 110 calories yet delivers significant amounts of essential nutrients, making them one of the most affordable and efficient sources of nutrition available.
Our Irish potatoes are incredibly versatile: perfect for potato pottage with vegetables, mashed for side dishes, roasted, fried as chips, or used in traditional Nigerian preparations combined with palm oil, pepper, and vegetables.
The neutral flavor profile makes them an excellent canvas for Nigerian spices and seasonings, while their structural integrity holds up well in stews and one-pot dishes.
Nutritional Components (Per 100g)
Energy: 77-110 kcal
Protein: 2-3g
Carbohydrates: 17-26g
Dietary Fiber: 2-2.2g
Sugars: 0.8-1g
Fat: 0.1g
Vitamin C: 19.7mg
Potassium: 425-620mg
Vitamin B6: 0.3mg
Iron: 0.8mg
Magnesium: 23mg
Phosphorus: 57mg
Folate: 16µg
Niacin (B3): 1.1mg
Thiamin (B1): 0.08mg
Riboflavin (B2): 0.03mg
Calcium: 12mg
Zinc: 0.3mg
Copper: 0.1mg
Manganese: 0.2mg
Key Benefits: Excellent source of vitamin C (30% DV)—more than sweet potatoes or tomatoes, supports immune function and collagen synthesis. Outstanding potassium content (more than bananas) supports cardiovascular health and blood pressure regulation. Good source of vitamin B6 for brain function and metabolism. Provides more protein than most vegetables (3g per medium potato). Naturally fat-free, sodium-free, and cholesterol-free. Highly satiating—helps with weight management by providing fullness. Affordable source of high-quality nutrition. Versatile for all cooking methods.
Storage Instructions
Store in a cool, dark, well-ventilated place (NOT refrigerator)
Shelf life: 2-3 months when properly stored
Temperature critical: Store at 7-10°C (45-50°F) if possible; never below 4°C or above 15°C for extended periods
Refrigeration warning: Do NOT refrigerate—cold temperatures convert starch to sugars, causing sweet, off-flavor and darkening when fried
Light protection: Absolutely essential—light induces greening and solanine production (toxic glycoalkaloid)
Ventilation: Critical—potatoes need air circulation; store in paper bags, baskets, or mesh containers—never sealed plastic
Humidity: Moderate humidity (85-90%) prevents shriveling; too dry causes weight loss, too wet promotes rot
Separation: Store away from onions (onions release gases that cause potatoes to sprout)
Handling: Do not wash before storage—moisture promotes decay; brush off dry soil only
Inspection: Check regularly and remove any sprouting, greening, or rotting potatoes immediately
Signs of spoilage: Green skin (solanine), sprouts, soft spots, mold, or musty smell—discard green or sprouted potatoes
Pre-sprouting treatment: Can be treated with sprout inhibitors for commercial storage, but home storage requires regular inspection
![SWEET POTATOES (Orange-Fleshed & White Varieties)
Premium Nigerian Our Sweet Potatoes are carefully selected, nutrient-dense tuber crops (Ipomoea batatas L.) that are available in two distinct varieties to meet diverse culinary and nutritional needs. The Orange-Fleshed Sweet Potatoes (OFSP) feature vibrant orange flesh rich in beta-carotene, while our White-Fleshed Sweet Potatoes (WFSP) offer a milder, nuttier flavor with higher starch content.
These versatile root crops are traditional staples in Nigerian cuisine, valued for their natural sweetness, ease of preparation, and exceptional nutritional profiles. The Nigerian varieties we source are specifically selected for their adaptability to local growing conditions and superior nutritional content compared to imported varieties.
Orange-Fleshed: Sweet, moist texture, bright orange color, rich in beta-carotene (pro-vitamin A), ideal for baking, mashing, and traditional pottage.
White-Fleshed: Mild, slightly nutty flavor, drier texture, higher starch content, excellent for frying, roasting, and dishes requiring structural integrity.
Both varieties are perfect for traditional Nigerian preparations: boiled and served with palm oil and pepper , fried as dodo (sweet potato fries), mashed for infants, or incorporated into modern healthy eating plans.
Nutritional Components (Per 100g raw)
Orange-Fleshed (OFSP)
Energy: ~86-100 kcal
Protein: 1.6-1.8g
Carbohydrates: 20-23g
Starch: Lower
Dietary Fiber: 3-4g
Sugars: 4-7g
Fat: 0.1-0.2g
Vitamin A (RAE): 709-857 µg
Beta-Carotene: High
Lutein + Zeaxanthin:
120-2,055 µg/g [^41^]
Vitamin C: 2.4-20mg
Vitamin B6: 0.2-0.3mg
Potassium: 337-542mg
Calcium: 30-39mg
Magnesium: 25-29mg
Iron: 0.6-0.8mg
Glycemic Index: Low-Medium
White-Fleshed (WFSP)
Energy: ~82-90 kcal
Protein: 1.4-1.6g
Carbohydrates: 19-21g
Starch: 70.40 mg/100g
Dietary Fiber: 2-3g
Sugars: 2-4g
Fat: 0.1g
Vitamin A (RAE): Trace
Beta-Carotene: None
Lutein + Zeaxanthin: Lower
Vitamin C: 2-3mg
Vitamin B6: 0.15mg
Potassium: 337-450mg
Calcium: 25-30mg
Magnesium: 20-25mg
Iron: 0.5-0.6mg
Glycemic Index: Low
Key Benefits: OFSP is the #1 ranked vegetable for nutritional value—exceptional source of vitamin A (exceeds daily needs in one serving), supports eye health and immune function. All varieties provide sustained energy with low glycemic index suitable for diabetes management. Rich in antioxidants (phenolic acids, anthocyanins in purple varieties) that combat oxidative stress. High potassium content supports cardiovascular health. Naturally gluten-free and fat-free. Versatile for infant feeding, weight management, and athletic nutrition.
Storage Instructions
Store in a cool, dry, well-ventilated place (not refrigerated)
Shelf life: 2-4 weeks at room temperature; 2-3 months in optimal conditions (13-16°C, 85-90% humidity)
Temperature critical: Never refrigerate raw sweet potatoes—cold temperatures convert starch to sugars, creating off-flavors and hard cores
Ventilation: Essential—sweet potatoes need air circulation; store in baskets or mesh bags, never sealed plastic
Light: Store in dark place—light induces sprouting and solanine production
Handling: Handle gently—bruising leads to rapid decay; cure at 30°C for 4-7 days after harvest to harden skin
Separation: Store away from onions (onions cause sprouting)
Signs of spoilage: Soft spots, mold, sprouting, wrinkling, or fermented smell—remove affected tubers immediately to prevent spread](https://cdn11.bigcommerce.com/s-p4d3zrhzke/images/stencil/500x659/products/143/436/sweet_potato___14735.1776205626.jpg?c=1 "SWEET POTATOES (Orange-Fleshed & White Varieties)
Premium Nigerian Our Sweet Potatoes are carefully selected, nutrient-dense tuber crops (Ipomoea batatas L.) that are available in two distinct varieties to meet diverse culinary and nutritional needs. The Orange-Fleshed Sweet Potatoes (OFSP) feature vibrant orange flesh rich in beta-carotene, while our White-Fleshed Sweet Potatoes (WFSP) offer a milder, nuttier flavor with higher starch content.
These versatile root crops are traditional staples in Nigerian cuisine, valued for their natural sweetness, ease of preparation, and exceptional nutritional profiles. The Nigerian varieties we source are specifically selected for their adaptability to local growing conditions and superior nutritional content compared to imported varieties.
Orange-Fleshed: Sweet, moist texture, bright orange color, rich in beta-carotene (pro-vitamin A), ideal for baking, mashing, and traditional pottage.
White-Fleshed: Mild, slightly nutty flavor, drier texture, higher starch content, excellent for frying, roasting, and dishes requiring structural integrity.
Both varieties are perfect for traditional Nigerian preparations: boiled and served with palm oil and pepper , fried as dodo (sweet potato fries), mashed for infants, or incorporated into modern healthy eating plans.
Nutritional Components (Per 100g raw)
Orange-Fleshed (OFSP)
Energy: ~86-100 kcal
Protein: 1.6-1.8g
Carbohydrates: 20-23g
Starch: Lower
Dietary Fiber: 3-4g
Sugars: 4-7g
Fat: 0.1-0.2g
Vitamin A (RAE): 709-857 µg
Beta-Carotene: High
Lutein + Zeaxanthin:
120-2,055 µg/g [^41^]
Vitamin C: 2.4-20mg
Vitamin B6: 0.2-0.3mg
Potassium: 337-542mg
Calcium: 30-39mg
Magnesium: 25-29mg
Iron: 0.6-0.8mg
Glycemic Index: Low-Medium
White-Fleshed (WFSP)
Energy: ~82-90 kcal
Protein: 1.4-1.6g
Carbohydrates: 19-21g
Starch: 70.40 mg/100g
Dietary Fiber: 2-3g
Sugars: 2-4g
Fat: 0.1g
Vitamin A (RAE): Trace
Beta-Carotene: None
Lutein + Zeaxanthin: Lower
Vitamin C: 2-3mg
Vitamin B6: 0.15mg
Potassium: 337-450mg
Calcium: 25-30mg
Magnesium: 20-25mg
Iron: 0.5-0.6mg
Glycemic Index: Low
Key Benefits: OFSP is the #1 ranked vegetable for nutritional value—exceptional source of vitamin A (exceeds daily needs in one serving), supports eye health and immune function. All varieties provide sustained energy with low glycemic index suitable for diabetes management. Rich in antioxidants (phenolic acids, anthocyanins in purple varieties) that combat oxidative stress. High potassium content supports cardiovascular health. Naturally gluten-free and fat-free. Versatile for infant feeding, weight management, and athletic nutrition.
Storage Instructions
Store in a cool, dry, well-ventilated place (not refrigerated)
Shelf life: 2-4 weeks at room temperature; 2-3 months in optimal conditions (13-16°C, 85-90% humidity)
Temperature critical: Never refrigerate raw sweet potatoes—cold temperatures convert starch to sugars, creating off-flavors and hard cores
Ventilation: Essential—sweet potatoes need air circulation; store in baskets or mesh bags, never sealed plastic
Light: Store in dark place—light induces sprouting and solanine production
Handling: Handle gently—bruising leads to rapid decay; cure at 30°C for 4-7 days after harvest to harden skin
Separation: Store away from onions (onions cause sprouting)
Signs of spoilage: Soft spots, mold, sprouting, wrinkling, or fermented smell—remove affected tubers immediately to prevent spread")
