Potatoes mineral content

Table 5.1 The mineral content of 200 g fresh weight of potatoes and its potential contribution to the US diet calculated as a percentage of the US Dietary Reference Intake (DRI).

Mineral contents are means of four potato varieties available In the USA (USDA, 2006) or the UK (FSA, 2002), with the exception of US potato I, which was taken from True et a I. (1978). The DRI values are those fora 31—50-year-old male (Food and Nutrition Board, 2004) ns = not sped fed. Adapted from White etal. (2009). 

Brown, C. R., Moore, M., Alva, A. K., Boge, W. L., Yang, C. (2005). Genetic variation of mineral content in potato and nutritional considerations. 44th Annual Washington State Potato Conference, February 1-3, 2005, Moses Lake, WA, pp. 5-8. 

Randhawa, K. S., Sandhu, K. S., Kaur, G., Singh, D. (1984). Studies of the evaluation of different genotypes of potato Solanum tuberosum L.) for yield and mineral contents. Qual. Plant., 34,239-242. 

Warman, P. R., Havard, K. A. (1998). Yield, vitamin and mineral contents of organically and conventionally grown potatoes and sweet corn. Agric. Ecosystems Environ., 68, 207-216. 

Potatoes are an excellent source of carbohydrates and contain significant amounts ofphosphorus, potassium, calcium, and vitamins, especially vitamin C. Potato protein content, at over 10%, is relatively close to that of wheat flour (11%) also, thanks to their lysine, methionine, cystine and cysteine contents, potatoes are a valuable supplement to cereal proteins. For instance, potatoes provide a significant source of proteins (10-15% of total requirements), a major source of vitamin C, an important source of energy, and also minerals like iron and other vitamins such as thiamin, nicotinic acid, riboflavin, and pro-vitamin A (p carotene) (Salunkhe and Kadam, 1991). 

Nutritional Value of Potatoes Vitamin, Phytonutrient, and Mineral Content... 

Nutritional Value of Potatoes Vitamin, Phytonutrient, and Mineral Content 403 14.6.6 Effect of storage, processing, and cooking on folates... 

There are significant differences in maj or and trace mineral contents amongst different genotypes of potato (Randhawa et al., 1984 True et al., 1978). Potassium levels varied the most and manganese the least. In a study of 74 Andean landraces, the iron content ranged from 29.87 to 157.96 p,g/DW, the zinc content from 12.6 to 28.83 p,g/g DW, and the calcium content from... 

Potassium, phosphoms, calcium, and magnesium concentrations changed with irrigation and fertilization in physiologically mature tubers (Ilin et al., 2002). The total concentration of iron, calcium, and zinc increased with application of fertilizers whereas the content of phosphoms and molybdenum was reduced (Bibak et al., 1999 Frossard et al., 2000). The wide range of mineral content reported in potatoes may not only be due to genotype and environmental factors, but also sampling issues. 

In terms of mineral content, potato is best known as an important source of dietary potassium, which plays a fundamental role in acid-base regulation and fluid balance and is required for optimal functioning of the heart, kidneys, muscles, nerves, and digestive systems. Health benefits of sufficient potassium intake include reduced risk of hypokalemia, osteoporosis, high blood pressure, stroke, inflammatory bowel disease (IBD), kidney stones, and asthma. A high intake of potassium and low intake of sodium have been hypothesized to reduce the risk of stroke (Larsson et al., 2008 Swain et al., 2008). However, most American women 31-50 years old consume no more than half of the recommended amoimt of potassium and men s intake is only moderately higher (lOM, 2004). 

Potatoes are uniquely positioned to be a valuable source of dietary vitamins, minerals, and phytonutrients because oftheir per capita consumption. In most of the developed world, potatoes are by far the most eaten vegetable (Figure 14.1). Because of this high consumption the vitamin and phytonutrient content of potato will have much more dietary relevance and impact than foods eaten in sparse quantities. Moreover, in the developing world, potato consumption is increasing at about 5% a year and in 2005 the developing world for the first time produced more potatoes than the developed world. China and India produce about one third of the world s potatoes. 

Waste or scrap potato chips, french fries or crisps which have been cooked in oil for human consumption are very palatable and high in energy due to the fat taken up in deep frying. They consist of about 500g/kg starch, 350g/kg fat, 50g/kg CP and 30g/kg minerals, mainly potassium and sodium salts. Generally they have a high salt content, and a plentiful supply of fresh water should be made available if they are used in poultry diets. They can be included in diets for poultry at low levels. 

Nutrition should be low in copper. Patients must avoid foodstuffs and beverages containing copper, e. g. edible offal, nuts, cocoa products, mushrooms, potato crisps, rye flour, oat flakes, beans, dried figs, certain types of cheese, meat and fish, pineapple, mineral water (see relevant lists as to the composition of foodstuffs and copper content in food). Vegetarian food, from which copper cannot be easily mobilized, is therefore recommended. Cooking utensils containing copper should not be used. Alcohol is strictly forbidden. 

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