Potatoes nutritional value

Chakraborty S, Chakraborty N and Datta A. 2000. Increased nutritive value of transgenic potato by expressing a nonallergenic seed albumin gene from Amaranthus hypochondriacus. Proc Natl Acad Sci USA 97 3724-3729. 

A report by Bressani et al. (3J7), which evaluated the nutritional value of diets based on starchy foods and beans, indicated that for the rat, sweet potato protein was of poor nutritional quality. When methionine was added to all diets to raise sulfur amino acids, sweet potato still required the largest amount of supplementation with bean flour to maintain animal weight (Table II). 

Looking back also over the historical development of quality requirements for processed foods, freezing when properly carried out is undoubtedly the most satisfactory method for the longterm preservation of vegetable produce. The low temperatures commonly prescribed for frozen foods (—18°C) can maintain initial quality and nutritional value practically unchanged, so that frozen and fresh vegetable products differ only in texture (Canet, 1989), which is however a particularly important quality attribute in potato products. 

In frozen vegetables, health quality, nutritional quality, and aspects of sensory quality like color and texture can be objectively assessed and controlled also, in frozen potato products the effects of the thermal treatments included in the process have to be assessed due to their influence on texture, color, and nutritional value. However, in the case of overall assessment of sensory quality, only the consumer can perceive and process the overall blend of sensations that denote quality and cause consumers to prefer, accept, or reject a product. 

Nutritional Value of Potatoes Digestibility, Glycemic Index, and Glycemic Impact... 

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... 

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