Starch nutritional aspects

Bjork, I., Starch Nutritional aspects. Carbohydrates in Food, Eliasson, A.-C. (Ed.), Marcel Dekker, Inc., New York, p. 505, 1996. 

Wurzburg, O. B. (1986c). Nutritional aspects and safety of modified food starches. Nutr. Rev., 44,74-79. 

To place the available carbohydrate of potato, which is the main focus of this chapter, into a nutritional context, the nutrient composition of a typical commercial potato variety is shown in Table 13.1. An important aspect of the nutrient composition of potato tubers is that they are predominantly water (about 80%), and on a dry weight basis they consist mostly of available carbohydrate in the form of starch, with virtually no lipid. 

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