ABSTRACT
The conventional view has it that the potato is a good source of energy but has little nutritional value. To evaluate potato varieties grown under different conditions, researchers should measure the nutrient composition on both a dry matter and fresh-weight basis. Storage, freezing, drying, and cooking tend to lower nutrient levels of all foods. In developing countries, the most significant nutrient losses in potatoes occur during storage and cooking. Ascorbic acid and folic acid are the vitamins most adversely affected by storage and, unfortunately, the ones most severely depleted by cooking and processing. Although the potato contains three potentially toxic substances—glycoalkaloids, proteinase inhibitors, and lectins—few instances of fatalities from toxicity related to heavy potato consumption have been recorded. Estimates of potato consumption are usually based on food balance sheets. Potato producers have better access to cheap potatoes than does any other consumer group, and hence, they tend to consume more than other groups.
