ABSTRACT
Nutritional properties and enhancement/ biofortification of potatoes Duroy A. Navarre, Washington State University and USDA-ARS, USA; and M. Moehninsi, Sen Lin and Hanjo Hellmann, Washington State University, USA
1 Introduction
2 The vitamin B family
3 Vitamin C
4 Potassium
5 Carotenoids
6 Potato phenylpropanoids
7 Glycoalkaloids
8 Conclusion and future trends
9 Where to look for further information
10 References
Potatoes, along with other staple foods, are consumed in much greater quantities than most fruits and vegetables. Consequently, staples like potatoes, rice, wheat and corn are ideally positioned to deliver vitamins, minerals and phytonutrients into our diets. In light of the high consumption, staple foods are logical targets for traditional and precision nutritional breeding efforts because increasing phytonutrients in a food with a per capita consumption of 120 pounds per year will have a bigger impact on public health than increasing phytonutrients in a food eaten a handful of times a year.
