VARIATIONS IN THE NUTRITIONAL COMPOSITION O F FRESH POTATOES INTRODUCTION are a major item on the American diet. While consumption of this commodity has declined from 1910 to 1955, there has been a slow gradual but rather steady increase thereafter (Talburt and Smith, 1967) with percapita consumption in 1971 being 119.2 lb (Max, 1973). With the total percapita vegetable consumption exclusive of potatoes being 215.0 lb (ERS-USDA, 1974), potatoes are the most important vegetable crop in the United States. Until a few years ago, the nutritional value of white potatoes, while repeatedly documented in the scientific literature, received little public attent&. However, the recent increase in the interest in nutrition and that of nutritional labeling, has created a new interest in the nutritional value of this commodity. Ample documentation exists today on the nutritional composition of potatoes on such nutrients as protein, carbohydrates, minerals and some vitamins, notably ascorbic acid. However, comparatively little has been reported on the other water soluble vitamins, e.g., vitamin B r , Bz , B6 , niacin and folacin. Pederson (1972) reported the results of a study on water soluble vitamins and on minerals in fresh potatoes of the major -commercial varieties. However,
Journal of Food Science – Wiley
Published: Nov 1, 1975
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