The Potato and Its Contribution to the Human Diet and Health

By G. Burgos, T. zum Felde, Christelle M Andre, S. Kubow. 2020

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Potato has contributed to human diet for thousands of years, first in the Andes of South America and then in the rest of the world. Its contribution to the human diet is affected by cooking, potato intake levels, and the bioavailability of potato nutrients. Generally, the key nutrients found in potatoes including minerals, proteins, and dietary fiber are well retained after cooking. Vitamins C and B6 are significantly reduced after cooking while carotenoids and anthocyanins show high recoveries after cooking due to an improved release of these antioxidants.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/37bf9dd1b30f438f4ba40040fac3aa8b9fe3440b