Potatoes - analysis of nutrients

During 2009/2010 the Swedish National Food Administration anaylsed nutrional content in new potatoes, old potatoes, and catering potatoes. The nutrient content in potatoes may vary between different varietites and may change during storage and cooking, which was accounted for while sampling and analysing. The analysis showed that poatoes can be classified as source of vitamin C, vitamin B6 and potassium according to EU defintitions. For potatoes boiled with peel, salt content was low even after boiling with added salt. Boiling reduced vitamin C and thiamin contents by about 20 percent in potatoes cooked with and without shell. Between potato varieties concentration of different nutrients varied with up to 20 percent. Storage for 5 months reduced vitaimn C by 60 percent, while content of vitamin B6 increased by about 20 percent, possibly due to germination. The content of monosaccharides increased as a result of degradation of disaccharides and starch. Nutrient content in catering poatoes did not significantly differ from that of potato varieties commonly consumed. One serving of boiled potatoe (175 g) contained more than 20 percent of recommended daily intake of vitamin C, niacin, Vitamin B6 and potassium. The potato analysis were part of the annual analysis projects carried out by the Swedish National Food Administration to update the food database with nutritional values of commonly consumed foodstuffs.