Changes in the nutrient composition of potatoes during home preparation: I. Proximate composition

Nutrients, bioactive non-nutrients and anti-nutrients in potatoes

“…Jimé nez et al (2009), (2)Tudela et al (2002), (3)Ritter et al (2008), (4)Chatterjee et al (2006), (5)Mullin et al (1993), (6)Augustin et al (1978), (7)Toma et al (1979), (8)Bacigalupo et al (2004), (9)Negi and Nath (2002), (10)Finotti et al (2006),(11)Rodriguez-Saona and Wrolstad (1997), (12) Casañ as Rivero et al (2003a), (13) Casañ as et al (2002), (14) del Mar Verde Mé ndez et al (2004), (15) Casañ as Rivero et al (2003b), (16) André et al (2007a), (17) André et al (2007b), (18) Burgos et al (2009a), (19) Burgos et al (2007), (20) Zhang et al (1997), (21) Im et al (2008), (22) Cambie and Ferguson (2003), (23) Delaplace et al (2008), (24) Lu et al (2001), (25) Sikora and Cieslik (1999), (26) Cieslik and Sikora (1998), (27) Chun et al (2006), (28) Han et al (2004), (29) Hajšlová et al (2005), (30) Brown et al (2008), (31) Campos et al (2006), (32) Bonierbale et al (2009), (33) Burgos et al (2009b), (34) Hale (2003), (35) Breithaupt and Bamedi (2002), (36) Andersen et al (2002), (37) Donnelly et al (2001), (38) Kalogeropoulos et al (2007) (39) Linnemann et al (1985), (40) Friedman et al (2003), (41) Thybo et al (2000), (42) Hale et al (2008), (43) Brown (2008), (44) Lewis et al (1998), (45) Konschuh et al (2007), (46) Brown et al (2003), (47) Konschuh et al (2005), (48) Brown (2006), (49) Phillippy et al (2004), (50) Sarquis et al (2000), (51) Şengü l et al (2004), (52) Groza et al (2005). a Solanum species used: S. tuberosum, S. brevidens, S. acaule, and S. commersonii.…”

The influence of cooking technique on dietary fibre of boiled potato

“…Reports in the literature of the influence of cooking on the dry matter content of vegetables are variable but Toma et al (1978) reported increases in dry matter on boiling potatoes peeled or 'in the jacket' which were significant for two of the four cultivars studied. Although such increases were also observed in the present study dry matter measurements of cooked potatoes with and without a period of cooling demonstrated that part of the increase was due to evaporative loss of moisture during the cooling period.…”