Variation in nutrient composition of Australian retail potatoes over a 12‐month period

Abstract

‘Pontiac’, ‘Sebago’ and potatoes marketed under the general name of New potatoes were purchased from retail outlets in Sydney, Australia every 2 weeks over a 12‐month period during 1982–83 to determine the change in composition over a season. Data are presented for water, vitamin C, starch, sugars (fructose, glucose and sucrose), dietary fibre, protein, fat, organic acids (malic, citric and oxalic acids), ash, carotenes, thiamin, riboflavin, niacin, potassium, sodium, calcium, magnesium, iron and zinc levels, edible weight and energy content. The level of vitamin C varied throughout the year from 10 to 23 mg 100 g−1 for ‘Pontiac’, 14 to 29 mg 100 g−1 for ‘Sebago’ and 16 to 32 mg 100 g−1 for New potatoes with the lowest values occurring in August to September (late winter to early spring) and the highest values in December to January (mid summer). Substantial variations also occurred in the water content, which was higher, and the level of starch and hence energy content, which was lower, during the cooler months of the year. Smaller changes were noted for niacin and thiamin which were lower and sugars which were higher during the winter period.

Dietary polyphenols bind to potato cells and cellular components

“…This value is in agreement with starch contents previously reported for Sebago potato tubers, which vary in the range of 57.2 -74.7 % depending on the collection period (Wills et al, 1984). Figure 2 shows the binding isotherms for the different phenolic compounds and potato cell components studied in this work.…”

“…Mature potato tuber cells mainly consist of starch granules, which generally account for more than a 60% of their dry weight, and dietary fiber (cell walls) (Ek, Wang, Copeland, & Brand-Miller, 2014;Wills, Lim, & Greenfield, 1984). These cell walls comprise a network of cellulose, cross-linking glycans, and pectins (Frost et al, 2016).…”

Temporal Change in Iron Content of Vegetables and Legumes in Australia: A Scoping Review

“…Pale-skinned and red-skinned potatoes were considered separately, as was carried out in food composition databases. For pale-skinned potatoes, iron content remained relatively stable between three timepoints; 1982 (Sebago 0.6 mg/100 g) [ 26 ], 2000 (Coliban 0.5 mg/100 g) [ 15 ] and 2007–2008 (Shepody 0.7 mg/100 g) [ 36 ]. For red-skinned potatoes, a decrease was observed from 0.5 mg/100 g in 1982 (Pontiac) [ 26 ] to 0.2 mg/100 g in 2000 (Desiree) [ 15 ] although the cultivars differed between the timepoints.…”

Variations in Major Nutrients and Minerals in Swedish Foods: A Multivariate, Multifactorial Approach to the Effects of Season, Region, and Chain

“…Seasonal variations were found for retail potatoes sampled in Sydney, Australia (Wills et al, 1984). Water and sugar contents showed higher levels during the cooler months while most other nutrients like starch, vitamin C, and energy, were lower.…”