Potato Production, Usage, and Nutrition—A Review

  title={Potato Production, Usage, and Nutrition—A Review},
  author={Khalid Zaheer and M. Humayoun Akhtar},
  journal={Critical Reviews in Food Science and Nutrition},
  pages={711 - 721}
  • K. Zaheer, M. Akhtar
  • Published 3 April 2016
  • Chemistry, Medicine
  • Critical Reviews in Food Science and Nutrition
Potato is an economically important staple crop prevailing all across the world with successful large-scale production, consumption, and affordability with easy availability in the open market. Potatoes provide basic nutrients such as—carbohydrates, dietary fiber (skin), several vitamins, and minerals (e.g., potassium, magnesium, iron). On occasion exposures to raw and cooked potatoes impart allergic reactions. Dietary intake of potatoes, especially colored potatoes, play an important role in… 
Impact of potato processing on nutrients, phytochemicals, and human health
This review summarizes critical information on nutritional profiles of potatoes and their processed products and describes the state of the science relative to the influence of in-home and common commercial processing on nutritional quality and potential impacts on human health.
Bioactive compounds of potato (Solanum tuberosum L.) juice: from industry waste to food and medical applications
Abstract Potatoes (Solanum tuberosum L.), consumed daily by millions of people around the world, are one of the most important food crops. Potato juice (PJ) is a by-product of the starch production
Potato waste management in Pakistan's perspective.
Effective utilization of potato waste can play a vital role in developing indigenous industry for the production of a lot of value added products, as well as to meet the energy crises in Pakistan.
Combinatorial interactive effect of vegetable and condiments with potato on starch digestibility and estimated in vitro glycemic response
Potato as a staple food is consumed alone or in the combination of different vegetables which might alter the rise in postprandial blood glucose level. In our study, the effect of the combination of
Potato is an important agricultural crop widely grown in different agro-climatic conditions of Pakistan and throughout the world. It is one of the four major staples which has a significant
Applications of New Breeding Technologies for Potato Improvement
The potato trait improvement and potential application of new breeding technologies (NBTs) to genetically improve the overall agronomic profile of potato are summarized.
Development of variety technologies for cultivation of potato in the Middle Urals
For the first time in the conditions of the Middle Urals, the influence of the feeding area on the mineral and biochemical composition of potato tubers (nitrogen, phosphorus, potassium, dry substances, vitamin C and others) is studied.
Agronomical traits, phenolic compounds and antioxidant activity in raw and cooked potato tubers growing under saline conditions.
Salinity level, variety and cooking method are important determinants of tuber yield and composition and electromagnetic water may be useful to enhance potato production and tuber quality in areas suffering from water salinization.
Mycorrhizal Interventions for Sustainable Potato Production in Africa
The potato (Solanum tuberosum L.) is an important tuber crop with high dietary value that could potentially help to alleviate malnutrition and hunger in Africa. However, production is expensive, with


Anti-nutritional Compounds in Potatoes , Depending on the Type of Raw Material and Conditions of Processing Potatoes into Food Products
The nutritional quality of potato, which is directed towards consumption or intended for food processing, is determined by the presence of nutritional components such as starch, protein or vitamins
Potatoes and Human Health
The potato is a carbohydrate-rich, energy-providing food with little fat, and many compounds in potatoes contribute to antioxidant activity and interest in cultivars with pigmented flesh is growing.
The Contribution of Potatoes to Global Food Security, Nutrition and Healthy Diets
Trends in potato consumption show that while in Europe potato consumption has been steadily decreasing, Africa and Asia have seen a ~70% increase between 1961 and 2013, with large regional differences.
Potato glycoalkaloids and metabolites: roles in the plant and in the diet.
  • M. Friedman
  • Chemistry
    Journal of agricultural and food chemistry
  • 2006
An enhanced understanding of the multiple and overlapping aspects of glycoalkaloids in the plant and in the diet will benefit producers and consumers of potatoes.
The glycemic index of pigmented potatoes is related to their polyphenol content.
The GI of coloured potatoes is significantly related to their polyphenol content, possibly mediated through an inhibitory effect of anthocyanins on intestinal α-glucosidase, and this relationship was examined in a GI study by feeding coloured potatoes to 9 healthy volunteers.
A retail market study of organic and conventional potatoes (Solanum tuberosum): mineral content and nutritional implications
Comparison of individual mineral concentrations between foodstuffs sold as organic or conventional is unlikely to establish a chemical fingerprint to objectively distinguish between organic and conventional produce, but more sophisticated chemometric analysis of multi-element fingerprints holds promise of doing so.
Red and purple coloured potatoes as a significant antioxidant source in human nutrition - a review
Potatoes regarding their consumption are a significant antioxidant source in human nutrition. The main potato an tioxidants are polyphenols, ascorbic acid, carotenoids, tocopherols, α-lipoic acid,
Red and Purple Potatoes - A Significant Antioxidant Source in Human Nutrition
Potatoes are a significant antioxidant source in human nutrition. The main potato antioxidants are polyphenols, L-ascorbic acid, carotenoids, tocopherols, -lipoic acid, and selenium. Major phenolic
Antioxidants in potato
  • C. Brown
  • Chemistry
    American Journal of Potato Research
  • 2008
The content of compounds in potato that may act as antioxidants in the human diet is not widely appreciated. Carotenoids are present in the flesh of all potatoes. The contents mentioned in the