What is the main component of potato?
It is a good source of vitamins B1, B3 and B6 and minerals such as potassium, phosphorus and magnesium, and contains folate, pantothenic acid and riboflavin. Potatoes also contain dietary antioxidants, which may play a part in preventing diseases related to ageing, and dietary fibre, which benefits health.
What is the chemical composition of potato?
Dry sweet potato contains 70% starch, 10% total sugars, 10% total fiber, 5% total protein, 3% ash, 1% lipid and 1% vitamins, organic acids (e.g. folic acid and pantothenic acid) and other components (Sablani and Mujumdar, 2006) .
Why should I avoid potatoes?
[1] However, potatoes don’t count as a vegetable on Harvard’s Healthy Eating Plate because they are high in the type of carbohydrate that the body digests rapidly, causing blood sugar and insulin to surge and then dip (in scientific terms, they have a high glycemic load).
What are the phenolic compounds in a potato?
The micropropagated potato demonstrated that notable phenolic compounds were mainly a bound form of phenolic acids including caffeic acid and vanillic acid.
What kind of nutrients does a potato have?
Potatoes supply key nutrients—potassium, fiber, protein, calcium, and magnesium—and are also known as a consolidated source of functional ingredients—vitamins B6, C, and E and various polyphenols and phenolic acids [ 5 ].
What kind of bioactive compounds are in potatoes?
Potatoes are rich in bioactive plant compounds, which are mostly concentrated in the skin. Varieties with purple or red skin and flesh contain the highest amounts of polyphenols, a type of antioxidant ( 19 ). Chlorogenic acid. This is the main polyphenol in potatoes ( 19, 20 ). Catechin.
Where are the antioxidants found in a potato?
Also, the compositions of bioactive compounds and antioxidants were evaluated in various parts of the potato, such as the tuber, microtuber, peel, and flesh. The chemical constituents were quantified by HPLC analysis, and the highest levels of phenolics (88.99 mg/L) were obtained in acetone extracts from a micropropagated potato.
