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Changes in the nutrient composition of potatoes during home preparation: III. Minerals |
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| Authors: | Ruth H True John M Hogan Jorg Augustin S R Johnson C Teitzel Ramses B Toma Paul Orr |
| Institution: | 1. Department of Food Science, Univ. of Maine, 04469, Orono, Maine 2. Food Research Center, Univ. of Idaho, 83843, Moscow, Idaho 3. Department of Home Economics and Nutrition, Univ. of North Dakota, 58202, Grand Forks, ND 4. Red River Valley Potato Research Center, ARS, USDA, 56721, East Grand Forks, MN |
| Abstract: | The effect of several cooking methods on the mineral content of three major U.S. potato varieties was assessed. Significant losses of minerals in potato flesh were minimal and were unaccountably associated with the Norchip variety grown in the Red River Valley. The Irish potato was found to contribute significantly to the U.S. Recommended Dietary Allowance for copper, iron, magnesium, and phosphorus in the diet of man. |
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