Potato carbohydrates - Medium-sized Potato Tubes
Medium-sized Potato Tubes

Potato – 1. Composition, Quality Characteristics & Nutrition Facts of Potatoes

Potato originates from the Andean Highlands of South America. Therefore, potato carbohydrates – which are also the first part of the tribute to the composition, qualities and nutritional value of its tubers – are somehow carriers of the Latin American spirit.

So perhaps in every potato carbohydrates molecule, you can find some of the high poetry of Nicanor Parra and César Vallejo, something from Borges‘ dark narrative world and a good dose of magic realism by Gabriel García Márquez.

And as reading the above can feed the spirit with invaluable food, so potato consumption can feed the body with high-quality food.

But since the relationship of literature to potato will concern us in a future tribute, we are now only able to show the relationship and value of potatoes to human nutrition.

Potato – 1. Composition, Quality Characteristics & Nutrition Facts of Potatoes

Potato carbohydrates - Potato Variety ' Elba ' of White Flesh
Potato Variety ' Elba ' of White Flesh

Potato Carbohydrates

Carbohydrate in the potato tuber constitutes about 75% of the total dry matter.

The predominant form of carbohydrate in potato is starch. Starch of the tuber, which, like all plants, serves as a reserve of energy, is distinguished in temporary and permanent.

Permanent starch is found in potato tuber, which is a mixture of a linear polysaccharide, amylose and a branched, amylopectin.

Amylose is about 21.9 to 42.7% (mean of 31.2% ) of starch, whereas amylopectin can reach up to 57.3 -78.1% of total starch, and their proportional relationship may schematically attributed as 1: 3.

Potato – 1. Composition, Quality Characteristics & Nutrition Facts of Potatoes

Potato carbohydrates - Red Potato Skin and Flesh ‘AmaRosa’ Variety
Red Potato Skin and Flesh ‘AmaRosa’ Variety
Potato carbohydrates - Red Potato Skin and Flesh 'All Blue' Variety
Red Potato Skin and Flesh 'All Blue' Variety

Amylose versus Amylopectin and the Phosphorylation

We will not particularly insist on this point for the two polysaccharides if the proportional relationship between amylose and amylopectin and the degree of phosphorylation (ie the processes in which much of the energy involved in the food is retained and attributed to the organism) does not were two of the main quality characteristics of potato tubers.

And this is because the more amylose contained in the tuber is so qualitatively superior. The reason is that amylose is considered a resistant (resistant starch) or slow-acting form of starch, providing similar health benefits to fermentable fibers.

Amylose is not degraded in the small intestine and therefore reaches the large intestine substantially intact. There it is extensively kneaded by the microflora, resulting in pH reduction as well as the growth of beneficial colon bacteria, acting as a probiotic.

From another point of view, potato tubers starch – but generally starch – containing high levels of amylose has also been observed to reduce oil penetration and is therefore widely used in snack foods to decrease consumer fat intake of the products.

With respect to phosphorylation, covalently bound phosphorus in potato starch is at higher levels (0.08%) than in other starchy plants (e.g., 0.02% in corn), which is of major importance for physicochemical properties of starch and thus its quality.

Potato – 1. Composition, Quality Characteristics & Nutrition Facts of Potatoes

Potato carbohydrates - Potato with Tubers and Part of the Roots
Potato with Tubers and Part of the Roots
Potato carbohydrates - Potato Tubers with Plants
Potato Tubers with Plants
Few Details About Starch and Carbohydrates in Potato

Potato carbohydrate content is directly related to the genetic background of the cultivated variety, its way of cultivation, and especially for starch, tuber storage conditions greatly affect its quality.

  • Potato tubers stored at temperatures around 4 °C are lower in quality as they relate to the degradation of the starch and sweetening.
  • Generally speaking, cultivated potatoes have an average of 11.0-30.4% starch versus fresh weight (mean of 18.8%), while late potato varieties, which have a much higher yield of tubers, produce more starch compared to early potato cultivation.
  • Sucrose is the largest disaccharide of potatoes, whereas glucose and fructose are the main monosaccharides.

 

  • Music played by the Bolivian Rumillajta.
  1. De Swert, L. F., Cadot, P., and Ceuppens, J. L. (2007). Diagnosis and natural course of allergy to cooked potatoes in children. Allergy, 62:750–757.
  2. Higgins JA. Resistant starch: metabolic effects and potential health benefits. J AOAC Int. 2004;87:761–8.
  3. Mary Ellen Camire, Stan Kubow & Danielle J. Donnelly (2009): Potatoes and Human Health, Critical Reviews in Food Science and Nutrition, 49:10, 823-840.
  4. McGill CR, Kurilich AC, Davignon J. The role of potatoes and potato components in cardiometabolic health: a review. Ann Med. 2013;45(7):467-73.
  5. Phillips BJ, Hughes JA, Phillips JC, Walters DG, Anderson D, Tahourdin CS (1996) A study of the toxic hazard that might be associated with the consumption of green potato tops. Food Chem Toxicol 34(5):439–448.
  6. Woolfe JA. The Potato in the Human Diet. New York: Cambridge University Press. 1987, pp10.
Potato carbohydrates - Southern Andes with Snow on the Tops and Lake in Chile
Southern Andes with Snow on the Tops and Lake in Chile

Sharing

The use of the material, where third-party rights are not mentioned, is absolutely free. Its sharing, possibly, useful.

FRESH POSTS

Close Menu
Skip to content