Potato protein - Potato White, Red, Purple
White, Red & Purple Potatoes

Potato – 2. Composition, Quality Characteristics & Nutrition Facts of Potatoes

The second part of the tribute to the nutritional value and qualitie characteristics of the potato, which has as its subject the potato protein contained in the tubers, we hope, expect and believe that no bad potato will emerge.

This is because we consumed large quantities of potatoes to have the energy and clarity needed to write it. And we used extra potatoes to write down the next, third part.

Having said that, we deliver to the readers, certainly not the third, but, as we have already said, the second part of the tribute that has as its theme and its core, as we have also already said, the potato protein.

However, we commit ourselves that the third part will be totally coreless.

Potato – 2. Composition, Quality Characteristics & Nutrition Facts of Potatoes

Potato protein - 'Yukon Gold' Potato Variety Tubers
'Yukon Gold' Potato Variety Tubers

Potato protein

Potato is not considered by many as an important source of protein for human nutrition.

And the reason is the low total amount of protein contained in the tubers.

Indeed, the total amount of potato protein ranges from 1-1.5% of the fresh weight of the tubers.

But, as with all vegetable proteins are taken into account for their evaluation not only their total amount of protein but also and the biological value (BV) of contained proteins.

Potato – 2. Composition, Quality Characteristics & Nutrition Facts of Potatoes

Potato protein - Potato Tubers with Developed Sprouts
Potato Tubers with Developed Sprouts

The Biological Value and Its Expression in Potato Protein

Biological value includes the particular amino acids profile of the protein along with its bioavailability.

In this respect, potato proteins are characterized as of high biological value.

In order to understand the great biological value of the potatoe protein, we report that in relation to the biological value of egg proteins obtained as a reference measure at 100, potatoes have a value of 90.

This value is considered and is high, when compared to the price of other basic vegetable protein sources such as soybeans (84) and beans (73).

Potato – 2. Composition, Quality Characteristics & Nutrition Facts of Potatoes

Potato protein - Boiled Potatoes
Boiled Potatoes
Potato protein - Organic Farming Potato Tubers
Organic Farming Potato Tubers
Potato protein - Red Potatoes with the Plants
Red Potatoes with the Plants
Potato Protein and Amino Acids

The basic potato protein is the patatin. Patatin is the main storage protein, but at the same time for some people with susceptibility to it, it can be allergenic. Of course, by boiling or baking potatoes, the allergenic action of the patatin is significantly suppressed.

A diverse group of low molecular weight proteins that inhibit proteases of the Kunitz-type and other enzymes, is the second major potato protein of tubers.

Lysine is found to be higher in potatoes than cereal proteins, while methionine and cystine contain sulfur in much smaller amounts than the corresponding but different dietary sources of amino acids.

The smallest amount of sulfur is evaluated as positive since it is known that high concentrations of this element have been associated with an increase in calcium secretion, which may adversely affect bone mineral density.

Finally, it is worth mentioning that the diet exclusively with potatoes for some time provides significant benefits to the organism, thanks to the combination of high energy value of potatoes with the high-quality protein it contains.

 

 

As we can imagine, the listening to the traditional melody of Inca ‘Napa Llacta’, played by the Ecuadorian group Viento de los Andes, is also of great benefit.

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  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 protein - Potatoes and Asparagus, Photographed by Meditations
Potatoes and Asparagus, Photographed by Meditations

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