Technical Abstract: Potato has a defined complement of metabolites that contribute to the human diet. Among these are the carotenoids and anthocyanins. Carotenoids are found in all potatoes in the flesh. White fleshed varieties have 50 to 100 micrograms per 100 grams FW, while moderately yellow fleshed varieties generally possess from 100 to 350 micrograms. The more intensely yellow fleshed genotypes which may look orange at the higher extremes are at levels above 1000 micrograms. The highest level published is 2600 micrograms in diploid germplasm derived from South American Papa Amarilla cultivars. Potato generally has predominantly lutein, a xanthophyll which is also found in the human retina, and must be obtained in the diet. The extremely high total carotenoids have zeaxanthin, an isomer of lutein, which is also present in the human retina. Anthocyanins are present in red or purple skinned and fleshed varieties. Total anthocyanins range from 1.5 mg per 100 g FW to 48 mg in a solidly pigmented purple skinned purple fleshed breeding line. The degree of pigmentation in the flesh appears to be under polygenic control. Anthocyanins are potent antioxidants and anti-inflammatories. The level of total anthocyanins are correlated with antioxidant level (r = 0.94, P < 0.001).. Total anthocyanins was strongly affected by growing locations, while total cartoenoids was not. Also, it was found that several methods of cooking interacted with genotypes in the level of antioxidant remaining after cooking. No method of cooking completely eliminated antioxidant activity while boiling appeared to increase it compared to raw potato in the case of the most highly pigmented clone.