Location: Vegetable Crops ResearchTitle: Introduction to the special issue on the nutritional value of potato
Submitted to: American Journal of Potato Research
Publication Type: Review Article
Publication Acceptance Date: 1/9/2019
Publication Date: 4/15/2019
Citation: Jansky, S.H., Navarre, D.A., Bamberg, J.B. 2019. Introduction to the special issue on the nutritional value of potato. American Journal of Potato Research. 96:95-97. https://doi.org/10.1007/s12230-018-09708-1.
Interpretive Summary: This is an introductory paper describing a special issue of the American Journal of Potato Research devoted to research related to the nutritional value of potato. The potato has been an important food crop for many societies in the past and it continues to be an important source of nutrition in countries with food security problems. Potatoes are high in nutrients such as vitamin C and potassium, and are also a good source of antioxidants and fiber. Potatoes supply a nutrient dense food for athletes and can also contribute to overall health.
Technical Abstract: For hundreds of years, the potato has been a major source of nutrition for human populations. Because of its broad adaptability and high nutritional value, the potato has been widely adopted in countries with food security challenges. Potato is considered to be a starchy vegetable, leading to a focus on its contribution as a source of carbohydrates. However, as a vegetable, potato is also a good source of dietary fiber, vitamin C, vitamin B6, potassium, magnesium, iron, carotenoids and phenolic acids. It is becoming recognized as a functional food not only for the general consumer but also for athletes, who demand nutrient-dense, high quality carbohydrates. Because potatoes are eaten in large quantity by much of the population, they are uniquely positioned to impact health. Anti-inflammatory compounds in potato, including resistant starch, fiber and anthocyanins, can contribute to gut health and reduce chronic diseases, such as inflammatory bowel disease.