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American Potato Journal

, Volume 55, Issue 12, pp 653–662 | Cite as

Changes in the nutrient composition of potatoes during home preparation: II. Vitamins

  • Jorg Augustin
  • S. R. Johnson
  • C. Teitzel
  • R. H. True
  • J. M. Hogan
  • R. B. Toma
  • R. L. Shaw
  • R. M. Deutsch
Article

Abstract

The retention of water-soluble vitamins by several potato varieties using various home preparation methods was investigated. Retention values in general exceeded the 85 percent level for thiamin, niacin and vitamin B6, and the 70 percent level for ascorbic acid, riboflavin and folic acid. Overall, with but a few exceptions, whole, unpeeled, boiled and microwave cooked potatoes exhibited the highest vitamin retention.

Key Words

Potatoes cooking vitamins 

Resumen

Se investigó la conservacion de vitaminas hidrosolubles en distintas variedades de papas, empleando diferentes métodos de preparation casera. Por lo general, los valores de retención de las vitaminas excedieron el nivel de 85 por ciento para tiamina, niacina, y vitamina B6 y el 70 por ciento para ácido ascórbico, riboflavina y ácido fólico. Con algunas excepciones, las papas enteras con cáscaras y las cocidas por microondas mostraron una mayor retención de vitaminas.

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Copyright information

© Springer 1978

Authors and Affiliations

  • Jorg Augustin
    • 1
  • S. R. Johnson
    • 1
  • C. Teitzel
    • 1
  • R. H. True
    • 2
  • J. M. Hogan
    • 2
  • R. B. Toma
    • 3
  • R. L. Shaw
    • 4
  • R. M. Deutsch
    • 5
  1. 1.Food Research CenterUniversity of IdahoMoscow
  2. 2.Department of Food ScienceUniversity of MaineOrono
  3. 3.Department of Home Economics and NutritionUniversity of North DakotaGrand Forks
  4. 4.Red River Valley Potato Research Laboratory, North Central Region, Science and Education AdministrationUnited States Department of AgricultureEast Grand Forks
  5. 5.Laguna Beach

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