Massachusetts 

 agricultural experiment station 



Bulletin No. 390 March 1942 



The Composition and Nutritive 



Value of Potatoes 



with Special Emphasis on Vitamin C 



By William B. Esselen, Jr., Mary E. Lyons, and 

 Carl R. Fellers 



Potatoes enjoy a prominent position in the American diet. It is the purpose 

 of this study to evaluate the nutritive properties of this popular vegetable, with 

 special emphasis on the value of the cooked potato as a source of vitamin C. 



MASSACHUSETTS STATE COLLEGE 

 AMHERST, MASS. 



