16 MASS. EXPERIMENT STATION BULLETIN 390 



SUMMARY AND CONCLUSIONS 



It is the purpose of this bulletin to analyze the published information on the 

 composition and nutritive value of potatoes and make it available in a con- 

 venient form for the use of nutritionists, home economists, extension workers, 

 and other interested persons. In addition, research work carried on in this de- 

 partment on the vitamin C content of potatoes is reported. 



Potatoes should enjoy an important place in the diet because they are good 

 sources of vitamins Bi and C and of iron. Furthermore, they can be considered 

 a very economical source of these nutrients and of energy. Most important of 

 all, perhaps, potatoes possess a pleasing flavor and are eaten with relish by almost 

 everybody. They lend themselves well to the culinary arts and can be prepared 

 for the table in many attractive waNs. 



The vitamin C content of potatoes seemed to be dependent upon variety. 

 The amount of this vitamin contained in one variety of potatoes bore the same 

 relationship to that contained in other varieties whether the samples under con- 

 sideration were from a single geographical region or a composite from several 

 states. In general, there was no significant difference in the vitamin C content 

 of the same variety of potato grown in widely separated states in the United 

 States. Varietal differences became less significant during storage. Common 

 and cold storage for 6 months caused the loss of from 16 to 50 percent of the 

 ascorbic acid of potatoes. Boiling potatoes whole and unpeeled in salted water, 

 steaming, baking, and French-frying provided the best methods of cooking 

 potatoes insofar as retention of vitamin C is concerned. 



All methods of cooking potatoes caused some destruction of ascorbic acid. 

 The amount destroyed varied from 3i to 80 percent, depending upon the method 

 of cooking used. 



Nutritionists are in general agreement that many American diets are low in 

 some important nutrients, including those of which potatoes are good sources. 

 For this reason the generous use of potatoes is to be recommended, particularly 

 because of their low cost. During the present emergency every effort is being 

 made to improve the health of the nation and to economize on all things, includ- 

 ing foodstuffs. It would thus seem that potatoes have a definite role to play in 

 our state and national nutrition program. 



