THE POTATO 299 



storage space is at a premium. The composi- 

 tion of such desiccated or evaporated potatoes is 

 practically that of the original tubers minus more 

 or less of the water. Of course, if extreme heat 

 is used in the preparation, part of the starch may 

 be changed to dextrin and there may be other 

 minor changes in the chemical composition. 

 There is no reason to believe that these decrease 

 the nutritive value. Various kinds of desiccated 

 potatoes have been studied at the California 

 Agricultural Experiment Station. Their water 

 content ranged from 4.8 to 7.9 per cent, and their 

 total carbohydrates from 77.9 to 80.6 per cent. 

 In fact, their general composition was not unlike 

 that of good white flour. They contained slightly 

 less water, protein and fat, slightly more car- 

 bohydrates, and noticeably more mineral matters. 

 Of course desiccated potatoes are supposed to be 

 soaked in water before using and in this way re- 

 gain somewhat their original characteristics. 

 While their flavor and appearance cannot equal 

 these of good fresh potatoes, they are considered 

 very appetizing and acceptable where fresh ones 

 are unobtainable. 



"Chemical substances are sometimes used for 

 improving the color (i. e., 'bleaching') of desiccated 

 potatoes. While a small quantity of these may be 

 harmless, their continued presence in the diet 

 might be very dangerous, and their use is not to be 

 recommended. 



"Canned potatoes are on the market and are 

 prepared for use in camps or wherever it is not 

 convenient to cook food. They also may be kept 

 in good condition for a long time. In composi- 

 tion such goods do not differ from similar freshly 

 cooked potatoes." 



