Levels of vitamin C (ascorbic acid) and some other nutrients in raw and French-fried potatoes
1989
Mullin, W.J. | Smith, J.M. | Nadeau, L. | Collins, Z.P.V.
The purpose of this study was to make a limited survey of the nutrient content of raw and processed potatoes available to consumers in one Canadian city. The vitamin C (ascorbic acid) and moisture content of fresh raw potatoes, frozen French-fries and take-out restaurant French-fries was determined on samples collected from April 1986 to July 1987. The iron, zinc, copper, potassium, magnesium and calcium content of the frozen and take-out French-fries was determined for a shorter period. The fat content of the take-out French-fries was determined on samples at the beginning of the study. In fresh raw potatoes there was a significant (p less than 0.05) decrease in the mean vitamin C content of old potatoes from 21.8 mg/100 g in October to 9.6 mg/100 g in June. New potatoes available in June and July had the highest vitamin C content, 31.2 and 33.8 mg/100 g respectively. Moisture was fairly constant ranging from 81.5% to 77.9%, with new potatoes having higher moisture levels. There were no statistically significant differences in vitamin C, moisture or mineral content in frozen French-fries (unprepared) over the duration of this study. The overall mean vitamin C content of take-out restaurant French-fries was 10.8 mg/100 g and levels were significantly higher in September 17.9 mg/100 g than from the following Decemberto June. Restaurant French-fries made with fresh potatoes had significantly higher levels of moisture, zinc, potassium and calcium than those from restaurants using pre-fried potatoes.
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