Effect of baking and frying on nutritive value of potatoes: Minerals

Mondy, Nell I.; Ponnampalam, Rathy

Effect of baking and frying on nutritive value of potatoes: Minerals

1983

Mondy, Nell I. | Ponnampalam, Rathy

A study assessed the effect of conventional baking and frying on the mineral content of the cortex and pith tissues of 3 varieties of potatoes (Katahdin, Chipbelle, and Rosa); the minerals considered were potassium (K), phosphorus (P), and iron (Fe). Baking reduced cortical K, P, and Fe by 10-13%, 4-21%, and 19-31%, respectively. Baking caused movement of all 3 minerals towards the interior tissues in all 3 potato varieties, with the pith increasing 14-23%, 2-9%, and 2-8% for K, P, and Fe, respectively. In contrast, frying caused a significant decrease in the levels of the 3 minerals in both cortex and pith tissues, with the greatest decrease occurring in the cortical tissue (10-45%). Hence, the mechanisms of nutrient loss differ with the 2 methods of cooking. (wz)

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