Potato: calories and nutritional value

The potato (Solanum tuberosum) belongs to the Solanacea family.

• What is the nutritional value of one potato?
• Are potatoes good for weight loss?
• How many calories are in 1 boiled potato?
• How many calories are in a whole potato?
• Are potatoes healthier than rice?
• Do potatoes make you gain weight?

Image credit: Cookipedia

Physical and organoleptic characteristics of Potato

There are different varieties of potato, including the purple color potato. This color is mainly due to the presence of anthocyanins.

There are also red, white and yellow colored varieties.

The texture of the potato varies according to the starch content and its structure, and the level of hydration. Its firmness decreases with cooking: baked > boiled > fried.

Cooking has a major impact on the taste and flavor of potatoes. Starch gelatinization appears to be the major phenomenon in the release of potato aromas.

Characteristics of potato composition (excluding macronutrients, vitamins and minerals)

• The potato contains polyphenols in the skin and in the flesh. However, they are present in greater quantities in the skin.
• Polyphenol content varies from variety to variety. One study found that colored-fleshed potatoes were higher in phenolic compounds than traditional yellow-fleshed potatoes.
• The predominant phenolic acids in potato are chlorogenic acid and its isomers, which accounts for about 90% of the total phenolic content before peeling.
• The most abundant flavonoid in potato is catechin, although rutin, quercetin and kaempferol have also been quantified.

Credit: Aprifel