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The Important Role of Potatoes, An Underrated Vegetable Food Crop in Human Health and Nutrition



Despite frequently being described as a carbohydrate-laden, calorie-rich unimportant part of
the human diet, potatoes (Solanum tuberosum L.) are one of the most nutritive vegetable food crops in
the world and, in comparison to most other vegetables are richer in essential human nutrients. These
include proteins, starch and fibre, major, secondary and trace minerals, vitamins, antioxidants and
phytochemicals. Potatoes have an abundance of vitamin C and the mineral potassium (K) which are
vital for health. Potassium reduces the risk of Blood Pressure (BP), cardiovascular diseases (CVDs),
osteoporosis and strokes. Vitamin C helps reduce strokes and hypertension and prevents scurvy. The
predominant form of carbohydrate (CHO) in the potato is starch. A small but significant part of this
starch is resistant to digestion by enzymes in the stomach and small intestine, so it reaches the large
intestine essentially intact. This resistant starch is considered to have similar physiological effects and
health benefits as fibre. A medium size potato (148 g) contains 4 g protein and very small amount of
fat or cholesterol. The fibre content of a potato with skin is equivalent to that of many whole grain
breads and pastas. Potatoes contain rather large amount of the enzyme catalase, which converts hydrogen
peroxide into oxygen and water and thus prevents cell injury. Potatoes contain phytochemicals
such as lutein and zeaxanthin; which protect and preserve eyesight and may help reduce the risk of
macular degeneration. It is not the high Glycemic Index (GI) in potatoes or in any other food, but the
number of calories consumed from all foods that causes weight gain. Overall, potatoes are an underrated
source of essential human nutrients.

Potatoes also contain toxic compounds, such as α-solanine and α-chaconine which are known to induce
toxicity. These poisons cause gastrointestinal disturbances causing vomiting and diarrhea but severe
poisoning may lead to paralysis, cardiac failure and comma. Green areas in potatoes containing
chlorophyll are harmless but indicate that toxins may be present. According to the American Cancer
Society, food born toxin such as acrylamide is formed when starchy foods such as potatoes and potato
products are cooked at temperatures above 121C. However, deep frying at 170C is known to effectively
lower the level of toxic compounds, while microwaving is only somewhat effective and freezedrying
or dehydration has little effect. The highest levels of acrylamide are found in CHO-rich foods,
such as potato chips and French fries, which had been cooked at high temperatures.
