Table 2 Average mineral composition for baked potatoes after different storage conditions (2 samples were selected from each storage and processing condition. All analyses were done in duplicates).
From: Nutritional-environmental trade-offs in potato storage and processing for a sustainable healthy diet
2 Weeks (± 3 days) | 5 Weeks (± 3 days) | ||||||
|---|---|---|---|---|---|---|---|
BK-US | BK-FG | BK-ID | BK-CP | BK-FG | BK-ID | BK-CP | |
Cal** | 3669 ± 0.1 | 3732 ± 0.2 | 3697 ± 0.5 | 3714 ± 0.5 | 3637 ± 0.1 | 3646 ± 0.2 | 3622 ± 0.1 |
Macro minerals (ppm) | |||||||
Ca | 416 ± 1 | 380 ± 2 | 427 ± 1 | 380 ± 0.2 | 566 ± 1 | 640 ± 1 | 549 ± 2 |
P | 1544 ± 1 | 2486 ± 1 | 1396 ± 1 | 1629 ± 6 | 2247 ± 5 | 3011 ± 3 | 1820 ± 2 |
K | 10345 ± 6 | 11396 ± 0.1 | 8064 ± 20 | 9706 ± 5 | 12822 ± 20 | 13275 ± 6 | 10033 ± 10 |
Na | 235 ± 0.1 | 131 ± 0.0 | 129 ± 1 | 118 ± 1 | 198 ± 0.1 | 141 ± 1 | 130 ± 1 |
Microminerals (ppm) | |||||||
Al | 8.2 ± 0.1 | 8.0 ± 0.2 | 7.7 ± 0.1 | 8.1 ± 0.4 | 8.5 ± 0.3 | 9.3 ± 0.1 | 8.3 ± 0.1 |
Cu | 2.2 ± 0.1 | 1.8 ± 0.2 | 1.7 ± 0.1 | 1.7 ± 0.2 | 1.8 ± 0.1 | 2.4 ± 0.1 | 2.2 ± 0.1 |
Fe | 7.7 ± 0.2 | 7.9 ± 0.4 | 6.3 ± 0.1 | 6.2 ± 0.2 | 8.5 ± 0.6 | 13.9 ± 0.3 | 10.0 ± 0.1 |
Mg | 745 ± 1 | 711 ± 2 | 838 ± 0.2 | 662 ± 0.4 | 976 ± 3 | 1112 ± 1 | 822 ± 1 |
Mn | 13.4 ± 0.1 | 14.9 ± 0.2 | 14.1 ± 0.0 | 14.4 ± 0.1 | 15.0 ± 0.1 | 17.2 ± 0.2 | 14.9 ± 0.0 |
S | 899 ± 1 | 844 ± 3 | 903 ± 0.3 | 926 ± 2 | 1023 ± 3 | 1260 ± 3 | 1000 ± 2 |
