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Potato NutritioN
HaNdbook | 2015
table of
CoNteNts
Introduction 1
Potato Nutrition Facts 2
Vitamin C and Potassium 3
Vitamin B6, Fiber and Magnesium 4
Resistant Starch 5
GlutenFree 6
ntioidants
Peel Back the Truth: Addressing the Myths and Misconceptions About Potatoes 10
Glcemic nde
Satiet and eight Management
iabetes 4
Potatoes in the merican iet 5
Potato Goodness in ll Forms 6
Potatoes 101 1
istor o
the Potato
o to Bu and Store Potatoes
Fresh Potato es
Cooing ith Potatoes and Beond the Produce isle 4
o to Bae a Potato and o to Mae Per
ect Mashed Potatoes 5
o to Bae Fries and o to Grill ith Potatoes 6
Potato Salad Possibilities
Restaurant Che
s oe Potatoes
Potato tory Ideas 1
MonthBMonth Calendar o
deas to Put Potatoes in the es 3
Potato ecipes and raphics
Recies and Photos 3
Visual Grahics o
the Potato utrition Stor
or Social Media Sharing 46
e erences
PB ontact In oration 1
1
iNtroduCtioN
he nited States Potato Board SPB as established in b a grou o
otato
groers to romote the any benefits o eating potatoes he SPB as one o
the first
commodit grous to deelo and use an Faroed nutrition label and has long since
romoted ositie nutrition messages s a result o
these efforts, consumer attitudes
toard otatoes remained mostl ositie
or oer 3 ears hen, the locarbohdrate
diet crae set the nation beginning in the earl s and too a toll on the relationshi
beteen merica and its beloed otato, as indicated b a slight, et noticeable, decrease
in otato consumtion his caused the otato industr to ram u its consumer mareting
efforts,
ocusing on diselling the mth that otatoes are
attening and educating the ublic
about the inherent goodness o
merica’s Faorite Vegetable Side ish
In 2004, the USPB began a formal Nutrition Science This handbook is a compilation of all-things-potato as
Program which compiled key potato research studies it relates to nutrition research and more. Beginning
and began funding university research projects to with potato nutrition facts and ending with a monthly
protect the reputation of the potato. The USPB positions calendar of ideas for news features, newsletters and blog
itself at the forefront of potato nutrition research and posts, these pages are brimming with historical potato
monitors research and trends in the U.S. and overseas facts, techniques for cooking the potato in today’s
that could impact potato consumption in America. The “30-minute meal” mentality, and healthy recipes to keep
USPB works in partnership with the Alliance for Potato the potato naturally nutritious and delicious.
Research and Education (APRE), a potato organization
established in 2011 to further establish a scientific
foundation for potatoes in all forms. 5
1
New iN 2015! 0
K / 2
his edition includes ne research O
O
B
since highlighting the role o
D
N
otatoes in all
orms in a health diet A
N H
and the addition o
otato nutrition O
I
T
research releant to all
orms o
I
R
T
otatoes and ne recies U
O N
For more information, visit T
A
T
www.PotatoGoodness.com O
P
Potato
NutritioN faCts
t’s a surrise
or man to discoer one medium otato 53 o ith the sin contains 45
ercent o
the dail alue
or itamin C as much or more otassium 6 mg than bananas,
sinach, or broccoli ercent o
the dail alue o
itamin B6 and arious other imortant
itamins and minerals, such as thiamin, riboflain,
olate, magnesium, hoshorous, iron,
and inc–all
or onl calories and no
at
Table 1: FDA Data for a 5.3 oz Potato with the Skin* Based on the FDA label (Table 1), the following
Calories (kcal 11 Dail ale claims can be made for the potato:
Fat g – • An excellent source (> 20 percent of the
Cholesterol mg – DV) of vitamin C
Sodium mg – • A good source (> 10 percent of the DV)
Potassium mg 6 of potassium
Vitamin C mg 45 • A good source (> 10 percent of the DV)
Vitamin B6 mg of vitamin B6
Fiber g • Low (< 140 mg/serving) in sodium and
cholesterol
*It should be noted that the FDA label represents a composite of varietals
(“market-basket approach”) based on tpical consumption patterns • Fat-free (< 0.5 g fat/serving)
(ie, percent russet, percent hite, and percent red)
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