Nutritional Characteristics of Potatoes - The Potato: Botany, Production and Uses - page 315

physical growth, cognitive development, and im-
munity (Alton, 2005). A wide range of iron con-
tent from 1 to 40 µg g - 1 FW has been reported
(Wills et al ., 1984; Andre et al ., 2007a; Burgos
et al ., 2007). Potatoes lack phytic acid, a com-
pound that decreases iron bioavailability in cer-
eals, and has relatively high amounts of vitamin C
and organic acids that are thought to increase
bioavailability.

1996; Shankar and Prasad, 1998). For Zn, the
RDA is 7-15 mg, and the tolerable upper limit is
40 mg (Anon., 2001). Potatoes accumulate
8-20 μg g - 1 DW Zn (Burgos et al ., 2007; Subra-
manian et al ., 2011).

Copper (Cu)

Copper is incorporated in several proteins and
metalloenzymes that perform essential metabolic
functions and stimulate the immune system
(Sherman, 1992). Copper in potatoes varies
from 0.2 to 12 mg kg - 1 FW (Randhawa et al .,
1984; Luis et al ., 2011). The RDA for Cu is
900 µg (IOM, 2011) .

Calcium (Ca)

Potatoes are a significant source of calcium (RDA
1300 mg), a major constituent in bones and
teeth (Dawson-Hughes et al ., 1997). Low Ca in-
take leads to osteoporosis, hypertension, and car-
diac arrhythmias (Heaney, 2000; Clusin, 2003).
Ca is concentrated in the cortex of the tuber
(Bretzloff and McMenamin, 1971). It is more
abundant in flesh than in peel, and ranges from
3 to 10 mg 100 g - 1 FW (Luis et al. , 2011; Subra-
manian et al. , 2011). In the Andean cultivars, Ca
content ranged from 22.7 to 109 mg 100 g - 1 DW
(Andre et al. , 2007a). Wild Solanum species vary
in tuber calcium (Bamberg et al ., 1998).

Magnesium (Mg)

Potatoes are a moderate source of Mg, with
ranges from 15 to 27 mg 100 g - 1 FW, of which
90% is accumulated in flesh (Luis et al ., 2011;
Subramanian et al ., 2011). It is involved in en-
zyme activities and energy metabolism, and is
required for the synthesis of DNA and RNA
(Wacker and Parisi, 1968; Rubin, 1975). Mg
deficiency increases the risk of cardiovascular
diseases (Arsenian, 1993). The RDA is 320-
420 mg for adults (IOM, 2011)

Phosphorus (P)

Phosphorus, like calcium, is needed for healthy
teeth and bones. It is also needed for the synthe-
sis of phospholipids and acts as a buffer to main-
tain normal acid-base (pH) balance in the body.
Phosphorus is abundant (RDA is 700 mg), and
so deficiencies are rare. However, the effect of
low phosphorus consumption includes anor-
exia, anemia, muscle weakness, bone pain, rick-
ets, and osteomalacia (softening of the bones)
(Lotz et al ., 1968; Takeda et al ., 2004). Potatoes
are a good source of phosphorus, ranging from
30 to 60 mg 100 g - 1 FW (Randhawa et al ., 1984;
Sanchez-Castillo et al ., 1998).

Vitamins

Vitamins are essential nutrients needed for me-
tabolism and stress tolerance in all living organ-
isms. In contrast to humans and most animals,
which often lack the biosynthetic machinery for
vitamin biosynthesis, plants are capable of syn-
thesizing nearly all vitamins de novo , and thus
are a primary source for the vitamins on which
we depend (Roje, 2007; Fitzpatrick et al ., 2012).
While best known for vitamin C, potatoes are
also an important source of various B vitamins.

Zinc (Zn)

18.4 B Vitamins

Zinc deficiency leads to increased susceptibility
to a variety of pathogens, impaired taste and
smell, night blindness, diarrhea, and mental
disturbance (Walsh et al ., 1994; Zalewski,

Originally, it was assumed that only one kind of
B vitamin existed that had a critical role in pre-
serving growth and health and that was required