Potatoes
POTATOES
Potato tubers (Solanum tuberosum) contain a substantial concentration of ascorbic acid (24.0% of the Daily Value [DV] per 100 g), pyridoxine (15.0%), vitamin K (phylloquinone) (13.3%), as well as niacin (nicotinic acid) and folate (10.5% each). While its potassium content is significant (23.0%), potatoes are particularly distinguished by their trace element profile: rubidium (500.0% DV per 100 g), vanadium (373.0%), silicon (167.0%), boron (164.0%), lithium (77.0%), cobalt (50.0%), and chromium (20.0%). Furthermore, they provide sufficient levels of manganese (16.0%), iron (15.5%), copper (14.0%), and molybdenum (11.0%).
Potato tubers possess significant quantities of starch (15.0–16.7 g per 100 g) and minor amounts of sucrose (0.6–0.78 g per 100 g).
Notably, for a staple botanical food source, potatoes contain a relatively high concentration of omega-3 polyunsaturated fatty acids (9.3% of the human daily requirement), primarily in the form of alpha-linolenic acid (18:3).
Potato tubers exhibit the capacity for the bioaccumulation of strontium.
The total purine base content per 100 g constitutes 5.0% of the daily allowance, a factor that should be clinically considered by individuals with gout.
The concentration of oxalic acid per 100 g is 31 mg, representing 7.8% of the maximum tolerable daily intake (for further details, see Rhubarb).
Comprehensive nutritional analysis must address the potential toxicity associated with “greened” (chlorophyll-induced by light exposure) and sprouted tubers. Such specimens contain solanine, a steroidal glycoalkaloid (pseudoalkaloid) with high mammalian toxicity.
Upon ingestion, solanine induces acute inflammation of the gastrointestinal mucosa. Following systemic absorption, it initially triggers central nervous system (CNS) excitation, followed by profound depression, and facilitates hemolysis (the destruction of erythrocytes). During excretion, solanine adversely affects the renal parenchyma and dermis, particularly in cases of chronic intoxication. Depending on the dosage, acute poisoning manifests through either predominant neurological symptoms or severe gastrointestinal distress. Within hours of consumption, patients may experience depression, limb asthenia, mydriasis (dilated pupils), and sialorrhea (excessive salivation), followed by malodorous diarrhea. Respiratory and cardiac functions progressively decline, potentially culminating in a comatose state or fatality.
The lethal dose of solanine for humans is 3–6 mg per kg of body weight; for a 70 kg individual, the threshold for lethality is approximately 210–420 mg. In tubers exposed to direct solar radiation, solanine concentrations can exceed 1 mg/g (compared to baseline levels of 0.2 mg/g). Consequently, a single 200 g tuber stored in light can accumulate over 200 mg of solanine, approaching a lethal dose.
Solanine is thermostable during boiling; its degradation occurs only during frying at temperatures of 150–170°C. Additionally, tubers infected with late blight (Phytophthora infestans) accumulate solanine as a localized phytoalexin response.
Emergency protocols for acute solanine poisoning: Gastric and oral lavage should be performed with a 0.1% potassium permanganate solution or an activated charcoal suspension. This should be followed by the administration of astringents (1% tannin solution, oak bark decoction) and demulcents (flaxseed decoction). Saline laxatives are recommended for intestinal evacuation.
Calorie content per 100 g: 77 kcal
Water per 100 g: 78.6 g
Ash per 100 g: 1.1 g
Water per 100 g: 78.6 g
Ash per 100 g: 1.1 g
CHEMICAL COMPOSITION
Vitamins, macro- and microelements, nutrients per 100 g
VITAMINS
| Name | Content, mass fraction per 100 g of product | % of daily requirement | |
| in numbers | visually* | ||
| Vitamin B1 (thiamine) | 0.033-0.12 mg | 8 |  |
| Vitamin B2 (riboflavin) | 0.023-0.122 mg | 4 | |
| Vitamin B5 (pantothenic acid) | 0.30-0.38 mg | 6 | |
| Vitamin B6 (pyridoxine) | 0.14-0.30 mg | 15 |  |
| Vitamin B9 (folic acid) | 19-57 | 10.5 |  |
| Vitamin B12 (cyanocobalamin) | 0.0 | 0 |  |
| Vitamin C (ascorbic acid) | 20.0-26.4 mg | 24 |  |
| Vitamin E (alpha-tocopherol) | 0.050-0.190 mg | 1 | |
| Vitamin D (ergocalciferol) | 0.0 | 0 | |
| Vitamin PP (nicotinic acid) | 1.16-2.36 mg | 10.5 | |
| Vitamin K (phylloquinone) | 16 | 13.3 | |
| Biotin | 0.1 | 0 | |
| Beta-carotene | 4-20 | 0 | |
| Lycopene | 0.0 | 0 | |
| Choline | 11 | 2.2 | |
| Methylmethionine sulfonium (vitamin U) | 0.17 | 0.09 | |
* Full jug – 100% of the daily norm; empty – 0-1% of the daily norm.
MINERAL ELEMENTS
Macroelements
| Name | Content, mass fraction per 100 g of product | % of daily requirement | |
| in numbers | Visually | ||
| Potassium | 421.0-568.0 mg | 2 | |
| Calcium | 4.95-10.4 mg | 1 | |
| Silicon | 50 | 167 |   |
| Magnesium | 11.2-28.1 mg | 6 | |
| Sodium | 3.9-10.9 mg | 0 | |
| Sulfur | 32 | 3.2 | |
| Phosphorus | 40.8-89.1 mg | 2.5 | |
| Chlorine | 58 | 3 | |
Micro- and ultramicroelements
| Name | Content, mass fraction per 100 g of product | % of daily requirement | |
| in numbers | Visually | ||
| Aluminum | 860 μg | 2.3 | |
| Boron | 115 | 164 | |
| Vanadium | 149 | 37 | |
| Iron | 0.34-4.86 mg | 15.5 | |
| Iodine | 3.0-5.0 mcg | 3 | |
| Cobalt | 5.0 | 5 |  |
| Lithium | 77 | 77 |  |
| Manganese | 130.0-440.0 μg | 16 | |
| Copper | 33.0-194.0 μg | 14 | |
| Molybdenum | 8 | 11 | |
| Nickel | 5 | 3 | |
| Tin | 3.03 | 0.2 | |
| Rubidium | 500 | 50 | |
| Selenium | 0.268-0.300 μg | 0 | |
| Strontium | 9.28 | 1.2 | |
| Fluorine | 30 | 1 | |
| Chromium | 10 | 20 | |
| Zinc | 180-490 mcg | 2.5 | |
PROTEINS AND AMINO ACIDS
| Name | Content, mass fraction per 100 g of product | % of daily value | |
| in numbers | visually | ||
| Total protein content | 1.9-2.5 g | 3 | |
| Essential amino acid content | 0.84 | 3.9 | |
| Content of replaceable amino acids | 1.14 | 2 | |
Essential amino acids
| Acid name | Content, g per 100 g of product | % of daily requirement | |
| in numbers | Visually | ||
| Valine | 0.12 | 6 | |
| Histidine | 0.03 | 3 | |
| Isoleucine | 0.09 | 6 | |
| Leucine | 0.13 | 4 | |
| Lysine | 0.14 | 5 | |
| Methionine | 0.03 | 3 | |
| Threonine | 0.1 | 6 | |
| Tryptophan | 0.03 | 8 | |
| Phenylalanine | 0.17 | 6 | |
Non-essential amino acids
| Acid name | Content, g per 100 g of product | % of daily requirement | |
| in numbers | Visually | ||
| Alanine | 0.1 | 1.5 | |
| Arginine | 0.1 | 1.6 | |
| Aspartic acid | 0.25 | 2.1 | |
| Glycine | 0.1 | 2.8 | |
| Glutamic acid | 0.2 | 1.9 | |
| Proline | 0.09 | 2.1 | |
| Serine | 0.13 | 1.5 | |
| Tyrosine | 0.09 | 3 | |
| Cystine | 0.02 | 1.1 | |
FATS AND FATTY ACIDS
| Name | Content, mass fraction per 100 g of product | % of daily allowance | |
| in numbers | Visually | ||
| Total fat content | 0.1-0.5 g | 1 | |
| Unsaturated fatty acid content | 0.25 | 0.6 | |
| Omega-3 unsaturated fatty acid content | 0.093 | 9 | |
| Omega-6 unsaturated fatty acid content | 0.07 | 0.7 | |
| Saturated fatty acid content | 0.1 | 0.1 | |
Unsaturated fatty acids
| Name of acid | Content, g per 100 g of product |
| Palmitoleic C 16:1 (omega-7) | 0.01 |
| Oleic C 18:1 (omega-9) | 0.16 |
| Linoleic C 18:2 (omega-6) | 0.08 |
| Linolenic C 18:3 (omega-3) | 0.09 |
| Stearidonic acid C 18:4 (omega-3) | 0 |
| Gadoleic C 20:1 (omega-11) | 0 |
| Arachidic C 20:4 (omega-6) | 0 |
| Eicosapentaenoic C 20:5 (omega-3) | 0 |
| Erucic acid C 22:1 (omega-9) | 0 |
| Clupanoid C 22:5 (omega-3) | 0 |
| Docosahexaenoic C 22:6 (omega-3) | 0 |
| Nervonova C 24:1 (omega-9) | 0 |
Saturated fatty acids
| Acid name | Content, g per 100 g of product |
| Myristic C 14:0 | 0 |
| Palmitic C 16:0 | 0.0 |
| Stearic acid C 18:0 | 0.009 g |
| Arachidic C 20:0 | No data |
| Behenic C 22:0 | No data |
| Lignoceric acid C 24:0 | No data |
Sterols
| Name | Content, mass fraction per 100 g of product | % of daily requirement | |
| in numbers | Visually | ||
| Campesterol + brassicasterol | No data | ||
| Cholesterol | 0.0 mg | 0 | – |
CARBOHYDRATES
| Name | Content, mass fraction per 100 g of product | % of daily allowance | |
| in numbers | Visually | ||
| Total carbohydrate content | 12.8-26.4 g | 6 | |
| Mono- and disaccharides | 1.3 | 2.6 | |
| Glucose | 0.18-0.60 g | 4.2 | |
| Fructose | 0.07-0.10 g | 0.2 | |
| Galactose | 0 | 0 | |
| Sucrose | 0.60-0.78 g | – | – |
| Lactose | 0 | 0 | |
| Starch | 15.0-16.7 g | – | – |
| Maltose | 0 | – | – |
| Fiber | 1.1-2.1 g | 7 | |
PURINE BASES
| Name | Content, mass fraction per 100 g of product | % of daily requirement | |
| in numbers | Visually | ||
| Purine content | 6 | 5 | |
Units of measurement:
Piece: approx. 200.0 g
Teacup: 250.0 g
Faceted glass: 200.0 g
Teaspoon: 7.0 g
Tablespoon: 20.0 g