1. Dr. Martha Raidl April 22, 2014

2. Overview Potato Consumption Nutrient profile Health benefits Potatoes on MyPlate Conclusions

3. Total potato consumption: 1970 to 2011

4. Fresh potato and processed potato consumption, 1970 - 2011

5. Decrease in consumption– Negative image of potatoes Couch potato Comments people made about potatoes: “Too high in calories” “They’re fattening” “Too many carbs”

6. Nutrient Profile – Calories and Macronutrients

7. Potatoes and calories What percentage of calories that people consume come from potatoes? 1. < 5 % 2. 10% 3. 20% 4. 30% 5. 40%

8. Potatoes = 3% of calories

9. Calories– affected by toppings 270 calories (10 oz) 440 calories 320 calories 540 calories

10. Macronutrients: Nutrient Analysis Carbohydrates Amylose Amylopectin Fiber Resistant Starch Protein Fat

11. Carbohydrates: Are potatoes too high in carbs? Average calorie intake = 2000-2200 calories/day 2000 x.55 = 1100 calories /4 calories/ gm carbs = 275 gm of carbohydrate 1 serving of potato = 5 ounces = 26 grams of carb 26g carb/275 g carb x 100 = 9.5 % of carb

12. Low carb lunacy Weight loss: water, muscle mass, fat High in fat and cholesterol Low in fruits, vegetables, whole grains, dairy Side effects: headaches, dizziness, fatigue, and constipation

13. Macronutrients Carbohydrate: 26 grams Mainly complex Amylose and amylopectin Fiber (cellulose): 2 gm 74% = Insoluble: stay regular 26% = Soluble: lowers cholesterol

14. Resistant Starch (RS) – Non digested

15. Resistant Starch (RS)

16. Benefits of SCFA

18. Amount of RS in 100 gm of food

19. Health benefits of RS Decrease insulin sensitivity Decrease blood glucose levels Decrease appetite

20. Macronutrients Protein Relatively low (3.0 g) High quality (4 essential amino acids) Fat Fat-free and Heart healthy 0 grams total, trans and saturated fat 0 mg cholesterol

21. Micronutrients

22. 7 Vitamins: A, C*, B6, Folate, Thiamin, Niacin, Riboflavin 7 Minerals: Sodium, Potassium*, Calcium, Magnesium, Iron, Phosphorous, Zinc

23. Phytochemicals/Phytonutrients Help prevent heart disease and cancer Phenolics (all) Anthocyanins (red, purple) Carotenoids (yellow) Kukoamines Quercetin Ezekiel et al., Beneficial phytochemicals in potato- a review, Food Research International, 50, 2013,487-496

24. Micronutrients keep your body healthy

25. Potatoes on MyPlate Vegetables are organized into 5 subgroups: dark green starchy red and orange beans and peas other

26. Conclusions Potatoes are a nutrient-dense vegetable Yes, they are a superfood