Composition of Raw and Cooked Potato Peel and Flesh: Amino Acid Content
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 4, pages 1360–1361, July 1983
How to Cite
TALLEY, E. A., TOMA, R. B. and ORR, P. H. (1983), Composition of Raw and Cooked Potato Peel and Flesh: Amino Acid Content. Journal of Food Science, 48: 1360–1361. doi: 10.1111/j.1365-2621.1983.tb09234.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 9/8/82; revised 3/7/83; accepted 3/25/83.
The nitrogen and total amino acid contents of Katahdin and Pontiac varieties of potatoes are reported for the peel and flesh, before and after cooking. With the exception of glutamic acid and 7-amino-butyric acid, all of the contents were higher in the peel. Losses of nitrogen and amino acids were minor in boiling whole potatoes but greater in oven baking in the peel or in boiling the peeled potato. Microwave cooking losses were less than in oven baking.