Major food and beverage companies, as well as start-ups, are beginning to invest in research and development of potato protein-based products. This trend is expected to continue, with potato protein anticipated to play an increasingly important role in the plant protein industry. Notable companies operating in the potato protein industry Huang T, Joshi V, Jander G (2014) The catabolic enzyme methionine gamma-lyase limits methionine accumulation in potato tubers. Plant Biotechnol J. https://doi.org/10.1111/pbi.12191 The longer you boil, the more nutrients are lost. Boiling potatoes in their skin helps to retain some of the water-soluble nutrients. Frying Given their high potassium content, potatoes may contribute to a heart healthy diet. In fact, the Dietary Guidelines for Americans encourages people to increase potassium by focusing on food choices with the most potassium such as white potatoes, beet greens, white beans, plain yogurt, and sweet potatoes. 5

The anabolic properties of plant-derived proteins are generally considered to be lower when compared with animal-derived proteins ( 19, 20). This has been, at least partly, attributed to plant-derived proteins providing overall less EAA and the prevalence of one or more specific AA deficiencies in these proteins ( 19, 20). In contrast to many plant-derived proteins ( 28), we observed that potato-derived protein provides sufficient amounts of all EAA according to the WHO/FAO guidelines for protein requirements. In fact, 30 g of the applied potato-derived protein was shown to provide similar amounts of EAA (10.5 vs 10.7 g), leucine (2.6 vs 2.6 g), lysine (1.8 vs 2.1 g), and methionine (0.6 vs 0.6 g) when compared with the equivalent amount of milk protein (Table ​ (Table2). 2). Despite similar AA composition, the postprandial rise in circulating (essential) AA was attenuated after the ingestion of potato compared with milk protein (Fig. ​ (Fig.3), 3), resulting in lower peak EAA, leucine, lysine, and methionine concentrations (−22%, −26%, −29%, and −41%) that were reached at a much later point in time (+200, +221, +150, and +156 min, respectively). Consequently, postprandial plasma AA availability was substantially lower throughout the 5-h postprandial period after potato ingestion when compared with milk protein ingestion (Fig. ​ (Fig.3). 3). Based on the phenylalanine tracer kinetics (Fig. ​ (Fig.4), 4), we attribute this to a more delayed protein digestion and AA absorption, an increased AA retention in splanchnic tissues, and/or a less efficient digestion of potato compared with milk protein. As the intrinsically labeled protein approach ( 42) simply cannot be applied in the case of plant-derived proteins, it is impossible to directly quantify the exact amount of potato protein-derived AA that were released in the circulation, as we have done previously for milk- ( 2) and mealworm-derived protein ( 43). Dutt S, Manjul AS, Raigond P et al (2017) Key players associated with tuberization in potato: potential candidates for genetic engineering. Crit Rev Biotechnol 37(7):942–957 Kapoor AC, Desborough SL, Li PH (1975) Potato tuber proteins and their nutritional quality. Potato Res 18:469–478Singh B, Raigond P, Barwal S et al (2016) Glycoalkaloids in peels of Indian potatoes. Potato J 43:86–92 Postprandial plasma EAA (EAA, A), leucine (C), lysine (E), and methionine (G) concentrations during the 300-min postprandial period after the ingestion of POTATO vs MILK. Time 0 min represents time of beverage intake. Panels B, D, F, and H represent the 0- to 5-h iAUC after protein ingestion. POTATO: 30 g potato-derived protein; MILK: 30 g milk protein. Values represent mean ± SD; *Significantly different for POTATO vs MILK ( P< 0.05). Repeated-measures ANOVA with time as within-subject variable and interventional drink (treatment) as between-subject variable. Time–treatment, P< 0.001 (A, C, E, and G). Although the amount of acrylamides in foods is generally low, long-term exposure may be harmful. Animal studies indicate that acrylamides may increase cancer risk and harm the brain and nervous system ( 44, 45, 46, 47). Here is a rundown of the most common ways to prepare potatoes and how these preparation methods affect nutrition content: Boiling Aside from being high in water when fresh, potatoes are primarily composed of carbs and contain moderate amounts of protein and fiber — but almost no fat.

Providing structure: Protein is a key component of muscle, tendons, ligaments and connective tissues like collagen. In addition, our skin, hair and nails contain significant amounts of protein. Potato varieties containing high amounts of glycoalkaloids — over 25 mg per cup (200 mg per kg) — cannot be marketed commercially, and some varieties have been banned ( 38). Acrylamides The current recommended dietary allowance (RDA) for protein is .8 grams per kilogram of body weight and the acceptable macronutrient distribution range (AMDR) is 10%-35% of total daily energy intake from protein. One 5.3-ounce skin-on potato is a source of 3 grams of plant-based protein. Current dietary guidance, including the Dietary Guidelines for Americans, recommends substituting plant-based proteins for some animal-based proteins to improve overall health and support the environment.Marthandam Asokan S, Yang JY, Lin WT (2018) Anti-hypertrophic and anti-apoptotic effects of short peptides of potato protein hydrolysate against hyperglycemic condition in cardiomyoblast cells. Biomed Pharmacother. https://doi.org/10.1016/j.biopha.2018.08.070 The main protein in potatoes is called patatin, which may cause allergies in some people ( 13). SUMMARY