Fjölrit RALA - 22.03.1979, Page 71

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Table 1. Nutritional Value of Potatoes in Tables from Several Countries
Country Calo- ries Water (g) Pro- tein (g) Fat (g) Carbo- hydrates (g) B1 (mg) B2 (mg) Nia- cin <mg) C (mg) Ca (mg) P (mg) Fe (mg)
Iceland Sweden England U.S.A. 61 83 87 76 76 76 79.8 1.6 2.0 2.1 2.1 0.1 0.1 trace 0.1 13.5 18.0 20.8 17.1 0.075 0.12 0.11 0.10 0.05 0.04 0.04 0.04 1.2 1.2 1.5 5-12 9 8-30 20 8 10 7.7 7 50 50 40.3 53 0.9 0.8 0.75 0.6
As can be seen the level of protein, carbohydrates,
vitamih C and minerals varies considerably.
III. Nutrients in the Potato
1. Water (dry matter):
According to the dry matter measurements carried out
by Friðriksson, the average amount of dry matter is 19.2%.
The values varied greatly depending on the variety. Mandel
potatoes from Stockholm were highest in dry_ matter content
-- 25.1% -- and the Konsuragis potatoes were lowest — 13.3%.
The average value resulting from measurements done by Vestdal
was 19.7%, the distribution being from 17.6% to 22.4% dry
matter. The average value obtained by ðlafsson was 20.4%
dry matter, the range being 18.9-24.4%.
Table 2 shows a comparison of several results from
these individuals.
A Comparison of Dry Matter Measurements done by
Table 2. jrrigriksson, ðlafsson and Vestdal (%)
Study/Variety Acker- sagen Alpha Deo- dara Erd- gold Gull- augen July Kerr 's pink ■ King Edward
Friðriksson 18 77 19.6 19.9 17.9 22.8 18.5 19.4 19.6
ðlafsson 19.2 18.9 24.4 19.6
Vestdal 21.9 19.6 20.7 20.1 22.4 17.6 19.8 19.6
This comparison shows that in some varieties the differ-
ence in % dry matter is great. On the other hand, other var-
ieties are quite consistent. This suggests that environment-
al factors play an important role. In order to get a signif-
icant comparison, all environmental factors would have to
have been the same in all three experiment.s. ■ The number of
samples is not mentioned in Friðriksson's and Vestdal's