Nutritional composition of freshly harvested and stored Latvian potato (Solanum tuberosum L.) varieties depending on traditional cooking methods

Irisa Murniece (Coresponding Author), Daina Karklina, Ruta Galoburda, Dace Santare, Ilze Skrabule, Helena S. Costa

Research output: Contribution to journalArticlepeer-review

35 Citations (Scopus)


The information about nutritional composition of potatoes at both the ingredient and recipe levels in the Food Composition Data Base (FCDB) of Latvia is insufficient. Therefore, the aim of this research was to determine the nutritional composition and energy content of potatoes prepared by traditional cooking methods before and after storage. Five Latvian potato varieties were selected: Lenora, Brasla, Imanta, Zile and Madara. A two-year research was conducted during two periods: just after harvesting (2007, 2008) and after six months of storage (2008, 2009). The following cooking methods were used: shallow frying (150 ± 5°C); deep-fat frying (180 ± 5°C) and roasting (210 ± 5°C). The weight of the potatoes was recorded before and after frying along with the time and temperature during frying. Chemical analyses were performed to determine the content of reducing sugars, starch, fructose, glucose, sucrose, fibre, fat, protein, moisture, vitamin C and amino acids. The content of the analyzed nutrients differed significantly between both potato varieties and applied cooking methods: differences between potato varieties and cooking methods were found for vitamin C, moisture, reducing sugars, fructose, glucose, sucrose, amino acids, essential amino acids, and energy content, whereas significant differences in starch, fibre, fat and protein content were found between cooking methods.

Original languageEnglish
Pages (from-to)699-710
Number of pages12
JournalJournal of Food Composition and Analysis
Issue number4-5
Publication statusPublished - Jun 2011
Externally publishedYes


  • Deep-fat frying
  • Energy content
  • Food composition
  • Macronutrients
  • Micronutrients
  • Nutritional composition
  • Potato (Solanum tuberosum L.)
  • Roasting
  • Shallow or pan frying
  • Storage
  • Weight loss

Field of Science*

  • 3.3 Health sciences
  • 4.5 Other agricultural sciences

Publication Type*

  • 1.1. Scientific article indexed in Web of Science and/or Scopus database


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