Changes in the nutrient composition of potatoes during home preparation: III. Minerals

The effect of several cooking methods on the mineral content of three major U.S. potato varieties was assessed. Significant losses of minerals in potato flesh were minimal and were unaccountably associated with the Norchip variety grown in the Red River Valley. The Irish potato was found to contribute significantly to the U.S. Recommended Dietary Allowance for copper, iron, magnesium, and phosphorus in the diet of man.