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Composition of sulfited potatoes: comparison with fresh and frozen potatoes
1Department of Food Science and Tecnology, Faculty of Pharmacy, University of Navarra, Pamplona, Spain.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)
|February 1, 1995
Abstract:
The content in moisture, fat, protein, carbohydrate, fibre and vitamin C was analyzed in three commercial types of potatoes: sulfited (treated with E223), frozen potatoes (pre-fried) and fresh potatoes (not processed). The composition of sulfited potatoes does not usually appear in food composition tables. Our results showed significant differences in the content of carbohydrates and fibre between sulfited and fresh potatoes. The content of vitamin C in sulfited potatoes, which is similar to that of frozen potatoes, was shown to be approximately half of that found in fresh potatoes.