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Potato is a very nutritive food. It is rich in carbohydrates, has significant levels of vitamin C and is also a source of minerals and antioxidants that can contribute to preventing both degenerative and age-related diseases.
The chemical composition of potato tubers is variable. It is principally controlled by genetic factors, environmental conditions such as location, climate, soil and water, and agronomic practices. Cooking and storage also affect the chemical composition of potato tubers and, consequently, their nutritional value.
From 2005 to 2007, the Quality and Nutrition laboratory has chemically analyzed the mineral concentration of 595 potato varieties, vitamin C concentration of 955 varieties, total phenolic concentration of 367 varieties and carotenoid concentration of 23 varieties,  grown in different environments.  Since in places where malnutrition exists potatoes are commonly eaten without their skin, this analysis has been conducted mainly on peeled potatoes.

Click here to see  some results of chemical analysis of potato
1. Iron and Zinc
2. Vitamin C
3. Carotenoids
4. Phenolic Compounds