By Jennifer A. Woolfe
ISBN-10: 0511753438
ISBN-13: 9780511753435
ISBN-10: 0521112990
ISBN-13: 9780521112994
ISBN-10: 0521326699
ISBN-13: 9780521326698
Because the latter half the 20 th century, the speed of raise in potato creation in constructing international locations has outpaced progress premiums of so much different significant nutrition plants. while this booklet used to be first released in 1987, the potato was once being produced in 132 of the 167 self sufficient nations of the realm and greater than 3 billion humans, seventy five according to cent of the world's inhabitants on the time, inhabited the ninety five constructing international locations that produced potatoes. As potato cultivation maintains to extend at a quick velocity, really within the tropics, extra cognizance has been directed in the direction of knowing and bettering the dietary contribution potatoes could make to the human vitamin. The booklet stories the data in regards to the dietary price of the potato and its position within the nutrients of either young children and adults. The synthesis offered during this quantity may be of price to scholars and examine staff in nutrients and meals technological know-how in either built and constructing international locations. Dieticians, nutritionists, coverage makers and relief body of workers concerned with agricultural and rural improvement also will locate this e-book informative and of sensible use.
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Extra info for The Potato in the Human Diet
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E. the concentration of potato in the final food as eaten. It can be seen that the protein content of some processed products is considerably reduced. 3. 1 39 36 Nutritional value of the components during parts of the year when supplies of fresh potatoes are limited. 9% of the protein intake in the three Peruvian highland communities which he studied. The preparation of chuho is described briefly in Chapter 4. 9. Composition of processed forms of potatoes (per100 g) Energy Form of potato (kJ) (kcal) A.
2). Raw potato has a somewhat lower average energy content than other raw roots and tubers with 335 kJ (80 kcal) per 100 g. g. , 1978fl). The energy content of raw potato is considerably less than that of raw cereals and legumes; however, when cooked, the latter staples absorb large quantities of water, which changes their composition significantly. The potato, when boiled in its skin, retains its energy value almost unaltered. A fairer comparison of the potato and the cereals or legumes, therefore, is either on a dry, raw basis or on a cooked, 'as eaten', basis.
7 shows the quantities of relatively expensive protein-rich supplements that should be added to the more economical staples to give mixes which provide adequate energy and protein for the infant or young child, while minimizing bulk. Each mix provides approximately 1464 kJ (350 kcal) and has an NDpCal% of 6 when oil and/or sugar 32 Nutritional value of the components are added. Regional food availabilities and costs, food preferences, preparation times and cooking fuel costs might also be considered on a local basis when determining the relative utility of the mixes.
The Potato in the Human Diet by Jennifer A. Woolfe
by Donald
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