Storey ML, Anderson PA. Contributions of white vegetables to nutrient intake: NHANES 2009-2010. Adv Nutr. 2013: 4: 335S–344S. Manitoba Starch Products, a Canadian company, produces potato protein isolate under their ProTerra™ line. This product is designed for various food applications, including meat and dairy alternatives, bakery products, and sports nutrition.

where E b is the increment in mixed muscle protein-bound l-[ ring- 13C 6]-phenylalanine enrichment (mole % excess) during the tracer incorporation period, and t is the tracer incorporation time in hours. Weighted mean plasma enrichments were calculated by taking the measured enrichment between consecutive time points and correcting for the time between these sampling time points ( E precursor). For calculation for postprandial FSR, biopsy samples at t = 0, 120 and 300 min were used. For the calculation of basal FSR, E b2 represented the protein-bound l-[ ring- 13C 6]-phenylalanine enrichments in the muscle of the rested leg at t = 0 min, and E b1 represented the protein-bound l-[ ring- 13C 6]-phenylalanine enrichments in plasma albumin at t = −180 min. The main reason for this is that potatoes are widely consumed as french fries and potato chips — high fat foods that harbor a number of unhealthy compounds. French fries are also frequently associated with fast food.Marthandam Asokan S, Yang JY, Lin WT (2018) Anti-hypertrophic and anti-apoptotic effects of short peptides of potato protein hydrolysate against hyperglycemic condition in cardiomyoblast cells. Biomed Pharmacother. https://doi.org/10.1016/j.biopha.2018.08.070 Avebe, a Dutch cooperative, is a leading producer of potato protein. Their product, Solanic® potato protein, is extracted from non-GMO potatoes and is widely used in various food applications such as meat alternatives, dairy alternatives, sports nutrition, and bakery products. Additionally, as the industry is still relatively niche compared to other plant-based protein sources, there may be less investment in research and infrastructure dedicated to potato protein production, affecting its overall availability. Limiting your consumption of fried foods, like french fries or potato chips, is one of the best ways to lower your intake of trans fats. Frying potatoes also increases the formation of potentially harmful chemicals like acrylamides. Baking

Hoff JE, Jones CM, Wilcox GE, Castro MD (1971) The effect of nitrogen fertilization on the composition of the free amino acid pool of poato tubers. Am Potato J. https://doi.org/10.1007/BF02861758 Research has linked resistant starch to many health benefits, including reducing insulin resistance, which, in turn, improves blood sugar control.A common misconception is that all of the fiber in a potato is found in the skin. While the skin does contain approximately half of the total dietary fiber, the majority (> 50 percent) is within the potato itself. 3 The 3 grams of protein in one skin-on 5.3 oz potato exceeds that of all other commonly consumed vegetables, except dried beans. 1 Functional properties: Potato protein’s excellent functional properties, such as solubility, emulsification, foaming, and gelation, make it a versatile ingredient for various food applications. This adaptability will be crucial as food manufacturers continue to innovate and develop new plant-based products that mimic the taste and texture of animal-derived products. Postprandial plasma EAA (EAA, A), leucine (C), lysine (E), and methionine (G) concentrations during the 300-min postprandial period after the ingestion of POTATO vs MILK. Time 0 min represents time of beverage intake. Panels B, D, F, and H represent the 0- to 5-h iAUC after protein ingestion. POTATO: 30 g potato-derived protein; MILK: 30 g milk protein. Values represent mean ± SD; *Significantly different for POTATO vs MILK ( P< 0.05). Repeated-measures ANOVA with time as within-subject variable and interventional drink (treatment) as between-subject variable. Time–treatment, P< 0.001 (A, C, E, and G).

Potatoes come in multiple varieties to keep your meals interesting. Russets, reds, yellows, whites, purples, petites, and fingerlings. Potatoes also come in multiple forms to fit your cooking methods: fresh, dehydrated, frozen, and canned. Their versatility means they can easily fit into meals across various personal, cultural, and dietary preferences.Asokan SM, Hung TH, Li ZY et al (2019) Protein hydrolysate from potato confers hepatic-protection in hamsters against high fat diet induced apoptosis and fibrosis by suppressing Caspase-3 and MMP2/9 and by enhancing Akt-survival pathway. BMC Complement Altern Med 19:283. https://doi.org/10.1186/s12906-019-2700-8 However, people with celiac disease or non-celiac gluten sensitivity can experience severe discomfort when consuming foods that contain gluten. Symptoms include sharp stomach pain, diarrhea, constipation, bloating and skin rashes, just to name a few ( 19, 20). Udenigwe CC, Udechukwu MC, Yiridoe C et al (2016) Antioxidant mechanism of potato protein hydrolysates against in vitro oxidation of reduced glutathione. J Funct Foods. https://doi.org/10.1016/j.jff.2015.11.004 Mixed muscle FSR in the basal postabsorptive and postprandial period after the ingestion of POTATO vs MILK in the rested and exercised leg. POTATO: 30 g potato-derived protein; MILK: 30 g milk protein; REST: rested leg; EXERCISE: exercised leg. Values represent mean ± SD. *Significantly different from basal, P< 0.05. #Significantly different from rested leg, P< 0.05. Independent-samples t-test POTATO vs MILK: REST: P = 0.88, P = 0.55, and P = 0.54 for basal, 0–120, and 0–300, respectively. EXERCISE: P = 0.97, P = 0.73, and P = 0.52 for basal, 0–120, and 0–300, respectively.