Nutritional composition of freshly harvested and stored Latvian potato (Solanum tuberosum L.) varieties depending on traditional cooking methods

摘要: Abstract The information about nutritional composition of potatoes at both the ingredient and recipe levels in Food Composition Data Base (FCDB) Latvia is insufficient. Therefore, aim this research was to determine energy content prepared by traditional cooking methods before after storage. Five Latvian potato varieties were selected: Lenora, Brasla, Imanta, Zile Madara. A two-year conducted during two periods: just harvesting (2007, 2008) six months storage (2008, 2009). following used: shallow frying (150 ± 5 °C); deep-fat (180 ± 5 °C) roasting (210 ± 5 °C). weight recorded along with time temperature frying. Chemical analyses performed reducing sugars, starch, fructose, glucose, sucrose, fibre, fat, protein, moisture, vitamin C amino acids. analyzed nutrients differed significantly between applied methods: differences found for C, acids, essential content, whereas significant fat protein methods.