摘要 : Despite the nutritive value of potatoes, their consumption in Germany is in marked decline. There are 137 officially recognised table varieties with varying chemical composition. Most storage is now done by growers and dealers, in... 展开 Despite the nutritive value of potatoes, their consumption in Germany is in marked decline. There are 137 officially recognised table varieties with varying chemical composition. Most storage is now done by growers and dealers, in optimal conditions. However, subsequent handling often has negative effects on content and quality, the main types of nutrient loss being diffusion, enzymatic and thermic reduction. Specific studies of nitrates, vitamin C [ascorbic acid], and glycoalkaloids. indicate a varying picture of the effects of storage and processing. While nitrate content may vary substantially according to variety and growing location, processing causes major removal. With vitamin C, levels fall during storage of tubers and also very markedly when cooked potatoes are kept at high temperatures for several hours. The same applies to crisp production. Glycoalkaloids, such as solanine, may be present in high levels close to the skin, but are considerably reduced by peeling prior to cooking or other processing. It is emphasised that these are the results of a specific study, and that potatoes constitute a major enrichment of the daily menu, being low in calories and high in roughage, vitamins, and other valuable elements. 收起