Effect of Heat on Nutrition of Solanum tuberosum

Abstract

Various nutritional values are more influenced by cooking than others. This study compared the effects of microwave heating with conventional cooking method of fresh Potato (Solanum tuberosum). The moisture and ash content in raw potato were 76.60% and 0.40%, respectively. After conventional cooking moisture and ash content were 78.00% and 0.50%, respectively and after microwave heating it saw the values were 77.20% and 0.60%, respectively. The fat and carbohydrate content in raw potato were 0.70% and 20.46%, respectively. After conventional cooking those values were 0.80% and 19.40%, respectively and in microwave heating it showed the values were 0.50% and 20.08%, respectively. Total protein content was also changed by those cooking methods. In microwave heating it reduced the vitamin-C content to some extent but the conventional cooking completely destroyed the vitamin-C contents.