X

Potato Nutrition

Product Innovation

Processed potato products, including French fries and potato chips, when eaten in moderation, can be a part of several healthy eating patterns. Potato processors continue to explore opportunities to enhance the nutrition and convenience in various potato products.

Food science research and collaborations with food processors have driven improvements in potato food products.

  • The potato industry made the quickest and largest adjustments to virtually eliminate trans fatty acids from potato foods without increasing saturated fatty acids.
  • The oils used to cook French fried potatoes, including in quick-serve restaurants, are now predominately trans-fat-free, using all-vegetable oils that contain primarily mono- and polyunsaturated fats.

For more information on potatoes and product innovation, read:

Looking to contribute to potato science?
APRE's research program was created to extend the understanding of the nutritional value of potatoes, while adhering to guidelines that support sound and credible research through industry funding.
Learn More