Potatoes: Our most Popular & Plentiful Produce

Potatoes: A World of UsesYou have joined the webinar! Sound is a separate dial-in number. If you do not have sound, dial:

US Toll Free: 877-366-0713 passcode 53532858 Potatoes: A World of UsesPresented by: Carla Addison, RD, LDNCorporate Nutritionist, Heinz North America

OverviewPopularity of PotatoesUnited StatesGlobalCost of Production VarietiesStarchy qualitiesColors and texturesHealthy benefitsDining with PotatoesConvenient and Creative recipes Tips for the public

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Potato Production in the US Potatoes are grown in 37 of the United States5Agricultural RoleFACTSPotatoes are grown in 37 North American states In 2009, over 1 million acres of potatoes were planted The 2009 crop yield was 43 billion pounds of potatoes, thats about 95,000 Statues of Liberty!The value of production for the US is ~ $3.45 billion per year

6Potato Consumption in the US87% of people eat potatoes as either fresh or frozen. 7Nutrient DensityA. Drewnowski, C. Rehm; Nutritional Sciences Program, University of Washington, Seattle, WAWhite Potatoes Are among the Most Affordable Sources of Potassium in the American Diet, Author(s): A. Drewnowski, C. Rehm; Nutritional Sciences Program, University of Washington, Seattle, WA8Potatoes and Essential NutrientsFoodServingsCalories Potassium (g)Fiber (g)Baked White Potato1 small(138g)1287383.0Golden Crinkles Fries0.5 cup(100g) 1554952.5Cooked Lima Beans0.5 cup(94g)1084786.6Banana1 medium(118g)1054223.1Tomato Sauce0.5 cup(122g)364051.8Baked Butternut Squash0.5 cup, cubes(102g)412913.3Orange1 medium(140g)692323.1Cooked Broccoli0.5 cup, (78g)272292.6

Potatoes are also a good source of Vitamin C however it is not a shortfall nutrient in the US. Frozen french fried products that are par fried do not pick up a great deal of oil and there fore when baked at home can still be a healthy vegetable option 9Affordable Nutrition Russet Potato 0.08 cents per ozSemolina pasta (private label brand)0.10 cents/ozGala apples (PA in February)0.11 cents/ozTomatoes (PA in February)0.12 cents/ozWhite rice (private label brand)0.15 cents/ozEggs (private label brand)0.16 cents/ozCheddar Cheese (private label brand)0.42 cents/ozRaw chicken breast (private label brand)0.35 cents/ozCompared to other nutrient dense produce and pantry stables, potatoes are the cheapest per oz during winter months 10 Potatoes in SchoolsDaily caloriesCalories from potatoes Research shows the following calorie contribution from potatoes in school lunchOnly 3% of Americans calories in the diet come from potatoes and French fries.*Data from the Centers for Disease Control and Prevention's National Health and Nutrition Examination Survey (NHANES).

11World Markets

Top potato producing Countries How does this compare to the world? We are the 5th largest potato producer in the world, however China nearly doubles our production.13

The USA is not one of the top 10 or even 20 potato consuming countries. Eastern European countries Belarus, Kyrgyzstan, Ukraine, Latvia and Poland are in the top 5. 14

Rainbow of Varieties

A russet potato is the most common type of potato grown in the United States; it is also sometimes referred to as an Idaho Potato, or a russet Burbank potato. It was developed in the 1870s by Luther Burbank, a horticulturalist.

The russet potato is oval and has a brown, or russet-colored, net-like skin, with a few shallow eyes.

Russet potatoes are used in various recipes. They make great baked potatoes, and are also used to make French fries, potato pancakes or mashed potatoes. The russet potato can also be roasted or boiled, or used in soups.

They are generally not used to make potato chips, due to their shape.Russet Potatoes Varieties Include:

Russet BurbankRanger BurbankRusset Norkotah

Round White Potatoes

Varieties Include:

AtlanticKennebecSuperiorThese potatoes are round-shaped with a medium starch level; flesh is white or creamy, while the skin is smooth and light brown in color.

These potatoes have white colored, dense flesh, and provide a creamy textured after cooking.

White round potatoes are best suited to boiling than baking so it is a good choice for making mashed potatoes. Long White Potatoes

Varieties Include:

California Long WhiteAmerican GiantWisconsin Pride

This oval-shaped potato has light white or pale brown colored skin. They are generally medium to low in starch.

Long white potatoes are an all-purpose potato. They are warm-weather, summer potatoes that have great appeal for appearance but no storage capability., and thus are only available May-July.

They can be boiled, mashed, fried and baked. Like the round white potatoes, they also hold their shape after cooking. They are often known as the white rose or California long whites. Round Red Potatoes

Varieties Include

Red NorlandRed PontiacRed LaSoda

Red potatoes are an enticing ingredient in many of today's gourmet recipes. The bright skin color and distinctive flavor make these potatoes an increasingly popular variety.

Red potatoes are round-shaped, and can be distinguished by their rosy red, or reddish-brown skin.

Flesh is usually white, though sometimes it can be red or yellow. Red potatoes are low in starch and are ideal for boiling, steaming, roasting and grilling. They can also be served in salads. New Potatoes

Varieties Include

RussetsRedsYellowsNew potatoes, sometimes called Baby Potatoes are not a separate variety of potato, but rather, they are younger versions of other varieties.

The skin of new potatoes is thinner than the skin on older potatoes. For this reason, new potatoes are rarely peeled before cooking.

Because new potatoes are small they are well-suited to boiling and roasting. Boiled new potatoes retain their shape and texture.Yellow Flesh Potatoes

Varieties Include

Yukon GoldYellow FinnMichigoldCarolaNicolaDelta GoldThis popular potato was developed in Canada and released in 1981.

They are usually round, or slightly oval-shaped and flat. The flesh is yellow, and covered by thin yellowish or light brown skin. The yellow color is due to the presence of anthocyanins. The light-yellow color of its flesh gives the impression that it has been pre-buttered.

They contain medium level of starch and are suitable for boiling, mashing, baking and roasting. Blue and Purple Potatoes

Varieties Include

All BluePurple PeruvianPurple Viking

Purple or blue potatoes are easily identified by the blue or purple skin and flesh, which remain intact even after cooking.

The brilliant blue or purple color is imparted by blue pigmented anthocyanins. These potatoes are native to South America and are low in starch.

They can be boiled, baked, roasted, fried, and are used in salads.

Fingerling Potatoes Varieties Include

Purple PeruvianRussian BananaRuby Crescent

Fingerlings are smaller in size than most of the conventional potatoes and grow to a length of 2-3. They are slightly elongated with knobs, which give them the shape of fingers.

There are many varieties of fingerling potatoes ranging from creamy-white to purple. Flesh color can be russet, purple, red or yellow. The skins are thin and can be cooked without peeling.

Fingerlings are low in starch and can be prepared by baking, roasting and boiling.

Sweet Potatoes

Varieties Include

BeauregardCovingtonEvangelineDianeJewel

Sweet potatoes are actually roots, not tubers like potatoes. Sweet Potatoes originated in South America, and are related to the Morning Glory family.

Their smooth orange flesh is high in Beta-Carotene, one serving provides twice the recommended amount of Vitamin A.

Sweet Potatoes can be baked , and are also used to make Sweet Potato Fries, pancakes and mashed sweet potatoes.

24Potatoes Health Impact

Potatoes and Heart HealthA strategy for reducing blood pressure is to consume nutrients with lowering affects most notably potassium.

Insoluble fiber, like that found in potato skins, has been associated with decreased cardiovascular disease risk.

Fiber, soluble or viscous modestly reduce LDL-cholesterol levels more than reducing saturated and trans fat alone. Lichstenstein AH, Appel LJ, Brands M, et al. Circulation. 2006;114:82-96.

26Potassium in Bone HealthPotassium in the diet reduces the risk of bone loss in postmenopausal womenA recent study of 266 post menopausal women examined the effect of dietary potassium on bone mineral density. Diet records were collected during a period of five years on the amount of daily potassium ingested and data from bone density tests.Results showed a significantly minimized bone loss in women whose daily potassium intakes were above average, suggesting the vital role of potassium in maintaining bone density.Zhu, K., A. Devine, and R. L. Prince. Osteoporosis International 20.2 (2009): 335-40. Source:27Potatoes and DiabetesFor people with diabetes it is the total amount of carbohydrate in meals and snacks, rather than the type that determines the bodys blood glucose response.

Meal planning with potatoesPotato, boiled cup or medium (3oz)Potato, baked with skin large (3oz)Potato, mashed cup Franz, MJ et al. Diabetes Care. 2002;102:100.

28Gluten FreePotatoes and their flour are nutrient dense and an affordable gluten free replacement for wheat based side dishes like pasta noodles or breads.

Celiac disease estimates are 1:100-300 in different continents.

A gluten free lifestyle avoids foods that contain the protein gluten which causes multiple symptoms for those with celiac disease and gluten intolerance.

1. Indian J Pediatr. 2000 Oct;67(10):757-63. Celiac disease--a worldwide problem.Horvath K, Mehta DI.

29Public Messages The white potato in all forms contains considerable amounts of potassium, dietary fiber, magnesium, vitamin C, and iron.

Potatoes are naturally low in nutrients associated with cardiovascular disease, such as saturated fat, trans fat, cholesterol, and sodium

Potatoes and USDA MyPlateOne medium potato is one serving of vegetables or a quarter of your plate.

The critical nutrients that the white potato in any form contributes to the American diet make this vegetable an important part of MyPlate. 31

Siding with PotatoesWhat makes Potatoes Hot?Fresh, tasty, affordable, convenient33World Cuisine with PotatoesReports n Reports and online market research reports library published packaged food in the us which showed demand for ethnic food was mainly driven by the Millennial generation (born between 1980 and 2000), more consumers cooking at home due to the recession and the rise in commodity prices in 2008. It attributed the rise in interest to the growth of Asian and Hispanic populations, and increased TV and Internet exposure to other cuisines.

34Herbed Mash PotatoesIngredients:1 bagOre Ida Steam n Mash Russet Potatoes cup Fat free sour cream1 tbspOlive oil1 clove Garlic 1 tbsp Italian seasoning herbs tsp saltDirections:Microwave Steam n' Mash Potatoes according to package directions.

Pour cooked potatoes into bowl; add ingredients; mash with a potato masher or mixer to desired consistency.Nutrition Facts: (122g) Serves 8130 calories, 3 g fat, 0.5 g saturated fat, 0g TFA, 210 mg sodium, 21g carbohydrate, 2 g fiber, 6g sugar, 3g protein , 15% DV Vit C*Meets PBH criteria

Potato StirfryIngredients: bagOre Ida hash browns1 tbsppeanut oil1 clovegarlic , minced1 tbsp shallot, minced2 tbsp light soy sauce1 tbsp brown sugar cuplow sodium chicken brothDirections:Heat oil in a saut pan over medium high heat add the garlic and shallots for 2-3 minutes. Add frozen potatoes, soy sauce, brown sugar and chicken broth and lower heat to medium. Cook for 10-12 minutes and serve warm as a side dish.

Nutrition Facts : (130g) Serves 4 130 calories, 3g fat, 0.5g saturated fat, 0g TFA, 530mg sodium, 25g carbohydrate, 2g fiber, 4g sugar, 3 g protein *Meets PBH criteriaBombay Potatoes

Ingredients:1 Tbsp vegetable oil1 Tbsp minced ginger2 Tbsp curry Powder0.5 Tbsp Butter, unsalted bagOre Ida OBrien hash browns14 oz candiced tomatoes Directions:Heat the oil in a large skillet, add the spices and cook until fragrant. Add the butter and potatoes making sure they are completely covered by the spice mixture. Cook for 10 to 15 minutes on medium heat then stir in tomatoes, serve warm.Nutrition Facts: (130g) Serves 4100 calories, 3g fat, 1g saturated fat, 0g TFA, 30mg sodium, 15g carbohydrate, 2g fiber, 2g sugar, 2g protein *Meets PBH criteria SummaryThe positive qualities of the white potato

Nutrient Dense- highest consumed potassium rich vegetable in the American Diet

Easy to store and prepare - no refrigeration required, heat and eat

Versatile- used around the world in cuisines

Acknowledgement