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Russet potato

Russet potatoes are a common variety of starchy potatoes. They are therefore good for baking and mashing.
79%
Water
 89
Macronutrient carbohydrates 89.06%
/11
Macronutrient proteins 10.55%
/00
Macronutrient fats 0.39%
 

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).

Ω-6 (LA, <0.1g)
Omega-6 fatty acid such as linoleic acid (LA)
 : Ω-3 (ALA, <0.1g)
Omega-3 fatty acid such as alpha-linolenic acid (ALA)
 = 0:0

Omega-6 ratio to omega-3 fatty acids should not exceed a total of 5:1. Link to explanation.

Values are too small to be relevant.

Russet potatoes are the most widely grown potatoes in North America and are known for their high starch content. Russet potatoes are good for baking, mashing, and making french fries. Like other starchy potatoes, they have a dry, mealy texture and an earthy, distinct potato flavor with skin that tends to split open when cooked.

Culinary uses:

Wikipedia: Russet Burbank was not initially popular, accounting for only 4% of potatoes in the US in 1930. The introduction of irrigation in Idaho increased its popularity as growers found it produced large potatoes that were easily marketed as baking potatoes. The invention of frozen french fries in the '40s and fast food restaurants in the '50s increased its popularity further. By the 2010s, Russet Burbank accounted for 70% of the processed potato market in North America, and over 40% of the potato growing area in the US. Restaurants such as McDonald's favor russet potatoes for their size, which produce long pieces suitable for french fries. As of 2009, "McDonald's top tuber is the Russet Burbank". After decades of consumption in North America, consumers and processors consider it the standard potato against which others are judged.

Storing:

The Russet Burbank variety stores very well for long periods of time. It can be stored at 45 F for up to five months without the need to apply gasses that inhibit sprouting. One issue that can occur while in storage is internal black spot, also known as IBS. Also, if the potatoes are harvested too early there could be a skinning issue

Nutritional information:

From “https://en.wikipedia.org/wiki/Potato”: The potato contains vitamins and minerals, as well as an assortment of phytochemicals, such as carotenoids and natural phenols. Chlorogenic acid constitutes up to 90% of the potato tuber natural phenols. ... A medium-size 150 g (5.3 oz) potato with the skin provides 27 mg of vitamin C (45% of the Daily Value (DV)), 620 mg of potassium (18% of DV), 0.2 mg vitamin B6 (10% of DV) and trace amounts of thiamin, riboflavin, folate, niacin, magnesium, phosphorus, iron, and zinc.
The potato is best known for its carbohydrate content (approximately 26 grams in a medium potato). The predominant form of this carbohydrate is starch.

The amount of resistant starch in potatoes depends much on preparation methods. Cooking and then cooling potatoes significantly increases resistant starch. For example, cooked potato starch contains about 7% resistant starch, which increases to about 13% upon cooling. The storage and cooking method used can significantly affect the nutrient availability of the potato. Potatoes are often broadly classified as high on the glycemic index (GI) and so are often excluded from the diets of individuals trying to follow a low-GI diet.

Health aspects:

A small but significant portion of this starch is resistant to digestion by enzymes in the stomach and small intestine, and so reaches the large intestine essentially intact. This resistant starch is considered to have similar physiological effects and health benefits as fiber: It provides bulk, offers protection against colon cancer, improves glucose tolerance and "insulinsensitivity", lowers plasma cholesterol and triglyceride concentrations, increases satiety, and possibly even reduces fat storage.

General information:

Russet Burbank is a potato cultivar with dark brown skin and few eyes that is the most widely grown potato in North America. A russet type, its flesh is white, dry, and mealy, and it is good for baking, mashing, and french fries. It is a common and popular potato.

Origin:

This variety is a mutation (or sport) of the cultivar 'Burbank' that was selected by the plant breeder Luther Burbank. The known lineage of Russet Burbank began in 1851 when Chauncey E. Goodrich imported Rough Purple Chili from South America in an attempt to add diversity to American potato stocks which were susceptible to late blight. Goodrich bred Garnet Chili from Rough Purple Chili and Albert Bresee bred Early Rose from Garnet Chili, from which Luther Burbank bred Burbank. All the crosses were open pollinated and only the maternal parents are known. Russet Burbank has widely, but incorrectly, been reported to have selected in 1914 by the Colorado potato grower Lou D. Sweet. A 2014 study confirmed that it was originally released in 1902 by L. L. May & Co and was first known as Netted Gem.To improve the disease resistance of Irish potatoes, Luther Burbank selected the potato that became known as "the Burbank". It was not patented because plants such as potatoes propagated from tubers, were not granted patents in the United States

Botanical features:

The Russet Burbank plants are medium sized with stems that have a medium thickness that are prominently angled. The leaves of this variety are medium sized with large terminal and primary leaflets. The flowers of the plant are medium sized with dark green buds that drop readily. The variety has large, long tubers that are cylindrical or slightly flat. There are numerous eyes on the potato that are evenly distributed and the sprouts are a brownish purple color

Nutrient tables

The complete nutritional information, coverage of the daily requirement and comparison values with other ingredients can be found in the following nutrient tables.

Nutritional Information
per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Energy79 kcal
331 kJ
4.0%
Recommended daily allowance according to the GDA: 2000kcal
Fat/Lipids0.08 g0.1%
Recommended daily allowance according to the GDA: 70g
Saturated Fats0.03 g0.1%
Recommended daily allowance according to the GDA: 20g
Carbohydrates (inc.dietary fiber)18 g6.7%
Recommended daily allowance according to the GDA: 270g
Sugars0.62 g0.7%
Recommended daily allowance according to the GDA: 90g
Fiber1.3 g5.2%
Recommended daily allowance according to the GDA: 25g
Protein/Albumin2.1 g4.3%
Recommended daily allowance according to the GDA: 50g
Cooking Salt (Na:5.0 mg)13 mg0.5%
Recommended daily allowance according to the GDA: 2.4g
Recommended daily allowance according to the GDA.
Fat/Lipids
Carbohydrates
Protein/Albumin
Cooking Salt

Essential micronutrients with the highest proportions per 100g 2000 kcal
VitVitamin B6 (pyridoxine) 0.34 mg25.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg
ElemPotassium, K 417 mg21.0%
Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg
MinCopper, Cu 0.10 mg10.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg
ProtTryptophan (Trp, W) 0.02 g9.0%
Recommended daily allowance according to the WHO-Protein-2002: 0.25 g
ProtThreonine (Thr, T) 0.07 g8.0%
Recommended daily allowance according to the WHO-Protein-2002: 0.93 g
ElemPhosphorus, P 55 mg8.0%
Recommended daily allowance according to the EU: LMIV-2011: 700 mg
MinManganese, Mn 0.16 mg8.0%
Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg
ProtValine (Val, V) 0.11 g7.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.6 g
VitThiamine (vitamin B1) 0.08 mg7.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.1 mg
VitVitamin C (ascorbic acid) 5.7 mg7.0%
Recommended daily allowance according to the EU: LMIV-2011: 80 mg

Detailed micronutrients and daily requirement coverage per 100g

Explanations of nutrient tables in general

The majority of the nutritional information comes from the USDA (US Department of Agriculture). This means that the information for natural products is often incomplete or only given within broader categories, whereas in most cases products made from these have more complete information displayed.

If we take flaxseed, for example, the important essential amino acid ALA (omega-3) is only included in an overarching category whereas for flaxseed oil ALA is listed specifically. In time, we will be able to change this, but it will require a lot of work. An “i” appears behind ingredients that have been adjusted and an explanation appears when you hover over this symbol.

For Erb Muesli, the original calculations resulted in 48 % of the daily requirement of ALA — but with the correction, we see that the muesli actually covers >100 % of the necessary recommendation for the omega-3 fatty acid ALA. Our goal is to eventually be able to compare the nutritional value of our recipes with those that are used in conventional western lifestyles.

Essential fatty acids per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Alpha-Linolenic acid; ALA; 18:3 omega-3 0.01 g1.0%
Recommended daily allowance according to the CH-EDI-Verordnung: 2.0 g
Linoleic acid; LA; 18:2 omega-6 0.03 g< 0.1%
Recommended daily allowance according to the CH-EDI-Verordnung: 10 g

Essential amino acids per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Tryptophan (Trp, W) 0.02 g9.0%
Recommended daily allowance according to the WHO-Protein-2002: 0.25 g
Threonine (Thr, T) 0.07 g8.0%
Recommended daily allowance according to the WHO-Protein-2002: 0.93 g
Valine (Val, V) 0.11 g7.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.6 g
Isoleucine (Ile, I) 0.07 g6.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.2 g
Lysine (Lys, K) 0.11 g6.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.9 g
Phenylalanine (Phe, F) 0.08 g5.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.6 g
Leucine (Leu, L) 0.10 g4.0%
Recommended daily allowance according to the WHO-Protein-2002: 2.4 g
Methionine (Met, M) 0.03 g4.0%
Recommended daily allowance according to the WHO-Protein-2002: 0.93 g

Vitamins per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Vitamin B6 (pyridoxine) 0.34 mg25.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg
Vitamin C (ascorbic acid) 5.7 mg7.0%
Recommended daily allowance according to the EU: LMIV-2011: 80 mg
Thiamine (vitamin B1) 0.08 mg7.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.1 mg
Folate, as the active form of folic acid (née vitamin B9 and 14 µg7.0%
Recommended daily allowance according to the EU: LMIV-2011: 200 µg
Niacin (née vitamin B3) 1.0 mg6.0%
Recommended daily allowance according to the EU: LMIV-2011: 16 mg
Pantothenic acid (vitamin B5) 0.30 mg5.0%
Recommended daily allowance according to the EU: LMIV-2011: 6.0 mg
Riboflavin (vitamin B2) 0.03 mg2.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg
Vitamin K 1.8 µg2.0%
Recommended daily allowance according to the EU: LMIV-2011: 75 µg
Vitamin A, as RAE 0 µg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 800 µg
Vitamin D 0 µg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 5.0 µg
Vitamin E, as a-TEs 0.01 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 12 mg

Essential macroelements (macronutrients) per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Potassium, K 417 mg21.0%
Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg
Phosphorus, P 55 mg8.0%
Recommended daily allowance according to the EU: LMIV-2011: 700 mg
Magnesium, Mg 23 mg6.0%
Recommended daily allowance according to the EU: LMIV-2011: 375 mg
Calcium, Ca 13 mg2.0%
Recommended daily allowance according to the EU: LMIV-2011: 800 mg
Sodium, Na 5.0 mg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 800 mg

Essential trace elements (micronutrients) per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Copper, Cu 0.10 mg10.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg
Manganese, Mn 0.16 mg8.0%
Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg
Iron, Fe 0.86 mg6.0%
Recommended daily allowance according to the EU: LMIV-2011: 14 mg
Zinc, Zn 0.29 mg3.0%
Recommended daily allowance according to the EU: LMIV-2011: 10 mg
Selenium, Se 0.40 µg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 55 µg
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