A paper on the effects of storage temperature on anthocynanin in colored potatoes.
Written in 2004; 3,390 words; 14 sources; MLA; $ 119.95
Paper Summary:
This paper looks at potatoes - specifically red, blue and purple potatoes. The paper looks at anthocyanin concentrations in some fruits and vegetables, such as strawberries, blueberries, carrots and potatoes. The paper also examined the health benefits of anthocyanins, and the effects of storage temperature on anthocyanin concentration in colored fruits and vegetables, especially colored potatoes.
From the Paper:
"Potatoes are nutritious and versatile, providing an energy source from carbohydrates and providing protein and important vitamins B and C and minerals including potassium, copper and manganese.
Potatoes-Why eating the potatoes with the skin provides a substantial helping of fiber. The average American consumes many pounds of potatoes per year, and they are consumed in higher quantities than any other vegetable making them the leading source of vitamin C in the American diet. The only drawback is that most of them are not sold fresh..."
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