Does potato contain protein?
By
Dr Jorge Metri (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Jorge Metri PhD is a Nutritionist with vast experience in food design with natural ingredients. He also researches sensory sciences and food quality with cutting-edge technologies like Machine Learning. He writes and reviews content on these topics.
Dr Jorge Metri’s highlights:
- Invited Reviewer of two international scientific Journals
- PhD in Food Science with emphasis on reduced-fat salad dressings with non-animal derived proteins at Universidad De Las Américas Puebla
- Diploma in Artificial Intelligence at Universidad Anáhuac, México
- Bachelor’s degree in Nutrition at the Universidad Latino
“Science shows its true impact when we make it understandable for everyone” – Dr Jorge Metri PhD.
Professional experience:
Prior to doing his PhD, Jorge Metri worked as an independent nutritionist for almost two years, focusing on sports nutrition to enhance the performance of swimmers and triathletes.
Jorge Metri has worked on several multidisciplinary research projects, including fruit processing, the production of protein-based products, spices, seasonings, jams, and artificial intelligence applied to agriculture production and food quality.
In the food technology area, Jorge Metri has contributed to improving sales and profits of two entrepreneurs of artisanal food products by reformulating their products and standardizing their processes.
Due to the high volume of food production and innovation, the food industry will need new technologies for food characterization in the next years; Jorge Metri is looking for studying such technologies, in 2022, he was selected as a finalist in the IFT FIRST 2022 Food Science event for the Sensory & Consumer Sciences Division Graduate Student Pangborn Oral Competition with the work titled: Machine Learning Models for Mayonnaise Acceptability Prediction.
Education:
- 2018 – 2023: PhD in Food Science at Universidad De Las Américas Puebla of Puebla, México
- 2022: Diploma in Artificial Intelligence at Universidad Anáhuac, México
- 2011 – 2016: Bachelor’s degree in Nutrition at the Universidad Latino of Mérida Yucatán, México.
Main publications of Jorge Metri:
- Metri-Ojeda, J., Solana-Lavalle, G., Rosas-Romero, R., Palou, E., & Baigts-Allende, D. (2023). Rapid screening of mayonnaise quality using computer vision and machine learning. Journal of Food Measurement and Characterization, 1-13.
- Metri-Ojeda, J., Ramírez-Rodrigues, M., Rosas-Ordoñez, L., & Baigts-Allende, D. (2022). Development and Characterization of a Low-Fat Mayonnaise Salad Dressing Based on Arthrospira platensis Protein Concentrate and Sodium Alginate. Applied Sciences, 12(15), 7456.
- Ojeda, J. M., Rodrigues, M. R., & Allende, D. B. (2022). Study of the perception and the acceptability of mayonnaise ingredients among Mexican consumers and its global preference. Revista Española de Nutrición Humana y Dietética, 26.
- Metri-Ojeda, J., Nikiforidis, C., Sandoval-Peraza, M., Chel-Guerrero, L., & Baigts, D. (2019). Processing of Amaranthus hypochondriacus biomass for functional protein concentrates development. Journal of Food Research, 8(5), 70-81.
Conference papers:
- Allende, D. B., Alva, A. P., Haro, M. S., Martínez, A. S., & Ojeda, J. M. (2020). Bio-plastic polymers from renewable sources. INNOTEC, (19 ene-jun), 97-108
- Metri-Ojeda, J. C., Pérez-Alva, A., Recio-Cazares, S. L., & Baigts-Allende, D. K. (2020). Physicochemical and sensorial characterization of vegan mayonnaise using chia seed oil and mucilage (Salvia hipanica L.). Investigación y Desarrollo en Ciencia y Tecnología de Alimentos, 5, 485-489.
You can view some of Dr Metri’s work below and links to his professional profiles:
LinkedIn: https://www.linkedin.com/in/jorge-metri-ojeda/
Research Gate: https://www.researchgate.net/profile/Jorge-Carlos-Metri-Ojeda-2
Google Scholar: https://scholar.google.com/citations?user=SBi5hE8AAAAJ&hl=es
ORCID: https://orcid.org/0000-0002-7333-3688
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief guide, we will answer the question “Does potato contain protein?”, and list down the health benefits of eating potatoes. We will also provide you with tips and tricks on how to remove excess starch from potatoes and discuss how to make healthy french fries.
Does potato contain protein?
Yes, potatoes contain protein, but it is around 2 g per 100 g of potato; furthermore, potato protein is considered as a complete protein, therefore, the potato protein is low in quality but high in quantity (1-3).
What is the nutritional composition of potatoes?
The main component of potatoes is starch, which is a carbohydrate. Potatoes are full of carbohydrates. But the potatoes’ skin is high in fiber (1,2).
Potato skins are high in fiber. The other components found in potatoes are vitamins and minerals. They contain vitamin C and vitamin B6 (1,2).
The following table summarizes the nutritional composition of 100 g of cooked potatoes (boiled) (1,2):
| Skinless potato | Potato with skin | |
| Energy | 86 calories | 87 calories |
| Carbohydrates | 20 g | 20.1 g |
| Fiber | 2 g | 1.8 g |
| Protein | 1.71 g | 1.87 g |
| Fats | 0.1 g | 0.1 g |
What is the potatoes’ protein quality?
The proteins from potatoes are considered as a high-quality protein or “complete” protein because it does meet the requirements of essential amino acids recommended by international organizations like FAO/WHO (3).
The essential amino acid content of potato are is summarized in the following table (3):
| Amino acid | Content in potato (mg/g protein) |
| Lysine | 122 |
| Phenylalanine + Tyrosine | 210 |
| Leucine | 143 |
| Threonine | 165 |
| Methionine + Cysteine | 115 |
| Histidine | 100 |
| Isoleucine | 156 |
| Valine | 138 |
The essential amino acids are required for ensuring good metabolism and all the vital functions of proteins, for example (4):
- Ensuring good growth and development
- Create tissues like hair, nails, skin, organs, and muscles.
- Create enzymes for the correct functioning of metabolism
- Production of neurotransmitters and hormones
- Development of immune cells to have a strong immune system.
What are the health benefits of consuming potatoes?
Potatoes have many health benefits when they are cooked in a healthy way and eaten as a part of a balanced diet (3,5).
Potatoes have a high potassium content which helps in reducing the blood pressure. People with hypertension should consume foods that are rich in potassium such as potatoes (3,5).
The vitamins like vitamin C and vitamin B6 also contribute to your health; for example (3,5):
- Vitamin C is required to strengthen your immune system against infectious diseases.
- Vitamin B6 is essential for a good metabolism of the macronutrients you eat.
There are some other bioactive compounds found in potatoes as well that help in lowering the blood pressure; for example, polyphenols and flavonoids with anti-inflammatory properties are responsible for these health effects (3,5).
Potatoes also have carotenoids, a group of antioxidants that help prevent some types of cancer. Lutein is a carotenoid that acts specifically in the skin as a photo protector, reducing the risks of skin cancer (3,5).
What are some potential health concerns of eating potatoes?
The potential health drawbacks of eating an excessive amounts of potatoes are due to the high content of carbohydrates and energy; for example (5,6):
- High calorie intake is a risk factor for overweight and obesity, which increases the probability of having other diseases like hypertension and cardiovascular diseases.
- The high content of carbohydrates can increase your triacylglycerol blood levels. Moreover, carbs can increase your glucose and insulin, this could be dangerous in people with diabetes.
- There is very little probability, buy potatoes’ protein can cause allergic reactions in susceptible people.
The calorie content can be higher if you deep fry your potatoes to make french fries, so it would exacerbate the health drawbacks of this food.
Is there a method to remove excess starch from potatoes?
Soaking potatoes can reduce slightly the excess of starch, but take into account that is not a significant amount of carbs. The procedure is the following (7):
- Cut up the potatoes into fries or wedges depending on which dish you are making. Cutting them increases the surface area.
- Rinse them with cold water. Rinsing them removes the starch from their surface.
- Next take a deep bowl and fill it with cold water. You can also add ice to it to make it colder. Put all the potatoes inside it. Make sure all of them are soaked so that there is no oxidation or discoloration.
- Let them soak for 3 to 4 hours. You can drain and replace the water in between.
- After a few hours, bring some water in a saucepan to boil.
- Place all the potatoes in the boiling water and boil them for about 3 to 4 minutes or until they are slightly tender.
- Drain the boiled potatoes and place them in cold water again so that they stop cooking.
- You can also add salt in boiling water to speed up the process of removing starch.
- Then pat dry the potatoes using a paper towel.
Other FAQs about Potatoes that you may be interested in.
Can you freeze cooked potatoes and carrots?
How many potatoes do you need per person for French fries?
How to cook make-ahead mashed potatoes for a crowd?
Conclusion
In this brief guide, we answered the question “Does potato contain protein?”, and listed down the health benefits of eating potatoes. We also provided you with tips and tricks on how to remove excess starch from potatoes and discussed how to make healthy french fries.
References
- FoodData central [Internet]. Usda.gov. [cited 30 June 2023]. Available from: https://fdc.nal.usda.gov/fdc-app.html#/food-details/170520/nutrients
- FoodData central [Internet]. Usda.gov. [cited 30 June 2023]. Available from: https://fdc.nal.usda.gov/fdc-app.html#/food-details/170438/nutrients
- Herreman L, Nommensen P, Pennings B, Laus MC. Comprehensive overview of the quality of plant- And animal-sourced proteins based on the digestible indispensable amino acid score. Food Sci Nutr, 2020;8(10):5379–91.
- Olson B, Marks DL, Grossberg AJ. Diverging metabolic programmes and behaviours during states of starvation, protein malnutrition, and cachexia. J Cachexia Sarcopenia Muscle, 2020;11(6):1429–46.
- Andre CM, Legay S, Iammarino C, Ziebel J, Guignard C, Larondelle Y, et al. The potato in the human diet: A complex matrix with potential health benefits. Potato Res, 2014;57(3–4):201–14.
- Hussain M, Qayum A, Xiuxiu Z, Liu L, Hussain K, Yue P, et al. Potato protein: An emerging source of high quality and allergy free protein, and its possible future based products. Food Res Int, 2021;148(110583):110583.
- Kringel DH, El Halal SLM, Zavareze E da R, Dias ARG. Methods for the extraction of roots, tubers, pulses, pseudocereals, and other unconventional starches sources: A review. Starke, 2020;72(11–12):1900234.
