How are the nutrients in potatoes lost?

1. Cooking: Boiling potatoes in water can leach out significant amounts of water-soluble nutrients, including vitamin C, B vitamins, and minerals like potassium. The longer the potatoes are boiled, the more nutrients are lost.

2. Peeling: Removing the skin of potatoes results in the loss of some nutrients, as the skin contains high levels of fiber, vitamin C, and minerals such as iron and phosphorus.

3. Storage: Improper storage conditions, such as exposure to light, high temperatures, or excessive humidity, can contribute to nutrient degradation over time. Prolonged storage, especially at elevated temperatures, can reduce the levels of vitamin C and other heat-sensitive nutrients.

4. Processing: Depending on the processing methods used, some nutrients may be lost. For instance, processing potatoes into potato chips involves deep-frying, which can reduce the content of some heat-sensitive nutrients and introduce unhealthy trans fats.

5. Discarding Cooking Water: Draining and discarding the water used to boil potatoes removes water-soluble nutrients that have leached out of the potatoes.