Scientists from Ohio State University and Italian National Agency for New
Technologies have developed a "golden" potato with improved levels of
vitamins A and E. The result of their study is published in PLOS ONE
Potato is one of the most widely consumed plant foods by humans, but it has
low levels of essential nutrients such as beta carotene (provitamin A) and
vitamin E. Thus, the researchers used genetic engineering to boost
provitamin A carotenoids and xanthophylls in potato, then studied the
bioaccessibility of the nutrients in boiled wild type and golden
(yellow-orange) tubers in a simulated digestive system.
Results showed that a serving of golden potato can provide as much as 42% of
a child's recommended daily intake of vitamin A and 34% of a child's
recommended intake of vitamin E. They also found that women of reproductive
age could get 15% of their recommended vitamin A and 17% of recommended
vitamin E from that same 5.3-ounce (150-gram) serving.