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The nutritional value of dried potato is primarily defined by its starch content. It contains up to 17.5 % starch, as well as sugars, minerals, proteins (by nutritional value potato protein yields to meat protein, but it is best amongst vegetable proteins). Dried potato bears a high significance as source of vitamin B group, PP and K and C, but it contains of the latter vitamin in lesser amount than other vegetables and fruits. However regarding to frequent and year-round usage of dried potato, our organism can get the necessary amount of Vitamin C (particularly in midlands and in Northern Russia). Therefore preserving the vitamin C in potato bears a large significance. Dried potato contains 25 mg % Vitamin C.
Dried potato widely used in ethnomedicine, has diuretic and light eccoprotic actions. It normalizes gastric juice acidity (lowers peracidity and enhances low acidity), regulates the intestinal function and normalizes stool in constipation, stops heartburn and nausea, eliminates stomachache, has anti inflammatory action, promotes rapid healing of gastric and duodenal ulcers.
In present dried potato flakes are widely used as base for manufacturing various products such as instant soups, second courses, chips frozen food, like potato patties, dumplings, paste (as special additive), also used in bakery and confectionary, as well as for preparing side dishes in public food establishments and etc.
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