Noticias sobre la Nutrición

An experimental 'golden' potato has the potential to provide as much as 42 percent of a child’s recommended daily intake of vitamin A and 34 percent of a child’s recommended intake of vitamin E, according to a study co-led at The Ohio State University.

Investigadores de la Universidad de Ohio experimentan con una papa que podría llegar a prevenir muertes y enfermedades. Sobre todo en aquellos países en donde la gente depende del almidón del tubérculo para el sustento.

Empleando la técnica de espectroscopia en el infrarrojo cercano, una investigadora de la Universidad de Navarra es capaz de identificar las variedades de papa con mayor contenido de compuestos fenólicos. Estas sustancias son beneficiosas para la salud por su contribución a la reducción de enfermedades cardiovasculares.

The Czech Potato Research Institute in Havlíčkův Brod has announced that it has bred a new potato variety they named “Val Blue”. And yes! It has a striking blue-purple colour.

"Hacé que tu comida sea aburrida y tu vida será interesante", se lo escucha decir a Andrew Flinders Taylor en uno de los videos de Youtube en los que documentó su increíble transformación. El australiano se planteó un insólito desafío: comer durante todo un año solo papas. Es decir, comer papas todos los días. Papas, como su único alimento.

La Federación Colombiana de Productores de Papa, Fedepapa, y el Fondo Nacional de Fomento de la Papa, FNFP, presentaron su campaña de consumo "Una papa bien preparada te soluciona", con el objetivo de incentivar el consumo de papa en el país.

NEIKER-Tecnalia is conducting research since 2014 with the objective to identify potato varieties with high levels of bioactive compounds (anthocyanins, phenols and total carotenoids - all having potential potential health benefits), and are adapted to the growing conditions in Spain.

El Instituto Vasco de Investigación y Desarrollo Agrario, NEIKER-Tecnalia, ha llevado a cabo avances en la mejora genética de patata con el objetivo de obtener variedades con elevados niveles de compuestos bioactivos (antocianinas, fenoles y carotenoides totales), así como capacidad antioxidante beneficiosas para la salud, adaptadas a nuestras condiciones de cultivo.

Health Canada is introducing a regulatory proposal to prohibit the use of partially hydrogenated oils (PHOs)—the main source of industrially produced trans fats—in food to help protect the health of all Canadians.

Following a highly successful launch in 2016, Canadian produce company EarthFresh is bringing its lower glycemic response (GR)* Carisma potato back to Ontario grocery retailers for an extended season.

Potatoes USA has developed an updated new Nutrition Facts Label for fresh potatoes to meet updated FDA guidance.

Schmieding Produce Launches New 100 Calorie - Skinny Potato: Potatoes are sorted in such a way, that each potato has roughly a calorie content of 100 Calories

Lamb Weston's European joint venture, Lamb Weston / Meijer has published its sustainability report for 2015-2016. Compared to the reference year 2008, energy consumption per tonne of product has reduced by more than 21% and potato utilisation has improved by 4.5%.

Consuming high amounts of four major saturated fatty acids - found in red meat, dairy fat, butter, lard, and palm oil - may increase risk of coronary heart disease, according to a new study.

Can the nutritional value of potatoes be improved? That is the question USDA research geneticist Kathy Haynes has been asking for nearly 30 years. Her quest for the answer has led her to breeding a more nutritious potato, similar to the papa criolla types found in South America.

A new potato variety that’s genetically modified to withstand bruising has been cleared for commercialization without undergoing USDA’s deregulatory process for biotech crops.

PepsiCo, Inc. has announced an ambitious global sustainability agenda designed to foster continued business growth in a way that responds to changing consumer and societal needs.

Earthfresh Farms introduces a first to North America: The Carisma, a Low Glycemic Response potato variety.