Amido di patate or Potato starch is obtained through a fairly simple extraction process compared to cereal extraction: drying of potatoes followed by grinding.

The result is a starch that is used as a thickener in baked goods with a semi-crystalline structure.

Food modification procedures such as cooking, cooling, heating, can affect the phytochemical characteristics of potato starch.

Potassium is the main component of potato starch.

In 100 grams of potato starch we find (1):

•     Potassium 544 mg
•     Phosphorus 75 mg
•     Magnesium 27 mg
•     Vitamin C 12.6
•     Iron 0.64 mg
•     Zinc 0.35 mg
•     Vitamin B-6 Pyridoxine 0.211

Potato starch studies