You Say “potato,” Mary Ellen Camire says “healthy.” As the potato increasingly becomes a dietary staple, and as processed potato products edge out fresh, even small differences in the nutritional composition could have significant effects on the health of a population. Camire, a University of Maine professor of food science and human nutrition, has extensively researched how the nutrient and bioactive compounds in potatoes impact human health. Her latest paper detailing the health benefits of spuds was published in the journal Critical Reviews in Food Science and Nutrition.

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