Scientists compared a wild potato species called Solanum okadae to the common potatoes we buy at grocery stores. They found that the wild potatoes contain significantly more protein, minerals like iron and calcium, and even vitamin B12—which is rare in potatoes. The wild potatoes also have less water content, meaning they might stay fresh longer after harvest. These findings suggest that wild potatoes could be bred with regular potatoes to create more nutritious varieties, potentially helping address food security and nutrition problems around the world.

The Quick Take

  • What they studied: Whether a wild potato species has better nutrition than the potatoes most people eat
  • Who participated: The study compared two types of potatoes: wild Solanum okadae and cultivated Celandine potatoes. No human participants were involved; researchers analyzed the potatoes themselves using laboratory tests.
  • Key finding: Wild potatoes contained about 30% more protein, significantly higher amounts of important minerals like iron and calcium, more vitamin C, and even contained vitamin B12—something rarely found in regular potatoes.
  • What it means for you: While you can’t buy these wild potatoes at your local store yet, this research suggests that farmers and plant scientists could breed these wild potatoes with regular potatoes to create more nutritious varieties in the future. This could help people get better nutrition from a food that billions of people already eat.

The Research Details

Researchers took samples of two different potato types and tested them in a laboratory using standard scientific methods. They measured the amounts of carbohydrates, proteins, vitamins, and minerals in each potato type. They used specialized equipment called ICP-MS to measure minerals and HPLC/FD to measure amino acids (the building blocks of protein). This is a straightforward comparison study where scientists measured and compared the nutritional content of two potato varieties side by side.

The wild potatoes (Solanum okadae) came from a species that grows naturally in nature, while the cultivated potatoes (Celandine) are the type that farmers grow commercially. By comparing these two types, researchers could see if wild potatoes might have nutritional advantages that could be useful for creating better potato varieties in the future.

This type of study is important because it helps scientists identify which plants might have valuable traits worth preserving or breeding into our food crops. It’s like comparing the nutritional profiles of different foods to see which ones are healthiest.

This research matters because potatoes are one of the most important foods eaten around the world. Billions of people depend on potatoes for nutrition and food security. If scientists can identify wild potato varieties with better nutrition and breed those traits into regular potatoes, it could improve the health of millions of people without requiring them to change what they eat. The study also shows that nature sometimes has better versions of foods than what we’ve cultivated over time.

This study used standard, well-established laboratory methods to measure nutrients, which makes the results reliable. The researchers used multiple different testing techniques to verify their findings. However, the study only compared two specific potato varieties, so the results might not apply to all wild or cultivated potatoes. The study was published in a respected scientific journal focused on nutrition research, which suggests it went through quality review. One limitation is that the study didn’t test whether people could actually absorb and use these nutrients better from wild potatoes—it only measured what’s in them.

What the Results Show

The wild potatoes (Solanum okadae) had noticeably higher amounts of several important nutrients compared to regular cultivated potatoes. They contained about 18.47 grams of carbohydrates per 100 grams (compared to regular potatoes) and 2.1 grams of protein per 100 grams, which is significantly higher. This means wild potatoes could provide more energy and muscle-building nutrients.

The mineral content was particularly impressive. Wild potatoes had much more potassium (a mineral important for heart health), calcium (important for bones), iron (important for blood health), and zinc (important for immune function). They also contained more vitamin C, which helps with immunity and healing. Most surprisingly, the wild potatoes contained vitamin B12 at 0.28 mg per 100 grams—this is unusual because B12 is rarely found naturally in plant foods.

The wild potatoes also had less water content (75.9 grams per 100 grams) compared to regular potatoes, which means they might stay fresh longer after being harvested and stored. Additionally, they contained almost no trans fats (less than 0.02 grams per 100 grams), which is good for heart health. The amino acid profile—the building blocks of protein—showed that wild potatoes had higher amounts of leucine and lysine, which are important amino acids that our bodies need.

The study found that the wild potatoes had a better balance of amino acids, suggesting that the protein in wild potatoes is higher quality and more useful to the human body. The lower moisture content in wild potatoes is significant because it suggests these potatoes would have better shelf life and might be easier to store and transport, which is important for food security in areas without reliable refrigeration. The presence of vitamin B12 is particularly noteworthy because this vitamin is almost exclusively found in animal products, making wild potatoes potentially valuable for vegetarians and vegans.

This study adds to growing evidence that wild plant varieties often contain more nutrients than their cultivated cousins. Scientists have noticed this pattern with other crops too—sometimes when we breed plants to be bigger, prettier, or easier to grow, we accidentally breed out some of the nutrition. This research suggests that wild potatoes might be a valuable resource for improving the nutritional quality of the potatoes we eat. The findings align with the broader scientific interest in using wild crop relatives to improve food security and nutrition globally.

The study only compared two specific potato varieties, so we can’t say that all wild potatoes are more nutritious than all cultivated potatoes. The research measured what nutrients are in the potatoes but didn’t test whether people can actually absorb and use these nutrients effectively when they eat the potatoes—this would require human studies. The study also didn’t test how these wild potatoes would grow in different climates or farming conditions, or whether they would be practical to farm on a large scale. Additionally, the study didn’t evaluate taste, texture, or cooking properties, which matter for whether people would actually want to eat these potatoes.

The Bottom Line

Based on this research, we can say it’s worth exploring whether wild potatoes could be bred with regular potatoes to create more nutritious varieties (moderate confidence). This is a promising direction for improving global nutrition, but it’s not yet ready for practical application. For now, regular potatoes remain a healthy food choice, and this research doesn’t suggest you should change your diet. The real value is for plant scientists and farmers working on future food security.

Plant scientists, agricultural researchers, and food security experts should pay attention to this research because it identifies a potentially valuable crop resource. Farmers and agricultural companies might eventually use this information to develop better potato varieties. People concerned about global nutrition and food security should care because this research points toward solutions. However, regular consumers don’t need to change anything right now—regular potatoes are still nutritious and healthy.

It would likely take 10-20 years of breeding and testing before new potato varieties based on this research could be available to farmers. After that, it might take several more years for these new potatoes to become widely available in stores. This is a long-term solution for improving global food security, not something that will change what you eat next year.

Want to Apply This Research?

  • Track your potato consumption and mineral intake (potassium, iron, calcium, zinc) weekly. Log the type of potato eaten and estimate portion sizes to monitor mineral intake trends over time.
  • While waiting for improved potato varieties, users can maximize nutrition from current potatoes by: eating the skin (where many nutrients concentrate), choosing colorful potato varieties when available, and pairing potatoes with vitamin C sources to enhance iron absorption.
  • Set a monthly reminder to review mineral intake from all sources. Create a baseline of current potato consumption and nutrient intake, then track changes if and when new potato varieties become available. Compare energy levels and overall wellness metrics over 3-month periods.

This research describes laboratory analysis of potato nutritional content and has not been tested in human studies. The findings suggest potential nutritional advantages of wild potatoes but do not constitute medical advice. Regular potatoes remain a healthy, nutritious food. Anyone with specific dietary concerns, mineral deficiencies, or medical conditions should consult with a healthcare provider or registered dietitian before making dietary changes. This research is preliminary and focused on future agricultural applications; new potato varieties based on these findings are not yet commercially available. The presence of nutrients in food does not guarantee that the human body will absorb or utilize them effectively.