Potatoes have a high carbohydrate content and include protein, minerals (particularly potassium, calcium), and vitamins, including vitamin C. Freshly harvested potatoes retain more vitamin C than stored potatoes.
A benefit of new and fingerling potatoes is that they contain less toxic chemicals. Such potatoes are an excellent source of nutrition. Peeled, long-stored potatoes have less nutritional value, especially when fried, although they still have potassium and vitamin C.
Potatoes also provide starch, flour, alcohol (when fermented), dextrin, and livestock fodder.