Peruvian Study Finds Biofortified Potatoes Can Deliver More than 50% of Daily Iron Requirements for Women

For nearly two decades, researchers at the Lima-based International Potato Center (CIP) have been working to conventionally breed varieties of iron biofortified potatoes. A study published April 2023 in The Journal of Nutrition compared the iron absorption in women who ate meals prepared from either iron biofortified or non-biofortified yellow-fleshed potatoes. The study found that total iron absorption from the iron biofortified potato variety was 45.8% higher than a non-biofortified commercial potato variety.