Potato is 20% carbohydrates, 75% water and 5% protein, vitamins and minerals. As its carbohydrate content increases, its water content decreases and vice versa.
The variety with the highest percentage of starch (more than 22% of potatoes) is red potato. This is described as the farinhenta potato. It is best suited for frying/baking as it is a variety that has the ability to maintain its physical shape after confection. Red potato is associated with lycopene, a red-colored compound, considered one of the carotenoids with the highest antioxidant power.