Potatoes do have sucrose in them.
Potatoes have sucrose along with other sugars including fructose and glucose sugars.
Potatoes are primarily made up of starch, but they also have the simple sugars of sucrose, fructose and glucose in smaller amounts.
Sucrose is a non reducing type sugar, and glucose and fructose are reducing type sugars.
These sugars in the potatoes also play a role in the Maillard reaction when frying the potatoes, which can also affect the potatoes color and flavor when they are fried.
The glucose and sucrose levels in potatoes are as high as 1.5% to 6.6%.
And based on the obtained sugar concentrations in the potatoes, the cut off values for glucose and sucrose are chosen as 1.5% and 2.5%.
Potatoes are a starchy, tuberous vegetable that is native to America and is eaten as a staple food in many parts of the world.
Potatoes are also underground stem tubers of the plant Solanum tuberosum, which is a perennial in the nightshade family of Solanaceae.
Potatoes are also a great source of minerals, vitamins and fiber.
The potatoes are also low in calories and contain no fat or cholesterol and are also sodium free.
Potatoes are also high in vitamin C and potassium and are also a great source of vitamin B6.
A medium potato is around 5.5 ounces and contains only 145 calories.