Correlation of physicochemical and nutritional properties of dry matter and starch in potatoes grown in different locations

► The physicochemical and nutritional properties of dry matter and starches were studied. ► Physicochemical properties and nutritional fractions varied from different potato varieties. ► Relationships amongst variables were examined by principal component analysis. ► Phosphorus, peak viscosity and breakdown were highly correlated (p < 0.001). ► Phosphorus could be a key factor affecting in vitro starch digestibility of potato.