Potato Protein (Solanum tuberosum)
Potato protein is a plant protein recovered from potato juice, the liquid left after starch is extracted from potatoes, and it is sold as a protein powder. Its main protein is patatin, alongside smaller proteins that include protease inhibitors. In a laboratory analysis, one potato protein isolate was 80% protein, with leucine at 8.3% and essential amino acids at 37% of the protein, and it was the only plant isolate tested that met every essential amino acid requirement. In two small trials, potato protein raised muscle protein synthesis, a short-term marker: after one serving it did not differ from milk protein, and over two weeks it rose above a baseline diet, although that trial found no difference from its protein-free control group. No trial has tested muscle size or strength over weeks of training, and appetite ratings did not differ from whey or rice protein after one shake.
Benefits
Muscle protein synthesis after one serving, compared with milk protein
In 24 young men, 30 g of potato protein taken after one-leg resistance exercise raised muscle protein synthesis over 5 hours in both the rested and the exercised leg, with no difference from 30 g of milk protein. This is a short-term marker measured after a single drink, not a change in muscle size or strength, and the potato protein supplier helped fund the study.
Muscle protein synthesis over two weeks of added protein
In 24 young women eating a diet at the protein RDA, adding 25 g of potato protein twice daily for 2 weeks raised muscle protein synthesis above their own baseline in the rested leg, while a protein-free control group did not rise. The two groups did not differ significantly at any time point, and exercise raised synthesis in both.
Leucine and essential amino acid content
In a laboratory comparison of commercial protein isolates, potato protein had 8.3% leucine and 37% essential amino acids, and it was the only plant isolate that met every essential amino acid requirement. About 33 g supplied the leucine in 25 g of whey. Its lysine (6.0%) and methionine (1.6%) both met requirements, which most plant isolates tested did not.
Blood amino acid rise after a serving, compared with milk or whey
Although its amino acid content was similar, 30 g of potato protein gave a slower, smaller rise in blood essential amino acids than milk protein, with peak levels 22% lower and leucine availability 23% lower over 5 hours. In 8 adults, 20 g of native potato protein fractions also raised blood amino acids more slowly and less than whey.
Insulin and blood sugar response to a shake, compared with whey
In 9 healthy men who drank equal-calorie shakes with about 45 g of protein on separate days, potato protein isolate raised blood insulin less than whey over 3 hours, while whey gave the smaller blood glucose response. Average appetite ratings did not differ between potato, rice and whey, and the gut hormone GLP-1 did not change after potato.
Milk-free and soy-free protein option
Potato protein contains no milk or soy protein, so it can suit people who avoid those foods. It is not free of allergens: patatin, its main protein, bound IgE antibodies in most children with positive skin tests to raw potato and can cross-react with latex, so people with potato or latex allergy should take care.
Mechanism of action
Essential amino acids and leucine signal muscle protein synthesis
The muscle protein synthesis response to protein is driven mainly by the rise in blood essential amino acids, with leucine of particular relevance. Potato protein's leucine content was close to that of milk protein, but its slower digestion gave a smaller blood leucine rise, yet muscle protein synthesis after 30 g did not differ from milk protein.
Digestion rate of native potato protein fractions
Native potato protein can be separated into a high and a low molecular weight fraction. In simulated digestion both were digested less than whey, soy or pea protein, and in 8 healthy adults 20 g of either raised blood amino acids slowly and moderately, without the insulin or glucose changes seen with whey and casein. The first author's listed affiliation is Avebe, a potato protein maker.
Glycoalkaloid limits set during processing
Potatoes naturally contain the glycoalkaloids alpha-solanine and alpha-chaconine. The EU authorization for coagulated potato protein and the maker's specification in the US GRAS notice both cap them at 150 mg/kg, and a laboratory study found that washing potato protein isolates with enough water brought them below that threshold.
Clinical trials
Randomized, double-blind, parallel-group trial of one 30 g drink of Solanic® 100 (Potato Protein Concentrate), supplied by Avebe, or milk protein concentrate after one-leg resistance exercise, with isotope infusion and muscle biopsies over 5 hours; registered NTR7152; partly funded by the Alliance for Potato Research and Education and Avebe, with no Avebe employee among the authors (Pinckaers et al. 2022, Med Sci Sports Exerc)
24 healthy, recreationally active young men (average age 24).
In the rested leg, muscle protein synthesis rose from 0.020 to 0.053 %/h with potato and from 0.021 to 0.050 %/h with milk (P < 0.001), with no difference between proteins (P = 0.54); in the exercised leg it reached 0.069 and 0.064 %/h (P = 0.52 between proteins). Peak blood essential amino acids were 22% lower and leucine availability 23% lower after potato. A single-serving marker study, not a training trial.
Single-blind, randomized parallel-group trial: after a baseline diet at 0.8 g/kg/day of protein, women added 25 g of Solanic® 100F (Potato Protein Isolate), made by Avebe, twice daily in pudding cups (1.6 g/kg/day in total) or protein-free pudding cups for 2 weeks, with one leg doing low-load resistance exercise three times a week; synthesis was measured with deuterated water; registered NCT04302038; funded by the Alliance for Potato Research and Education, with no maker employees among the authors (Oikawa et al. 2020, Nutrients)
24 healthy young women (average age 21), 12 per group.
With potato protein, myofibrillar protein synthesis rose above baseline by 0.14 %/day in the rested leg and by 0.32 %/day in the exercised leg; in the control group it rose only with exercise (0.20 %/day). The groups did not differ significantly at any time point, so the comparison with the protein-free control was null. A 2-week marker study, not a test of muscle size or strength.
Single-blind, randomized three-way crossover study of equal-calorie shakes with about 45 g of protein from whey, rice or Solanic® 100 (Potato Protein Isolate), obtained from a retailer, with blood sampled for 3 hours; no registry number is given in the paper, and the study reported no external funding (Tiekou Lorinczova et al. 2021, Nutrients)
9 healthy men (average age about 31).
Total insulin response was smaller with potato than with whey (p = 0.013) and was lower than rice and whey at 30 minutes, while whey gave a smaller glucose response than potato (p = 0.048). GLP-1 did not change after potato and stayed below whey and rice; PYY and ghrelin did not differ, and average appetite ratings did not differ between the proteins. A single-dose study in a small group.
Randomized, double-blind, crossover study of 20 g of a high or a low molecular weight native potato protein isolate compared with reference proteins including whey and casein, alongside simulated digestion tests; the first author's listed affiliation is Avebe, a potato protein maker, and funding is not stated in the abstract (He et al. 2013, Int J Food Sci Nutr)
8 healthy adults.
Both potato fractions gave a slow and moderate rise in blood amino acids, while whey gave a fast, high peak; casein gave a profile similar to the high molecular weight fraction but with higher levels. Unlike whey and casein, the potato fractions did not change blood insulin or glucose. A blood marker study, not a muscle or health outcome.
Side effects and drug interactions
Common Potential side effects
Important Drug interactions
Frequently asked questions about Potato Protein (Solanum tuberosum)
Is potato protein a complete protein?
Yes. In a laboratory comparison of commercial isolates, potato protein was the only plant protein that met the requirement for every essential amino acid, with 8.3% leucine, 6.0% lysine and 1.6% methionine. In a trial, 30 g supplied the same leucine as 30 g of milk protein, although it was digested more slowly and raised blood amino acids less.
How much potato protein has been studied?
Studies used 25 g twice daily for 2 weeks, single servings of 30 g after resistance exercise, about 45 g in a shake, and 20 g of native potato protein fractions. No dose is established for any health outcome, and total daily protein intake matters more than any single serving. Follow the product label.
Is potato protein as good as milk protein for muscle?
After one 30 g serving, muscle protein synthesis did not differ from milk protein, and over 2 weeks potato protein raised it above baseline, though not significantly above a protein-free control group. These are short-term markers. No trial has tested muscle size or strength over weeks of training with potato protein.
How is potato protein different from Slendesta?
Potato protein powder is the whole protein fraction, studied in amounts of 20 to 50 g. Slendesta® (Potato Protein Extract) is Kemin's potato extract containing protease inhibitor II, taken in milligram amounts for appetite; it is studied as its own product and has its own page. Results for one cannot be assumed for the other.
Who should be careful with potato protein?
People with potato or latex allergy, because patatin, the main potato protein, can bind allergy antibodies and cross-react with latex. People who have been told to limit protein for kidney reasons, and people taking levodopa, should talk with their clinician before adding a protein powder.
What is Potato Protein?
Potato protein is a plant protein recovered from potato juice, the liquid left after starch is extracted from potatoes, and it is sold as a protein powder. Its main protein is patatin, alongside smaller proteins that include protease inhibitors.
What is Potato Protein used for?
NutraSmarts does not list Potato Protein under a health category. What the research covers: In 24 young men, 30 g of potato protein taken after one-leg resistance exercise raised muscle protein synthesis over 5 hours in both the rested and the exercised leg, with no difference from 30 g of milk protein.
What is the recommended dosage of Potato Protein?
The clinically studied dose is 25 g twice daily (50 g a day) for 2 weeks; single servings of 30 g after resistance exercise, about 45 g in a shake, and 20 g of native potato protein fractions. No dose is established for any health outcome. Always follow the product label and check with a healthcare provider for personal advice.
Is Potato Protein safe, and does it have side effects?
Side effects and cautions reported for Potato Protein include: The human studies of potato protein cited here lasted 2 weeks or less, so the safety of daily supplement amounts over longer periods has not been studied. It may also interact with some medications. Potato Protein is not right for everyone, so check with a healthcare provider first if you are pregnant or breastfeeding, have a medical condition, or take prescription medication.
Does Potato Protein interact with any medications?
Possible interactions include: Levodopa (with carbidopa): MedlinePlus advises talking to your doctor before changing to a diet high in protein; regular protein powder use adds to dietary protein. No drug interaction studies of potato protein have been published in the sources cited here. If you take prescription medication, check with a pharmacist or doctor before using it.
How strong is the scientific evidence for Potato Protein?
NutraSmarts rates the evidence for Potato Protein as Limited (2 out of 5). It is backed by 4 study summaries and 12 cited references summarized on this page. A higher rating reflects more, larger, and better-designed human studies.
References(12 citations)
Evidence ratings on NutraSmarts are based on the totality of human clinical research, with emphasis on randomized controlled trials, meta-analyses, and systematic reviews. The references below directly support claims made throughout this page.
- Potato Protein Ingestion Increases Muscle Protein Synthesis Rates at Rest and during Recovery from Exercise in Humans. Med Sci Sports Exerc. 2022;54(9):1572-1581. doi: 10.1249/MSS.0000000000002937.PubMedUsed to support: Randomized, double-blind, parallel-group trial in 24 healthy young men given 30 g of potato protein concentrate (Solanic 100, supplied by Avebe) or 30 g of milk protein after one-leg resistance exercise. Muscle protein synthesis rose with both proteins at rest and more in the exercised leg, with no difference between them (P = 0.54 rest, P = 0.52 exercise). The 30 g servings supplied similar leucine (2.6 g each) and essential amino acids (10.5 versus 10.7 g), but peak blood essential amino acids were 22% lower and leucine availability 23% lower after potato. Registered NTR7152; partly funded by the Alliance for Potato Research and Education and Avebe.
- Potato Protein Isolate Stimulates Muscle Protein Synthesis at Rest and with Resistance Exercise in Young Women. Nutrients. 2020;12(5):1235. doi: 10.3390/nu12051235.PubMedUsed to support: Single-blind randomized parallel-group trial in 24 young women: after a baseline diet at 0.8 g/kg/day of protein, 25 g of potato protein isolate (Solanic 100F, Avebe) twice daily for 2 weeks raised myofibrillar protein synthesis above baseline by 0.14 %/day at rest and 0.32 %/day with low-load resistance exercise, while a protein-free placebo group rose only with exercise (0.20 %/day). There were no significant differences between groups at any time point. Registered NCT04302038; funded by the Alliance for Potato Research and Education.
- Comparative Assessment of the Acute Effects of Whey, Rice and Potato Protein Isolate Intake on Markers of Glycaemic Regulation and Appetite in Healthy Males Using a Randomised Study Design. Nutrients. 2021;13(7):2157. doi: 10.3390/nu13072157.PubMedUsed to support: Single-blind randomized crossover study in 9 healthy men of equal-calorie shakes with about 45 g of protein from whey, rice or potato protein isolate (Solanic 100). Total insulin response was larger with whey than with potato (p = 0.013) and rice (p = 0.001), and whey gave a smaller glucose response than potato (p = 0.048). GLP-1 did not change after potato, PYY and ghrelin did not differ, and average appetite ratings did not differ between proteins. The study reported no external funding.
- Digestion kinetics of potato protein isolates in vitro and in vivo. Int J Food Sci Nutr. 2013;64(7):787-93. doi: 10.3109/09637486.2013.793300.PubMedUsed to support: High and low molecular weight native potato protein fractions were digested less than whey, soy or pea in simulated digestion. In a randomized, double-blind crossover study in 8 healthy adults, 20 g of either fraction gave a slow, moderate rise in blood amino acids, while whey gave a fast, high peak, and unlike whey and casein the potato fractions did not change insulin or glucose. The first author's listed affiliation is Avebe.
- Protein content and amino acid composition of commercially available plant-based protein isolates. Amino Acids. 2018;50(12):1685-1695. doi: 10.1007/s00726-018-2640-5.PubMedUsed to support: Lab analysis of commercial protein isolates: potato protein was 80% protein, with essential amino acids at 37% of protein, leucine 8.3%, lysine 6.0% and methionine 1.6%. It was the only plant protein tested that met the WHO/FAO/UNU requirement for every essential amino acid, and about 33 g supplied the leucine in 25 g of whey. Composition data, not a human outcome.
- Liquid Chromatography Mass Spectrometry Quantification of α-solanine, α-chaconine, and Solanidine in Potato Protein Isolates. Foods. 2020;9(4):416. doi: 10.3390/foods9040416.PubMedUsed to support: Laboratory method study: total glycoalkaloids in potato protein isolates rose with longer storage of the potatoes, and washing the isolates with enough water reduced them below the 150 micrograms per gram threshold needed for human consumption. Composition data, not a human study.
- Identification of patatin as a novel allergen for children with positive skin prick test responses to raw potato. J Allergy Clin Immunol. 1999;103(1 Pt 1):165-71. doi: 10.1016/s0091-6749(99)70541-5.PubMedUsed to support: Patatin, the main storage protein of potato tubers, bound IgE antibodies from 20 of 27 (74%) atopic children with positive skin prick tests to raw potato and from none of the controls, and purified patatin gave a positive skin test in 8 of 14 children tested. Supports the allergy caution.
- Evaluation of patatin as a major cross-reactive allergen in latex-induced potato allergy. Ann Allergy Asthma Immunol. 2002;89(6):613-8. doi: 10.1016/S1081-1206(10)62110-2.PubMedUsed to support: Patatin was identified as a major cross-reactive potato allergen: 75% of potato-sensitized people reacted to it, cross-reactivity with the latex protein Hev b 7 was seen mainly in latex-sensitized adults, most sera from children with atopic dermatitis contained patatin-specific IgE, and patatin was partially stable to digestion in vitro. Supports the allergy caution.
- Commission Decision of 15 February 2002 authorising the placing on the market of coagulated potato proteins and hydrolysates thereof as novel food ingredients under Regulation (EC) No 258/97 of the European Parliament and of the Council (2002/150/EC) Official Journal of the European Communities. 2002;L 50:92-93 (21 February 2002)..SourceUsed to support: Not PubMed-indexed (EU legal act, read 2026). Authorizes coagulated potato protein and its hydrolysates, requested by Avebe, as novel food ingredients after the Dutch assessment body found them safe, and requires the name potato protein on labels. The annex specifies at least 800 mg/g dry substance, at least 600 mg/g protein in dry substance, total glycoalkaloids no more than 150 mg/kg, and limits on total (500 mg/kg) and free (10 mg/kg) lysinoalanine.
- Agency Response Letter: GRAS Notice No. GRN 000086 FDA GRAS Notice Inventory. 2002;Letter dated April 3, 2002; archived copy accessed 2026..SourceUsed to support: Not PubMed-indexed (FDA letter, archived copy accessed 2026). FDA had no questions about Avebe's conclusion that coagulated and hydrolyzed potato protein preparations are GRAS as food ingredients at 0.1 to 3.0 percent, with estimated intake of 1.9 g per person per day. Describes production from potato fruit juice after starch and fiber removal, a glycoalkaloid specification below 150 mg/kg, average glycoalkaloid intake from potatoes of about 4.9 mg per day, and a patatin allergy note.
- Healthy Eating for Adults with Chronic Kidney Disease NIDDK Health Information. 2026;Web page, accessed 2026..SourceUsed to support: Not PubMed-indexed (NIH web page, accessed 2026). States that some people with chronic kidney disease may need moderate amounts of protein and should work with a dietitian or health care professional to find the right amount.
- Levodopa and Carbidopa: MedlinePlus Drug Information MedlinePlus. 2026;Web page, accessed 2026..SourceUsed to support: Not PubMed-indexed (NIH web page, accessed 2026). Advises patients to talk to their doctor if they plan to change to a diet of foods high in protein while taking levodopa and carbidopa.