Baked Potato
Fast foods, potato, baked and topped with sour cream and chives
Fast foods, potato, baked and topped with cheese sauce
Fast foods, potato, baked and topped with cheese sauce and bacon
Fast foods, potato, baked and topped with cheese sauce and broccoli
Fast foods, potato, baked and topped with cheese sauce and chili
Fast foods, potato, baked and topped with sour cream and chives
6.5%
130 kcal
130 kcal
Energy
10.6%
7.4 g
7.4 g
Fat
16.6%
3.3 g
3.3 g
Saturates
2.5%
0.2 g
0.2 g
Salt
46%
47%
6%
Caloric Ratio
Nutrition
| Calories % Daily Value | ||
|---|---|---|
| Total Calories | 130 (544 kJ) | |
| from Carbohydrate | 66 (277 kJ) | |
| from Fat | 67 (278 kJ) | |
| from Protein | 9 (37 kJ) | |
| from Alcohol | 0 (0 kJ) | |
| Carbohydrates % Daily Value | ||
|---|---|---|
| Total Carbohydrates | 16.6 g | |
| Dietary Fiber | ~ | |
| Starch | ~ | |
| Sugars | ~ | |
| Sucrose | ~ | |
| Glucose | ~ | |
| Fructose | ~ | |
| Lactose | ~ | |
| Maltose | ~ | |
| Galactose | ~ | |
| Fats & Fatty Acids % Daily Value | ||
|---|---|---|
| Total Fat | 7.4 g | |
| Saturated Fat | 3.3 g | |
| Butyric Acid | ~ | |
| Caproic Acid | ~ | |
| Caprylic Acid | ~ | |
| Capric Acid | ~ | |
| Lauric Acid | ~ | |
| Tridecylic Acid | ~ | |
| Myristic Acid | ~ | |
| Pentadecanoic Acid | ~ | |
| Palmitic Acid | ~ | |
| Margaric Acid | ~ | |
| Stearic Acid | ~ | |
| Arachidic Acid | ~ | |
| Behenic Acid | ~ | |
| Lignoceric Acid | ~ | |
| Monounsaturated Fat | 2.6 g | |
| Myristoleic Acid | ~ | |
| 15:1 | ~ | |
| Palmitoleic Acid | ~ | |
| 16:1 c | ~ | |
| 16:1 t | ~ | |
| 17:1 | ~ | |
| Oleic Acid | ~ | |
| 18:1 c | ~ | |
| 18:1 t | ~ | |
| Gadoleic Acid | ~ | |
| Erucic Acid | ~ | |
| 22:1 c | ~ | |
| 22:1 t | ~ | |
| Nervonic Acid | ~ | |
| Polyunsaturated Fat | 1.1 g | |
| Linoleic Acid | ~ | |
| 18:2 CLAs | ~ | |
| 18:2 n-6 c,c | ~ | |
| 18:2 t,t | ~ | |
| 18:2 i | ~ | |
| 18:2 t | ~ | |
| Linolenic Acid | ~ | |
| alpha-Linolenic Acid | ~ | |
| gamma-Linolenic acid | ~ | |
| Parinaric Acid | ~ | |
| Eicosadienoic Acid | ~ | |
| Eicosatrienoic Acid | ~ | |
| 20:3 n-3 | ~ | |
| Dihomo-gamma-linolenic acid | ~ | |
| Arachidonic Acid | ~ | |
| 20:4 n-6 | ~ | |
| Timnodonic Acid | ~ | |
| Clupanodonic Acid | ~ | |
| Docosahexaenoic Acid | ~ | |
| Trans Fat | ~ | |
| Omega-3 Fatty Acids | ~ | |
| Omega-6 Fatty Acids | ~ | |
| Sterols % Daily Value | ||
|---|---|---|
| Cholesterol | 8.0 mg | |
| Phytosterols | ~ | |
| Campesterol | ~ | |
| Stigmasterol | ~ | |
| Beta-sitosterol | ~ | |
| Protein & Amino Acids % Daily Value | ||
|---|---|---|
| Protein | 2.2 g | |
| Essential Aminos | ||
| Histidine | 51.0 mg | |
| Isoleucine | 101.0 mg | |
| Leucine | 155.0 mg | |
| Lysine | 144.0 mg | |
| Methionine | 40.0 mg | |
| Phenylalanine | 99.0 mg | |
| Threonine | 85.0 mg | |
| Tryptophan | 33.0 mg | |
| Valine | 129.0 mg | |
| Non-essential Aminos | ||
| Alanine | 70.0 mg | |
| Arginine | 96.0 mg | |
| Aspartic Acid | 422.0 mg | |
| Cystine | 26.0 mg | |
| Glutamic Acid | 394.0 mg | |
| Glycine | 61.0 mg | |
| Proline | 118.0 mg | |
| Serine | 102.0 mg | |
| Tyrosine | 87.0 mg | |
| Other Nutrients % Daily Value | |
|---|---|
| Alcohol | ~ |
| Water | 69.5 g |
| Ash | 1.4 g |
| Caffiene | ~ |
| Theobromine | ~ |
| Vitamins % Daily Value | ||
|---|---|---|
| Betaine | ~ | |
| Choline | ~ | |
| Vitamin A | 446 IU | |
| Vitamin B1 (thiamine) | 0.1 mg | |
| Vitamin B2 (riboflavin) | 0.1 mg | |
| Vitamin B3 (niacin) | 1.2 mg | |
| Vitamin B5 (pantothenic acid) | 0.5 mg | |
| Vitamin B6 (pyridoxine) | 0.3 mg | |
| Vitamin B9 (folate) | 11 mcg | |
| Vitamin B12 (cobalamin) | 0 mcg | |
| Vitamin C | 11.2 mg | |
| Vitamin D | ~ | |
| Vitamin E | ~ | |
| Vitamin K | ~ | |
| Minerals % Daily Value | ||
|---|---|---|
| Calcium | 35.0 mg | |
| Copper | 0.2 mg | |
| Fluoride | ~ | |
| Iron | 1.0 mg | |
| Magnesium | 23.0 mg | |
| Manganese | 0.2 mg | |
| Phosphorus | 61.0 mg | |
| Potassium | 458.0 mg | |
| Sodium | 60.0 mg | |
| Zinc | 0.3 mg | |
About Baked Potato
A baked potato, or jacket potato, is the edible result of baking a potato. When well cooked, a baked potato has a fluffy interior and a crisp skin. It may be served with fillings and condiments such as butter, cheese or ham. Potatoes can be baked in a conventional gas or electric oven, a convection oven, a microwave oven, on a barbecue grill, or on/in an open fire. Some restaurants use special ovens designed specifically to cook large numbers of potatoes then keep them warm and ready for service.