86 forms & preparations
Dietary labels are inferred automatically from Potato flour's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.
Good nutrient density 26/100
How many beneficial nutrients Potato flour delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.
Caloric ratio
Where the calories in Potato flour come from — the split across carbs, fat & protein.
89% from carbs
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Carbs 89%79.9 g per serving
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Fat 2%1.0 g per serving
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Protein 9%8.1 g per serving
What Potato flour is a good source of
Stand-out nutrients per 100 g, by share of your Daily Value. Bold figures are an excellent source (20%+ DV).
Full nutrition breakdown
- Beneficial
- Moderate
- Limit
- Neutral
Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.
| Carbohydrates | Amount | % DV |
|---|---|---|
| Total Carbohydrate | 79.9 g | |
| Dietary Fiber | 5.4 g | |
| Starch | 62.7 g | — |
| Total Sugars | 3.5 g | — |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 1.0 g | |
| Saturated Fat | 0.1 g | |
| Monounsaturated Fat | 0.0 g | — |
| Polyunsaturated Fat | 0.2 g | — |
| Trans Fat | 0.0 g | — |
| Omega-3 Fatty Acids | 35.0 mg | — |
| Omega-6 Fatty Acids | 112.0 mg | — |
| Butyric Acid | 0.0 mg | — |
| Caproic Acid | 0.0 mg | — |
| Caprylic Acid | 0.0 mg | — |
| Capric Acid | 2.0 mg | — |
| Lauric Acid | 12.0 mg | — |
| Myristic Acid | 3.0 mg | — |
| Palmitic Acid | 56.0 mg | — |
| Stearic Acid | 12.0 mg | — |
| Palmitoleic Acid | 3.0 mg | — |
| Oleic Acid | 4.0 mg | — |
| Gadoleic Acid | 0.0 mg | — |
| Erucic Acid | 0.0 mg | — |
| Linoleic Acid | 112.0 mg | — |
| Arachidonic Acid | 0.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 0.0 mg | — |
| Docosahexaenoic Acid (DHA) | 0.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 8.1 g | |
| Histidine | 166.0 mg | — |
| Isoleucine | 299.0 mg | — |
| Leucine | 425.0 mg | — |
| Lysine | 413.0 mg | — |
| Methionine | 107.0 mg | — |
| Phenylalanine | 316.0 mg | — |
| Threonine | 280.0 mg | — |
| Tryptophan | 115.0 mg | — |
| Valine | 356.0 mg | — |
| Alanine | 328.0 mg | — |
| Arginine | 374.0 mg | — |
| Aspartic Acid | 1,173.0 mg | — |
| Cystine | 70.0 mg | — |
| Glutamic Acid | 932.0 mg | — |
| Glycine | 256.0 mg | — |
| Proline | 265.0 mg | — |
| Serine | 234.0 mg | — |
| Tyrosine | 224.0 mg | — |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 0.0 mcg | |
| Vitamin C | 3.8 mg | |
| Vitamin D | 0.0 mcg | |
| Vitamin E | 0.3 mg | |
| Vitamin K | 0.0 mcg | |
| Thiamin (B1) | 0.2 mg | |
| Riboflavin (B2) | 0.1 mg | |
| Niacin (B3) | 5.6 mg | |
| Vitamin B6 | 0.8 mg | |
| Folate (B9) | 41.2 mcg | |
| Vitamin B12 | 0.0 mcg | |
| Pantothenic Acid (B5) | 0.5 mg | |
| Choline | 39.5 mg |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 65.0 mg | |
| Iron | 12.0 mg | |
| Magnesium | 73.7 mg | |
| Phosphorus | 197.3 mg | |
| Potassium | 1,269.0 mg | |
| Sodium | 55.0 mg | |
| Zinc | 0.9 mg | |
| Copper | 0.2 mg | |
| Manganese | 0.7 mg | |
| Selenium | 1.4 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | ~ | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | 0.0 g | — |
| Caffeine | 0.0 mg | — |
| Theobromine | 0.0 mg | — |
| Ash | 3.1 g | — |
About Potato flour
Potato flour is made from whole cooked potatoes that are dried and ground to a fine, pale powder — flesh, and often skin, and all. It should not be confused with potato starch, which is only the extracted starch; potato flour keeps the whole potato, giving it more flavor and a creamier effect. Naturally gluten-free, it is a useful baking aid.
At around 361 calories per 100 grams, it is mostly carbohydrate but, coming from the whole potato, it carries some protein, fiber, potassium and vitamin C. Bakers rarely use it as a main flour; instead a small amount is added to bread and gluten-free recipes because it holds moisture beautifully, keeping crumb soft and extending freshness.
Its strong potato taste and heavy, absorbent nature mean a little goes a long way — too much makes baked goods gummy. Used sparingly, though, it gives breads and rolls a tender, moist texture and a longer shelf life, which is why it appears in many gluten-free flour blends.
Nutrition data from USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in Potato flour?
There are 361 calories in 100 g of Potato flour, or about 578 calories in 1 cup (160 g).
How much protein is in Potato flour?
Potato flour contains 8.1 g of protein per 100 g.
How many carbs are in Potato flour?
Potato flour has 79.9 g of carbohydrates per 100 g.
How much fat is in Potato flour?
Potato flour provides 1.0 g of total fat per 100 g.
What is Potato flour a good source of?
Potato flour is an excellent source of Iron (67% DV), Vitamin B6 (45% DV), Niacin (B3) (35% DV), Manganese (29% DV), Potassium (27% DV) and Copper (26% DV) and a good source of Dietary Fiber, Thiamin (B1), Magnesium, Protein, Phosphorus and Folate (B9) (per 100 g). Daily Values are based on a 2,000-calorie diet.
