Potato Gratin
Potatoes, au gratin, dry mix, prepared with water, whole milk and butter
Potatoes, au gratin, dry mix, prepared with water, whole milk and butter
Potatoes, au gratin, dry mix, unprepared
Potatoes, au gratin, home-prepared from recipe using butter
Potatoes, au gratin, home-prepared from recipe using margarine
Potatoes, scalloped, dry mix, prepared with water, whole milk and butter
Potatoes, scalloped, dry mix, unprepared
Potatoes, scalloped, home-prepared with butter
Potatoes, scalloped, home-prepared with margarine
4.7%
93 kcal
93 kcal
Energy
5.9%
4.1 g
4.1 g
Fat
12.9%
2.6 g
2.6 g
Saturates
18.3%
1.1 g
1.1 g
Salt
53%
38%
9%
Caloric Ratio
Nutrition
| Calories % Daily Value | ||
|---|---|---|
| Total Calories | 93 (389 kJ) | |
| from Carbohydrate | 51 (215 kJ) | |
| from Fat | 37 (155 kJ) | |
| from Protein | 9 (39 kJ) | |
| from Alcohol | 0 (0 kJ) | |
| Carbohydrates % Daily Value | ||
|---|---|---|
| Total Carbohydrates | 12.8 g | |
| Dietary Fiber | 0.9 g | |
| Starch | ~ | |
| Sugars | ~ | |
| Sucrose | ~ | |
| Glucose | ~ | |
| Fructose | ~ | |
| Lactose | ~ | |
| Maltose | ~ | |
| Galactose | ~ | |
| Fats & Fatty Acids % Daily Value | ||
|---|---|---|
| Total Fat | 4.1 g | |
| Saturated Fat | 2.6 g | |
| Butyric Acid | 131.0 mg | |
| Caproic Acid | 73.0 mg | |
| Caprylic Acid | 40.0 mg | |
| Capric Acid | 89.0 mg | |
| Lauric Acid | 91.0 mg | |
| Tridecylic Acid | ~ | |
| Myristic Acid | 413.0 mg | |
| Pentadecanoic Acid | ~ | |
| Palmitic Acid | 1,149.0 mg | |
| Margaric Acid | ~ | |
| Stearic Acid | 499.0 mg | |
| Arachidic Acid | ~ | |
| Behenic Acid | ~ | |
| Lignoceric Acid | ~ | |
| Monounsaturated Fat | 1.2 g | |
| Myristoleic Acid | ~ | |
| 15:1 | ~ | |
| Palmitoleic Acid | 107.0 mg | |
| 16:1 c | ~ | |
| 16:1 t | ~ | |
| 17:1 | ~ | |
| Oleic Acid | 1,006.0 mg | |
| 18:1 c | ~ | |
| 18:1 t | ~ | |
| Gadoleic Acid | ~ | |
| Erucic Acid | ~ | |
| 22:1 c | ~ | |
| 22:1 t | ~ | |
| Nervonic Acid | ~ | |
| Polyunsaturated Fat | 0.1 g | |
| Linoleic Acid | 83.0 mg | |
| 18:2 CLAs | ~ | |
| 18:2 n-6 c,c | ~ | |
| 18:2 t,t | ~ | |
| 18:2 i | ~ | |
| 18:2 t | ~ | |
| Linolenic Acid | 53.0 mg | |
| 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 | 53.0 mg | |
| Omega-6 Fatty Acids | 83.0 mg | |
| Sterols % Daily Value | ||
|---|---|---|
| Cholesterol | 15.0 mg | |
| Phytosterols | ~ | |
| Campesterol | ~ | |
| Stigmasterol | ~ | |
| Beta-sitosterol | ~ | |
| Protein & Amino Acids % Daily Value | ||
|---|---|---|
| Protein | 2.3 g | |
| Essential Aminos | ||
| Histidine | ~ | |
| Isoleucine | ~ | |
| Leucine | ~ | |
| Lysine | ~ | |
| Methionine | ~ | |
| Phenylalanine | ~ | |
| Threonine | ~ | |
| Tryptophan | ~ | |
| Valine | ~ | |
| Non-essential Aminos | ||
| Alanine | ~ | |
| Arginine | ~ | |
| Aspartic Acid | ~ | |
| Cystine | ~ | |
| Glutamic Acid | ~ | |
| Glycine | ~ | |
| Proline | ~ | |
| Serine | ~ | |
| Tyrosine | ~ | |
| Other Nutrients % Daily Value | |
|---|---|
| Alcohol | ~ |
| Water | 79.0 g |
| Ash | 1.8 g |
| Caffiene | ~ |
| Theobromine | ~ |
| Vitamins % Daily Value | ||
|---|---|---|
| Betaine | ~ | |
| Choline | ~ | |
| Vitamin A | 213 IU | |
| Vitamin B1 (thiamine) | 0.0 mg | |
| Vitamin B2 (riboflavin) | 0.1 mg | |
| Vitamin B3 (niacin) | 0.9 mg | |
| Vitamin B5 (pantothenic acid) | 0.2 mg | |
| Vitamin B6 (pyridoxine) | 0.0 mg | |
| Vitamin B9 (folate) | 7 mcg | |
| Vitamin B12 (cobalamin) | 0 mcg | |
| Vitamin C | 3.1 mg | |
| Vitamin D | 0 IU | |
| Vitamin E | ~ | |
| Vitamin K | ~ | |
| Minerals % Daily Value | ||
|---|---|---|
| Calcium | 83.0 mg | |
| Copper | 0.0 mg | |
| Fluoride | ~ | |
| Iron | 0.3 mg | |
| Magnesium | 15.0 mg | |
| Manganese | 0.1 mg | |
| Phosphorus | 95.0 mg | |
| Potassium | 219.0 mg | |
| Sodium | 439.0 mg | |
| Zinc | 0.2 mg | |
About Potato Gratin
Gratin is a widespread culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish. A gratin dish refers to the shallow oven-proof container traditionally used to prepare gratins and similar dishes.