Potato Gratin
Potatoes, au gratin, dry mix, unprepared
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
15.7%
314 kcal
314 kcal
Energy
5.3%
3.7 g
3.7 g
Fat
11.6%
2.3 g
2.3 g
Saturates
87.3%
5.2 g
5.2 g
Salt
81%
9%
10%
Caloric Ratio
Nutrition
| Calories % Daily Value | ||
|---|---|---|
| Total Calories | 314 (1314 kJ) | |
| from Carbohydrate | 297 (1244 kJ) | |
| from Fat | 33 (139 kJ) | |
| from Protein | 36 (149 kJ) | |
| from Alcohol | 0 (0 kJ) | |
| Carbohydrates % Daily Value | ||
|---|---|---|
| Total Carbohydrates | 74.3 g | |
| Dietary Fiber | 4.1 g | |
| Starch | ~ | |
| Sugars | ~ | |
| Sucrose | ~ | |
| Glucose | ~ | |
| Fructose | ~ | |
| Lactose | ~ | |
| Maltose | ~ | |
| Galactose | ~ | |
| Fats & Fatty Acids % Daily Value | ||
|---|---|---|
| Total Fat | 3.7 g | |
| Saturated Fat | 2.3 g | |
| Butyric Acid | 118.0 mg | |
| Caproic Acid | 65.0 mg | |
| Caprylic Acid | 36.0 mg | |
| Capric Acid | 80.0 mg | |
| Lauric Acid | 82.0 mg | |
| Tridecylic Acid | ~ | |
| Myristic Acid | 371.0 mg | |
| Pentadecanoic Acid | ~ | |
| Palmitic Acid | 1,032.0 mg | |
| Margaric Acid | ~ | |
| Stearic Acid | 448.0 mg | |
| Arachidic Acid | ~ | |
| Behenic Acid | ~ | |
| Lignoceric Acid | ~ | |
| Monounsaturated Fat | 1.1 g | |
| Myristoleic Acid | ~ | |
| 15:1 | ~ | |
| Palmitoleic Acid | 96.0 mg | |
| 16:1 c | ~ | |
| 16:1 t | ~ | |
| 17:1 | ~ | |
| Oleic Acid | 903.0 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 | 75.0 mg | |
| 18:2 CLAs | ~ | |
| 18:2 n-6 c,c | ~ | |
| 18:2 t,t | ~ | |
| 18:2 i | ~ | |
| 18:2 t | ~ | |
| Linolenic Acid | 48.0 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 | 48.0 mg | |
| Omega-6 Fatty Acids | 75.0 mg | |
| Sterols % Daily Value | ||
|---|---|---|
| Cholesterol | ~ | |
| Phytosterols | ~ | |
| Campesterol | ~ | |
| Stigmasterol | ~ | |
| Beta-sitosterol | ~ | |
| Protein & Amino Acids % Daily Value | ||
|---|---|---|
| Protein | 8.9 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 | 5.0 g |
| Ash | 8.1 g |
| Caffiene | ~ |
| Theobromine | ~ |
| Vitamins % Daily Value | ||
|---|---|---|
| Betaine | ~ | |
| Choline | ~ | |
| Vitamin A | 263 IU | |
| Vitamin B1 (thiamine) | 0.1 mg | |
| Vitamin B2 (riboflavin) | 0.3 mg | |
| Vitamin B3 (niacin) | 4.1 mg | |
| Vitamin B5 (pantothenic acid) | 0.9 mg | |
| Vitamin B6 (pyridoxine) | 0.2 mg | |
| Vitamin B9 (folate) | 40 mcg | |
| Vitamin B12 (cobalamin) | 0 mcg | |
| Vitamin C | 15.5 mg | |
| Vitamin D | 0 IU | |
| Vitamin E | ~ | |
| Vitamin K | ~ | |
| Minerals % Daily Value | ||
|---|---|---|
| Calcium | 311.0 mg | |
| Copper | 0.2 mg | |
| Fluoride | ~ | |
| Iron | 1.6 mg | |
| Magnesium | 64.0 mg | |
| Manganese | 0.6 mg | |
| Phosphorus | 404.0 mg | |
| Potassium | 990.0 mg | |
| Sodium | 2,095.0 mg | |
| Zinc | 0.9 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.