Potato

Potato

Potatoes, french fried, crinkle or regular cut, salt added in processing, frozen, as purchased

8.7%
173 kcal

Energy

7.2%
5.1 g

Fat

4.9%
1.0 g

Saturates

0.2%
0.2 g

Sugar

14.9%
0.9 g

Salt

carbs
69%
fat
26%
protein
5%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 173 (726 kJ)
9%
from Carbohydrate 120 (501 kJ)
from Fat 45 (190 kJ)
from Protein 8 (36 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 29.9 g
11%
Dietary Fiber 2.7 g
9%
Starch 17.7 g
Sugars 0.2 g
Sucrose 140.0 mg
Glucose 70.0 mg
Fructose 0.0 mg
Lactose 0.0 mg
Maltose 0.0 mg
Galactose 0.0 mg
Fats & Fatty Acids % Daily Value
Total Fat 5.1 g
7%
Saturated Fat 1.0 g
5%
Butyric Acid 0.0 mg
Caproic Acid 0.0 mg
Caprylic Acid 0.0 mg
Capric Acid 0.0 mg
Lauric Acid 0.0 mg
Tridecylic Acid ~
Myristic Acid 0.0 mg
Pentadecanoic Acid 0.0 mg
Palmitic Acid 516.0 mg
Margaric Acid 0.0 mg
Stearic Acid 425.0 mg
Arachidic Acid 18.0 mg
Behenic Acid 16.0 mg
Lignoceric Acid ~
Monounsaturated Fat 3.1 g
Myristoleic Acid 0.0 mg
15:1 0.0 mg
Palmitoleic Acid 7.0 mg
16:1 c ~
16:1 t ~
17:1 0.0 mg
Oleic Acid 3,079.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 15.0 mg
Erucic Acid 0.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 0.3 g
Linoleic Acid 254.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 16.0 mg
alpha-Linolenic Acid 16.0 mg
gamma-Linolenic acid 0.0 mg
Parinaric Acid 0.0 mg
Eicosadienoic Acid 0.0 mg
Eicosatrienoic Acid 0.0 mg
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
Arachidonic Acid 0.0 mg
20:4 n-6 ~
Timnodonic Acid 0.0 mg
Clupanodonic Acid 0.0 mg
Docosahexaenoic Acid 0.0 mg
Trans Fat 0.1 g
Omega-3 Fatty Acids 16.0 mg
Omega-6 Fatty Acids 254.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 2.1 g
4%
Essential Aminos
Histidine 43.0 mg
5%
Isoleucine 74.0 mg
6%
Leucine 124.0 mg
5%
Lysine 125.0 mg
5%
Methionine 34.0 mg
3%
Phenylalanine 90.0 mg
5%
Threonine 74.0 mg
6%
Tryptophan 19.0 mg
6%
Valine 117.0 mg
8%
Non-essential Aminos
Alanine 86.0 mg
Arginine 122.0 mg
Aspartic Acid 470.0 mg
Cystine 34.0 mg
Glutamic Acid 379.0 mg
Glycine 69.0 mg
Proline 78.0 mg
Serine 93.0 mg
Tyrosine 72.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 61.1 g
Ash 1.8 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline ~
Vitamin A 5 IU
0%
Vitamin B1 (thiamine) 0.1 mg
7%
Vitamin B2 (riboflavin) 0.0 mg
2%
Vitamin B3 (niacin) 2.1 mg
11%
Vitamin B5 (pantothenic acid) 0.4 mg
4%
Vitamin B6 (pyridoxine) 0.2 mg
10%
Vitamin B9 (folate) 31 mcg
8%
Vitamin B12 (cobalamin) ~
Vitamin C 16.1 mg
27%
Vitamin D 0 IU
0%
Vitamin E 0 IU
0%
Vitamin K 2 mcg
3%
Minerals % Daily Value
Calcium 9.0 mg
1%
Copper 0.1 mg
4%
Fluoride ~
Iron 0.6 mg
3%
Magnesium 21.0 mg
5%
Manganese 0.2 mg
8%
Phosphorus 81.0 mg
8%
Potassium 416.0 mg
12%
Sodium 358.0 mg
15%
Zinc 0.3 mg
2%
Potato

About Potato

The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family (also known as the nightshades). The word may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species. Potatoes were introduced outside the Andes region four centuries ago, and have become an integral part of much of the world's cuisine. It is the world's fourth-largest food crop, following rice, wheat and maize. Read More

The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family (also known as the nightshades). The word may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species. Potatoes were introduced outside the Andes region four centuries ago, and have become an integral part of much of the world's cuisine. It is the world's fourth-largest food crop, following rice, wheat and maize. Long-term storage of potatoes requires specialised care in cold warehouses. Wild potato species occur throughout the Americas, from the United States to southern Chile. The potato was originally believed to have been domesticated independently in multiple locations, but later genetic testing of the wide variety of cultivars and wild species proved a single origin for potatoes in the area of present-day southern Peru and extreme northwestern Bolivia (from a species in the Solanum brevicaule complex), where they were domesticated 7,000–10,000 years ago. Following centuries of selective breeding, there are now over a thousand different types of potatoes. Of these subspecies, a variety that at one point grew in the Chiloé Archipelago left its germplasm on over 99% of the cultivated potatoes worldwide. The annual diet of an average global citizen in the first decade of the 21st century included about 33 kg of potato. However, the local importance of potato is extremely variable and rapidly changing. It remains an essential crop in Europe (especially eastern and central Europe), where per capita production is still the highest in the world, but the most rapid expansion over the past few decades has occurred in southern and eastern Asia. China is now the world's largest potato-producing country, and nearly a third of the world's potatoes are harvested in China and India.