Potato

Potato

Potatoes, french fried, crinkle or regular cut, salt added in processing, frozen, oven-heated

8.3%
166 kcal

Energy

7.3%
5.1 g

Fat

5.4%
1.1 g

Saturates

0.3%
0.3 g

Sugar

16.3%
1.0 g

Salt

carbs
66%
fat
28%
protein
6%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 166 (695 kJ)
8%
from Carbohydrate 110 (461 kJ)
from Fat 46 (193 kJ)
from Protein 10 (42 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 27.5 g
10%
Dietary Fiber 2.3 g
8%
Starch 20.0 g
Sugars 0.3 g
Sucrose 170.0 mg
Glucose 120.0 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 1.1 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 574.0 mg
Margaric Acid 0.0 mg
Stearic Acid 471.0 mg
Arachidic Acid 19.0 mg
Behenic Acid 17.0 mg
Lignoceric Acid ~
Monounsaturated Fat 3.4 g
Myristoleic Acid 0.0 mg
15:1 0.0 mg
Palmitoleic Acid 6.0 mg
16:1 c ~
16:1 t ~
17:1 0.0 mg
Oleic Acid 3,430.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 10.0 mg
Erucic Acid 0.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 0.3 g
Linoleic Acid 283.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 18.0 mg
alpha-Linolenic Acid 18.0 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 ~
Omega-3 Fatty Acids 18.0 mg
Omega-6 Fatty Acids 283.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 2.5 g
5%
Essential Aminos
Histidine 51.0 mg
6%
Isoleucine 88.0 mg
8%
Leucine 147.0 mg
6%
Lysine 147.0 mg
6%
Methionine 40.0 mg
4%
Phenylalanine 107.0 mg
5%
Threonine 87.0 mg
7%
Tryptophan 22.0 mg
7%
Valine 139.0 mg
10%
Non-essential Aminos
Alanine 102.0 mg
Arginine 145.0 mg
Aspartic Acid 556.0 mg
Cystine 40.0 mg
Glutamic Acid 448.0 mg
Glycine 82.0 mg
Proline 92.0 mg
Serine 109.0 mg
Tyrosine 85.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 63.1 g
Ash 1.8 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline ~
Vitamin A 4 IU
0%
Vitamin B1 (thiamine) 0.1 mg
8%
Vitamin B2 (riboflavin) 0.0 mg
2%
Vitamin B3 (niacin) 2.1 mg
11%
Vitamin B5 (pantothenic acid) 0.5 mg
5%
Vitamin B6 (pyridoxine) 0.2 mg
9%
Vitamin B9 (folate) 22 mcg
6%
Vitamin B12 (cobalamin) ~
Vitamin C 11.8 mg
20%
Vitamin D 0 IU
0%
Vitamin E 0 IU
0%
Vitamin K 2 mcg
3%
Minerals % Daily Value
Calcium 13.0 mg
1%
Copper 0.1 mg
7%
Fluoride ~
Iron 0.8 mg
4%
Magnesium 28.0 mg
7%
Manganese 0.2 mg
11%
Phosphorus 97.0 mg
10%
Potassium 471.0 mg
13%
Sodium 391.0 mg
16%
Zinc 0.4 mg
3%
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.