Potato

Potato

Potatoes, frozen, french fried, par fried, cottage-cut, prepared, heated in oven, without salt

10.9%
218 kcal

Energy

11.7%
8.2 g

Fat

19.5%
3.9 g

Saturates

1.9%
0.1 g

Salt

carbs
61%
fat
33%
protein
6%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 218 (912 kJ)
11%
from Carbohydrate 136 (570 kJ)
from Fat 74 (309 kJ)
from Protein 14 (58 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 34.0 g
12%
Dietary Fiber 3.2 g
11%
Starch ~
Sugars ~
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 8.2 g
12%
Saturated Fat 3.9 g
19%
Butyric Acid ~
Caproic Acid ~
Caprylic Acid ~
Capric Acid ~
Lauric Acid ~
Tridecylic Acid ~
Myristic Acid ~
Pentadecanoic Acid ~
Palmitic Acid 3,328.0 mg
Margaric Acid ~
Stearic Acid 566.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 3.3 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid ~
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 3,328.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid ~
Erucic Acid ~
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 0.6 g
Linoleic Acid 615.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid ~
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 ~
Omega-6 Fatty Acids 615.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 3.4 g
7%
Essential Aminos
Histidine 58.0 mg
7%
Isoleucine 148.0 mg
13%
Leucine 207.0 mg
8%
Lysine 183.0 mg
8%
Methionine 39.0 mg
3%
Phenylalanine 147.0 mg
7%
Threonine 156.0 mg
13%
Tryptophan 46.0 mg
15%
Valine 175.0 mg
12%
Non-essential Aminos
Alanine 119.0 mg
Arginine 163.0 mg
Aspartic Acid 796.0 mg
Cystine 21.0 mg
Glutamic Acid 537.0 mg
Glycine 124.0 mg
Proline 111.0 mg
Serine 124.0 mg
Tyrosine 86.0 mg
Other Nutrients % Daily Value
Alcohol ~
Water 52.9 g
Ash 1.4 g
Caffiene ~
Theobromine ~
Vitamins % Daily Value
Betaine ~
Choline ~
Vitamin A 0 IU
0%
Vitamin B1 (thiamine) 0.1 mg
8%
Vitamin B2 (riboflavin) 0.0 mg
2%
Vitamin B3 (niacin) 2.4 mg
12%
Vitamin B5 (pantothenic acid) 0.7 mg
7%
Vitamin B6 (pyridoxine) 0.2 mg
12%
Vitamin B9 (folate) 17 mcg
4%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 9.5 mg
16%
Vitamin D 0 IU
0%
Vitamin E ~
Vitamin K ~
Minerals % Daily Value
Calcium 10.0 mg
1%
Copper 0.2 mg
10%
Fluoride 25.6 mcg
Iron 1.5 mg
8%
Magnesium 22.0 mg
6%
Manganese 0.3 mg
15%
Phosphorus 65.0 mg
7%
Potassium 480.0 mg
14%
Sodium 45.0 mg
2%
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.