Potato

Potato

Potatoes, mashed, dehydrated, prepared from granules with milk, water and margarine added

5.8%
116 kcal

Energy

6.9%
4.8 g

Fat

5.9%
1.2 g

Saturates

1.9%
1.7 g

Sugar

7.2%
0.4 g

Salt

carbs
56%
fat
37%
protein
8%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 116 (486 kJ)
6%
from Carbohydrate 65 (270 kJ)
from Fat 43 (181 kJ)
from Protein 9 (36 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 16.1 g
6%
Dietary Fiber 1.3 g
4%
Starch ~
Sugars 1.7 g
Sucrose 180.0 mg
Glucose 160.0 mg
Fructose 180.0 mg
Lactose 1,090.0 mg
Maltose 90.0 mg
Galactose 0.0 mg
Fats & Fatty Acids % Daily Value
Total Fat 4.8 g
7%
Saturated Fat 1.2 g
6%
Butyric Acid 16.0 mg
Caproic Acid 16.0 mg
Caprylic Acid 16.0 mg
Capric Acid 17.0 mg
Lauric Acid 20.0 mg
Tridecylic Acid 0.0 mg
Myristic Acid 67.0 mg
Pentadecanoic Acid 1.0 mg
Palmitic Acid 613.0 mg
Margaric Acid 3.0 mg
Stearic Acid 389.0 mg
Arachidic Acid 13.0 mg
Behenic Acid 5.0 mg
Lignoceric Acid 4.0 mg
Monounsaturated Fat 2.1 g
Myristoleic Acid 0.0 mg
15:1 0.0 mg
Palmitoleic Acid 3.0 mg
16:1 c ~
16:1 t ~
17:1 1.0 mg
Oleic Acid 2,097.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 7.0 mg
Erucic Acid 0.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid 0.0 mg
Polyunsaturated Fat 1.3 g
Linoleic Acid 1,163.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 127.0 mg
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
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 0.6 g
Omega-3 Fatty Acids 127.0 mg
Omega-6 Fatty Acids 1,163.0 mg
Sterols % Daily Value
Cholesterol 2.0 mg
1%
Phytosterols 20.0 mg
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 2.1 g
4%
Essential Aminos
Histidine 44.0 mg
5%
Isoleucine 87.0 mg
8%
Leucine 137.0 mg
5%
Lysine 116.0 mg
5%
Methionine 40.0 mg
4%
Phenylalanine 123.0 mg
6%
Threonine 81.0 mg
7%
Tryptophan 31.0 mg
10%
Valine 121.0 mg
8%
Non-essential Aminos
Alanine 75.0 mg
Arginine 96.0 mg
Aspartic Acid 392.0 mg
Cystine 24.0 mg
Glutamic Acid 404.0 mg
Glycine 61.0 mg
Proline 126.0 mg
Serine 84.0 mg
Tyrosine 75.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 76.0 g
Ash 0.9 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline 13.7 mg
Vitamin A 214 IU
4%
Vitamin B1 (thiamine) 0.1 mg
6%
Vitamin B2 (riboflavin) 0.1 mg
5%
Vitamin B3 (niacin) 0.9 mg
4%
Vitamin B5 (pantothenic acid) 0.1 mg
1%
Vitamin B6 (pyridoxine) 0.2 mg
8%
Vitamin B9 (folate) 8 mcg
2%
Vitamin B12 (cobalamin) 0 mcg
2%
Vitamin C 6.5 mg
11%
Vitamin D 11 IU
3%
Vitamin E 1 IU
3%
Vitamin K 6 mcg
8%
Minerals % Daily Value
Calcium 35.0 mg
4%
Copper 0.0 mg
1%
Fluoride 39.6 mcg
Iron 0.2 mg
1%
Magnesium 20.0 mg
5%
Manganese 0.2 mg
10%
Phosphorus 62.0 mg
6%
Potassium 155.0 mg
4%
Sodium 172.0 mg
7%
Zinc 0.2 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.