Potato

Potato

Potatoes, mashed, dehydrated, prepared from granules without milk, whole milk and butter added

5.4%
108 kcal

Energy

7.1%
5.0 g

Fat

15.3%
3.1 g

Saturates

10.7%
0.6 g

Salt

carbs
52%
fat
41%
protein
7%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 108 (452 kJ)
5%
from Carbohydrate 57 (240 kJ)
from Fat 45 (187 kJ)
from Protein 8 (34 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 14.4 g
5%
Dietary Fiber 2.2 g
7%
Starch ~
Sugars ~
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 5.0 g
7%
Saturated Fat 3.1 g
15%
Butyric Acid 150.0 mg
Caproic Acid 92.0 mg
Caprylic Acid 55.0 mg
Capric Acid 125.0 mg
Lauric Acid 144.0 mg
Tridecylic Acid ~
Myristic Acid 510.0 mg
Pentadecanoic Acid ~
Palmitic Acid 1,355.0 mg
Margaric Acid ~
Stearic Acid 624.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 1.4 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 115.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 1,290.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid ~
Erucic Acid ~
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 0.2 g
Linoleic Acid 144.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 83.0 mg
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid ~
Eicosadienoic Acid ~
Eicosatrienoic Acid ~
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
Arachidonic Acid 0.0 mg
20:4 n-6 ~
Timnodonic Acid ~
Clupanodonic Acid ~
Docosahexaenoic Acid ~
Trans Fat ~
Omega-3 Fatty Acids 83.0 mg
Omega-6 Fatty Acids 144.0 mg
Sterols % Daily Value
Cholesterol 14.0 mg
5%
Phytosterols 0.0 mg
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 2.1 g
4%
Essential Aminos
Histidine 51.0 mg
6%
Isoleucine 110.0 mg
10%
Leucine 173.0 mg
7%
Lysine 147.0 mg
6%
Methionine 40.0 mg
4%
Phenylalanine 96.0 mg
5%
Threonine 90.0 mg
8%
Tryptophan 23.0 mg
8%
Valine 129.0 mg
9%
Non-essential Aminos
Alanine 71.0 mg
Arginine 83.0 mg
Aspartic Acid 254.0 mg
Cystine 22.0 mg
Glutamic Acid 390.0 mg
Glycine 53.0 mg
Proline 148.0 mg
Serine 99.0 mg
Tyrosine 91.0 mg
Other Nutrients % Daily Value
Alcohol ~
Water 77.5 g
Ash 1.1 g
Caffiene ~
Theobromine ~
Vitamins % Daily Value
Betaine ~
Choline ~
Vitamin A 183 IU
4%
Vitamin B1 (thiamine) 0.1 mg
5%
Vitamin B2 (riboflavin) 0.1 mg
5%
Vitamin B3 (niacin) 0.8 mg
4%
Vitamin B5 (pantothenic acid) 0.1 mg
1%
Vitamin B6 (pyridoxine) 0.0 mg
0%
Vitamin B9 (folate) 8 mcg
2%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 6.0 mg
10%
Vitamin D 0 IU
0%
Vitamin E ~
Vitamin K ~
Minerals % Daily Value
Calcium 35.0 mg
4%
Copper 0.0 mg
1%
Fluoride ~
Iron 0.2 mg
1%
Magnesium 19.0 mg
5%
Manganese 0.0 mg
0%
Phosphorus 60.0 mg
6%
Potassium 144.0 mg
4%
Sodium 257.0 mg
11%
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.