Potato

Potato

Potatoes, red, flesh and skin, baked

4.5%
89 kcal

Energy

0.2%
0.2 g

Fat

0.1%
0.0 g

Saturates

1.6%
1.4 g

Sugar

0.5%
0.0 g

Salt

carbs
89%
fat
1%
protein
10%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 89 (372 kJ)
4%
from Carbohydrate 78 (328 kJ)
from Fat 1 (6 kJ)
from Protein 9 (39 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 19.6 g
7%
Dietary Fiber 1.8 g
6%
Starch 15.2 g
Sugars 1.4 g
Sucrose 450.0 mg
Glucose 550.0 mg
Fructose 440.0 mg
Lactose 0.0 mg
Maltose 0.0 mg
Galactose 0.0 mg
Fats & Fatty Acids % Daily Value
Total Fat 0.2 g
0%
Saturated Fat 0.0 g
0%
Butyric Acid 0.0 mg
Caproic Acid 0.0 mg
Caprylic Acid 0.0 mg
Capric Acid 1.0 mg
Lauric Acid 3.0 mg
Tridecylic Acid ~
Myristic Acid 1.0 mg
Pentadecanoic Acid ~
Palmitic Acid 16.0 mg
Margaric Acid ~
Stearic Acid 4.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 0.0 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 1.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 1.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 0.0 mg
Erucic Acid 0.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 0.0 g
Linoleic Acid 32.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 10.0 mg
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid 0.0 mg
Eicosadienoic Acid ~
Eicosatrienoic Acid ~
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 0.0 g
Omega-3 Fatty Acids 10.0 mg
Omega-6 Fatty Acids 32.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 2.3 g
5%
Essential Aminos
Histidine 39.0 mg
5%
Isoleucine 74.0 mg
6%
Leucine 109.0 mg
4%
Lysine 120.0 mg
5%
Methionine 35.0 mg
3%
Phenylalanine 91.0 mg
5%
Threonine 75.0 mg
6%
Tryptophan 23.0 mg
8%
Valine 115.0 mg
8%
Non-essential Aminos
Alanine 70.0 mg
Arginine 113.0 mg
Aspartic Acid 537.0 mg
Cystine 27.0 mg
Glutamic Acid 393.0 mg
Glycine 64.0 mg
Proline 70.0 mg
Serine 83.0 mg
Tyrosine 54.0 mg
Other Nutrients % Daily Value
Alcohol ~
Water 76.7 g
Ash 1.3 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine 0.2 mg
Choline 18.9 mg
Vitamin A 10 IU
0%
Vitamin B1 (thiamine) 0.1 mg
5%
Vitamin B2 (riboflavin) 0.1 mg
3%
Vitamin B3 (niacin) 1.6 mg
8%
Vitamin B5 (pantothenic acid) 0.3 mg
3%
Vitamin B6 (pyridoxine) 0.2 mg
11%
Vitamin B9 (folate) 27 mcg
7%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 12.6 mg
21%
Vitamin D 0 IU
0%
Vitamin E 0 IU
0%
Vitamin K 3 mcg
4%
Minerals % Daily Value
Calcium 9.0 mg
1%
Copper 0.2 mg
9%
Fluoride ~
Iron 0.7 mg
4%
Magnesium 28.0 mg
7%
Manganese 0.2 mg
9%
Phosphorus 72.0 mg
7%
Potassium 545.0 mg
16%
Sodium 12.0 mg
1%
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.