Potato, new, boiled with salt Nutrition Label

Potato, new, boiled with salt Nutrition Facts
Serving Size: 100.00g
% Daily Value*
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Energy 74kcal (311 kj)
16%
Carbohydrates 15.42g
6%
Sugars 0.60g
Starch 14.83g
Sucrose 0.00g
Maltose 0.00g
Fructose 0.30g
Galactose 0.00g
Glucose 0.30g
Protein 1.68g
1%
Fat 0.11g
0%
Fatty acids, total polyunsaturated 0.05g
Fatty acids, total monounsaturated cis 0.00g
Fatty acids, total saturated 0.03g
Cholesterol (gc) 0.30mg
Sterols 5.17mg
Iron 0.63mg
4%
Vitamin d 0.00ug
0%
Calcium 5.42mg
1%
Chromium 0.52ug
2%
Sodium 193.53mg
13%
Iodine 13.43ug
9%
Copper 0.13mg
0%
Salt 493.12mg
21%
Selenium 0.64ug
1%
Vitamin e alphatocopherol 0.05mg
0%
Zinc 0.33mg
4%
Vitamin c (ascorbic acid) 8.41mg
11%
Vitamin b-12 (cobalamin) 0.00ug
0%
Vitamin a retinol activity equivalents 0.24ug
0%
Thiamin (vitamin b1) 0.16mg
14%
Riboflavine (vitamin b2) 0.02mg
2%
Vitamin b6 pyridoxine (hydrochloride) 0.53mg
41%
Manganese 0.25mg
14%
Magnesium 20.07mg
6%
Potassium 467.85mg
20%
Fluoride (fluerine) 0.01mg
0%
Phosphorus 54.10mg
8%
Vitamin k 1.04ug
1%
Fibre, total 1.00g
0%
Fibre, dietary 1.39g
6%
Niacin equivalents, total 0.73mg
5%
Molybdenum 0.01mg
0%
Folate 6.97ug
2%
Alcohol 0.00g
0%
Polyols 0.00g
0%
Water 81.30g
3%

*The % Daily Value tells you how much a nutrient in a food serving contributes to a daily diet.

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Potato, new, boiled with salt Calorie Breakdown

The ratio of macro elements (protein, fat, carbs) in Potato, new, boiled with salt

Fat 1%
Carbohydrates 89%
Protein 10%

Protein Amino Acids Profile

The ratio of amino acids in Potato, new, boiled with salt. See full profile

Cystine 1%
Tryptophan 2%
Methionine 2%
Histidine 2%
Glycine 3%
Alanine 3%
Threonine 4%
Proline 4%
Tyrosine 4%
Isoleucine 4%
Serine 4%
Phenylalanine 4%
Arginine 5%
Valine 6%
Leucine 6%
Lysine 6%
Glutamic acid 17%
Aspartic acid 24%

Component Breakdown for Potato, new, boiled with salt

Macro
Minerals
Vitamins
Amino acids
Carbo-hydrate
Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

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