Vegetables

Red Potato Nutrition Facts

Red Potato is a vegetable whose variety, edible portion, and raw or cooked state affect its composition. It provides dietary fiber, potassium, and vitamin C.

Calories76

Protein2.1 g

Carbs16.3 g

Fat0.2 g

ProteinCarbsFat

Nutrition for 100 g

Calories76 kcal

Protein2.1 g

Total Fat0.2 g

Carbohydrates16.3 g

Fiber1.7 gMeasured on the raw potato by AOAC 2011.25, a method that counts resistant starch as dietary fiber.

Sodium3 mg

Total Sugars0.6639 g

Source: USDA FoodData Central, record 2346402

Nutrients

Full nutrient profile

Proximates

Water80.47 g

Nitrogen0.33 g

Protein2.0625 g

Total lipid (fat)0.2475 g

Ash0.95 g

Carbohydrates

Carbohydrate, by difference16.27 g

Total dietary fiber (AOAC 2011.25)13.79 g

High Molecular Weight Dietary Fiber (HMWDF)12.91 g

Low Molecular Weight Dietary Fiber (LMWDF)0.888 g

Sugars, Total0.6639 g

Sucrose0.2613 g

Glucose0.1838 g

Fructose0.2188 g

Lactose0 g

Maltose0 g

Minerals

Calcium, Ca5.128 mg

Iron, Fe0.3911 mg

Magnesium, Mg23.56 mg

Phosphorus, P55.65 mg

Potassium, K472 mg

Sodium, Na2.856 mg

Zinc, Zn0.3923 mg

Copper, Cu0.09124 mg

Manganese, Mn0.1648 mg

Selenium, Se0 ug

Molybdenum, Mo7.408 ug

Vitamins and other components

Vitamin C, total ascorbic acid21.29 mg

Thiamin0.06625 mg

Niacin1.481 mg

Vitamin B-60.1441 mg

Vitamin K (phylloquinone)1.1 ug

Vitamin K (Dihydrophylloquinone)0 ug

Vitamin K (Menaquinone-4)0 ug

Interesting fact

Chilling Rewrites the Starch

Cooling a cooked potato turns part of its starch into a form the small intestine cannot break down, which blunts the blood-sugar response. USDA analysis found chilled potatoes held more of it than the same potatoes eaten hot or reheated, and baked more than boiled — potato variety made no difference at all.

Source: USDA Agricultural Research Service

Practical guidance

How to choose and store Red Potato

How to choose

Choose firm, unbruised produce with no soft spots or damage. If buying pre-cut or bagged, pick only packs kept refrigerated or on ice.

Storage

Refrigerate perishable produce at 40°F (4°C) or below, and refrigerate anything pre-cut or packaged. Wash under running water just before eating.

100 g

P 8.1gC 79.9gF 1g

Put the numbers to work

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