Overview
A boiled peeled potato with moderate starch, reduced potassium versus raw potato, vitamin C, and fiber
Food note
Boiled potato is a simple low-fat carbohydrate food But boiling can leach some water-soluble nutrients. Cooling after boiling may improve resistant-starch characteristics.
Pros
- Low fat
- Vitamin C
- Versatile staple
Cons
- Glycemic load
- Nutrient leaching
- Low protein
Calories by servingShow details
| Serving | Calories | Protein (P) | Carbs (C) | Fat (F) |
|---|---|---|---|---|
1 serve100 g | 71 kcal | 1.4 g | 16 g | 0.1 g |
Per 50 g50 g | 35.5 kcal | 0.7 g | 8 g | 0.05 g |
Per 100 g100 g | 71 kcal | 1.4 g | 16 g | 0.1 g |
Per 150 g150 g | 107 kcal | 2.1 g | 24 g | 0.15 g |
Per 200 g200 g | 142 kcal | 2.8 g | 32 g | 0.2 g |
Per 250 g250 g | 178 kcal | 3.5 g | 40 g | 0.25 g |