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Low fat, oven baked, source of fiber and potassium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
95
KCAL / 100G
Carbs
21g
· 87%
Protein
2.5g
· 10%
Fat
0.3g
· 3%
Fiber
2.2g
Vitamins
B6
0.18mg · 11% DV
Vitamin C
10mg · 11% DV
B3
1.2mg · 8% DV
B1
0.08mg · 7% DV
Minerals
Potassium ⭐
410mg · 12% DV
Phosphorus
44mg · 6% DV
Magnesium
23mg · 5% DV
Calcium
10mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.07g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.03g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
Low-fat baked potatoes provide 95 calories per 100 grams.
A 100-gram serving of low-fat baked potatoes contains 21 grams of carbohydrates.
Yes. Low-fat baked potatoes provide 2.5 grams of protein per 100 grams.
Low-fat baked potatoes contain 0.3 grams of fat per 100 grams, making them a low-fat potato option.
Yes. A 100-gram serving contains 2.2 grams of fiber.
Low-fat baked potatoes have a glycemic index of 85. This is considered a high glycemic index value.
With 95 calories and 0.3 grams of fat per 100 grams, they can fit into a diet with portion awareness. Their glycemic index is 85, so their carbohydrate content should also be considered.
Yes. Low-fat baked potatoes are compatible with a vegan diet.
Yes. Based on the provided dietary compatibility information, low-fat baked potatoes are suitable for a gluten-free diet.
They are compatible with omnivore, vegetarian, vegan, Mediterranean, flexitarian, gluten-free, and Paleo diets. They are classified as a minimally processed vegetable food.
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Nutrition data compiled from USDA FoodData Central and scientific sources.