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Oven-baked small potato, with skin
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
93
KCAL / 100G
Carbs
21g
· 89%
Protein
2.5g
· 11%
Fat
0.1g
· 0%
Fiber
2.2g
Vitamins
B6
0.3mg · 18% DV
Vitamin C
10mg · 11% DV
B3
1.3mg · 8% DV
B1
0.08mg · 7% DV
Minerals
Potassium ⭐
455mg · 13% DV
Iron
1mg · 6% DV
Phosphorus
44mg · 6% DV
Magnesium
22mg · 5% 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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.03g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.03g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
Yes, if the potatoes are well washed and not green or heavily sprouted, the skin is usually fine to eat. Keeping the skin on also helps retain some of the fibre and texture.
Overbaking is a common reason. Small potatoes cook quickly, so leaving them in too long can dry out the centre and make the texture mealy.
Spread them out in a single layer so steam can escape. A hot oven and a light coating of oil also help the outside brown and crisp better.
They generally keep for 3 to 4 days in a sealed container in the refrigerator. Let them cool, then refrigerate promptly rather than leaving them out for hours.
Yes, they can be frozen. The texture may soften a little after thawing, so reheating them in the oven usually gives a better result than microwaving.
They can work at either time because they provide carbohydrate. Before training, keep the meal simple; after training, pairing them with a protein source is often more useful.
They pair well with protein-rich foods such as eggs, yogurt, fish, chicken, beans, or cheese. Adding vegetables can also make the meal more filling and varied.
Yes, cooling can increase resistant starch slightly. That may change texture and digestion a bit, but portion size and what you eat with them still matter.
No. Green, bitter, or heavily sprouted parts should be cut away, and badly affected potatoes are best discarded because they can contain higher levels of natural toxins.
No single food causes weight gain on its own. The overall portion, toppings, cooking fat, and the rest of your diet matter more than the potato by itself.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.