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Source of potassium and vitamin C
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
87
KCAL / 100G
Carbs
20.1g
· 90%
Protein
1.9g
· 9%
Fat
0.1g
· 1%
Fiber
1.8g
Vitamins
B6
0.3mg · 18% DV
Vitamin C
13mg · 14% DV
B5
0.51mg · 10% DV
B1
0.08mg · 7% DV
Minerals
Potassium ⭐
379mg · 11% DV
Phosphorus
44mg · 6% DV
Magnesium
22mg · 5% DV
Iodine
3µg · 2% 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
0g
POLYUNSATURATED
0.04g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
Start them in cold water, keep the potatoes similar in size, and boil them with the skins on if possible. Once the water reaches a boil, lower the heat to a gentle simmer for more even cooking.
Overcooking weakens their structure and can make them absorb excess water. Draining them promptly and letting the steam escape helps keep the flavor more concentrated.
If refrigerated soon after cooking, they are usually best eaten within 3 to 4 days. Store them in an airtight container to reduce drying out and odor absorption.
Yes, but the texture may become slightly softer or mealier after thawing. For the best result, cool them fully and freeze them in portions.
They work well before exercise as an easy-to-digest carbohydrate source. After training, pairing them with a protein food such as yogurt, eggs, fish, or legumes makes the meal more balanced.
They pair well with protein and healthy fats rather than being eaten alone. Good options include olive oil, yogurt, eggs, beans, lentils, or fish, plus vegetables for more volume and fiber.
Usually the bigger difference is portion size, skin-to-flesh ratio, and how they are prepared rather than a dramatic nutritional gap. Baby potatoes are simply smaller and are often easier to cook and eat with the skin on.
Yes, cooling can increase resistant starch in the potatoes. That may slightly change how they are digested and can help some people feel fuller.
It is not essential, but salting the water can improve flavor. If you prefer, you can season them after cooking with olive oil, herbs, spices, or a yogurt-based sauce.
People managing blood sugar may want to watch portion size and what they eat alongside them, since potatoes are a fast-digesting carbohydrate food. Heavy sauces, extra butter, or lots of salt can also change the overall nutrition of the meal quickly.
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.