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Boiled, low-salt potato; low fat, good fiber and potassium source.
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
0.18mg · 11% DV
Vitamin C
8mg · 9% DV
B3
1.3mg · 8% DV
B1
0.08mg · 7% DV
Minerals
Potassium ⭐
379mg · 11% DV
Phosphorus
40mg · 6% DV
Magnesium
20mg · 5% DV
Sodium
60mg · 3% 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
0.03g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
Yes. Cool them promptly after cooking and store them in a sealed container in the refrigerator, ideally using them within 3 to 4 days.
They can, but the texture often becomes softer and a bit grainy after thawing. They usually work better in mash, soups, or casseroles than in salads.
Overcooking is the main reason, especially if the pieces are cut too small. Cooking them whole or in large chunks until just tender helps them hold their shape.
They are often useful before training as an easy-to-digest carbohydrate food. After training, pairing them with a protein source such as eggs, yogurt, fish, or beans makes the meal more balanced.
On their own, they may not keep you satisfied for as long as a mixed meal. Adding protein, healthy fats, and fiber-rich foods like yogurt, olive oil, eggs, tuna, or vegetables can improve satiety.
No single food causes weight gain by itself; overall intake and portion size matter most. Boiling is generally a simpler cooking method than frying, with fewer added ingredients.
Yes. Cooling can increase resistant starch, which may slightly change how the starch is digested and can help some people feel fuller.
Often yes. Boiling them with the skin on can help reduce water absorption and preserve texture, and peeling is usually easier after cooking.
People who need to closely manage blood sugar may want to watch portion size and what they pair them with. Anyone limiting sodium should also pay attention if extra salt is added after cooking.
It depends on the meal and your goal. Boiled potatoes have a high water content, so they can feel lighter for the same volume, while rice may be more convenient in some dishes.
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.