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Low fat, good fiber, potassium source
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
87
KCAL / 100G
Carbs
20.1g
· 90%
Protein
2g
· 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
Magnesium
20mg · 5% DV
Phosphorus
27mg · 4% DV
Calcium
6mg · 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
0.03g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.04g
Omega 6:3 ratio 1:1
Below the ideal 4:1 — a good omega balance.
Once cooled and stored in a sealed container, they usually keep for 3 to 4 days in the refrigerator. Do not leave them at room temperature for long periods.
Yes, but the texture may turn a bit mealy or crumbly after thawing. Freezing in portions in airtight containers works best.
Yes, if they were cooled and refrigerated promptly. Reheat thoroughly before eating and avoid repeated warming and cooling cycles.
Boiling usually keeps the main carbohydrate and protein content fairly intact, but some water-soluble vitamins can be lost. Longer cooking and excess water tend to increase those losses.
After cooking and cooling, some of the starch changes structure and may digest more slowly. That can make cold potatoes feel a bit more filling for some people.
They can work well in both cases because they provide easy-to-eat carbohydrates. Before training they can support energy needs, and after training they can help replenish glycogen.
Adding a protein source such as eggs, yogurt, beans, fish, or chicken can make the meal more balanced. Vegetables and olive oil can also improve satiety and flavor.
Overcooking is a common reason, and potato variety also matters. Cutting even-sized cubes and cooking just until tender helps them hold their shape.
Not always; it depends on portion size, preparation, and what else is eaten with them. Boiled potatoes contain a lot of water, so they may seem more filling by volume, but the overall meal still matters.
People monitoring blood sugar may want to pay closer attention to portion size and meal composition. Heavy toppings like lots of butter, creamy sauces, or salt can also change how suitable the dish is for some people.
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.