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Source of fiber and potassium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
82
KCAL / 100G
Carbs
18.8g
· 90%
Protein
1.9g
· 9%
Fat
0.1g
· 1%
Fiber
2.1g
Vitamins
B6
0.26mg · 15% DV
Vitamin C
10.5mg · 12% DV
B3
1.25mg · 8% DV
B1
0.08mg · 7% DV
Minerals
Potassium ⭐
365mg · 11% DV
Phosphorus
50mg · 7% 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.
Boiled potatoes with onion provide 82 calories per 100g. The total calories increase based on portion size.
There are 18.8g of carbohydrates per 100g. This can matter if you are tracking carb intake.
No, it is not a high-protein food. It contains 1.9g of protein per 100g.
Yes, it is very low in fat. There is only 0.1g of fat per 100g.
Yes, it contains 2.1g of fiber per 100g. Fiber may be a useful factor when considering fullness.
Its glycemic index is 75. That is important for people who monitor glycemic impact.
It is minimally processed and fits vegan, vegetarian, Mediterranean, flexitarian, and gluten-free eating patterns. It also provides carbohydrates with very little fat per 100g.
Yes, it is listed as gluten-free. Cross-contact during preparation or serving should still be considered separately.
It is classified as minimally processed. This means its processing level is relatively low.
Per 100g, it provides 18.8g carbs and 2.1g fiber. How filling it feels can vary depending on the portion and the person.
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Nutrition data compiled from USDA FoodData Central and scientific sources.