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Source of potassium and vitamin C
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
110
KCAL / 100G
Carbs
20.4g
· 73%
Protein
2.1g
· 8%
Fat
2.4g
· 19%
Fiber
2.1g
Vitamins
B6
0.25mg · 15% DV
Vitamin C
8.5mg · 9% DV
B3
1.35mg · 8% DV
B1
0.08mg · 7% DV
Minerals
Potassium ⭐
400mg · 12% DV
Phosphorus
57mg · 8% DV
Magnesium
23mg · 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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.34g
MONOUNSATURATED
1.38g
POLYUNSATURATED
0.58g
Omega 6:3 ratio 27.5:1
Above the ideal 4:1 (27.5:1).
Boiled roasted potatoes provide 110 calories per 100g. The total calories increase as the portion gets larger.
They contain 20.4g of carbohydrates per 100g. That makes them a carb-containing vegetable option.
Yes, they provide 2.1g of protein per 100g. They contain some protein, but they are not a high-protein food.
They contain 2.4g of fat per 100g. This is a relatively modest fat amount.
Yes, they provide 2.1g of fiber per 100g. Fiber can help support fullness as part of a meal.
Their glycemic index is 75. This suggests a relatively high glycemic impact.
That depends on your portion size and overall calorie target. They contain 110 calories per 100g, so fit depends on how much you eat.
Yes, they are compatible with vegan and vegetarian diets. They also fit omnivore, paleo, Mediterranean, flexitarian, gluten-free, and sattvik eating patterns.
Yes, they are suitable for a gluten-free diet. The provided diet compatibility lists them as gluten-free.
They are classified as minimally processed. This means they are closer to their original whole-food form.
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Nutrition data compiled from USDA FoodData Central and scientific sources.