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Low fat, source of fiber, lightly baked
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
85
KCAL / 100G
Carbs
19.2g
· 89%
Protein
2.2g
· 10%
Fat
0.1g
· 1%
Fiber
2.1g
Vitamins
B6
0.18mg · 11% DV
Vitamin C
9mg · 10% DV
B3
1.3mg · 8% DV
B1
0.08mg · 7% DV
Minerals
Potassium ⭐
380mg · 11% DV
Phosphorus
44mg · 6% DV
Magnesium
22mg · 5% DV
Calcium
9mg · 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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.03g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.02g
Omega 6:3 ratio 1:1
Below the ideal 4:1 — a good omega balance.
Cut the potatoes into similar-sized pieces and bake them in a single layer so they cook evenly. Overbaking drives off moisture, so a light coating of oil and checking for doneness early helps keep them tender.
Cooked potatoes usually keep for 3 to 4 days in an airtight container in the refrigerator. Let them cool, then refrigerate promptly rather than leaving them at room temperature for long.
Yes, once fully cooled they can be frozen in portions. The texture may soften slightly after thawing, so reheating in the oven or air fryer usually gives the best result.
They can work well both before and after training because they provide carbohydrate for energy and recovery. Pairing them with a protein source such as yogurt, eggs, tofu, or beans makes the meal more balanced.
Adding protein, fibre-rich foods, and some healthy fat usually makes them more satisfying. Good options include Greek yogurt, cottage cheese, beans, tuna, olive oil, or a side salad.
Lightly baked potatoes usually absorb far less fat and let the potato itself remain the main ingredient. Fries may be crispier, but they are generally easier to overeat because of the frying method and added fat.
Not always, but soaking cut potatoes briefly can remove some surface starch and help them brown more evenly. Drying them well afterward is important, or they may steam instead of roast.
Yes, for most people they are fine in the evening. Portion size and toppings matter more than the time of day, especially if heavy sauces make the meal harder to digest.
No, that is an oversimplification. Potato is a minimally processed vegetable, and its overall health impact depends more on preparation, portion, and what you eat with it than on the word “carb” alone.
People who need to manage blood sugar may want to watch portion size and combine them with protein, fat, or fibre-rich foods. Very salty or rich toppings may also be less suitable for some individuals.
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.