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Low fat, source of fiber, gluten-free
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
90
KCAL / 100G
Carbs
20.5g
· 89%
Protein
2.2g
· 10%
Fat
0.1g
· 1%
Fiber
2.2g
Vitamins
B6
0.22mg · 13% DV
Vitamin C
10mg · 11% DV
B3
1.3mg · 8% DV
B1
0.08mg · 7% DV
Minerals
Potassium ⭐
410mg · 12% DV
Phosphorus
44mg · 6% DV
Magnesium
23mg · 5% DV
Calcium
10mg · 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
0.02g
Omega 6:3 ratio 1:1
Below the ideal 4:1 — a good omega balance.
Oil-free oven-baked potatoes provide 90 calories per 100 g.
A 100 g serving contains 20.5 g of carbohydrates.
Yes. They provide 2.2 g of protein per 100 g.
Oil-free oven-baked potatoes contain 0.1 g of fat per 100 g. Preparing them without oil keeps the fat content very low.
Yes. A 100 g serving provides 2.2 g of fiber, which can contribute to the filling quality of a meal.
With 90 calories and 0.1 g of fat per 100 g, they can fit into portion-conscious eating plans. They still provide 20.5 g of carbohydrates per 100 g.
Their glycemic index is 80, which is in the high GI range. They also contain 20.5 g of carbohydrates per 100 g.
Yes, oil-free oven-baked potatoes are compatible with vegan diets. They are also compatible with vegetarian, paleo, Mediterranean, flexitarian, and gluten-free eating patterns.
Yes, oil-free oven-baked potatoes are compatible with a gluten-free diet.
They are classified as minimally processed. They are not considered a highly processed food.
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Nutrition data compiled from USDA FoodData Central and scientific sources.