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Starchy, staple carbohydrate, contains vitamin C
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Pastern potato (150 g) has 116 calories. That works out to 77 calories per 100 g. It contains 26.3 g of carbs, 3 g of protein, 0.2 g of fat and 3.3 g of fiber. Its 29.6 mg of Vitamin C covers 33% of the Daily Value. Its glycemic index is 80 (high), so it raises blood sugar quickly.
Selected: 1 piece (medium) · 150 g
116
KCAL / 150G
Carbs
26.3g
· 10% DV
Protein
3g
· 6% DV
Fat
0.2g
· 0% DV
Fiber
3.3g
· 12% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 88% · Protein 10% · Fat 2%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 116 kcal | |
| Total fat | 0.2 g | 0% |
| Saturated fat | 0.05 g | 0% |
| Trans fat | 0 g | |
| Sodium | 9 mg | 0% |
| Total carbohydrate | 26.3 g | 10% |
| Fiber | 3.3 g | 12% |
| Protein | 3 g | 6% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 150 g | 116 kcal |
| 1 piece (extra small) | 50 g | 39 kcal |
| 1 piece (small) | 80 g | 62 kcal |
| 100 g | 100 g | 77 kcal |
| 1 cup (chopped) | 130 g | 100 kcal |
| 1 cup (diced) | 160 g | 123 kcal |
| 1 serving (medium) | 200 g | 154 kcal |
| 1 piece (large) | 250 g | 193 kcal |
| 1 serving (large) | 300 g | 231 kcal |
| 2 piece (double) | 300 g | 231 kcal |
| 1 piece (jumbo) | 400 g | 308 kcal |
Calculated from 77 calories per 100 g.
Keep Pastern potatoes in a cool, dark, dry place with good airflow, away from onions and direct sunlight. A paper or mesh bag works well. Don’t wash them before storage, and remove any potatoes that become soft or start to rot.
Avoid eating Pastern potatoes that are extensively green or taste bitter. Green patches can signal elevated glycoalkaloids, which cooking does not reliably destroy. If a small area is green, cut it away generously; discard the potato if greening is widespread.
A firm Pastern potato with just a few small sprouts can be used if you cut off the sprouts and surrounding areas generously. Discard potatoes that are shrivelled, soft, or heavily sprouted, since sprouts and green areas can contain harmful glycoalkaloids.
Yes, but freeze Pastern potatoes after cooking rather than raw; raw potatoes often turn watery and discoloured. Boil, mash, or roast them, cool promptly, and freeze in airtight portions. Their texture may soften after thawing, so they work best in cooked dishes.
Pastern potatoes can be mashed, but the result depends on how starchy and moist this variety is. Cook the pieces until tender, drain them thoroughly, then mash while hot. Avoid overmixing, which can make potato mash gluey.
Cut Pastern potatoes can brown when their exposed surfaces react with air; this is usually oxidation rather than spoilage. If you’re not cooking them straight away, submerge the pieces in cold water and refrigerate briefly, then drain and dry before cooking.
Cut Pastern potatoes into similar-sized pieces, parboil until just starting to soften, and drain well. Let the surfaces dry before roasting in a hot oven with a light coating of oil. Give the pieces room on the tray so they brown instead of steam.
No, peeling Pastern potatoes is optional. Scrub the skin thoroughly under running water and leave it on when it’s clean and intact. Peel away green or damaged areas generously, and don’t use potatoes that are rotten or extensively green.
Yes, Pastern potatoes contain substantial starch, which is digested into glucose and can raise blood sugar. Portion size and what you eat alongside them matter; pairing a moderate serving with vegetables and protein can make a meal more balanced. People with diabetes may need individualized meal advice.
It’s best not to eat Pastern potatoes raw. Raw potato starch is difficult to digest, and raw potatoes may cause digestive discomfort. Cooking makes them easier to digest; never use green, bitter, or heavily sprouted potatoes, whether raw or cooked.
Vitamins
Vitamin C
29.55mg · 33% DV
B6
0.45mg · 26% DV
B3
1.95mg · 12% DV
B1
0.12mg · 10% DV
Minerals
Potassium ⭐
644mg · 19% DV
Copper
0.17mg · 19% DV
Phosphorus
66mg · 9% DV
Manganese
0.21mg · 9% DV
Sodium
9mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 116 calories in 1 piece (medium) (150 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Pastern potato is a starchy potato tuber, commonly cooked by boiling, baking or frying. Potatoes are used in home cooking around the world, from soups and stews to simple side dishes; the name here does not point to a distinct preparation or cuisine.
Its mild flavour makes it easy to pair with other ingredients. Boiled or baked, it has a soft, fluffy texture, while frying gives it a crisp outside. It is mainly a carbohydrate staple, with 17.5 g of carbohydrate per 100 g. For a lighter meal, bake or boil it and serve with vegetables, herbs or a spoonful of plain yoghurt; it also works well alongside eggs or beans.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 1
Unprocessed
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
0.05g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.06g
Omega 6:3 ratio 1:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.