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Low fat, good potassium source, contains fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
87
KCAL / 100G
Carbs
20.1g
· 90%
Protein
1.9g
· 9%
Fat
0.1g
· 1%
Fiber
1.8g
Vitamins
B6
0.2mg · 12% DV
Vitamin C
8mg · 9% DV
B3
1.3mg · 8% DV
B1
0.08mg · 7% DV
Minerals
Potassium ⭐
379mg · 11% DV
Phosphorus
40mg · 6% DV
Magnesium
20mg · 5% DV
Calcium
5mg · 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
0.03g
Omega 6:3 ratio 1:1
Below the ideal 4:1 — a good omega balance.
This usually happens when they are overcooked or cut too small. Cooking evenly sized pieces and removing them as soon as they are fork-tender helps them hold their shape.
After cooking and cooling, some of the starch can become resistant starch. This can make the texture firmer and may help some people feel fuller.
They are often useful before training as an easy-to-digest carbohydrate source. After training, pairing them with a protein source like yogurt, eggs, legumes, or fish makes the meal more balanced.
They work best as part of a balanced meal rather than on their own. Good pairings include eggs, yogurt, beans, fish, lean meat, and vegetables with olive oil.
No single food causes weight gain by itself; overall intake and portion size matter more. Boiled potatoes without oil are generally a simpler option than fried potatoes.
Some loss can happen, especially with water-soluble vitamins. Boiling them with the skin on and avoiding unnecessarily long cooking can help reduce that loss.
If cooled promptly and stored in a sealed container, they are usually best eaten within 3 to 4 days. They should not be left at room temperature for long periods.
Yes, but the texture may become mealy or softer after thawing. They are often better used later in mash, soups, or baked dishes than served plain.
Adding a little salt to the cooking water can season them more evenly. Using too much salt regularly can raise sodium intake unnecessarily.
People with diabetes or insulin resistance may want to watch portions and combine them with protein, fat, or fiber because boiled potatoes can raise blood sugar quickly. People who need to limit potassium, such as some with kidney disease, should also ask a health professional.
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.