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Pan-cooked potato with light oil; moderate carbs, low-moderate fat, good potassium source.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
112
KCAL / 100G
Carbs
20.4g
· 71%
Protein
2.1g
· 7%
Fat
2.8g
· 22%
Fiber
2.2g
Vitamins
B6
0.27mg · 16% DV
B3
1.4mg · 9% DV
Vitamin C
8.5mg · 9% DV
B1
0.08mg · 7% DV
Minerals
Potassium ⭐
410mg · 12% DV
Phosphorus
52mg · 7% DV
Iron
1mg · 6% DV
Magnesium
22mg · 5% 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
0.38g
MONOUNSATURATED
1.15g
POLYUNSATURATED
0.64g
Omega 6:3 ratio 31:1
Above the ideal 4:1 (31:1).
This usually happens when the heat is too high, so the surface colors before the center softens. Cook over medium heat, keep the pieces similar in size, and use a lid part of the time for more even cooking.
Not always, but a short soak can remove some surface starch. That can help prevent sticking and promote more even browning in the pan.
They can work at either time because potatoes are generally an easy-to-eat carbohydrate source. After training, pairing them with a protein food such as yogurt, eggs, or beans makes the meal more balanced.
They fit well with a protein source and vegetables rather than being eaten alone. Good pairings include eggs, yogurt, cheese, fish, beans, and a side salad or cooked greens.
Refrigerate them soon after cooking rather than leaving them at room temperature for long. In a sealed container, they usually keep their quality for up to 3 days.
Yes, but the texture may become softer after thawing. Let them cool fully first and freeze in airtight portions for the best result.
Pan-cooking with a light amount of oil is generally a more moderate method than deep-frying. However, very high heat and long cooking can reduce some heat-sensitive vitamins.
If they are well washed, cooking them with the skin on can help retain structure and support fiber intake. Just remove any green parts and avoid potatoes with damaged or sprouting areas.
No single food causes weight gain on its own; overall intake and portion habits matter more. A light-oil pan-cooked version is usually a more moderate choice than heavily fried potatoes.
People monitoring blood sugar may do better having them with protein and non-starchy vegetables instead of eating a large portion on their own. If extra salt is added, those managing blood pressure should also pay attention.
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.