
Boiled potatoes, boiled eggs, fresh vegetables, olive oil or yogurt
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
110
KCAL / 100G
Carbs
15.5g
· 57%
Protein
3.2g
· 12%
Fat
3.7g
· 31%
Fiber
2.1g
Vitamins
B12
0.32µg · 13% DV
B6
0.18mg · 11% DV
Biotin
3.2µg · 11% DV
Vitamin C
8mg · 9% DV
Minerals
Selenium
8µg · 15% DV
Sodium
220mg · 10% DV
Potassium ⭐
290mg · 9% DV
Phosphorus
55mg · 8% 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.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.1g
MONOUNSATURATED
1.4g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 2.8:1
Below the ideal 4:1 — a good omega balance.
Potato salad with egg contains 110 calories per 100 g.
A 100 g serving of potato salad with egg provides 3.2 g of protein.
Potato salad with egg contains 15.5 g of carbohydrates per 100 g. Portion size matters for people who track carbohydrate intake.
Potato salad with egg provides 3.7 g of fat per 100 g.
Yes. It contains 2.1 g of fiber per 100 g.
Potato salad with egg has a glycemic index of 65. This indicates that its carbohydrates may have a relatively faster effect on blood sugar.
It can fit into a diet when portion size is considered. Per 100 g, it contains 110 calories, 15.5 g of carbohydrates, and 3.7 g of fat.
Potato salad with egg is compatible with omnivore, vegetarian, Mediterranean, and flexitarian eating patterns.
Yes. It contains egg and is not suitable for people with an egg allergy.
Potato salad with egg is classified as minimally processed. It is not categorized as an ultra-processed food.
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Nutrition data compiled from USDA FoodData Central and scientific sources.