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Stewed potatoes, source of fiber and potassium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
70
KCAL / 100G
Carbs
15.5g
· 90%
Protein
1.5g
· 9%
Fat
0.1g
· 1%
Fiber
1.7g
Vitamins
B6
0.18mg · 11% DV
Vitamin C
8mg · 9% DV
B1
0.08mg · 7% DV
B3
1.1mg · 7% DV
Minerals
Potassium ⭐
320mg · 9% DV
Phosphorus
40mg · 6% DV
Magnesium
19mg · 5% DV
Calcium
8mg · 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
— Not 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 2:1
Below the ideal 4:1 — a good omega balance.
Not necessarily; the main difference usually comes from what the stew includes, such as oil, tomato paste, broth, or other vegetables. Stewing keeps potatoes soft, but some water-soluble vitamins can move into the cooking liquid.
They tend to break down if cut too small, stirred too much, or cooked too long over high heat. Larger chunks and gentler simmering help them hold their shape.
If cooled promptly and refrigerated, it is generally best eaten within 2–3 days. Reheat thoroughly before serving.
Yes, but the texture may become more mealy or soft after thawing. Freezing in single portions usually gives the best result.
Adding a protein source such as yogurt, beans, lentils, eggs, chicken, fish, or meat makes the meal more balanced. A salad or non-starchy vegetables can also add volume and fiber.
It can be, especially if it is not very oily, because potatoes provide carbohydrate. Portion size and timing should match your digestion and the intensity of training.
No single food causes weight gain just because of the time of day. Overall intake, portion size, and what you eat with it matter more.
As it sits, the starch and liquid redistribute, which changes texture and flavor perception. Gentle reheating, with a splash of water if needed, can improve the result.
Yes, especially with thin-skinned potatoes that are well scrubbed. However, peeled potatoes usually give a softer, more even texture in classic stews.
People managing blood sugar may want to watch portion size and the rest of the meal, since potatoes are a carbohydrate-rich food. Versions made with a lot of salt, oil, or rich broth may also need more caution for those limiting sodium or energy intake.
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Nutrition data compiled from USDA FoodData Central and scientific sources.