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Low fat, source of fiber and vitamin C
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
77
KCAL / 100G
Carbs
17g
· 88%
Protein
2g
· 10%
Fat
0.1g
· 2%
Fiber
2.2g
Vitamins
Vitamin C
19.7mg · 22% DV
B6
0.3mg · 18% DV
B1
0.08mg · 7% DV
B3
1.1mg · 7% DV
Minerals
Potassium ⭐
429mg · 13% DV
Phosphorus
57mg · 8% DV
Iron
1mg · 6% DV
Magnesium
23mg · 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
0.03g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.04g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
Cut them into even pieces and, if you want extra crispness, soak briefly to remove some surface starch. Dry them very well, coat lightly with oil, and avoid overcrowding the basket.
Not always, but soaking can improve texture, especially for fries or wedges. If you soak them, dry them thoroughly before cooking or they may steam instead of crisp.
Common reasons are excess moisture, too much food packed into the basket, or not shaking them during cooking. Good airflow is what creates browning and crisp edges.
Whole raw potatoes keep best in a cool, dark, dry place rather than the fridge. Once peeled or cut, store them covered in the refrigerator and use them soon to limit browning and texture loss.
Yes, but freezing them completely raw can make the texture less pleasant after thawing. For better results, blanch them briefly first, cool them, and then freeze.
It is optional, not required. Parboiling can help thicker pieces become fluffier inside, while thinner cuts usually cook well without that extra step.
Usually yes, because they can achieve a similar texture with much less added oil. The final result still depends on how much oil, sauce, and salt you use.
Paprika, garlic powder, black pepper, rosemary, thyme, and onion powder are all popular choices. Mixing seasonings with a little oil helps them coat the potatoes more evenly.
They can work well at either time because they provide carbohydrate for energy and recovery. Before training, keep the portion and added fat moderate if you want easier digestion.
Eating potatoes at night does not automatically cause weight gain. Overall intake, portion size, and what you eat with them matter more than the clock.
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.