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Source of potassium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
151
KCAL / 100G
Carbs
24.2g
· 63%
Protein
2.1g
· 5%
Fat
5.5g
· 32%
Fiber
2.6g
Vitamins
B6
0.28mg · 16% DV
Vitamin C
9.5mg · 11% DV
B1
0.09mg · 8% DV
B3
1.25mg · 8% DV
Minerals
Potassium ⭐
430mg · 13% DV
Sodium
245mg · 11% DV
Phosphorus
63mg · 9% DV
Iron
1mg · 6% 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
0.72g
MONOUNSATURATED
2.9g
POLYUNSATURATED
1.25g
Omega 6:3 ratio 28.7:1
Above the ideal 4:1 (28.7:1).
Sautéed potatoes with caramelized onion provide 151 calories per 100 g.
A 100 g serving contains 24.2 g of carbohydrates. Portion size may matter when fitting it into a carbohydrate-conscious eating plan.
This dish contains 2.1 g of protein per 100 g. It is not considered a high-protein option.
There are 5.5 g of fat in every 100 g of sautéed potatoes with caramelized onion.
Yes. A 100 g portion provides 2.6 g of fiber, contributing to the fiber content of a meal.
Its glycemic index is 70. People monitoring blood-sugar response may want to consider portion size.
It can fit depending on your portion and overall daily energy intake. It provides 151 calories and 24.2 g of carbohydrates per 100 g.
According to the provided dietary compatibility information, this dish is suitable for vegan and vegetarian diets.
According to the provided information, it is suitable for a gluten-free diet.
This food is classified as minimally processed. It is also compatible with omnivore, paleo, Mediterranean, flexitarian, vegetarian, and vegan eating patterns.
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Nutrition data compiled from USDA FoodData Central and scientific sources.