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Source of fiber and potassium
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 cup (medium) of Seasoned roasted potatoes (150 g) has 224 calories. That works out to 149 calories per 100 g. It contains 37.2 g of carbs, 3.5 g of protein, 7.2 g of fat and 3.8 g of fiber. Its 0.4 mg of B6 covers 25% of the Daily Value. Its glycemic index is 75 (high), so it raises blood sugar quickly.
Selected: 100 g
149
KCAL / 100G
Carbs
24.8g
· 9% DV
Protein
2.3g
· 5% DV
Fat
4.8g
· 6% DV
Fiber
2.5g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 65% · Protein 6% · Fat 29%
Vitamins
B6
0.28mg · 16% DV
Vitamin C
10.5mg · 12% DV
B3
1.4mg · 9% DV
B5
0.45mg · 9% DV
Minerals
Potassium ⭐
485mg · 14% DV
Sodium
260mg · 11% DV
Phosphorus
58mg · 8% DV
Iron
1mg · 6% DV
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 149 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
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
0.65g
MONOUNSATURATED
2.75g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 41.7:1
Above the ideal 4:1 (41.7:1).
Cut the potatoes into similar-sized pieces, avoid overcrowding the tray, and fully preheat the oven. A crowded or wet tray traps steam, so the potatoes soften rather than roast.
No, but briefly soaking cut potatoes in cold water can remove some surface starch and help crisp the edges. Dry them very thoroughly afterwards, since moisture prevents browning.
Paprika, garlic powder, and dried herbs can scorch and turn bitter during long cooking at high heat. Add sturdy seasonings with the oil at the start, and stir in delicate spices or herbs nearer the end.
No. Well-scrubbed skins are edible and can add a rustic texture and crispness. Wash the potatoes carefully and remove any damaged or green areas before cooking.
They pair well with a yogurt or plant-based yogurt dip, a salad, bean patties, eggs, or grilled protein foods. Adding protein and vegetables makes the meal more balanced and filling than potatoes alone.
Roasting makes it easier to control how much oil is used, whereas deep-frying usually adds more oil. The overall result still depends on the amount of oil, serving size, and the foods eaten alongside them.
Potatoes can provide carbohydrate for energy before exercise or be part of a post-workout meal. After training, pair them with a protein-containing food to support recovery.
Let them cool promptly, then refrigerate them in a covered container rather than leaving them at room temperature for long. Reheat in an oven or air fryer for a crisper texture than a microwave.
Yes. Cool them completely, freeze them in a single layer first, then transfer to a sealed freezer-safe container or bag. Reheat from frozen in a hot oven; they may not be quite as crisp as when freshly made.
No. Green areas can indicate higher levels of natural compounds such as solanine, which may cause a bitter taste and gastrointestinal symptoms. Discard potatoes that are noticeably green, heavily sprouted, or bitter.
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Nutrition data compiled from USDA FoodData Central and scientific sources.