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Small cubed potato, ideal for quick cooking, salads, frying, or as a side.
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
44mg · 6% DV
Magnesium
23mg · 5% DV
Calcium
10mg · 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
✓ 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 2:1
Below the ideal 4:1 — a good omega balance.
Boiling does not greatly change the potato’s basic carbohydrate and protein content, but it does change water content, so values per 100 g can seem different. Some water-soluble vitamins may decrease with soaking or prolonged boiling.
Parboil the cubes briefly, dry them well, then roast them with a small amount of oil at high heat. Avoid overcrowding the tray so the edges brown instead of steaming.
Cut potatoes can brown when exposed to air, so keeping them in cold water for a short time helps. Do not soak them too long, or you may lose some flavor and water-soluble nutrients.
Raw cut potato is best used the same day. Cooked potato cubes usually keep for about 3 to 4 days in a sealed container in the refrigerator.
Yes, but it freezes better after a brief blanching step and cooling first. Freezing it raw often leads to poorer texture and discoloration after thawing.
Potato is often useful before training as an easy-to-digest carbohydrate source. After training, pairing it with a protein food such as yogurt, eggs, or legumes makes the meal more balanced.
Yes, cooling cooked potato can increase resistant starch formation. That may slightly change digestion and fullness, although the effect depends on how it is cooked and stored.
It works better as part of a meal than on its own. Pairing it with protein and healthy fats, such as eggs, yogurt, olive oil, fish, or beans, can make the meal more satisfying.
If the skin is clean and in good condition, leaving it on can help retain more fiber and some micronutrients. Any green, sprouted, or damaged parts should always be removed.
People managing blood sugar may want to pay closer attention to portion size, cooking method, and what they eat with it. Green or heavily sprouted potatoes should be avoided because they can contain naturally occurring toxins.
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.