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Small potato Calories
Small, starchy root vegetable, commonly boiled or baked
CALORIES
GI
POTASSIUM
FIBER
Small potato Nutrition Facts
Selected: 100 g
77
KCAL / 100G
Carbs
17g
· 88%
Protein
2g
· 10%
Fat
0.1g
· 2%
Fiber
2.2g
Small potato Vitamins & Minerals
Vitamins
Vitamin C
19.7mg · 22% DV
B6
0.3mg · 18% DV
B1
0.08mg · 7% DV
B3
1.06mg · 7% DV
Minerals
Potassium ⭐
429mg · 13% DV
Phosphorus
57mg · 8% DV
Iron
1mg · 6% DV
Magnesium
23mg · 5% DV
Small potato Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Small potato Processed?
NOVA 1
Unprocessed
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.
Does Small potato Contain Allergens?
No known major allergens
Which Diets Is Small potato Good For?
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
Small potato Fat Profile
SATURATED
0.03g
MONOUNSATURATED
0g
POLYUNSATURATED
0g
Foods Similar to Small potato
Small potato — Frequently Asked Questions
Is it better to eat small potatoes with the skin on?
Eating them with the skin on after thorough washing helps retain fibre and some micronutrients. Remove any green, sprouted, or badly damaged areas generously, and do not eat potatoes that taste bitter.
How can I boil small potatoes without them falling apart?
Start them in cold salted water and simmer them gently with their skins on. Drain them as soon as a fork slides in easily, since overcooking makes them watery and crumbly.
How long do cooked small potatoes keep in the fridge?
Cooked potatoes generally keep for 3 to 4 days when cooled within two hours and stored in a covered container in the refrigerator. Potatoes left at room temperature for an extended time should be discarded rather than refrigerated.
Can small potatoes be frozen?
Raw potatoes tend to develop an unpleasant colour and texture after freezing and thawing. Briefly blanch or cook them first, cool completely, then freeze them for use in soups, bakes, or mashed potato dishes.
Does cooling cooked potato change how the starch behaves?
Yes. Cooling cooked potato converts some of its starch into resistant starch, which may support beneficial gut bacteria and produce a gentler blood-sugar response for some people. The effect varies with portion size, preparation, and individual metabolism.
Are small potatoes better before or after exercise?
Their easily digested carbohydrate can be useful before training for energy and after training to help replenish carbohydrate stores. For a more balanced post-workout meal, pair them with protein such as eggs, yogurt, fish, or legumes.
Is baking small potatoes healthier than frying them?
Baking usually limits added fat, particularly when only a small amount of oil is used. Avoid cooking them until very dark brown or burnt, and season with herbs, spices, or garlic rather than relying heavily on salty sauces.
Why should green parts of potatoes not be eaten?
Green colouring can indicate higher levels of natural glycoalkaloids, including solanine. In large amounts these compounds can cause nausea, vomiting, and headache, so discard potatoes that are green, heavily sprouted, or bitter.
Does cooking small potatoes with meat and vegetables reduce their nutritional value?
Cooking potatoes alongside meat or vegetables does not make them less nutritious and can create a more balanced meal with protein and a wider mix of nutrients. Very long boiling can increase losses of some water-soluble vitamins, so steaming or baking is often useful.
Are potatoes just “empty carbs”?
No. Potatoes provide more than starch: they also contain fibre and can be satisfying when boiled or baked, especially as part of a meal with protein and vegetables. Portion size, cooking method, and rich toppings have a major effect on the overall meal.
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Nutrition data compiled from USDA FoodData Central and scientific sources.