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Yogurt-marinated oven-baked potatoes
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
126
KCAL / 100G
Carbs
21.3g
· 66%
Protein
3.1g
· 10%
Fat
3.4g
· 24%
Fiber
2.1g
Vitamins
B6
0.28mg · 16% DV
Vitamin C
10.2mg · 11% DV
B3
1.45mg · 9% DV
B1
0.1mg · 8% DV
Minerals
Phosphorus
84mg · 12% DV
Potassium ⭐
410mg · 12% DV
Iron
1mg · 6% DV
Magnesium
25mg · 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.
Contains these allergens:
Vegan
— Not 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
0.65g
MONOUNSATURATED
1.75g
POLYUNSATURATED
0.68g
Omega 6:3 ratio 20.7:1
Above the ideal 4:1 (20.7:1).
There are 126 calories per 100 grams. The total calories will increase with larger portions.
They provide 3.1 grams of protein per 100 grams. They contain some protein, but this dish is more carbohydrate-focused overall.
There are 21.3 grams of carbohydrates per 100 grams. Carbs make up a major part of this food’s energy content.
They contain 3.4 grams of fat per 100 grams. Compared with the carbohydrate content, the fat level is lower.
Yes, they have 2.1 grams of fiber per 100 grams. Fiber may help support fullness.
Yes, the glycemic index is 78. That is considered high and may matter for people watching blood sugar impact.
They are minimally processed and provide carbs, a small amount of protein, and some fiber. Whether they fit a healthy diet depends on your portion size and overall eating pattern.
Yes, they are listed as compatible with a gluten-free diet. Cross-contact risk can still depend on how they are prepared.
Yes, they contain dairy. They may not be suitable for people with a dairy allergy or dairy sensitivity.
They are compatible with omnivore, vegetarian, Mediterranean, flexitarian, gluten-free, and sattvik diets. Suitability still depends on your individual needs and portion size.
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Nutrition data compiled from USDA FoodData Central and scientific sources.