Potato peeled

Food number: 205
Food type: Food
Processing method: No treatment
Ingredient class: Potato
Food use class: Cooked potatoes
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		2%
protein, total		10%
carbohydrate, available		83%
alcohol		0%
fibre, total		3%
organic acids, total		2%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		0%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		0%
fatty acids, total polyunsaturated		1%

Percentage of energy from carbohydrates
sugars, total		3%
starch, total		80%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	319 (76)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	15.5	g	summation from constituent components	value created within host-system
fat, total	0.2	g	other method type	food composition table	148
protein, total	1.9	g	summation from constituent components	value created within host-system
alcohol	0	g	imputed/estimated, generic	value created within host-system
Carbohydrate Components
organic acids, total	0.6	g	summation from constituent components	value created within host-system
starch, total	14.9	g	analytical, generic	independent laboratory	587
sugars, total	0.6	g	summation from constituent components	value created within host-system
sucrose	0	g	analytical, generic	independent laboratory	249
lactose	0	g	estimated according to logical deduction	value created within host-system
fructose	0.3	g	analytical, generic	independent laboratory	587
sugar alcohols	0	g	imputed/estimated, generic	value created within host-system
fibre, total	1.0	g	analytical, generic	independent laboratory	249
fibre, water-insoluble	1.0	g	summation from constituent components	value created within host-system
polysaccharides, non-cellulosic, water-soluble	0.4	g	analytical, generic	independent laboratory	587
glucose	0.3	g	analytical, generic	independent laboratory	587
maltose	0	g	other method type	food composition table	148
galactose	0	g	calculated as recipe	value created within host-system
Fat
fatty acids, total, calculated as TAG equivalents	< 0.1	g	summation from constituent components	value created within host-system
fatty acids, total	< 0.1	g	summation from constituent components	value created within host-system
fatty acids, total saturated	< 0.1	g	summation from constituent components	value created within host-system
fatty acids, total monounsaturated cis	< 0.1	g	summation from constituent components	value created within host-system
fatty acids, total polyunsaturated	< 0.1	g	summation from constituent components	value created within host-system
fatty acids, total trans	0	g	summation from constituent components	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	35	mg	analytical, generic	independent laboratory
fatty acid 18:3 n-3 (alpha-linolenic acid)	29	mg	analytical, generic	independent laboratory
fatty acid 20:5 n-3 (EPA)	0	mg	analytical, generic	independent laboratory
fatty acid 22:6 n-3 (DHA)	0	mg	analytical, generic	independent laboratory
cholesterol (GC)	0.3	mg	analytical, generic	independent laboratory
sterols, total	5.2	mg	analytical, generic	independent laboratory	476
Minerals
sodium	1.0	mg	other method type	food composition table	21
salt	2.5	mg	summation from constituent components	value created within host-system
potassium	500.0	mg	analytical, generic	independent laboratory	21
magnesium	24.0	mg	analytical, generic	independent laboratory	21
calcium	5.6	mg	analytical, generic	independent laboratory	21
phosphorus	45.0	mg	analytical, generic	independent laboratory	21
iron, total	0.7	mg	analytical, generic	independent laboratory	21
zinc	0.3	mg	analytical, generic	independent laboratory	21
iodide (iodine)	1.0	µg	analytical, generic	independent laboratory	101
selenium, total	0.6	µg	analytical, generic	independent laboratory	508
Nitrogen Components
tryptophan	0.5	mg	other method type	food composition table	148
Vitamins
vitamin A retinol activity equivalents	0.6	µg	summation from constituent components	value created within host-system
vitamin D	0	µg	imputed/estimated, generic	value created within host-system
vitamin E alphatocopherol	<0.1	mg	summation from constituent components	value created within host-system
vitamin K, total	1.04	µg	summation from constituent components	value created within host-system
vitamin C (ascorbic acid)	10.0	mg	analytical, generic	independent laboratory	249
folate (HPLC)	23.2	µg	summation from constituent components	value created within host-system
niacin equivalents, total	0.6	mg	summation from constituent components	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	0.6	mg	other method type	food composition table	148
riboflavine	0.03	mg	analytical, generic	independent laboratory	229
thiamin (vitamin B1)	0.21	mg	other method type	food composition table	148
vitamin B-12 (cobalamin)	0	µg	other method type	food composition table	148
vitamers pyridoxine (hydrochloride)	0.12	mg	summation from constituent components	value created within host-system
carotenoids, total	67.9	µg	summation from constituent components	value created within host-system

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