Vegetable
Peeled Tuber
Peeled potato tuber is the bare flesh ready for boiling, mashing, roasting, or frying—no skin bitterness or colour, faster water absorption. Use soon after peeling or hold in water to slow browning. Match variety to method: waxy for salads, floury for mash and chips. Salt cooking water so the bland interior seasons through.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.31 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Cholesterol 0 mg
- Sodium 18.8 mg
- Salt 0.05 g
- Total Carbohydrate 14.6 g
- Dietary Fibre 5.13 g
- Total Sugars 2.92 g
- Complex / starch 5.84 g
- Protein 1.97 g
- Water 73.3 g
- Energy 47.9 kcal
- Water 73.3 g
- Carbohydrates 14.6 g
- Protein 1.97 g
- Fat 0.31 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Omega-3 0.02 g
- Vitamins 71 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 0.59 mg
- Vitamin B5 — Pantothenic Acid 0.29 mg
- Vitamin B6 0.14 mg
- Vitamin B7 — Biotin 1.4 µg
- Vitamin B9 — Folate 28.3 µg
- Vitamin C 2 mg
- Vitamin E 0.37 mg
- Vitamin K 22.8 µg
- Minerals 294 mg
- Major Minerals 293 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.08 · vitamin-b3-niacin: 0.59 · vitamin-b5-pantothenic-acid: 0.29 · vitamin-b6: 0.14 · vitamin-b7-biotin: 1.4 · vitamin-b9-folate: 28.3 · vitamin-e: 0.37 · vitamin-k: 22.8 ·
Minerals
Peel and rind are fibre-rich outer tissues with concentrated pigments.
History
Peeled potatoes became the default prep for European boiling and mashing.
Industrial peeling lines supplied chips, fries, and dehydrated potato products.
Pre-peeled retail potatoes traded convenience against shorter shelf life.