Vegetable
Whole Tuber
Whole potato tuber as a cut label means intact potatoes selected for even size—ideal for jacket baking, boiling in skin, and uniform roasting. Skin-on cooking protects flavour and nutrients near the surface. Scrub well; prick for baking. Choose similar sizes so a batch finishes together.
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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 0.2 g
- Saturated Fat 0.06 g
- Trans Fat 0 g
- Monounsaturated Fat 0.04 g
- Polyunsaturated Fat 0.1 g
- Cholesterol 0 mg
- Sodium 20.5 mg
- Salt 0.05 g
- Total Carbohydrate 31 g
- Dietary Fibre 2.5 g
- Total Sugars 1.5 g
- Complex / starch 24 g
- Protein 1.5 g
- Water 65 g
- Energy 132 kcal
- Water 65 g
- Carbohydrates 31 g
- Protein 1.5 g
- Fat 0.2 g
- Saturated Fat 0.06 g
- Monounsaturated Fat 0.04 g
- Polyunsaturated Fat 0.1 g
- Omega-3 0.03 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 382 mg
- Major Minerals 380 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
Whole form averages edible parts as typically consumed.
History
Whole tubers were baked in embers and boiled as the everyday potato form in Europe.
Graded whole potatoes filled urban markets by size for household cooking.
Baking potatoes sold as whole uniform tubers became a supermarket staple.