Vegetable
Whole
Whole potatoes are unpeeled intact tubers for baking, boiling, or roasting—the least processed kitchen form. Even sizing and intact skin improve cookery and storage. Bake, steam, or boil until a knife meets no resistance at the centre. Finish with salt, fat, or a second high-heat roast for crisp skin.
Track this ingredient
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 21.2 mg
- Salt 0.05 g
- Total Carbohydrate 13.4 g
- Dietary Fibre 2.56 g
- Total Sugars 2.87 g
- Complex / starch 6.27 g
- Protein 2.05 g
- Water 87.3 g
- Energy 62.9 kcal
- Water 87.3 g
- Carbohydrates 13.4 g
- Protein 2.05 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 67.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.07 mg
- Vitamin B3 — Niacin 0.56 mg
- Vitamin B5 — Pantothenic Acid 0.27 mg
- Vitamin B6 0.14 mg
- Vitamin B7 — Biotin 1.3 µg
- Vitamin B9 — Folate 26.6 µg
- Vitamin C 2 mg
- Vitamin E 0.35 mg
- Vitamin K 21.4 µg
- Minerals 325 mg
- Major Minerals 323 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: 0.07 · vitamin-b3-niacin: 0.56 · vitamin-b5-pantothenic-acid: 0.27 · vitamin-b6: 0.14 · vitamin-b7-biotin: 1.3 · vitamin-b9-folate: 26.6 · vitamin-e: 0.35 · vitamin-k: 21.4 ·
Minerals
Whole form averages edible parts as typically consumed.
History
Whole potatoes cooked in ashes and pots were the everyday form of the new European staple.
Military and urban canteens standardised whole potato boiling at scale.
Whole baking potatoes and microwave jackets made the form a fast home staple.