Potatoes, early, raw

Energy in 100 g

229 kJ (54 kcal)

Fat →

0.1 g

Protein →

1.5 g

Carbohydrate →

11.2 g

More potatoes:

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 86 g
Carbohydrate: 11.2 g
Protein: 1.5 g
Dietary fibre: 1 g
Fat: 0.1 g
Energy content
Carbohydrate: 84 E%
Protein: 11 E%
Dietary fibre: 4 E%
Fat: 2 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 229 kJ (54 kcal)
  • Edible part: 83 %

NutrientSourceQuantityEnergi%
Fat2010.1 g1%
CarbohydrateMI018111.2 g83%
Dietary fibre2011 g3%
Protein2011.5 g11%
Alcohol500 g0%
WaterMI014286 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3318.6 g
Sugar, totalMI_SUGAR_NO2.6 g
Sugar, added500 g
Sugar, free500 g

Fatty acids

FatSourceQuantity
Saturated fatty acids2010 g
Trans fatty acids500 g
Monounsaturated fatty acids2010 g
Polyunsaturated fatty acids2010 g
Omega-373f0 g
Omega-674f0 g
Cholesterol500 mg
Saturated fatty acidsSourceQuantity
C12:0 (lauric acid)460g0 g
C14:0 (myristic acid)460g0 g
C16:0 (palmitic acid)460g0 g
C18:0 (stearic acid)460g0 g
Monounsaturated fatty acidsSourceQuantity
C16:1 sum (palmitoleic acid)460g0 g
C18:1 sum (oleic acid)460g0 g
Polyunsaturated fatty acidsSourceQuantity
C18:2n-6 (linoleic acid)460g0 g
C18:3n-3 (alpha-linolenic acid)460g0 g
C20:3n-3 (eicosatrienoic acid)460g0 g
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)460g0 g
C20:4n-3 (eicosatetraenoic acid)460g0 g
C20:4n-6 (arachidonic acid)460g0 g
C20:5n-3 (eicosapentaenoic acid, EPA)460g0 g
C22:5n-3 (docosapentaenoic acid, DPA)460g0 g
C22:6n-3 (docosahexaenoic acid, DHA)460g0 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin A (RAE)MI03250 µg-RE
Vitamin A (RE)MI03220 µg-RE0 %
Beta-carotene2010 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E2010.2 mg-ATE1 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)2010.07 mg5 %
Vitamin B2 (riboflavin)2010.03 mg1 %
Vitamin B3 (niacin)2011.1 mg
Niacin equivalentsMI04211.4 mg6 %
Vitamin B6 (pyridoxine)2010.11 mg6 %
Vitamin B9 (folate)20115 µg4 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)20117 mg16 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)2014 mg0 %
Potassium (K)201416 mg12 %
Sodium (Na)2012 mg
Salt (NaCl)MI01200 g
Phosphorus (P)20143 mg6 %
Magnesium (Mg)20121 mg7 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)2010.8 mg7 %
Copper (Cu)2010.09 mg10 %
Zinc (Zn)2010.3 mg2 %
Selenium (Se)60a0 µg0 %
Iodine (I)3251 µg0 %

Classification

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaLClassification
A0152Vegetable or vegetable product (US CFR)
A0829Starchy root or potato (EUROFIR)
B1218Potato
C0238Root, tuber or bulb
E0150Whole, natural shape
F0003Not heat-treated
G0003Cooking method not applicable
H0003No treatment applied
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

Sources

10
Missing value, content not known.
50
Estimated as a naturally occurring zero value, not analysed.
60a
Estimated as zero value when the analysed value is below the limit of quantification.
73f
Calculated as the sum of omega-3 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
74f
Calculated as the sum of omega-6 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
201
National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1993. Fruits and vegetables. Internal notes.
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.
460g
US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
MI0120
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
MI0142
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
MI0181
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
MI0322
Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
MI0421
Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)
MI_SUGAR_NO
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

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