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Potatoes, storage, raw

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 82 % 136 Blaker B, Jørgensen K, Rimestad AH and Solvang A. Poteter, grønnsaker, frukt og bær - stykkvekt og spiselig del [Potatoes, vegetables, fruit and berries - pack weight, volume, weight and edible portion], Matvett No. 3, 1989.
Water 77 g 301 Value calculated from reference 200 (1992), 201 (1993) and 203 (1995).
Kilojoules 333 kJ 60a Calculated energy value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 79 kcal 60b Calculated energy value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 0.1 g 301 Value calculated from reference 200 (1992), 201 (1993) and 203 (1995).
Saturated fatty acids 0 g 50 Estimated value.
Transunsaturated fatty acids 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Cis-mono unsaturated fatty acids 0 g 50 Estimated value.
Cis-poly unsaturated fatty acids 0.1 g 50 Estimated value.
Cholesterol 0 mg 10 Estimated as a naturally occurring zero value, not analysed.
Carbohydrate, glycemic 16.6 g 63 Calculated from summation of mono/disaccharides and starch.
Starch 15 g 301 Value calculated from reference 200 (1992), 201 (1993) and 203 (1995).
Mono+Di saccharides 1.6 g 301 Value calculated from reference 200 (1992), 201 (1993) and 203 (1995).
Sugar, added 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Dietary fibre 2 g 301 Value calculated from reference 200 (1992), 201 (1993) and 203 (1995).
Protein 1.8 g 301 Value calculated from reference 200 (1992), 201 (1993) and 203 (1995).
Alcohol 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 0 RAE 61 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 0 µg 50 Estimated value.
Beta-carotene 0 µg 50 Estimated value.
Vitamin D 0 µg 50 Estimated value.
Vitamin E 0.1 alfa-TE 301 Value calculated from reference 200 (1992), 201 (1993) and 203 (1995).
Thiamin 0.09 mg 301 Value calculated from reference 200 (1992), 201 (1993) and 203 (1995).
Riboflavin 0.02 mg 301 Value calculated from reference 200 (1992), 201 (1993) and 203 (1995).
Niacin 1.7 mg 301 Value calculated from reference 200 (1992), 201 (1993) and 203 (1995).
Vitamin B6 0.17 mg 301 Value calculated from reference 200 (1992), 201 (1993) and 203 (1995).
Folate 21 µg 301 Value calculated from reference 200 (1992), 201 (1993) and 203 (1995).
Vitamin B12 0 µg 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin C 14 mg 301 Value calculated from reference 200 (1992), 201 (1993) and 203 (1995).
Calcium 8 mg 301 Value calculated from reference 200 (1992), 201 (1993) and 203 (1995).
Iron 0.4 mg 203 The National Council for Nutrition and physical activity and Norwegian Food Control Authority. Analytical project planned in 1995; dif. vegetables, berries and bread. Internal notes.
Sodium 1 mg 301 Value calculated from reference 200 (1992), 201 (1993) and 203 (1995).
Potassium 487 mg 301 Value calculated from reference 200 (1992), 201 (1993) and 203 (1995).
Magnesium 37 mg 301 Value calculated from reference 200 (1992), 201 (1993) and 203 (1995).
Zinc 0.3 mg 301 Value calculated from reference 200 (1992), 201 (1993) and 203 (1995).
Selenium 0 µg 208 The National Council for Nutrition and physical activity and Norwegian Food Control Authority. Analytical project planned in 2000; dif. food items all categories. Internal notes.
Copper 0.11 mg 301 Value calculated from reference 200 (1992), 201 (1993) and 203 (1995).
Phosphorus 56 mg 301 Value calculated from reference 200 (1992), 201 (1993) and 203 (1995).

Classifications

LanguaL coding of the food
LanguaL Classification
A0152 Vegetable or vegetable product (US CFR)
A0829 Starchy root or potato (EUROFIR)
B1218 Potato
C0240 Root, tuber or bulb, without peel
E0150 Whole, natural shape
F0003 Not heat-treated
G0003 Cooking method not applicable
H0003 No treatment applied
J0001 Preservation method not known
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification

Foods in Potatoes

Food Groups