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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, potatoes are a nutrient-dense vegetable providing essential vitamins like Vitamin C and B6, along with minerals like Potassium. They are naturally low in fat and sodium, making them a healthy carbohydrate source when prepared without excessive added fats.
A 100g portion of a medium potato contains approximately 77 calories and 17.47g of carbohydrates. They are considered a starchy vegetable, providing complex carbohydrates that offer sustained energy.
Potatoes can be beneficial for weight loss because they have a high satiety index, helping you feel full for longer. To keep them diet-friendly, choose boiling or baking over frying and avoid high-calorie toppings like butter or sour cream.
Yes, potatoes are naturally gluten-free. They are an excellent and safe carbohydrate source for individuals with celiac disease or those following a gluten-restricted diet.
Generally, potatoes are not considered keto-friendly because they are high in starch. With over 17g of carbs per 100g, a single medium potato can exceed the daily carbohydrate limit for most strict ketogenic diets.
Baking, steaming, or boiling potatoes with the skin on are the healthiest preparation methods. These techniques preserve the fiber and vitamin content while avoiding the added trans fats and calories associated with deep-frying.
No, you do not need to peel them. In fact, keeping the skin on provides more dietary fiber and potassium, though you should scrub them thoroughly under running water to remove any dirt before cooking.
Medium Potato is a versatile ingredient found in cuisines around the world. With 77 calories per 100g and 2.05 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the vegetable category with complete nutrition information.
View all vegetable →Discover 1 recipes featuring medium potato with step-by-step instructions.
Browse recipes →Store potatoes in a cool, dark, and dry place with plenty of ventilation, such as a paper bag in a pantry. Avoid the refrigerator, as cold temperatures can convert the potato's starch into sugar, changing the flavor and texture.
A potato is spoiled if it feels soft or mushy, has a strong unpleasant odor, or shows signs of mold. If it has small sprouts or green spots, these can be cut away, but if the greening is extensive, the potato should be discarded due to the presence of solanine.
While not toxic in small amounts, raw potatoes are difficult to digest and may cause gastrointestinal discomfort due to their resistant starch. Cooking them makes the starch digestible and significantly improves the flavor and texture.