Potato, boiled (as part of a recipe)
Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.
Items marked as significant are used to estimate the microbiome impact of the food.
| mg per 100 grams | Significant amount | Priority | Nutrient |
|---|---|---|---|
| 78200 | Water | ||
| 17400 | Carbohydrate | ||
| 1700 | Fiber, total dietary | ||
| 1500 | Protein | ||
| 1300 | ASH, TOTAL | ||
| 469 | Potassium, K | ||
| 100 | Total lipid (fat) | ||
| 79 | Energy | ||
| 51 | Phosphorus, P | ||
| 26 | Magnesium, Mg | ||
| 24 | Tryptophan | ||
| 20 | Fatty acids, total polyunsaturated | ||
| 12 | Vitamin C | ||
| 10 | Fatty acids, total saturated | ||
| 10 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
| 10 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
| 8 | Sodium, Na | ||
| 6 | Calcium, Ca | ||
| 1.6 | Niacin | ||
| 1.2 | Niacin | ||
| 1 | Iron, Fe | ||
| 0.37 | Zinc, Zn | ||
| 0.11 | Pyridoxine (Vitamin B6 | ||
| 0.1 | Copper, Cu | ||
| 0.07 | Thiamin | ||
| 0.06 | Vitamin E (alpha-tocopherol) | ||
| 0.04 | Riboflavin | ||
| 0.008 | Folic acid |