Irish Potato (Boiled) Nutrition Facts
Description: Potato. Irish,peeled, boiled
Local Names:
Scientific Name:
Category: Starchy Roots And Tubers
Calories in Irish Potato (Boiled)
The calories in 100 grams of Irish Potato (Boiled) is 81.5 calories (kcal).
Quick Irish Potato (Boiled) Nutritional Value
Here is a quick overview of Irish Potato (Boiled) nutrition information:
Quantity | 100g |
Calories | 81.5 kcl |
Fat | 0.1g |
Protein | 1.75g |
Carb | 17.45g |
Detailed Irish Potato (Boiled) Nutrition Data
Here is the detailed data on Irish Potato (Boiled) nutrition info:
Irish Potato (Boiled) Macronutrients data
Weight | 100g |
Energy | 345.3 Kj |
Calories | 81.5 kcl |
Fat | 0.1g |
Protein | 1.75g |
Carb | 17.45g |
Fiber | 1.9g |
Water | 78.3g |
Irish Potato (Boiled) Minerals Data
Weight | 100g |
Calcium | 7.5mg |
Iron (Fe) | 0.6mg |
Magnesium | 25mg |
Phosphorus (P) | 39.5mg |
Potassium (k) | 385mg |
Sodium (Na) | 23.5mg |
Zinc (Zn) | 0.31mg |
Copper (Cu) | 0.08mg |
Manganese | mg |
Irish Potato (Boiled) Vitamins Data
Weight | 100g |
Vitamin A, RAE | 1μg |
Retinol | mg |
Carotene, beta | 13μg |
Vitamin D | μg |
Thiamin, B1 | 0.11mg |
Riboflavin, B2 | 0.03mg |
Niacin, B3 | 1.2mg |
0.2mg | |
Folate, B9 (μg) | 10μg |
Vitamin B12 (μg) | μg |
Vitamin C (mg) | 18mg |
other Irish Potato (Boiled) Micronutrients
Weight | 100g |
Ash | 1.5g |
Alcohol | - |
Caffeine | - |
Theobromine | - |
Summary of Irish Potato (Boiled) , Nutrition Info
Serving size of 100 grams of Irish Potato (Boiled) , contains 81.5 calories, 1.75g of Protein, 0.1g of Fat, and 17.45g of Carbs.
Irish Potato (Boiled) Nutrition facts Summary | ||
Description: | Potato. Irish,peeled, boiled | |
Local Names: | ||
Scientific Name: | ||
Category: | Starchy Roots And Tubers | |
Serving Size: | 100 grams | |
Calories: | 81.5 Kcal/100g | |
Nutrients | - Energy:
345.3Kj |
Data sources include: Barbara Stadlmayr, U Ruth Charrondiere, Victor N Enujiugha, Romaric G Bayili, Etel G Fagbohoun, Babacar Samb, Paulina Addy,Ingrid Barikmo, Fatimata Ouattara, Arne Oshaug, Isaac Akinyele, George Amponsah, Annor, Kennedy Bomfeh, Henrietta Ene-Obong, Ifeyironwa Francisca Smith, Ismael Thiam, Barbara Burlingame Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2 West African Food Composition Table FAO Rome, Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2, Oguntona, E. B., Akinyele, I. O., eds. (Ehigiator F. A. R., Oterai E. A. (Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2). Chemical composition and amino acid profile of a Caridean prawn (Macrobrachium vollenhovenii) from Ovia River and tropical periwinkle (Tympanotonus fuscatus) from Benin River, Edo State, Nigeria. IJRRAS, 11 (1), 162-167.5). Nutrient composition of commonly eaten foods in Nigeria - Raw, processed and prepared. Ibadan, Nigeria: Food Basket Foundation Publication Series (ISBN 987-31106-3-2), Adeyemo S.M. and Onilude A.A.(Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3) Enzymatic Reduction of Anti-nutritional Factors in Fermenting Soybeans by Lactobacillus plantarum Isolates from Fermenting Cereals. Nigerian Food Journal Volume 31, Issue 2, Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3, Pages 84–90 p., https://fdc.nal.usda.gov/