Potatoes, baked, flesh and skin, without salt
Potatoes, baked, flesh and skin, without salt is a vegetable at 93.0 calories per 100g. This vegetable is virtually fat-free. Vegetables provide essential vitamins, minerals, and dietary fiber with relatively few calories. They are a cornerstone of virtually every dietary guideline worldwide. Our database tracks 88 nutrients for this food, plus glycemic index, insulin index, polyphenol profile, environmental footprint data.
Top Nutrients
Data for 88 of 150 tracked nutrients
Nutrient Fingerprint
How this food scores across key nutrient categories, as a percentage of the daily recommended value per 100 g. Based on USDA DRIs for adults.
Complete Nutrient Profile
Macronutrients 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Water SR | 74.9 | g | — | 2% |
| Calories SR | 93.0 | kcal | — | — |
| Energy (kJ) SR | 390 | kj | — | — |
| Protein SR | 2.5 | g | — | 4% |
| Total Fat SR | 0.13 | g | — | — |
| Carbohydrate SR | 21.1 | g | — | 16% |
| Fiber SR | 2.2 | g | — | 6% |
| Total Sugars SR | 1.2 | g | — | — |
| Starch SR | 17.3 | g | — | — |
| Ash SR | 1.3 | g | — | — |
Minerals 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Calcium SR | 15.0 | mg | — | 2% |
| Iron SR | 1.1 | mg | — | 14% |
| Magnesium SR | 28.0 | mg | — | 7% |
| Phosphorus SR | 70.0 | mg | — | 10% |
| Potassium SR | 535 | mg | — | 16% |
| Sodium SR | 10.0 | mg | — | 1% |
| Zinc SR | 0.36 | mg | — | 3% |
| Copper SR | 0.12 | mg | — | 13% |
| Manganese SR | 0.22 | mg | — | 10% |
| Selenium SR | 0.40 | µg | — | 1% |
Vitamins 29
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Vitamin A (RAE) SR | 10.0 | µg | — | 1% |
| Vitamin A (IU) SR | 1.0 | IU | — | — |
| Retinol SR | 0 | µg | — | — |
| Beta-Carotene SR | 6.0 | µg | — | — |
| Alpha-Carotene SR | 0 | µg | — | — |
| Beta-Cryptoxanthin SR | 0 | µg | — | — |
| Lycopene SR | 0 | µg | — | — |
| Lutein + Zeaxanthin SR | 30.0 | µg | — | — |
| Vitamin C SR | 9.6 | mg | — | 11% |
| Vitamin D SR | 0 | µg | — | — |
| Vitamin D (IU) SR | 0 | IU | — | — |
| Vitamin E SR | 0.04 | mg | — | 0% |
| Beta-Tocopherol SR | 0 | mg | — | — |
| Gamma-Tocopherol SR | 0 | mg | — | — |
| Delta-Tocopherol SR | 0 | mg | — | — |
| Vitamin K1 SR | 2.0 | µg | — | 2% |
| Vitamin K2 (MK-4) SR | 0 | µg | — | — |
| Thiamin (B1) SR | 0.06 | mg | — | 5% |
| Riboflavin (B2) SR | 0.05 | mg | — | 4% |
| Niacin (B3) SR | 1.4 | mg | — | 9% |
| Pantothenic Acid (B5) SR | 0.38 | mg | — | 8% |
| Vitamin B6 SR | 0.31 | mg | — | 24% |
| Folate SR | 28.0 | µg | — | 7% |
| Folic Acid SR | 0 | µg | — | — |
| Folate (food) SR | 28.0 | µg | — | — |
| Folate (DFE) SR | 28.0 | µg | — | — |
| Vitamin B12 SR | 0 | µg | — | — |
| Choline SR | 14.8 | mg | — | 3% |
| Betaine SR | 0.20 | mg | — | — |
Fatty Acids 8
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Saturated Fat SR | 0.03 | g | — | — |
| Monounsaturated Fat SR | 0.003 | g | — | — |
| Polyunsaturated Fat SR | 0.06 | g | — | — |
| Trans Fat SR | 0 | g | — | — |
| Cholesterol SR | 0 | mg | — | — |
| Omega-3 EPA SR | 0 | g | — | — |
| Omega-3 DPA SR | 0 | g | — | — |
| Omega-3 DHA SR | 0 | g | — | — |
Individual Fatty Acids 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Butyric Acid (4:0) SR | 0 | g | — | — |
| Caproic Acid (6:0) SR | 0 | g | — | — |
| Caprylic Acid (8:0) SR | 0 | g | — | — |
| Capric Acid (10:0) SR | 0.001 | g | — | — |
| Lauric Acid (12:0) SR | 0.004 | g | — | — |
| Myristic Acid (14:0) SR | 0.001 | g | — | — |
| Palmitic Acid (16:0) SR | 0.02 | g | — | — |
| Stearic Acid (18:0) SR | 0.005 | g | — | — |
| Linoleic Acid (18:2) SR | 0.04 | g | — | 0% |
| Linolenic Acid (18:3) SR | 0.01 | g | — | — |
Amino Acids 18
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Tryptophan SR | 0.03 | g | — | — |
| Threonine SR | 0.08 | g | — | — |
| Isoleucine SR | 0.08 | g | — | — |
| Leucine SR | 0.12 | g | — | — |
| Lysine SR | 0.13 | g | — | — |
| Methionine SR | 0.04 | g | — | — |
| Cystine SR | 0.03 | g | — | — |
| Phenylalanine SR | 0.10 | g | — | — |
| Tyrosine SR | 0.06 | g | — | — |
| Valine SR | 0.12 | g | — | — |
| Arginine SR | 0.12 | g | — | — |
| Histidine SR | 0.04 | g | — | — |
| Alanine SR | 0.08 | g | — | — |
| Aspartic Acid SR | 0.58 | g | — | — |
| Glutamic Acid SR | 0.43 | g | — | — |
| Glycine SR | 0.07 | g | — | — |
| Proline SR | 0.08 | g | — | — |
| Serine SR | 0.09 | g | — | — |
Nutrient Density Score
The NRF9.3 score measures overall nutritional quality per 100 kcal. It rewards 9 nutrients to encourage (protein, fiber, vitamins A, C, E, calcium, iron, magnesium, potassium) and penalizes 3 to limit (saturated fat, added sugars, sodium). Higher is better; negative scores indicate the food is high in limit nutrients relative to its beneficial content.
NRF9.3 index: Fulgoni et al. (2009), J Nutr 139(8). DVs based on FDA 2020 reference values.
Nutrient Interactions in This Food
Nutrients in this food that enhance or compete with each other during absorption.
✔ Synergies — nutrients that help each other
Vitamin C dramatically enhances non-heme iron absorption by reducing Fe³⁺ to Fe²⁺ in the gut. Adding 75 mg vitamin C to a meal can increase iron absorption 3–4 fold.
Hallberg et al., Am J Clin Nutr, 1989
Vitamin B6 may enhance intracellular magnesium accumulation. Combined supplementation has shown greater benefits for stress and anxiety than magnesium alone.
Pouteau et al., PLoS One, 2018
Vitamin B6 is a cofactor in folate-dependent one-carbon metabolism. Together with B12, these three nutrients regulate homocysteine levels.
Selhub, J Nutr Health Aging, 2002
⚠ Antagonisms — nutrients that compete
Phytates in high-fibre foods (whole grains, legumes) bind non-heme iron and reduce its bioavailability. Soaking, sprouting, and fermentation reduce phytate content.
Hurrell & Egli, Int J Vitam Nutr Res, 2010
Manganese and iron share the DMT1 transporter and compete for absorption. High iron status reduces manganese absorption and vice versa.
Erikson et al., Pharmacol Ther, 2007
High-dose vitamin C (>1,500 mg/day) may reduce copper absorption by reducing Cu²⁺ to Cu⁺, though the clinical significance at normal intakes is minimal.
Harris, Am J Clin Nutr, 2003
Amino Acid Profile
Essential amino acid composition compared to the WHO/FAO adult reference pattern. The Amino Acid Score indicates protein quality — 100 means all essential amino acid requirements are met.
Tip: The limiting amino acid is Leucine. Pair with dairy, eggs, and meat for a complete amino acid profile.
All Amino Acids (18)
| Amino Acid | g / 100g | mg / g protein |
|---|---|---|
| Tryptophan | 0.03 | 10.0 |
| Threonine | 0.08 | 32.4 |
| Isoleucine | 0.08 | 32.0 |
| Leucine | 0.12 | 47.6 |
| Lysine | 0.13 | 52.0 |
| Methionine | 0.04 | 15.2 |
| Cystine | 0.03 | 11.6 |
| Phenylalanine | 0.10 | 39.6 |
| Tyrosine | 0.06 | 23.2 |
| Valine | 0.12 | 50.0 |
| Arginine | 0.12 | 49.2 |
| Histidine | 0.04 | 16.8 |
| Alanine | 0.08 | 30.4 |
| Aspartic Acid | 0.58 | 233.2 |
| Glutamic Acid | 0.43 | 170.8 |
| Glycine | 0.07 | 27.6 |
| Proline | 0.08 | 30.4 |
| Serine | 0.09 | 36.4 |
How Cooking Changes Nutrients
Estimated percentage of each nutrient retained after cooking, based on USDA retention factors for the “Potatoes” food category. Values of 100% mean no loss; lower values indicate nutrients lost to heat, water, or oxidation.
Source: USDA Table of Nutrient Retention Factors, Release 6 (2007). Retention values are category-level averages — actual retention depends on cooking time, temperature, and water volume.
Glycemic & Insulin Response
The Glycemic Index (GI) measures how quickly a food raises blood sugar on a 0–100 scale. The Insulin Index (II) measures the insulin response directly, which can differ from GI — notably, dairy and high-protein foods often trigger a higher insulin response than their GI suggests. White bread = 100 for both scales.
GI data matched from: “Potato, baked, Russet” · ●●● high confidence
Source: International Tables of Glycemic Index (Sydney University, 2021) · Holt et al. 1997; Bao et al. 2016; Bell 2014
Polyphenols & Bioactive Compounds
Polyphenols are plant-derived compounds with antioxidant properties. Higher intake is associated with reduced cardiovascular risk and improved gut health.
Processing Impact on Polyphenols
How common cooking methods affect polyphenol content in vegetables. Retention % is relative to the raw/unprocessed food.
Health Associations
Research-backed associations for the polyphenol classes found in this food. Evidence strength rated from systematic reviews and meta-analyses.
Polyphenol data matched from: “Potato, raw” · ●●● high confidence
Source: Phenol-Explorer 3.6 (INRA, 2023) · Retention: Rothwell 2013, Palermo 2014 · Health: Del Bo' 2019, Grosso 2017
Environmental Impact
Environmental footprint per kilogram of food produced. Data represents the global average for the “Potatoes” category.
- Global averages: These figures are production-weighted averages from a meta-analysis of ~38,700 farms across 119 countries (Poore & Nemecek, 2018). Actual impact varies enormously by farming method, geography, and supply chain.
- System boundary: Cradle-to-retail only — does not include consumer transport, home cooking energy, or food waste.
- Soil carbon not included: This data does not account for soil carbon sequestration. Some argue that well-managed regenerative grazing partially offsets ruminant emissions; however, full lifecycle accounting — including methane, land-use change, and the opportunity cost of using land for grazing vs. reforestation — typically makes the net footprint of ruminant meat higher, not lower. This is especially relevant in temperate grassland regions like Ireland.
- Not gospel: This data is informational and illustrative. It is useful for understanding relative magnitudes, but should not be treated as precise measurements for any individual product or farm.
Source: Poore & Nemecek (2018), Science 360(6392). Meta-analysis of ~38,700 farms, 119 countries, 46 product categories.
Global Supply: Vegetables
Top 10 countries by per capita supply of the “Vegetables” food group (kcal/capita/day, 2023). This is food group–level data from FAO Food Balance Sheets, not specific to this individual food.
Global Supply Trend (1961–2023)
+76%Source: FAO Food Balance Sheets (2023). Supply = production + imports − exports − waste, converted to kcal/capita/day.
Related Foods in Vegetables and Vegetable Products
Frequently Asked Questions
How many calories are in Potatoes, baked, flesh and skin, without salt?
Potatoes, baked, flesh and skin, without salt contains 93.0 kcal per 100 grams, making it a moderate-calorie food. The energy comes from 2.5g of protein (11% of calories), 0.13g of fat (1%), and 21.1g of carbohydrates (91%). Carbohydrates are the primary energy source.
What is Potatoes, baked, flesh and skin, without salt most nutritious for?
The standout nutrient in Potatoes, baked, flesh and skin, without salt is Vitamin B6, providing 0.31 mg per 100g (24% of the Daily Value). It is also a notable source of Carbohydrate (16% DV). Our database tracks 88 individual nutrients for this food, allowing detailed comparison across vitamins, minerals, amino acids, and fatty acids.
Is Potatoes, baked, flesh and skin, without salt high in protein?
At 2.5g per 100 grams, Potatoes, baked, flesh and skin, without salt is not a significant source of protein. Pair with protein-rich foods like legumes, meat, fish, or dairy to meet daily protein needs.
How much fiber is in Potatoes, baked, flesh and skin, without salt?
Potatoes, baked, flesh and skin, without salt contains 2.2g of fiber per 100 grams, which is a small amount. To increase fiber intake, consider pairing with high-fiber foods such as legumes, whole grains, or vegetables.
What is the glycemic index of Potatoes, baked, flesh and skin, without salt?
Potatoes, baked, flesh and skin, without salt has a glycemic index of 111, which is classified as high (≥70). High-GI foods cause a rapid spike in blood sugar. Pairing with protein, fat, or fiber can help moderate the glycemic response. The glycemic load, which accounts for typical serving size, provides additional context for real-world blood sugar impact.
Does Potatoes, baked, flesh and skin, without salt contain polyphenols?
Yes, Potatoes, baked, flesh and skin, without salt contains approximately 28.0 mg of polyphenols per 100g, primarily from the moderate class. Polyphenols are bioactive plant compounds associated with antioxidant properties. Their retention can vary with cooking and processing methods — see the processing impact section above for details.
What is the insulin index of Potatoes, baked, flesh and skin, without salt?
Potatoes, baked, flesh and skin, without salt has a very high insulin response (II: 121) (clinically measured) on the insulin index scale (white bread = 100). This is among the highest insulin responses measured. The insulin index can exceed 100 (white bread baseline) for some foods. Note that the insulin index can differ substantially from the glycemic index — dairy products and high-protein foods often have higher insulin responses than their GI would suggest.