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Calories, carbs, fat, protein, fiber, cholesterol, and more for Red potatoes (Flesh and skin, baked). Want to use it in a meal plan? Head to the diet generator and enter the number of calories you want.
The favorite choice for the term "Red Potatoes" is 1 medium Red Potatoes (Flesh and Skin) which has about 150 calories. Calorie and nutritional information for a variety of types and serving sizes of Red Potatoes is shown below.
Feb 4, 2008 · There are 153 calories in 1 medium Red Potatoes (Flesh and Skin). Calorie breakdown: 2% fat, 88% carbs, 10% protein.
Sep 30, 2019 · Red Potato Benefits and Nutrition. A medium, red-skinned potato that's baked measures about 2.25 to 3.25 inches in diameter. There are 151 calories in red potatoes of this size, 4 grams of protein and less than 1 gram of fat, according the USDA. This makes potatoes a good fit for low-fat diets.
Calories, fat, protein, and carbohydrate values for for 1 Cup Red Potatoes and other related foods.
Feb 4, 2008 · There are 72 calories in 100 grams of Red Potatoes (Flesh and Skin). Calorie breakdown: 2% fat, 88% carbs, 10% protein.
Red potato nutrition (100 grams). Richest in Potassium: 545mg (16% of DV), Vitamin C: 13mg (14% of DV). Glycemic Index: 89, Calories:89, Net carbs: 17.79, Protein: 2.3.
Apr 14, 2023 · Calories: 87. Water: 77% Protein: 1.9 grams. Carbs: 20.1 grams. Sugar: 0.9 grams. Fiber: 1.8 grams. Fat: 0.1 grams. Carbs. Potatoes are mainly composed of carbs, primarily in the form of...
Jun 8, 2024 · The USDA provides the following potato nutrition information for one medium (173g) baked russet potato (2 1/4" to 3 1/4" in diameter) with peel and no added salt or toppings. Potatoes are high in vitamins, minerals, and carbohydrates. Calories: 164. Fat: 0.2g. Sodium : 24mg.
A boiled, 148 gram, red potato contains 100 calories. That amount comprises 5 percent of your total daily calories, based on a 2,000-calorie diet. A red potato is lower in calories than some other types of potatoes such as a 148 gram jacket potato, which contains 201 calories.
