Potatoes, red, flesh and skin, baked vs. Potatoes, boiled, cooked in skin, flesh, with salt vs. Potatoes, boiled, cooked in skin, flesh, without…
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Potatoes, red, flesh and skin, baked has the most protein of the foods compared, at 2.3 g per 100g.
| Nutrient | Potatoes, red, flesh and skin, baked | Potatoes, boiled, cooked in skin,… | Potatoes, boiled, cooked in skin,… |
|---|---|---|---|
| Protein | 2.3 G | 1.9 G | 1.9 G |
| Total lipid (fat) | 0.15 G | 0.1 G | 0.1 G |
| Carbohydrate, by difference | 19.6 G | 20.1 G | 20.1 G |
| Energy | 87 KCAL | 87 KCAL | 87 KCAL |
| Total Sugars | 1.4 G | 0.91 G | 0.91 G |
| Fiber, total dietary | 1.8 G | 2 G | 1.8 G |
| Calcium, Ca | 9 MG | 5 MG | 5 MG |
| Iron, Fe | 0.7 MG | 0.31 MG | 0.31 MG |
| Potassium, K | 545 MG | 379 MG | 379 MG |
| Sodium, Na | 12 MG | 240 MG | 4 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU | 0 IU |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 0.04 G | 0.03 G | 0.03 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.