Potatoes, baked, flesh and skin, with salt

138 calories in 1 NLEA serving

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Calories in Potatoes, baked, flesh and skin, with salt
Potatoes, baked, flesh and skin, with salt Suggest a better name
138 calories in 1 NLEA serving
1 NLEA serving = 148g ≈ 0.326lb ≈ 5.22oz
0.93 calories / gram
2 Weight Watchers points
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Calorie Sources:91% carbohydrates; 7% proteins; 1% fats
Fats:0.19 g (2 calories, 0% by weight)
Carbohydrates:31.30 g (126 calories, 21% by weight)
Proteins:3.70 g (10 calories, 3% by weight)
Alcohol:~
Water:110.84 g (75% by weight)
Fat Composition:60% polyunsaturated; 36% saturated; 4% monounsaturated
Trans Fat :~
Dietary Fiber:3.26 g (2% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 potato large (3" to 4-1/4" dia)
1 potato medium (2-1/4" to 3-1/4" dia)
1 potato small (1-3/4" to 2-1/2" dia)
0.5 cup
1 NLEA serving
Food Group:Vegetables and Vegetable Products
USDA #:11828
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Calories in Baked Potato
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Vitamin A:15 IU
Retinol:~
Retinol Activity Equivalent:1.48 mcg
α-Carotene:~
β-Carotene:8.88 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:44.40 mcg
Vitamin B-1:88.80 mcg
Vitamin B-2:59.20 mcg
Vitamin B-3:2.09 mg
Vitamin B-5:547.60 mcg
Vitamin B-6:458.80 mcg
Vitamin B-9:41.44 mcg
Food folate:41.44 mcg
Dietary Folate Equivalent:41.44 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:14.21 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:59.20 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:2.96 mcg
Calcium (Ca):22.20 mg
Copper (Cu):162.80 mcg
Fluoride (F):~
Iron (Fe):1.60 mg
Magnesium (Mg):41.44 mg
Manganese (Mn):310.80 mcg
Phosphorus (P):0.10 g
Potassium (K):0.79 g
Selenium (Se):0.59 mcg
Sodium (Na):0.36 g
Zinc (Zn):532.80 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:31.30 g
Dietary Fiber:3.26 g
Sugars Total:1.75 g
Fructose:0.50 g
Galactose:~
Glucose/Dextrose:0.65 g
Lactose:~
Maltose:~
Sucrose:0.59 g
Starch:25.56 g
Proteins Total:3.70 g
Essential amino acids
Phenylalanine:0.16 g
Leucine:0.22 g
Methionine:44.40 mg
Lysine:0.22 g
Isoleucine:0.15 g
Valine:0.21 g
Threonine:0.13 g
Tryptophan:44.40 mg
Histidine:74 mg
Arginine:0.16 g
Non-essential amino acids
Alanine:0.10 g
Aspartic acid:0.90 g
Betaine:~
Cystine:44.40 mg
Glutamic acid:0.61 g
Glycine:0.10 g
Hydroxyproline:~
Proline:0.13 g
Serine:0.15 g
Tyrosine:0.13 g
Fats Total:0.19 g
Saturated fatty acids:44.40 mg
Monounsaturated fatty acids:4.44 mg
Polyunsaturated fatty acids:74 mg
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:1.48 mg
Dodecanoic/Lauric [12:0]:5.92 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:1.48 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:29.60 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:7.40 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:1.48 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.48 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:59.20 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:14.80 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:1.97 g
Caffeine:~
Theobromine:~
Product Type:Potatoes
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:0 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:0 / 10
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Did you know?...Pasta made its way to the New World through the English who found it while traveling through Italy. The English made pasta by cooking it for about a half an hour and then smothering it with cream sauce and cheese. This was the beginning of Macaroni and Cheese.
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