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Food Nutrients
All Food Categories | Vegetables and Vegetable Products
Potatoes, o'brien, frozen, prepared
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Nutrient
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Value per 100 grams
of edible portion
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| Proximates |
| Energy | 204.00 kcal |
| Protein | 2.22 g |
| Fiber, total dietary | 1.70 g |
| Total lipid (fat) | 13.21 g |
| Energy | 854.00 kJ |
| Water | 61.96 g |
| Ash | 0.75 g |
| Carbohydrate, by difference | 21.86 g |
| Minerals |
| Sodium, Na | 43.00 mg |
| Magnesium, Mg | 34.00 mg |
| Copper, Cu | 0.24 mg |
| Potassium, K | 473.00 mg |
| Zinc, Zn | 0.55 mg |
| Manganese, Mn | 0.23 mg |
| Iron, Fe | 0.96 mg |
| Phosphorus, P | 93.00 mg |
| Calcium, Ca | 20.00 mg |
| Selenium, Se | 1.20 µg |
| Vitamins |
| Vitamin C, total ascorbic acid | 10.40 mg |
| Vitamin A, RAE | 9.00 µg |
| Vitamin B-12 | 0.00 µg |
| Retinol | 0.00 µg |
| Thiamin | 0.05 mg |
| Vitamin D | 0.00 IU |
| Pantothenic acid | 0.73 mg |
| Vitamin B-6 | 0.38 mg |
| Niacin | 1.45 mg |
| Folate, total | 12.00 µg |
| Riboflavin | 0.14 mg |
| Vitamin D (D2 + D3) | 0.00 µg |
| Vitamin A, IU | 188.00 IU |
| Lipids |
| 12:0 | 0.00 g |
| Fatty acids, total saturated | 3.31 g |
| 16:0 | 1.86 g |
| 14:0 | 0.05 g |
| 10:0 | 0.00 g |
| 18:0 | 1.39 g |
| Fatty acids, total monounsaturated | 5.82 g |
| 16:1 undifferentiated | 0.00 g |
| 18:1 undifferentiated | 5.82 g |
| Fatty acids, total polyunsaturated | 3.47 g |
| 18:3 undifferentiated | 0.22 g |
| 18:2 undifferentiated | 3.25 g |
| Cholesterol | 0.00 mg |
| Amino Acids |
| Histidine | 0.05 g |
| Proline | 0.08 g |
| Leucine | 0.13 g |
| Arginine | 0.11 g |
| Glutamic acid | 0.37 g |
| Glycine | 0.07 g |
| Threonine | 0.08 g |
| Tyrosine | 0.08 g |
| Lysine | 0.13 g |
| Aspartic acid | 0.51 g |
| Phenylalanine | 0.10 g |
| Alanine | 0.07 g |
| Valine | 0.12 g |
| Cystine | 0.03 g |
| Isoleucine | 0.09 g |
| Methionine | 0.03 g |
| Tryptophan | 0.03 g |
| Serine | 0.10 g |
Data provided by Nutrient Data Laboratory.
USDA National Nutrient Database for Standard Reference, Release 25. U.S. Department of Agriculture, Agricultural Research Service. 2012.
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