Boiled potato, without skin: calories and nutrition facts

Values per 100 g (3.5 oz) of edible portion, according to the USDA.

cooked86 cal per 100 g (3.5 oz)

Summary per 100 g

Change the amount

Nutrient	Per 100 g (3.5 oz)	Per 1 medium (2-1/4" to 3-1/4" dia.) (167 g)	% DV*
Calories	86 cal	144 cal	7%
Total Fat	0.1 g	0.2 g	0%
Saturated Fat	0.0 g	0.0 g	0%
Trans Fat	0.0 g	0.0 g
Cholesterol	0 mg	0 mg	0%
Sodium	5 mg	8 mg	0%
Total Carbohydrate	20.0 g	33.4 g	12%
Dietary Fiber	1.8 g	3.0 g	11%
Total Sugars	0.9 g	1.5 g
Protein	1.7 g	2.9 g	6%
Vitamin D	0.0 µg	0.0 µg	0%
Calcium	8 mg	13 mg	1%
Iron	0.3 mg	0.5 mg	3%
Potassium	328 mg	548 mg	12%

Full nutrition table

Energy and water
Nutrient	Per 100 g (3.5 oz)	Per 1 medium (2-1/4" to 3-1/4" dia.) (167 g)	% DV*
Calories	86 cal	144 cal	7%
Energy (kJ)	360 kJ	601 kJ
Water	77.5 %	129.4 %

Macronutrients
Nutrient	Per 100 g (3.5 oz)	Per 1 medium (2-1/4" to 3-1/4" dia.) (167 g)	% DV*
Total Fat	0.1 g	0.2 g	0%
Total Carbohydrate	20.0 g	33.4 g	12%
Dietary Fiber	1.8 g	3.0 g	11%
Total Sugars	0.9 g	1.5 g
Protein	1.7 g	2.9 g	6%

Fats
Nutrient	Per 100 g (3.5 oz)	Per 1 medium (2-1/4" to 3-1/4" dia.) (167 g)	% DV*
Saturated Fat	0.0 g	0.0 g	0%
Trans Fat	0.0 g	0.0 g
Cholesterol	0 mg	0 mg	0%
Monounsaturated Fat	0.0 g	0.0 g
Polyunsaturated Fat	0.0 g	0.1 g
Butyric acid (4:0)	0.00 g	0.00 g
Caproic acid (6:0)	0.00 g	0.00 g
Caprylic acid (8:0)	0.00 g	0.00 g
Capric acid (10:0)	0.00 g	0.00 g
Lauric acid (12:0)	0.00 g	0.01 g
Myristic acid (14:0)	0.00 g	0.00 g
Palmitic acid (16:0)	0.02 g	0.03 g
Stearic acid (18:0)	0.00 g	0.01 g
Palmitoleic acid (16:1)	0.00 g	0.00 g
Oleic acid (18:1)	0.00 g	0.00 g
Gadoleic acid (20:1)	0.00 g	0.00 g
Erucic acid (22:1)	0.00 g	0.00 g
Linoleic acid (18:2)	0.03 g	0.05 g
Linolenic acid (18:3)	0.01 g	0.02 g
Stearidonic acid (18:4)	0.00 g	0.00 g
Arachidonic acid (20:4)	0.00 g	0.00 g
EPA (20:5 n-3)	0.00 g	0.00 g
DPA (22:5 n-3)	0.00 g	0.00 g
DHA (22:6 n-3)	0.00 g	0.00 g

Minerals
Nutrient	Per 100 g (3.5 oz)	Per 1 medium (2-1/4" to 3-1/4" dia.) (167 g)	% DV*
Sodium	5 mg	8 mg	0%
Calcium	8 mg	13 mg	1%
Iron	0.3 mg	0.5 mg	3%
Potassium	328 mg	548 mg	12%
Magnesium	20 mg	33 mg	8%
Phosphorus	40 mg	67 mg	5%
Zinc	0.3 mg	0.5 mg	4%
Copper	0.17 mg	0.28 mg	31%
Manganese	0.14 mg	0.23 mg	10%
Selenium	0.3 µg	0.5 µg	1%

Vitamins
Nutrient	Per 100 g (3.5 oz)	Per 1 medium (2-1/4" to 3-1/4" dia.) (167 g)	% DV*
Vitamin D	0.0 µg	0.0 µg	0%
Vitamin A (RAE)	0 µg	0 µg	0%
Retinol	0 µg	0 µg
Vitamin C	7.4 mg	12.4 mg	14%
Vitamin E (alpha-tocopherol)	0.01 mg	0.02 mg	0%
Vitamin K (phylloquinone)	2.2 µg	3.7 µg	3%
Thiamin (vitamin B1)	0.10 mg	0.16 mg	14%
Riboflavin (vitamin B2)	0.02 mg	0.03 mg	2%
Niacin (vitamin B3)	1.3 mg	2.2 mg	14%
Pantothenic acid (vitamin B5)	0.51 mg	0.85 mg	17%
Vitamin B6	0.27 mg	0.45 mg	26%
Folate (DFE)	9 µg	15 µg	4%
Vitamin B12	0.00 µg	0.00 µg	0%
Choline	13 mg	22 mg	4%

Other
Nutrient	Per 100 g (3.5 oz)	Per 1 medium (2-1/4" to 3-1/4" dia.) (167 g)
Ash	0.72 g	1.20 g
Alcohol (ethyl)	0.0 g	0.0 g
Caffeine	0 mg	0 mg

*DV = Daily Value, the FDA reference amount for adults (2,000 calories a day). It is not your personal need.

Values are for the edible portion, without peel, bone or pit. The weight on your scale may include those parts.

Averages from analyzed samples and published sources. The food in front of you may vary.

Raw or cooked?

100 g of Flesh and skin potatoes, raw and 100 g of Boiled potato, without skin don't have the same calories, because cooking changes the amount of water. Pick the line that matches the state you weighed the food in.

Flesh and skin potatoes, raw: 77 cal. Boiled potato, without skin: 86 cal. Values per 100 g.

(boiled or steamed) Vegetables change weight and concentration when cooked, and some nutrients pass into the cooking water. There is no reliable yield factor in the USDA data for this case. Per 100 g: 77 kcal raw and 86 kcal boiled or steamed. (roasted or baked) Vegetables change weight and concentration when cooked, and some nutrients pass into the cooking water. There is no reliable yield factor in the USDA data for this case. Per 100 g: 77 kcal raw and 93 kcal roasted or baked. (microwaved) Vegetables change weight and concentration when cooked, and some nutrients pass into the cooking water. There is no reliable yield factor in the USDA data for this case. Per 100 g: 77 kcal raw and 105 kcal microwaved.

Add Flesh and skin potatoes, raw to the meal

Questions about Boiled potato, without skin

How many calories are in Boiled potato, without skin?

Boiled potato, without skin has 86 calories per 100 g (3.5 oz), according to the USDA. In 1 medium (2-1/4" to 3-1/4" dia.) (167 g), that is 144 calories.

What is the difference between Flesh and skin potatoes, raw and Boiled potato, without skin?

Flesh and skin potatoes, raw has 77 cal per 100 g and Boiled potato, without skin has 86 cal. The difference comes mostly from water: cooking adds or removes water, so the same weight carries different calories.

Where do the values for Boiled potato, without skin come from?

From the USDA FoodData Central, SR Legacy dataset (final release, April 2018). The values are averages compiled from laboratory analyses, published literature and calculations.

Do the values apply to the brand I buy?

Not necessarily. These are averages for generic foods. For packaged products, go by the label.

Similar foods

Data source

USDA FoodData Central, SR Legacy (final release, April 2018). FDC ID 170440: “Potatoes, boiled, cooked without skin, flesh, without salt”.

Data version: usdasr2018-b6d8398e.

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