Raw · vegetables
Red Bell Pepper
128 mg/ 100g
31 kcal
Why this result?
Red Bell Pepper provides approximately 898% more vitamin c per 100 g (128 mg vs 12.8 mg in Potato (Flesh & Skin, Baked)).
cooked · edible portion100% yield
Potato (Flesh & Skin, Baked)
Russet Potato / Aloo / Alu
Solanum tuberosum
A starchy tuber renowned for exceptional satiety, high potassium content (535 mg/100g), and vitamin C when baked with skin.
ENERGY93kcal / 100g
PROTEIN2.5grams
FIBER2.2grams
CARBS21.2grams
FAT0.13grams
SERVING SIZE BASIS100 g edible portion
Looking for healthy substitutes?Discover ranked food alternatives to Potato (Flesh & Skin, Baked) based on protein, fiber, or calories.
Explore Swaps →STANDOUT MICRONUTRIENTS
All Nutrients →Notable Nutrients in Potato (Flesh & Skin, Baked)
Key vitamins and minerals meeting high percentages of daily recommended intake
Potato (Flesh & Skin, Baked) Rankings in Best Food Guides
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Raw · vegetables
Broccoli (Raw)
89.2 mg/ 100g
34 kcal
Why this result?
Broccoli (Raw) provides approximately 597% more vitamin c per 100 g (89.2 mg vs 12.8 mg in Potato (Flesh & Skin, Baked)).
Raw · fruits
Guava
228 mg/ 100g
68 kcal
Why this result?
Guava provides approximately 1684% more vitamin c per 100 g (228 mg vs 12.8 mg in Potato (Flesh & Skin, Baked)).
Raw · fruits
Orange
53.2 mg/ 100g
47 kcal
Why this result?
Orange provides approximately 316% more vitamin c per 100 g (53.2 mg vs 12.8 mg in Potato (Flesh & Skin, Baked)).
NUTRITION COMPARISONS
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Compare →Full Nutrition Breakdown
Laboratory assayed values from published composition records
/ 100g
Nutrition Facts
/ 100gNutrition Breakdown
Per 100g Edible Portion
Macronutrients
| Macronutrients | Amount | % Daily Value* |
|---|---|---|
| Calories (Energy) | 93kcal | |
| Protein | 2.5g | |
| Carbohydrates | 21.2g | |
| Dietary Fiber | 2.2g | |
| Total Fat | 0.13g | |
| Saturated Fat | 0.03g | |
| Total Sugars | 1.2g | |
| Sodium | 10.0mg |
Vitamins
| Vitamins | Amount | % Daily Value* |
|---|---|---|
Vitamin CAscorbic Acid | 12.8mg | |
Vitamin A (RAE)Retinol & Carotenoids | 0µg | |
Vitamin DCholecalciferol / Ergocalciferol | - | - |
Vitamin EAlpha-tocopherol | 0.05mg | |
Vitamin KPhylloquinone & Menaquinones | 2.0µg | |
Folate (DFE)Vitamin B9 | 28µg | |
| 0.11mg | ||
| 0.05mg | ||
| 1.4mg | ||
| 0.58mg | ||
Vitamin B6Pyridoxal 5-phosphate | 0.30mg | |
Vitamin B12Cobalamin | 0µg |
Frequently Asked Questions about Potato (Flesh & Skin, Baked)
Expert-verified answers to common nutritional and dietary questions
How many calories and carbs are in Potato (Flesh & Skin, Baked)?
A 100-gram serving of Potato (Flesh & Skin, Baked) contains 93 calories, 21.2g of total carbohydrates, and 2.2g of dietary fiber (yielding approx. 19.0g net carbs). By portion: 100 g contains approximately 93 calories; 1 medium baked potato (173 g) contains approximately 161 calories; 1 cup diced (122 g) contains approximately 113 calories.
What are the standout vitamins and health benefits of Potato (Flesh & Skin, Baked)?
Potato (Flesh & Skin, Baked) is particularly high in Vitamin B6 (18% Daily Value), Vitamin C (14% Daily Value), Pantothenic Acid (B5) (12% Daily Value), Potassium (11% Daily Value). A starchy tuber renowned for exceptional satiety, high potassium content (535 mg/100g), and vitamin C when baked with skin.
What are good healthy substitutes for Potato (Flesh & Skin, Baked)?
Popular and nutritionally verified alternatives to Potato (Flesh & Skin, Baked) include Guava, Orange, Amla (Indian Gooseberry). You can explore customized swaps ranked by protein, fiber, or vitamins using our smart replacement tool.
Is Potato (Flesh & Skin, Baked) suitable for low-carb, keto, or vegan diets?
Potato (Flesh & Skin, Baked) is naturally vegan, vegetarian, gluten free, dairy free. With 93 calories and 2.2g of fiber per 100g, it fits well into healthy balanced, plant-based, and calorie-conscious meal plans.
Verified Data Source
USDA FoodData Central
DatasetSR Legacy / Foundation Foods
Record Identifier#Standard Reference
Preparation Statecooked
Standard Basis100g edible portion
Values reflect assayed composite laboratory samples from published public food tables. Naturally occurring nutrients vary by harvest variety and culinary preparation.
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