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Vegetables and Vegetable Products

Potatoes, baked, flesh, with salt

每 100 克 · USDA FoodData Central — SR Legacy (April 2018)

g
Vegetables and Vegetable Products
分类示意照片,并非这一具体食物的对应图片。 Gaurav Dhwaj Khadka · CC BY-SA 4.0 · Wikimedia Commons

营养信息

所选重量对应的含量

93kcal热量
2g蛋白质
21.6g碳水化合物
0.1g脂肪
膳食纤维1.5 g
糖1.7 g
钠241 mg
Calcium5 mg
Iron0.4 mg
Potassium391 mg
Vitamin C12.8 mg
Water75.4 g
全部已提供的营养素+
营养素含量
Water75.42 G
Energy93 KCAL
Energy390 kJ
Protein1.96 G
Total lipid (fat)0.1 G
Ash0.97 G
Carbohydrate, by difference21.55 G
Fiber, total dietary1.5 G
Sugars, Total1.7 G
Calcium, Ca5 MG
Iron, Fe0.35 MG
Magnesium, Mg25 MG
Phosphorus, P50 MG
Potassium, K391 MG
Sodium, Na241 MG
Zinc, Zn0.29 MG
Copper, Cu0.215 MG
Manganese, Mn0.161 MG
Selenium, Se0.3 UG
Vitamin C, total ascorbic acid12.8 MG
Thiamin0.105 MG
Riboflavin0.021 MG
Niacin1.395 MG
Pantothenic acid0.555 MG
Vitamin B-60.301 MG
Folate, total9 UG
Folic acid0 UG
Folate, food9 UG
Folate, DFE9 UG
Choline, total14.5 MG
Betaine0.2 MG
Vitamin B-120 UG
Vitamin B-12, added0 UG
Vitamin A, RAE0 UG
Retinol0 UG
Carotene, beta0 UG
Carotene, alpha0 UG
Cryptoxanthin, beta0 UG
Vitamin A, IU0 IU
Lycopene0 UG
Lutein + zeaxanthin0 UG
Vitamin E (alpha-tocopherol)0.04 MG
Vitamin E, added0 MG
Vitamin D (D2 + D3), International Units0 IU
Vitamin D (D2 + D3)0 UG
Vitamin K (phylloquinone)0.3 UG
Fatty acids, total saturated0.026 G
SFA 10:00.001 G
SFA 12:00.003 G
SFA 14:00.001 G
SFA 16:00.016 G
SFA 18:00.004 G
Fatty acids, total monounsaturated0.002 G
MUFA 16:10.001 G
MUFA 18:10.001 G
Fatty acids, total polyunsaturated0.043 G
PUFA 18:20.032 G
PUFA 18:30.01 G
Fatty acids, total trans0 G
Cholesterol0 MG
Tryptophan0.03 G
Threonine0.071 G
Isoleucine0.08 G
Leucine0.118 G
Lysine0.119 G
Methionine0.031 G
Cystine0.025 G
Phenylalanine0.087 G
Tyrosine0.073 G
Valine0.11 G
Arginine0.09 G
Histidine0.043 G
Alanine0.06 G
Aspartic acid0.479 G
Glutamic acid0.328 G
Glycine0.058 G
Proline0.07 G
Serine0.085 G
Caffeine0 MG
Theobromine0 MG

数据为历史参考资料。缺失值显示为暂无数据,不代表含量为零。

来源: USDA FoodData Central — SR Legacy (April 2018)查看原始来源 ↗