Other sizes: 100 g – 87kcal, 1 oz – 25kcal, 1 serving – 213kcal, more
Contents
- 1 How many calories are in potato curry and rice?
- 2 How many calories are in a bowl of potato Sabji?
- 3 Are cooked potatoes high in calories?
- 4 How many calories does 1 cooked potato have?
- 5 Is eating curry good for weight loss?
- 6 What curry has the most calories?
- 7 How many calories are in a cooked curry?
- 8 How many calories does 1 cooked potato have?
- 9 How many calories are in 3 Boiled Potatoes?
- 10 How many calories are in 3 cooked potatoes?
How many calories are curried potatoes?
How many calories are in Curried Potatoes? – These curried potatoes contain 288 calories per serving, and contain 7 g protein per serving. kcal 288 kcal Carbs 33 g Fat 14 g Protein 7 g
How many calories are in potato curry and rice?
Nutrition summary: –
| Calories 320 | Fat 12g | Carbs 46g | Protein 6g |
table>
How many calories are in a bowl of potato Sabji?
One serving of Aloo ki Sukhi Sabzi gives 194 calories. Out of which carbohydrates comprise 139 calories, proteins account for 9 calories and remaining calories come from fat which is 47 calories. One serving of Aloo ki Sukhi Sabzi provides about 10 percent of the total daily calorie requirement of a standard adult diet of 2,000 calories.
- Click here to view.
- Aloo ki Sukhi Sabzi recipe,
- Aloo ki sukhi sabzi recipe | aloo sabzi | sukhi aloo sabzi | dry Indian potato vegetable | dry aloo sabzi,
- This aloo ki sukhi sabzi recipe requires a handful of ingredients which are easily available in Indian kitchens from aloo, spices, coriander, sugar and lemon juice.
For making the aloo ki sabzi, heat the oil in a deep non-stick pan. Add the spices, boiled potatoes, sugar, lemon juice, coriander and cook on a medium flame for 2 minutes and your aloo sabzi is ready. When you need something quick and easy to serve with your rotis or puris, there is no better choice than this homely aloo ki sukhi sabzi,
Is a curry high in calories?
A single portion of takeaway curry can contain over 1,000 calories and a huge amount of saturated fat, salt and sugar. You’d need to cycle for about three hours to burn it off. The best way to enjoy your favourite dishes is to ditch the takeaway and make your own.
Is potato more calories than rice?
The Nutrients in Rice Vs. Potatoes By Maia Appleby Updated November 27, 2018 In the United States, the typical meal contains a protein source, a vegetable dish and a high-carbohydrate side dish, usually rice, potatoes or pasta. Making this as nutritious as possible means considering the array of nutrients in your meal.
According to Clemson University, more than 70 percent of the white rice sold in the United States is enriched with extra folic acid, thiamine, niacin and iron, making it nutritious enough to rival potatoes in several areas, but potatoes are more nutrient-rich than rice overall. If you are trying to lose weight by keeping track of your intake of calories and fat, either rice or potatoes could be helpful.
Both are nearly fat free, with less than a gram of fat per serving. They are also similar in caloric content. A cup of plain white rice has 242 calories and brown rice contains 216. A medium baked potato falls between them with 230 calories. Rice, with 5 grams of protein per cup, has slightly more protein than a potato, with 3 grams.
The majority of nutrients are in the potato, rather than the skin, as many believe, but the skin helps retain the nutrients in the potato and adds fiber content. Brown rice, which is unmilled with the hull removed, is a whole-grain food that provides 4 grams of fiber per cup, while the same serving size of white rice only has 1 gram of fiber.
A medium baked potato gives you about 3 grams of fiber if you eat the skin and 2 grams if you do not. If you are trying to increase your fiber intake, baked potatoes and brown rice are better choices than mashed potatoes and white rice. A cup of rice provides a third of your recommended daily intake for vitamin B-6, which helps your body make healthy red blood cells and amino acids.
It also gives you 10 percent of your niacin and trace amounts of thiamine and riboflavin and 180 micrograms of folate. A potato gives you half your daily value of vitamin B-6, 45 percent of the vitamin C you need daily and small amounts of thiamine, riboflavin and folate. Because potatoes are grown underground, they offer a rich store of minerals that surpasses the mineral content of rice.
Although rice has three times more iron than a baked potato, a potato provides five times the amount of calcium in a cup of white rice, twice the phosphorous and 14 times the potassium, rivaling potassium-rich foods such as bananas, spinach and broccoli.
Rice and potatoes contain about the same amount of zinc and magnesium per serving. The glycemic index of a food is the measure of how likely it is to raise your blood glucose levels. A lower glycemic index indicates a safer food for diabetics. This number varies greatly depending on the type of potato or rice you eat.
According to Harvard University Medical Center, a medium-sized white potato has a glycemic index of 50, while a russet potato has a glycemic index of 85. White rice and brown rice fall between these figures, with glycemic indexes of 64 and 55. Overall, potatoes contain more vitamins and nutrients than rice, but when you add toppings such as butter, sour cream, gravy, bacon bits and salt, the number of calories and fat grams in a baked potato increases significantly.
To keep it nutritious, limit these items and opt for lower-calorie, healthier seasonings such as garlic or olive oil. Consider nutrient retention as well. Rice has a longer shelf life than potatoes and it holds its nutrients for longer after harvest, so choose freshly-picked potatoes whenever possible to maximize their nutrient content.
Writer Bio Maia Appleby is a NASM-certified personal trainer with more than 15 years of experience in the fitness industry. Her articles have been published in a wide variety of print magazines and online publications, including the Gale Encyclopedia of Nursing and Allied Health, New Moon Network and Bodybuilding.com.
Are cooked potatoes high in calories?
Last Updated : 01 March 2010 Potatoes are a very common food in the diets of most Europeans, but perhaps sometimes the nutrition contribution of this staple crop is overlooked. To start with, there are considerable nutritional differences between potato dishes depending on how they are cooked, and this may have an impact on how potatoes as a food are perceived by consumers.
- What makes potatoes special is that they combine the characteristics of starchy foods with those of vegetables.
- First imported from South America in the 16 th century, potatoes took another 150 years before actually becoming one of the most important staple food crops in Europe.
- Nowadays, Central and Eastern Europeans are the highest consumers, but potatoes play a role in diets all across the continent, with an average per capita consumption of 94 kg in 2005.1 Listed below are important and interesting nutritional aspects that are worth considering in the discussion on the contribution of potatoes towards a healthy balanced diet.2 When boiled or baked, potatoes are a virtually fat-free food.
The main energy-providing nutrient in potatoes is carbohydrate, in the form of starch. Carbohydrates are the primary source of energy for the body, and should supply at least half of your calories for the day. The advantage of getting carbohydrates from potatoes is that you will be getting a considerable amount of certain micronutrients as well.
- Potatoes contain a small amount of protein: about 3 g in a boiled medium portion of 180 g (see Table 1).
- Although this is less than 10% of the daily adult requirement, potatoes are a good source of the amino acids lysine and tryptophan and combined with milk or eggs make for a high quality protein food.
Potatoes are a source of fibre, which contributes to the feeling of fullness, and supports healthy digestive functions. A 180 g portion of boiled potatoes provides about 3 grams of fibre, which equates to more than 10% of the daily recommended intake of fibre, namely 25 grams.3 Some people enjoy the stronger taste of eating cooked potatoes with skins on, and in this form they contain even more fibre.
- However care must be taken not to eat skins that are discoloured or marked.
- Green patches indicate higher levels of glycoalkaloids such as solanine, which may lead to ill health if consumed in large amounts.
- A small amount of the starch in potatoes resists digestion (this is called ‘resistant starch’): this particularly occurs when potatoes are eaten cold after being cooked, such as in a potato salad.
Resistant starch acts in the body in a similar way to fibre, and may aid in the control of blood glucose and blood lipid levels.4 Potatoes are a steady reliable source of vitamin C – a medium boiled potato (180 g) contains about 10 mg, which is about one eighth of the adult requirement.
New potatoes contain about double this level, so a typical serving contains about a quarter of the adult requirement of vitamin C. Although there are many fruits and juices that contain vitamin C, none of the other starchy foods that are typically consumed are significant sources in the way that potatoes are.
Although vitamin C is sensitive to heat, and breaks down to some degree on cooking, enough is still retained to make cooked potatoes a useful source of this nutrient. Vitamin C is required for healthy skin, teeth, gums, muscles and bones, and it also helps with the absorption of iron from plant foods, which is poorly available to the body otherwise.
- Furthermore, vitamin C acts as an antioxidant in the body, and some potatoes with yellow, orange or purple flesh, specifically also sweet potatoes, contain significant amounts of other antioxidants such as carotenes or flavonoids.
- There are several different B group vitamins, and potatoes are a source of some of these.
A medium serving of boiled potatoes (180 g) contains more than one sixth of the adult daily requirements for vitamins B 1, B 6 and folate. These B group vitamins have many functions in the body including being essential components in the metabolism of carbohydrates to provide energy, and maintaining a healthy skin and nervous system.
Folate is needed for cell growth and development, which is why ensuring adequate intakes before and during pregnancy is especially important. Folate is also essential for the production of red blood cells. Potatoes are a significant source of the mineral potassium, and also contain small amounts of magnesium and iron.
Potassium has many functions in the body including muscle function and contraction, the transmission of nerve impulses, and the regulation of blood pressure. Potatoes contain amounts of potassium that match those in most fruits and vegetables per unit weight, and because potatoes are typically consumed in greater quantities, they are an important and reliable food source of this nutrient.
- A boiled medium portion of potatoes (180 g) also provides about one tenth of an adult’s daily requirement of magnesium and iron.
- Potatoes naturally contain almost no sodium (which together with chloride forms salt).
- Public health advice is to be careful not to consume too much salt, because of an association between sodium intake and the risk of high blood pressure (hypertension).
Other starchy foods are equally low in sodium, but the potassium content in potatoes is significantly higher than in, for instance, pasta. The combination of a high potassium and a low sodium content makes potatoes a healthy food for people trying to manage their blood pressure.
- However, caution needs to be taken not to add a lot of salty condiments or sauces during food preparation.
- For those who are trying to lose weight, or avoid weight gain, potatoes may play a helpful role.
- A medium serving of boiled, peeled potatoes (180 g) contains about 140 calories, which is much less than the energy content in the same amount of boiled pasta (286 calories) or boiled rice (248 calories).
However, slimmers need to beware: the energy content of potatoes that have been (deep-)fried can be two or three times higher than for boiled or baked potatoes, so these forms of potatoes are less suitable for those on a weight loss diet. Further “good news” for those trying to avoid weight gain, is that potatoes have a high satiety index.
Because the energy density, i.e. calories per gram of food, of boiled or baked potatoes is low, eating lots of them does not equate to a large calorie intake (approximately 140 kcal from a medium sized portion). Therefore, it can help you to feel full without overeating energy-wise. One study of the satiety effects of different foods reported potatoes as having three times the satiety rating compared to the same intake of calories from white bread.5 Because of the diversity of ways in which potatoes are prepared, the nutritional content of potato meals is very variable.
Nutrient losses through cooking depend on the temperature and the length of cooking time. Water-soluble vitamins and minerals such as B vitamins, vitamin C and potassium leech out from the potatoes into cooking water when boiled. Boiling potatoes with their skins on (although after cooking they might be peeled and eaten without skin) greatly reduces these nutrient losses.
There is also some loss of nutrients during storage, and general advice is that potatoes should be kept in dry, dark and cool conditions. However, potatoes should not be stored at temperatures as low as 4°C as this may increase the formation of acrylamide when fried.6 Potatoes that develop green patches or start to sprout during storage, should be carefully trimmed and peeled, or not consumed.
Although the fat content is very low in potatoes, potato dishes may be calorie-rich if fat is added during preparation of these. This is the case of e.g. (deep-)fried potatoes and gratins prepared with full-fat cream and cheese. A very small number of people are not able to tolerate gluten, which is a protein found in wheat and rye.
For people who need to follow a gluten-free diet, and so cannot eat many common foods including bread, pasta and most breakfast cereals, potatoes are a very important food. Potatoes are gluten-free and therefore can be consumed freely by people who need to avoid gluten, or who may have other concerns about consuming wheat.
Table 1. Typical nutrient values of different potato preparations per 100 g
| Boiled potatoes, in skins | Boiled potatoes, peeled | Baked potatoes, in skin | Mashed potatoes, with milk (7 g) and butter (5 g) | French fries, retail from burger outlet | |
| Energy (kcal) | 66 | 77 | 85 | 104 | 280 |
| Protein (g) | 1.4 | 1.8 | 2.6 | 1.8 | 3.3 |
| Carbohydrates (g) | 15.4 | 17.0 | 17.9 | 15.5 | 34.0 |
| Fat (g) | 0.3 | 0.1 | 0.1 | 4.3 | 15.5 |
| Fibre (g) | 1.5 | 1.2 | 3.1 | 1.1 | 2.1 |
| Potassium (mg) | 460 | 280 | 547 | 260 | 650 |
| Iron (mg) | 1.6 | 0.4 | 0.9 | 0.4 | 1.0 |
| Vitamin B 1 (mg) | 0.13 | 0.18 | 0.11 | 0.16 | 0.08 |
| Vitamin B 6 (mg) | 0.33 | 0.33 | 0.23 | 0.30 | 0.36 |
| Folate (µg) | 19 | 19 | 44 | 24 | 31 |
| Vitamin C (mg) | 9 | 6 | 14 | 8 | 4 |
Source 7,8
How many calories does 1 cooked potato have?
Potatoes are an excellent source of many vitamins and minerals. One medium baked potato (6.1 ounces or 173 grams), including the skin, provides (2): Calories: 161.
Is eating curry good for weight loss?
Ingredient in THIS spicy dish could help you shed the pounds 
GETTY Cayenne Pepper could help people lose weight Cayenne pepper, an ingredient used in many curries could help people shed the pounds. This is because a powerful compound in the spice could improve the body’s ability to to burn fat. Shona Wilkinson, Nutritionist at SuperfoodUK.com said: “We all recognise that cayenne helps us heat up, even making us break a sweat after consuming it. 
GETTY Chili can also help decrease appetite “It is this process that is excellent for those who want to lose weight as it encourages our body to burn up calories rather than storing them. “It is the active constituent capsaicin that creates the heat in our body from the food ingested.
“Studies have also shown that chilli may help to decrease your appetite too.” Researchers at Purdue University in West Lafayette, Indiana, researched the effects. A study, published in the journal Physiology and Behaviour, explored the effects of capsaicin in 25 adult men and women – half of whom regularly ate curry and had who preferred plainer food.
The researchers found that when the volunteers ate half a teaspoon of cayenne pepper in a test meal, their internal body temperature and postprandial energy expenditure, which is the heat released as the body digests food, increased.The changes were more pronounced for those who did not usually eat spicy food, suggesting curry eaters may become desensitised to the effects.
They also found appetite levels at subsequent meals decreased.However, cayenne pepper isn’t the only spice which can have a big impact on the body.
GETTY Eating Cayenne pepper can make people break a sweat Turmeric is a well-known pain reliever because it contains anti-inflammatory properties. Curcumin – a substance in tumeric – has been found to,Lily Soutter, nutritionist at lilysoutternutrition.com said: “This bright yellow spice is best known for it’s potent anti-inflammatory benefits.
“It is the Curcumin within turmeric, which has been used to treat inflammatory conditions like arthritis as well as playing a role within cancer prevention and protecting against heart disease.” Are you trying to detox? Spice up your dishes with turmeric to help the liver function properly. ‘It stimulates production of bile by the gallbladder that is used by liver to filter and expel toxins.
You can also take turmeric supplements with the active Curcumin for similar effect. : Ingredient in THIS spicy dish could help you shed the pounds
Can I eat curry on a diet?
Indian Food: Dietitian’s Tips for Eating Out
- Spicy Indian meals can be a great choice because even a small portion can satisfy your taste buds.
- Go for a really hot curry such as a vindaloo or madras if you can bear it – you’ll find it hard to eat too much!
- Bear in mind that many dishes are packed with and fat because large amounts of oil or ghee (clarified butter) are used.
- To cut the calories, choose dishes that include rice as part of the meal such as biriyani – that way you don’t need to order an extra portion of rice.
What curry has the most calories?
Main courses: – It’s a big thumbs up to vegetable biryani, which even counts as one of your five a day. No need for extra rice, it has around 500 calories without the curry sauce which you should add sparingly to keep the damage to a minimum. If you avoided lamb as a starter, here’s your chance to indulge.
Lamb rogan josh is the leanest lamb curry on the menu at about 600 calories – less if you spoon off the red oil on top. The tomatoes provide lycopene, which helps protect against various cancers. Chicken korma is a big no-no if you’re trying to eat healthy. Cream and coconut do the damage here – expect 800-900 calories per serving even before you add rice, plus your daily limit of saturated fat.
Pasanda and tikka masala don’t score too well either. Sorry.
How many calories are in a cooked curry?
Nutritional Summary: –
| Cals 293 | Fat 15.74g | Carbs 11.19g | Prot 27.07g |
table>
How many calories does 1 cooked potato have?
Potatoes are an excellent source of many vitamins and minerals. One medium baked potato (6.1 ounces or 173 grams), including the skin, provides (2): Calories: 161.
How many calories are in 3 Boiled Potatoes?
Boiled Potato There are 510 calories in 3 small Boiled Potatoes.
How many calories are in 2 Boiled Potatoes?
Last Updated : 01 March 2010 Potatoes are a very common food in the diets of most Europeans, but perhaps sometimes the nutrition contribution of this staple crop is overlooked. To start with, there are considerable nutritional differences between potato dishes depending on how they are cooked, and this may have an impact on how potatoes as a food are perceived by consumers.
- What makes potatoes special is that they combine the characteristics of starchy foods with those of vegetables.
- First imported from South America in the 16 th century, potatoes took another 150 years before actually becoming one of the most important staple food crops in Europe.
- Nowadays, Central and Eastern Europeans are the highest consumers, but potatoes play a role in diets all across the continent, with an average per capita consumption of 94 kg in 2005.1 Listed below are important and interesting nutritional aspects that are worth considering in the discussion on the contribution of potatoes towards a healthy balanced diet.2 When boiled or baked, potatoes are a virtually fat-free food.
The main energy-providing nutrient in potatoes is carbohydrate, in the form of starch. Carbohydrates are the primary source of energy for the body, and should supply at least half of your calories for the day. The advantage of getting carbohydrates from potatoes is that you will be getting a considerable amount of certain micronutrients as well.
- Potatoes contain a small amount of protein: about 3 g in a boiled medium portion of 180 g (see Table 1).
- Although this is less than 10% of the daily adult requirement, potatoes are a good source of the amino acids lysine and tryptophan and combined with milk or eggs make for a high quality protein food.
Potatoes are a source of fibre, which contributes to the feeling of fullness, and supports healthy digestive functions. A 180 g portion of boiled potatoes provides about 3 grams of fibre, which equates to more than 10% of the daily recommended intake of fibre, namely 25 grams.3 Some people enjoy the stronger taste of eating cooked potatoes with skins on, and in this form they contain even more fibre.
- However care must be taken not to eat skins that are discoloured or marked.
- Green patches indicate higher levels of glycoalkaloids such as solanine, which may lead to ill health if consumed in large amounts.
- A small amount of the starch in potatoes resists digestion (this is called ‘resistant starch’): this particularly occurs when potatoes are eaten cold after being cooked, such as in a potato salad.
Resistant starch acts in the body in a similar way to fibre, and may aid in the control of blood glucose and blood lipid levels.4 Potatoes are a steady reliable source of vitamin C – a medium boiled potato (180 g) contains about 10 mg, which is about one eighth of the adult requirement.
- New potatoes contain about double this level, so a typical serving contains about a quarter of the adult requirement of vitamin C.
- Although there are many fruits and juices that contain vitamin C, none of the other starchy foods that are typically consumed are significant sources in the way that potatoes are.
Although vitamin C is sensitive to heat, and breaks down to some degree on cooking, enough is still retained to make cooked potatoes a useful source of this nutrient. Vitamin C is required for healthy skin, teeth, gums, muscles and bones, and it also helps with the absorption of iron from plant foods, which is poorly available to the body otherwise.
- Furthermore, vitamin C acts as an antioxidant in the body, and some potatoes with yellow, orange or purple flesh, specifically also sweet potatoes, contain significant amounts of other antioxidants such as carotenes or flavonoids.
- There are several different B group vitamins, and potatoes are a source of some of these.
A medium serving of boiled potatoes (180 g) contains more than one sixth of the adult daily requirements for vitamins B 1, B 6 and folate. These B group vitamins have many functions in the body including being essential components in the metabolism of carbohydrates to provide energy, and maintaining a healthy skin and nervous system.
Folate is needed for cell growth and development, which is why ensuring adequate intakes before and during pregnancy is especially important. Folate is also essential for the production of red blood cells. Potatoes are a significant source of the mineral potassium, and also contain small amounts of magnesium and iron.
Potassium has many functions in the body including muscle function and contraction, the transmission of nerve impulses, and the regulation of blood pressure. Potatoes contain amounts of potassium that match those in most fruits and vegetables per unit weight, and because potatoes are typically consumed in greater quantities, they are an important and reliable food source of this nutrient.
A boiled medium portion of potatoes (180 g) also provides about one tenth of an adult’s daily requirement of magnesium and iron. Potatoes naturally contain almost no sodium (which together with chloride forms salt). Public health advice is to be careful not to consume too much salt, because of an association between sodium intake and the risk of high blood pressure (hypertension).
Other starchy foods are equally low in sodium, but the potassium content in potatoes is significantly higher than in, for instance, pasta. The combination of a high potassium and a low sodium content makes potatoes a healthy food for people trying to manage their blood pressure.
- However, caution needs to be taken not to add a lot of salty condiments or sauces during food preparation.
- For those who are trying to lose weight, or avoid weight gain, potatoes may play a helpful role.
- A medium serving of boiled, peeled potatoes (180 g) contains about 140 calories, which is much less than the energy content in the same amount of boiled pasta (286 calories) or boiled rice (248 calories).
However, slimmers need to beware: the energy content of potatoes that have been (deep-)fried can be two or three times higher than for boiled or baked potatoes, so these forms of potatoes are less suitable for those on a weight loss diet. Further “good news” for those trying to avoid weight gain, is that potatoes have a high satiety index.
Because the energy density, i.e. calories per gram of food, of boiled or baked potatoes is low, eating lots of them does not equate to a large calorie intake (approximately 140 kcal from a medium sized portion). Therefore, it can help you to feel full without overeating energy-wise. One study of the satiety effects of different foods reported potatoes as having three times the satiety rating compared to the same intake of calories from white bread.5 Because of the diversity of ways in which potatoes are prepared, the nutritional content of potato meals is very variable.
Nutrient losses through cooking depend on the temperature and the length of cooking time. Water-soluble vitamins and minerals such as B vitamins, vitamin C and potassium leech out from the potatoes into cooking water when boiled. Boiling potatoes with their skins on (although after cooking they might be peeled and eaten without skin) greatly reduces these nutrient losses.
There is also some loss of nutrients during storage, and general advice is that potatoes should be kept in dry, dark and cool conditions. However, potatoes should not be stored at temperatures as low as 4°C as this may increase the formation of acrylamide when fried.6 Potatoes that develop green patches or start to sprout during storage, should be carefully trimmed and peeled, or not consumed.
Although the fat content is very low in potatoes, potato dishes may be calorie-rich if fat is added during preparation of these. This is the case of e.g. (deep-)fried potatoes and gratins prepared with full-fat cream and cheese. A very small number of people are not able to tolerate gluten, which is a protein found in wheat and rye.
- For people who need to follow a gluten-free diet, and so cannot eat many common foods including bread, pasta and most breakfast cereals, potatoes are a very important food.
- Potatoes are gluten-free and therefore can be consumed freely by people who need to avoid gluten, or who may have other concerns about consuming wheat.
Table 1. Typical nutrient values of different potato preparations per 100 g
| Boiled potatoes, in skins | Boiled potatoes, peeled | Baked potatoes, in skin | Mashed potatoes, with milk (7 g) and butter (5 g) | French fries, retail from burger outlet | |
| Energy (kcal) | 66 | 77 | 85 | 104 | 280 |
| Protein (g) | 1.4 | 1.8 | 2.6 | 1.8 | 3.3 |
| Carbohydrates (g) | 15.4 | 17.0 | 17.9 | 15.5 | 34.0 |
| Fat (g) | 0.3 | 0.1 | 0.1 | 4.3 | 15.5 |
| Fibre (g) | 1.5 | 1.2 | 3.1 | 1.1 | 2.1 |
| Potassium (mg) | 460 | 280 | 547 | 260 | 650 |
| Iron (mg) | 1.6 | 0.4 | 0.9 | 0.4 | 1.0 |
| Vitamin B 1 (mg) | 0.13 | 0.18 | 0.11 | 0.16 | 0.08 |
| Vitamin B 6 (mg) | 0.33 | 0.33 | 0.23 | 0.30 | 0.36 |
| Folate (µg) | 19 | 19 | 44 | 24 | 31 |
| Vitamin C (mg) | 9 | 6 | 14 | 8 | 4 |
Source 7,8
How many calories are in 3 cooked potatoes?
Boiled Potato There are 510 calories in 3 small Boiled Potatoes.
