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Potatoes, flesh and skin, raw
Carbohydrates 17.49 g Proteins 2.05 g Fats 0.09 g
Carbohydrate 4 Protein 4 Fat 9
Carbohydrate 70 kcal Protein 8 kcal Fat 1 kcal
Histidine 0.035 g Isoleucine 0.066 g Leucine 0.098 g Lysine 0.107 g Methionine 0.032 g Phenylalanine 0.081 g Threonine 0.067 g Tryptophan 0.021 g Valine 0.103 g
Total polyunsaturated 0.042 g Omega 3 (n-3) 0.01 g Omega 6 (n-6) 0.032 g Total monounsaturated 0.002 g Total saturated 0.025 g Total trans 0 g Cholesterol 0 mg
Vitamin C 19.7 mg Folate, total 15 µg Folate, DFE 15 µg Vitamin B-1 (Thiamin/Thiamine) - mg Vitamin B-2 (Riboflavin) 0.032 mg Vitamin B-3 (Niacin) 1.061 mg Vitamin B-5 (Pantothenic acid) 0.295 mg Vitamin B-6 0.298 mg Vitamin B-12 (Cobalamin) 0 µg Vitamin A (RAE) 0 µg Vitamin E (alpha-tocopherol) 0.01 mg Vitamin D (D2 + D3) 0 IU Vitamin K (phylloquinone) 2 µg
Calcium, Ca 12 mg Iron, Fe 0.81 mg Magnesium, Mg 23 mg Phosphorus, P 57 mg Potassium, K 425 mg Sodium, Na 6 mg Zinc, Zn 0.3 mg Copper, Cu 0.11 mg Manganese, Mn 0.153 mg Selenium, Se 0.4 µg
n-6 : n-3 ratio:
3.2 : 1
The red-green bar above represents how much omega 6 (in red) is present, versus omega 3 (in green). Idealy they should be in equal proportion 1:1 (half red and half green).
n-6 / n-3 proportion:
3.2
Lower is better: ≤ 1 is best, ≤ 4 is ok, > 4 means too much omega 6, replace or combine with higher omega 3 ingredients to balance out.
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