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Potatoes, red, flesh and skin, raw
Carbohydrates 15.9 g Proteins 1.89 g Fats 0.14 g
Carbohydrate 4 Protein 4 Fat 9
Carbohydrate 64 kcal Protein 8 kcal Fat 1 kcal
Histidine 0.032 g Isoleucine 0.061 g Leucine 0.09 g Lysine 0.098 g Methionine 0.029 g Phenylalanine 0.075 g Threonine 0.062 g Tryptophan 0.019 g Valine 0.095 g
Total polyunsaturated 0.059 g Omega 3 (n-3) 0.014 g Omega 6 (n-6) 0.044 g Total monounsaturated 0.003 g Total saturated 0.035 g Total trans 0 g Cholesterol 0 mg
Vitamin C 8.6 mg Folate, total 18 µg Folate, DFE 18 µg Vitamin B-1 (Thiamin/Thiamine) - mg Vitamin B-2 (Riboflavin) 0.031 mg Vitamin B-3 (Niacin) 1.149 mg Vitamin B-5 (Pantothenic acid) 0.279 mg Vitamin B-6 0.17 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) 2.9 µg
Calcium, Ca 10 mg Iron, Fe 0.73 mg Magnesium, Mg 22 mg Phosphorus, P 61 mg Potassium, K 455 mg Sodium, Na 18 mg Zinc, Zn 0.33 mg Copper, Cu 0.134 mg Manganese, Mn 0.141 mg Selenium, Se 0.5 µg
n-6 : n-3 ratio:
3.1 : 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:
3.15
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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