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Potatoes, russet, flesh and skin, raw
Carbohydrates 18.07 g Proteins 2.14 g Fats 0.08 g
Carbohydrate 4 Protein 4 Fat 9
Carbohydrate 72 kcal Protein 9 kcal Fat 1 kcal
Histidine - g Isoleucine - g Leucine - g Lysine - g Methionine - g Phenylalanine - g Threonine - g Tryptophan - g Valine - g
Total polyunsaturated 0.043 g Omega 3 (n-3) 0.01 g Omega 6 (n-6) 0.032 g Total monounsaturated 0.002 g Total saturated 0.026 g Total trans 0 g Cholesterol 0 mg
Vitamin C 5.7 mg Folate, total 14 µg Folate, DFE 14 µg Vitamin B-1 (Thiamin/Thiamine) - mg Vitamin B-2 (Riboflavin) 0.033 mg Vitamin B-3 (Niacin) 1.035 mg Vitamin B-5 (Pantothenic acid) 0.301 mg Vitamin B-6 0.345 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) 1.8 µg
Calcium, Ca 13 mg Iron, Fe 0.86 mg Magnesium, Mg 23 mg Phosphorus, P 55 mg Potassium, K 417 mg Sodium, Na 5 mg Zinc, Zn 0.29 mg Copper, Cu 0.103 mg Manganese, Mn 0.157 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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