Nutrition Comparison Tool
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Baked Potato (No Skin)
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Potatoes, baked, skin only, with salt
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Comparison Bar Charts

Calories Comparison


2000 calories = Full Bar. (-- = missing data)
  • Baked Potato (No Skin) 1 oz (x1) 1% DV 26 calories
  • Potatoes, baked, skin only, with salt 1 oz (x1) 3% DV 56 calories

Fat Comparison


78g = Full Bar. (-- = missing data)
  • Baked Potato (No Skin) 1 oz (x1) 0% DV 0.03g
  • Potatoes, baked, skin only, with salt 1 oz (x1) 0% DV 0.03g

Carbohydrate Comparison


275g = Full Bar. (-- = missing data)
  • Baked Potato (No Skin) 1 oz (x1) 2% DV 6.1g
  • Potatoes, baked, skin only, with salt 1 oz (x1) 5% DV 13.1g

Protein Comparison


50g = Full Bar. (-- = missing data)
  • Baked Potato (No Skin) 1 oz (x1) 1% DV 0.56g
  • Potatoes, baked, skin only, with salt 1 oz (x1) 2% DV 1.2g

Cholesterol Comparison


300mg = Full Bar. (-- = missing data)
  • Baked Potato (No Skin) 1 oz (x1) 0% DV 0mg
  • Potatoes, baked, skin only, with salt 1 oz (x1) 0% DV 0mg

Saturated Fats Comparison


20g = Full Bar. (-- = missing data)
  • Baked Potato (No Skin) 1 oz (x1) 0% DV 0.01g
  • Potatoes, baked, skin only, with salt 1 oz (x1) 0% DV 0.01g

Fiber Comparison


28g = Full Bar. (-- = missing data)
  • Baked Potato (No Skin) 1 oz (x1) 2% DV 0.43g
  • Potatoes, baked, skin only, with salt 1 oz (x1) 8% DV 2.2g

Sugars Comparison


50g = Full Bar. (-- = missing data)
  • Baked Potato (No Skin) 1 oz (x1) 1% DV 0.48g
  • Potatoes, baked, skin only, with salt 1 oz (x1) 1% DV 0.4g

Iron Comparison


18mg = Full Bar. (-- = missing data)
  • Baked Potato (No Skin) 1 oz (x1) 1% DV 0.1mg
  • Potatoes, baked, skin only, with salt 1 oz (x1) 11% DV 2mg

Calcium Comparison


1300mg = Full Bar. (-- = missing data)
  • Baked Potato (No Skin) 1 oz (x1) 0% DV 1.4mg
  • Potatoes, baked, skin only, with salt 1 oz (x1) 1% DV 9.6mg

Potassium Comparison


4700mg = Full Bar. (-- = missing data)
  • Baked Potato (No Skin) 1 oz (x1) 2% DV 110.8mg
  • Potatoes, baked, skin only, with salt 1 oz (x1) 3% DV 162.4mg
Comparison Table

Table Legend

  1. Baked Potato (No Skin)
  2. Potatoes, baked, skin only, with salt
155 nutrients
-- = missing data
Macronutrients
Food # 1 2
Weight (g) 28 28
Calories
(%DV)		 26
(1%)		 56
(3%)
Fat (g)
(%DV)		 0.03
(0%)		 0.03
(0%)
Protein (g)
(%DV)		 0.56
(1%)		 1.2
(2%)
Carbohydrate (g)
(%DV)		 6.1
(2%)		 13.1
(5%)
Sugars (g)
(%DV)		 0.48
(1%)		 0.4
(1%)
Fiber (g)
(%DV)		 0.43
(2%)		 2.2
(8%)
Cholesterol (mg)
(%DV)		 0
(0%)		 0
(0%)
Saturated Fats (g)
(%DV)		 0.01
(0%)		 0.01
(0%)
Net-Carbs (g) 5.7
10.8
Trans Fatty Acids (g) 0
0
  Minerals
Food # 1 2
Weight (g) 28 28
Calcium (mg)
(%DV)		 1.4
(0%)		 9.6
(1%)
Iron, Fe (mg)
(%DV)		 0.1
(1%)		 2
(11%)
Potassium, K (mg)
(%DV)		 110.8
(2%)		 162.4
(3%)
Magnesium (mg)
(%DV)		 7.1
(2%)		 12.2
(3%)
Phosphorus, P (mg)
(%DV)		 14.2
(1%)		 28.6
(2%)
Sodium (mg)
(%DV)		 1.4
(0%)		 72.9
(3%)
Zinc, Zn (mg)
(%DV)		 0.08
(1%)		 0.14
(1%)
Copper, Cu (mg)
(%DV)		 0.06
(7%)		 0.23
(26%)
Manganese (mg)
(%DV)		 0.05
(2%)		 0.17
(8%)
Selenium, Se (mcg)
(%DV)		 0.09
(0%)		 0.2
(0%)
Fluoride, F (mcg)
(%AI)		 --
(--%)		 --
(--%)
Molybdenum (mcg) --
--
Iodine, I (mcg) --
--
Chlorine (mg) --
--
Chromium (mcg) --
--
  Vitamins
Food # 1 2
Weight (g) 28 28
Vitamin A, RAE (mcg)
(%DV)		 0
(0%)		 0.28
(0%)
Vitamin C (mg)
(%DV)		 3.6
(4%)		 3.8
(4%)
Thiamin (B1) (mg)
(%DV)		 0.03
(2%)		 0.03
(3%)
Riboflavin (B2) (mg)
(%DV)		 0.01
(0%)		 0.03
(2%)
Niacin (B3) (mg)
(%DV)		 0.4
(2%)		 0.87
(5%)
Vitamin B5 (PA) (mg)
(%DV)		 0.16
(3%)		 0.24
(5%)
Vitamin B6 (mg)
(%DV)		 0.09
(5%)		 0.17
(10%)
Biotin (mcg) --
--
Folate (B9) (mcg)
(%DV)		 2.6
(1%)		 6.2
(2%)
Folic acid (mcg)
(%)		 0
(0%)		 0
(0%)
Food Folate (mcg)
(%)		 2.6
(1%)		 6.2
(2%)
Folate DFE (mcg)
(%)		 2.6
(1%)		 6.2
(2%)
Choline (mg)
(%DV)		 4.1
(1%)		 8.8
(2%)
Vitamin B12 (mcg)
(%DV)		 0
(0%)		 0
(0%)
Retinol (mcg) 0
0
Carotene, beta (mcg)
(%RDA)		 0
(0%)		 1.7
(0%)
Carotene, alpha (mcg)
(%RDA)		 0
(0%)		 0
(0%)
Cryptoxanthin, beta (mcg)
(%RDA)		 0
(0%)		 0
(0%)
Vitamin A, IU (IU) 0 2.8
Lycopene (mcg) 0
0
Lut + Zeaxanthin (mcg) 0
8.5
Vitamin E (mg)
(%DV)		 0.01
(0%)		 0.01
(0%)
Vitamin D (mcg)
(%DV)		 0
(0%)		 0
(0%)
Vitamin D2 (mcg) --
--
Vitamin D3 (mcg) --
--
Vitamin D (IU)
(%DV)		 0
(0%)		 0
(0%)
Vitamin K (mcg)
(%DV)		 0.09
(0%)		 0.48
(0%)
Vitamin K1 (mcg) --
--
Menaquinone-4 (K2) (mcg) --
--
  Other
Food # 1 2
Weight (g) 28 28
Water (g) 21.4
13.4
Ash (g) 0.27
0.64
Alcohol (g) 0
--
Caffeine (mg) 0
0
Theobromine (mg) 0
0
PRAL score -1.75
-2.22
  Carbohydrates
Food # 1 2
Weight (g) 28 28
Soluble Fiber (g) --
--
Insoluble Fiber (g) --
--
Added Sugar (g)
(%DV)		 --
(--%)		 --
(--%)
Sucrose (g) --
--
Glucose (Dextrose) (g) --
--
Fructose (g) --
--
Lactose (g) --
--
Maltose (g) --
--
Galactose (g) --
--
Starch (g) --
--
Carbohydrate, other (g) --
--
Total sugar alcohols (g) --
--
  Fats
Food # 1 2
Weight (g) 28 28
Monounsaturated Fats (g) 0.001
0.001
Polyunsaturated Fats (g) 0.012
0.012
Omega 3s (g)
(%AI)		 0.003
(0%)		 0.003
(0%)
Omega 6s (g)
(%AI)		 0.009
(0%)		 0.009
(0%)
Omega 3 to Omega 6 Ratio 0.31
0.31
Omega 6 to Omega 3 Ratio 3.2
3.2
Omega 3s  
alpha-Linolenic Acid (ALA) (g)
(%)		 --
(--%)		 --
(--%)
Eicosapentaenoic Acid (EPA) (g) 0
--
Docosapentaenoic Acid (DPA) (g) 0
--
Docosahexaenoic Acid (DHA) (g) 0
--
n-3-Eicosatrienoic Acid (20:3) (g) --
--
Omega 6s  
Linoleic Acid (n-6-c-c) (g) --
--
gamma-Linolenic Acid (GLA) (g) --
--
c-c-n6-Eicosadienoic Acid (g) --
--
DHG-linolenic acid (DGLA) (g) --
--
Arachidonic acid (AA) (g) --
--
Saturated Fats  
Butyric (4:0) (g) 0
--
Caproic (6:0) (g) 0
--
Caprylic Acid (8:0) (g) 0
--
Capric Acid (10:0) (g) 0
0
Lauric Acid (12:0) (g) 0.001
0.001
Tridecanoic Acid (13:0) (g) --
--
Myristic Acid (14:0) (g) 0
0
Pentadecanoic Acid (15:0) (g) --
--
Palmitic Acid (16:0) (g) 0.005
0.005
Margaric Acid (17:0) (g) --
--
Stearic Acid (18:0) (g) 0.001
0.001
Arachidic Acid (20:0) (g) --
--
Behenic Acid (22:0) (g) --
--
Lignoceric Acid (24:0) (g) --
--
Monounsaturated Fats  
Myristoleic Acid (14:1) (g) --
--
Pentadecenoic Acid (15:1) (g) --
--
Palmitoleic Acid (16:1) (g) 0
0
cis-Palmitoleic Acid (16:1 cis) (g) --
--
Heptadecenoic Acid (17:1) (g) --
--
Oleic Acid (18:1) (g) 0
0
c-Oleic Acid (18:1 cis) (g) --
--
c-Vaccenic acid (g) --
--
Gadoleic Acid (20:1) (g) 0
--
Docosenoic Acid (22:1) (g) 0
--
c-Docosenoic Acid (22:1 c) (g) --
--
c-Tetracosenoic Acid (24:1 c) (g) --
--
Polyunsaturated Fats  
Octadecadienoic Acid (18:2) (g) 0.009
0.009
Conjugated Linoleic Acid (CLAs) (g) --
--
Octadecadienoic Acid (mixed) (g) --
--
Octadecatrienoic (undiff) (g) 0.003
0.003
Octadecatrienoic Acid (mixed) (g) --
--
Parinaric Acid (18:4) (g) 0
--
Eicosatrienoic Acid (20:3) (g) --
--
Eicosatetraenoic Acid 20:4 (g) 0
--
Heneicosapentaenoic Acid 21:5 (g) --
--
22:4 (g) --
--
Trans Fats  
t-Polyenoic Fats (g) --
--
t-Monoenoic Fats (g) --
--
t-Palmitoleic Acid (16:1 t) (g) --
--
t-Oleic Acid (18:1 t) (g) --
--
t-Docosenoic Acid (22:1 t) (g) --
--
t-Octadecadienoic Acid (18:2 t) (g) --
--
t-t-Octadecadienoic Acid (g) --
--
Phytosterols (Plant Sterols)  
Phytosterols (g) --
--
Stigmasterol (g) --
--
Campesterol (g) --
--
Beta-sitosterol (g) --
--
Amino Acids
Food # 1 2
Weight (g) 28 28
Essential  
Histidine (mg)
(%RDI)		 12
(2%)		 --
(--%)
Isoleucine (mg)
(%RDI)		 23
(2%)		 --
(--%)
Leucine (mg)
(%RDI)		 33
(1%)		 --
(--%)
Lysine (mg)
(%RDI)		 34
(2%)		 --
(--%)
Methionine (mg)
(%RDI)		 9
(1%)		 --
(--%)
Phenylalanine (mg)
(%RDI)		 25
(3%)		 --
(--%)
Threonine (mg)
(%RDI)		 20
(2%)		 --
(--%)
Tryptophan (mg)
(%RDI)		 9
(3%)		 --
(--%)
Valine (mg)
(%RDI)		 31
(2%)		 --
(--%)
Conditional  
Arginine (mg) 26
--
Cystine (mg)
(%RDI)		 7
(2%)		 --
(--%)
Glycine (mg) 16
--
Proline (mg) 20
--
Tyrosine (mg)
(%RDI)		 21
(2%)		 --
(--%)
Non-Essential  
Alanine (mg) 17
--
Aspartic acid (mg) 136
--
Betaine (mg) 0.06
0.14
Glutamic acid (mg) 93
--
Hydroxyproline (mg) --
--
Serine (mg) 24
--
Data Source
Baked Potato (No Skin)
USDA Food Data Central Standard Release (Common)Omega-6 data was extrapolated from undifferentiated-Octadecadienoic Acid (18:2) acid.
Potatoes, baked, skin only, with salt
USDA Food Data Central Standard ReleaseOmega-3 data was extrapolated from undifferentiated-Octadecatrienoic acid.Omega-6 data was extrapolated from undifferentiated-Octadecadienoic Acid (18:2) acid.