Ingredient Guide•Potato
All Ingredients
Good source of Vitamin CHigh PotassiumContains AntioxidantsContains ProteinSource of Fiber
VegetablesNightshadesSouth America (Andes)
PotatoCalories, Nutrition Facts, Culinary Uses & Recipes
Scientific Name:Solanum tuberosum
Also known as:
AlooPotato
Potatoes are versatile root vegetables. Provide carbohydrates and potassium. Support energy levels and muscle function. Contain vitamin C and fiber.
Calories (100g)77 kcal
Dietary ProfileVegan & Vegetarian
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Calories in Potato & Nutritional Facts
Standard food-composition values per 100g edible portion and realistic serving portions
How many calories are in Potato?
100 grams of Potato (raw/dry reference weight) provides approximately 77 kcal, 17.5g carbohydrates, 2.0g protein, 0.1g fat, and 2.2g dietary fiber. A realistic single-person portion of 50g contains roughly 39 kcal before cooking oils or garnishes.
77.0kcal
Calories
2.0g
Protein
17.5g
Carbs
0.1g
Fat
2.2g
Fiber
0.8g
Sugar
| Portion Size | Calories | Carbs | Protein | Fat | Fiber |
|---|---|---|---|---|---|
| Per 30g (Small / 2–3 Tbsp) | 23 kcal | 5.2g | 0.6g | 0.0g | 0.7g |
| Per 50g (Standard Home Serving) | 39 kcal | 8.7g | 1.0g | 0.0g | 1.1g |
| Per 100g (Standard Reference) | 77 kcal | 17.5g | 2.0g | 0.1g | 2.2g |
Source & Disclaimer: Nutritional figures represent approximate values per 100g edible portion compiled from standard food-composition references (including ICMR-NIN Indian Food Composition Tables & USDA FoodData Central). Values vary by grain thickness, moisture, brand, and added cooking oils or garnishes. Provided for general culinary information only and not as medical or clinical dietary advice.
Storage Instructions
Keep Potato fresh and long-lasting
Keep Away from Light: Always store potatoes in a dark, dry, and airy place. If sunlight hits them, they turn green and taste bitter. Never Store with Onions: Keep potatoes and onions in separate baskets. Onions release a gas that makes potatoes sprout and spoil very quickly. Don't Keep in Fridge: Cold temperature inside the fridge converts the potato starch into sugar. This changes its taste and makes it turn dark brown when cooked.
Kitchen Preparation & Cooking Uses
Best culinary practices & prep tips
Soak in Cold Water for Crispy Fries: After chopping potatoes for fries or snacks, soak them in cold water for 20–30 minutes. This removes extra surface starch and makes them extra crispy when fried. Boil with Salt and Skin On: Boil potatoes with their skin on and add a pinch of salt to the water. The skin stops them from becoming watery, and the salt adds flavor inside. Cool Before Making Samosa Stuffing: Always let boiled potatoes cool down completely before mashing them for paratha or samosa filling. Hot potatoes release moisture and make your dough sticky and soft.
Culinary Uses, Origins & Cultural Heritage
How Potato is used across regional kitchens and history
Common Culinary Uses
When potatoes first arrived in India, people were slow to accept them because they grew underground and were not mentioned in traditional texts. The big change happened when the British started large-scale potato farming in Bengal and the northern hill regions during the 18th century.
Historical Roots
Potatoes were first grown by native South American tribes in the Andes mountains (near Peru and Bolivia) around 7,000 to 10,000 years ago. In the 16th century, Spanish explorers took potatoes to Europe. Portuguese traders brought them to India in the early 17th century, where they were first grown along the western coast near Goa.
Regional & Cultural Traditions
India: Aloo is the ultimate budget-friendly veggie in Indian homes. It is a star in street food (Samosa, Aloo Tikki, Vada Pav) and daily home dishes (Aloo Gobhi, Aloo Dum). Ireland: Potato was once the main food source for the entire nation, so much so that when a plant disease destroyed the crop in the 1840s, it caused a massive historical famine. Global: Loved worldwide as the ultimate side dish in the form of French fries, mashed potatoes, and potato chips.
Did You Know?
In 1995, the potato became the very first vegetable ever grown in space! NASA scientists took potato plants on the Space Shuttle Columbia to test if fresh food could be grown for future space travels.
Chef & Cooking Tips
If you see any green spots or tiny sprouts on a potato, chop those parts out completely before cooking. The green parts contain a natural compound called solanine, which can cause stomach upset.
Recipes Using Potato
Explore 4 recipes featuring Potato
Frequently Asked Questions about Potato
Common questions on calories, cooking methods, and kitchen storage
How many calories are in Potato?
Per 100 grams (raw/dry reference weight), Potato contains approximately 77 kcal, 17.5g carbohydrates, 2.0g protein, 0.1g fat, and 2.2g dietary fiber. A typical 50g culinary portion provides roughly 39 kcal before cooking oils, butter, or garnishes are added.
What is Potato and how is it used in cooking?
Potatoes are versatile root vegetables. Provide carbohydrates and potassium. Support energy levels and muscle function. Contain vitamin C and fiber.
How do you prepare and cook with Potato?
Soak in Cold Water for Crispy Fries: After chopping potatoes for fries or snacks, soak them in cold water for 20–30 minutes. This removes extra surface starch and makes them extra crispy when fried. Boil with Salt and Skin On: Boil potatoes with their skin on and add a pinch of salt to the water. The skin stops them from becoming watery, and the salt adds flavor inside. Cool Before Making Samosa Stuffing: Always let boiled potatoes cool down completely before mashing them for paratha or samosa filling. Hot potatoes release moisture and make your dough sticky and soft.
How should Potato be stored to keep it fresh?
Keep Away from Light: Always store potatoes in a dark, dry, and airy place. If sunlight hits them, they turn green and taste bitter. Never Store with Onions: Keep potatoes and onions in separate baskets. Onions release a gas that makes potatoes sprout and spoil very quickly. Don't Keep in Fridge: Cold temperature inside the fridge converts the potato starch into sugar. This changes its taste and makes it turn dark brown when cooked.
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