Potato: baked peel not eaten vs canned no added fat USDA FDC 2709518 vs 2709401
Per 100 g, baked peel not eaten reports 4.2 g total fat, while canned no added fat reports 0.2 g total fat.
The comparison uses two cited USDA records. Their complete source names, household portions, nutrient values, and FoodData Central links remain visible below.
Record A · FDC 2709518
Potato, baked, peel not eaten, with butter
Check this record in FoodData Central ↗Highlighted difference
Calories at the same 100-gram weight
Bar length shows the two cited values on one shared denominator. It does not rank either food or establish why they differ.
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125 kcal - Potato, canned, no added fat 60 kcal
60 kcal
Shared basis: 100 g · kcal
Equal-weight evidence
Nutrition per 100 grams
Both columns use the same mass, which compares nutrient concentration without allowing the two representative source amounts to change the denominator. “A +” or “B +” reports the arithmetic difference between the cited values; it is not a quality score.
On smaller screens, focus a comparison table and scroll horizontally to read every column.
| Nutrient | A · Potato, baked, peel not eaten, with butter | B · Potato, canned, no added fat | Difference |
|---|---|---|---|
| CaloriesMaterial difference | 125 kcal | 60 kcal | A +65 kcal |
| Protein | 1.9 g | 1.4 g | A +0.5 g |
| Total fatMaterial difference | 4.2 g | 0.2 g | A +4 g |
| CarbohydrateMaterial difference | 20.4 g | 13.6 g | A +6.8 g |
| Dietary fiberMaterial difference | 1.4 g | 2.4 g | B +1 g |
| Total sugars | 1.6 g | 0.6 g | A +1 g |
| Sodium | 198 mg | 159 mg | A +39 mg |
| Saturated fatMaterial difference | 2.3 g | 0.1 g | A +2.2 g |
| PotassiumMaterial difference | 371 mg | 228 mg | A +143 mg |
| Calcium | 6 mg | 5 mg | A +1 mg |
| Iron | 0.3 mg | 1.3 mg | B +0.9 mg |
Values come from the two cited USDA FoodData Central Survey Foods records. Feast does not average records, impute missing values, or infer a nutrient from the food name.
Read the table by question
The material primary-nutrient differences run in both directions: A is higher on 3, while B is higher on 1.
These answers describe concentration per 100 grams. “More” and “less” identify the arithmetic direction only; they do not decide which record is a better match or which food is better for a person.
Which reports fewer calories?
Record B
Record B reports 60 kcal, compared with 125 kcal in the other record—a difference of 65 kcal.
Which reports more protein?
Record A
Record A reports 1.9 g, compared with 1.4 g in the other record—a difference of 0.5 g.
Which reports more fiber?
Record B
Record B reports 2.4 g, compared with 1.4 g in the other record—a difference of 1 g.
Which reports less sodium?
Record B
Record B reports 159 mg, compared with 198 mg in the other record—a difference of 39 mg.
What differs in the source descriptions
The exact names carry information the numbers cannot.
USDA assigns both records to “White potatoes, baked or boiled,” but the topic label is broad. Record A is “Potato, baked, peel not eaten, with butter.” Record B is “Potato, canned, no added fat.” Feast paired them because their contrast-neutral food identities are an exact match, not merely because they share a generic category.
The controlled name parser found 4 interpretable distinctions. These labels organize wording already present in the names; they do not establish that a distinction caused a nutrient difference.
| Description dimension | Record A | Record B |
|---|---|---|
| Preparation wording | baked, roasted, or broiled | No matching controlled term in the source name |
| Peel wording | peel not eaten | No matching controlled term in the source name |
| Added-fat wording | No matching controlled term in the source name | no added fat |
| Source form | No matching controlled term in the source name | canned |
Even a clean name contrast can carry hidden companions. A fried record may also include coating; a restaurant record can use a different recipe; a reduced-sodium description can differ in more than salt; and a source amount can reflect a different reporting convention. That is why this page reports the complete pair rather than treating one word as an intervention.
Portion context
A representative source amount is not a shared “serving.”
Record A uses USDA reference amount at 315 g. Record B uses USDA reference amount at 95 g. Those labels and gram weights come from their respective records. They are useful for scaling the chosen profile, but they are not recommendations and need not describe equal amounts.
The two representative amounts differ by 220 g (70% of the larger amount). This is why the main table holds mass at 100 g. After selecting the closer description, use its household measure or a gram estimate for the amount actually eaten.
A cup, piece, slice, sandwich, fillet, or fluid ounce can have different gram weights across records. A matching label is not enough: check the listed grams. If accuracy matters more than convenience, weighing the food or using a current package label can be more specific than a generic survey-food measure.
Record A measures
- 1 small260 g
- 1 medium315 g
- 1 large445 g
- 1 cup160 g
- USDA reference amount315 g
Record B measures
- 1 whole, canned35 g
- 1 cup185 g
- USDA reference amount95 g
One shared household label
1 cup: 160 g in A vs 185 g in B
The household label matches, but the source gram weights differ. These values scale each record by its own listed grams; they are practical portion context, not an equal-mass comparison.
| Nutrient | A · 160 g | B · 185 g |
|---|---|---|
| Calories | 200 kcal | 111 kcal |
| Protein | 3 g | 2.6 g |
| Dietary fiber | 2.2 g | 4.4 g |
| Sodium | 317 mg | 294 mg |
USDA source formulation evidence
The listed inputs provide another way to audit the match.
FNDDS includes input-food rows behind each standardized survey-food record. Record A’s leading listed inputs include Potatoes, baked, flesh, without salt, Butter, stick, salted, Salt, table. Record B’s include Potatoes, canned, drained solids, no salt added, Salt, table. Ingredient-code overlap is 25%, and normalized listed-input-weight variation is 100%.
Record A · 3 coded inputs
Potato, baked, peel not eaten, with butter
- Potatoes, baked, flesh, without saltIngredient code 11363 · open source index94.6% of listed input weight
- Butter, stick, saltedIngredient code 1001 · open source index5% of listed input weight
- Salt, tableIngredient code 2047 · open source index0.4% of listed input weight
Record B · 2 coded inputs
Potato, canned, no added fat
- Potatoes, canned, drained solids, no salt addedIngredient code 4331199.6% of listed input weight
- Salt, tableIngredient code 2047 · open source index0.4% of listed input weight
1 shared coded input
The largest shared entries include Salt, table. Shared codes can still carry different listed weights.
2 A-only and 1 B-only coded inputs
A-only entries include Potatoes, baked, flesh, without salt, Butter, stick, salted. B-only entries include Potatoes, canned, drained solids, no salt added.
Important: repeated rows carrying the same ingredient code are combined before the shares and overlap are calculated. These weights belong to USDA’s source formulation: they are not a reconstructed plate, final cooked yield, visitor serving, ingredient declaration, or estimate of what is visible in a photo. USDA’s FNDDS documentation explains that these calculation recipes can represent multiple variants, may include retention or moisture adjustments, and are not product-label ingredient lists.
Choosing the closer record
Match context first; scale second.
- 01
Read both names literally
Compare cooking method, coating, edible skin or peel, sauce, additions, venue, source form, and food subtype. For this pair, the full A and B descriptions above are the evidence—not shortened search labels.
- 02
Use listed inputs as a check
If the name still leaves ambiguity, compare the leading and unique source inputs. They can reveal that two near names refer to meaningfully different standardized formulations, but they do not reconstruct your dish.
- 03
Choose an amount for that record
After choosing A or B, use its own named measure and gram weight. Do not transfer a cup, slice, or “typical amount” from the other record as if the measures were interchangeable.
- 04
Account for missing details
Brand, current restaurant recipe, cooking oil, drained weight, toppings, substitutions, and unfinished portions may not be captured. A label or weighed recipe can supersede a generic reference when it better matches the actual food.
Limits and responsible interpretation
This is a comparison of records, not a causal study.
The two records come from 2021–2023 FoodData Central Survey Foods data. The nutrient table faithfully compares their published values on the same weight basis. It does not measure two plates prepared at the same time, isolate one ingredient, or estimate the uncertainty around either value.
For this pair, the source names differ across 4 documented description dimensions, while the listed formulations show 25% ingredient-code overlap and 100% normalized listed-weight variation. Moisture, ingredient proportions, preparation, and record construction can therefore move together. The page can describe the combined record difference; it cannot isolate the effect of one word.
A higher or lower number is not an overall verdict. Protein, fiber, sodium, energy, fat, micronutrients, preferences, allergies, budget, portion, and an individual’s goals answer different questions. Feast therefore reports directions and magnitudes without applying a universal “healthier” label.
This page is educational and does not diagnose a condition, prescribe a target, or replace advice from a qualified professional. For an allergy, medically directed diet, or strict ingredient limit, use verified ingredient information and guidance appropriate to that situation.
How this page qualified
A page is published only when the pair clears materiality and diversity gates.
Both records must occupy the same USDA survey-food topic and share a close food identity after a controlled vocabulary separates preparation, edible-part, source, claim, crust, and sauce wording. Exact contrast-neutral identities receive priority. Close ingredient or form substitutions can qualify when name overlap remains high and the numerical evidence is material.
For primary nutrients, Feast requires both an absolute and relative difference: at least 20 kcal and 12% for energy; 2 g and 18% for protein or fat; 5 g and 15% for carbohydrate; 1 g and 20% for fiber; 4 g and 20% for sugars; or 100 mg and 20% for sodium. A focused one-nutrient pair also needs a material representative-amount or formulation distinction. Rounding-only pairs are not published.
Unordered FDC IDs define a canonical pair, so reversing A and B cannot create another page. Each source record can appear twice at most, each USDA topic contributes no more than 40 pages, and closely repeated identity families are capped. Those rules produced a selective comparison library rather than every mathematical combination in the corpus.
Read the complete nutrition-page methodology for import, nutrient mapping, portion scaling, Daily Value, and uncertainty rules.
Decision support from the exact records on this page
Turn source data into a better next decision
These conclusions and reading paths are computed from 2 exact records behind Potato, baked, peel not eaten, with butter versus Potato, canned, no added fat. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.
Equal-weight result
Potato, baked, peel not eaten, with butter is higher in calories per 100 g
Potato, baked, peel not eaten, with butter reports 125 kcal versus 60 kcal for Potato, canned, no added fat: a 65 kcal difference when both are normalized to 100 g.
Inspect the underlying evidenceThe denominator changes the answer
Potato, canned, no added fat is denser; Potato, baked, peel not eaten, with butter is higher in its source amount
Potato, canned, no added fat reports 2.4 g per 100 g and 2.3 g in USDA source amount (95 g). Potato, baked, peel not eaten, with butter reports a lower 1.4 g per 100 g but a higher 4.4 g in USDA source amount (315 g).
Record identity is part of the estimate
Distinguish “Potato, baked, peel not eaten, with butter” from “Potato, canned, no added fat”
These are separate USDA records with separate formulations or survey descriptions. Match preparation, additions, and the named household amount before borrowing either record’s nutrients.
Inspect the underlying evidenceContextual knowledge graph
Follow the relationship that matches your question
For Potato, baked, peel not eaten, with butter versus Potato, canned, no added fat, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.
Potato, baked, peel not eaten, with butter and Potato, canned, no added fat are explicitly linked in this guide, which separates direct name matches from contextual variants.
Follow this evidence path Best next guide for this exact record Potato baked peelPotato, baked, peel not eaten, with butter is explicitly linked in this guide, which separates direct name matches from contextual variants.
Follow this evidence path Put the observed spread in corpus context Calories: density and serving contextIn this page’s records, calories runs from 60 kcal in Potato, canned, no added fat to 125 kcal in Potato, baked, peel not eaten, with butter, all per 100 g.
Follow this evidence path Test a nearby record choice Potato, baked, peel eaten, with butter vs Potato, canned, no added fatPotato, canned, no added fat is held as one side of the comparison. The explicit record-description contrast is Preparation wording: baked, roasted, or broiled versus No matching controlled term in the source name; it is a selection cue, not evidence of cause.
Follow this evidence path A formulation detail that separates records Butter, stick, saltedUSDA input 1001 appears in 1 of 2 context records; its summed listed input weight spans 15–15 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.
Follow this evidence path A formulation detail that separates records Potatoes, baked, flesh, without saltUSDA input 11363 appears in 1 of 2 context records; its summed listed input weight spans 285–285 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.
Follow this evidence path 2 context records in this source topic White potatoes, baked or boiledPotato, baked, peel not eaten, with butter and Potato, canned, no added fat belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.
Follow this evidence path