Portions and preparation · USDA nutrition
1 cup (160 g) of potato, boiled, from fresh, peel eaten, no added fat has about 149 calories. Choose your preparation and adjust the amount below.
Portion calculator
Choose a source measure or enter the weight you ate.
Estimated for 1 cup · 160 g
149calories
Potato, boiled, from fresh, peel eaten, no added fat
— means the source has no value available.
These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.
FoodData Central Survey Foods (FNDDS) · FDC 2709395 Full nutrition profile →
Choose whether you ate the skin and whether butter or oil was added, then enter the cooked potato amount. A plain potato entry and a buttered potato entry describe different preparations.
A worked portion example
Illustrative calculation: 1 cup weighs 160 g using the linked record's portion weight. At 93 calories per 100 g, 160 × 93 ÷ 100 = about 149 calories and 4 g protein. This example includes the skin and no added fat. Add toppings separately if you use them.
Check the exact food and household measure →Use the weight after boiling and draining. If you leave the skin behind, choose a skin-not-eaten option and weigh the edible portion. The selected plain, skin-on example lists a cup as 160 g and a medium potato as 170 g; those are two different amounts.
If you know how much butter or oil you used, start with a plain potato and add your share of that ingredient. If you use one of the prepared-with-butter or prepared-with-oil examples instead, it already represents a preparation with added fat. Do not automatically add the same cooking fat a second time.
The plain, skin-on example assigns 60 g to a baby potato and 300 g to a large potato. Three potatoes can therefore mean very different amounts. A scale is more useful than piece count when the potatoes are mixed sizes or cut into chunks.
Editorial update: . Portion examples are calculations from the linked USDA records.
The 9 exact records in this guide report 158–223 calories in the records' own listed source servings and 93–131 calories per 100 grams. Those are observations from named database records—not a universal range or an estimate of an unseen plate.
Across all 9 named USDA examples, a cup contains 149–210 calories. Each included example lists 160 g for that measure. The same household label can carry a different gram weight elsewhere in USDA data.
Match my meal
For Boiled potato, begin by separating “Potato, boiled, from fresh, peel eaten, no added fat” from “Potato, boiled, ready-to-heat.” Choosing a card filters this source set; it does not infer the portion or fill in ingredients the chosen description does not name.
Showing the first 6 of 9 linked records.
Equal-weight view
Five rank landmarks are shown from all 9 cited records: minimum, 25th-ranked, median-ranked, 75th-ranked, and maximum. Weight is held at 100 grams; source-serving weights are listed in the table.
Shared basis: 100 g · kilocalories
What this page compares
This guide keeps 9 named USDA records in view: 9 direct matches. All sit within “White potatoes, baked or boiled.” The exact descriptions remain the unit of comparison; the familiar heading is only the doorway into the evidence.
Why these records appear together: The deterministic grouping rule “normalized first two description segments” placed these 9 records together under the exact grouping key “potato boiled.” That rule determines membership before any nutrition result is read.
For Boiled potato, this page can compare 9 named records from FDC 2709395 through FDC 2709386. It cannot observe which preparation was eaten, recover unnamed additions, or supply the eaten grams.
Read the shared calculation, provenance, and uncertainty method →
Editor’s decision brief
Carry the denominator, exact identity, and strongest observed contrast into every number below.
Portion
Equal source weights make the selected Boiled potato serving totals easier to compare, but the eaten portion still has to be measured or estimated.
Composition
The lower endpoint is “boiled, from fresh, peel eaten, no added fat”; the higher is “boiled, from fresh, peel not eaten, made with oil.” This isolates density, not ingredient causation.
Discriminator
Of protein, fiber, and sodium, the strongest normalized contrast is between “boiled, from fresh, peel not eaten, made with butter” (1.4 g) and “boiled, from fresh, peel eaten, no added fat” (2.2 g).
Observed source examples
These 9 records each use a 170 g serving. Their serving calories compare equal weights within this set. They do not define a calorie range for every boiled potato; match the preparation and adjust to your portion.
158kcal
170 g source amount · 93 kcal per 100 g
Inspect this exact record209kcal
170 g source amount · 123 kcal per 100 g
Inspect this exact record223kcal
170 g source amount · 131 kcal per 100 g
Inspect this exact recordImportant: “Lower” begins with Potato, boiled, from fresh, peel eaten, no added fat; “higher” ends with Potato, boiled, from fresh, peel not eaten, made with oil, using each record’s own source amount. Those labels order this selected set only—they are not endpoints for every boiled potato meal.
Full comparison
For Boiled potato, serving columns preserve each record’s own listed amount, while calories per 100 g hold weight constant. A dash means the cited record does not supply that field; it does not mean the nutrient is absent.
On smaller screens, focus the table and scroll horizontally to read every column.
| Exact source record | Match | Source amount | Calories | kcal / 100 g | Protein | Fiber | Sodium | USDA |
|---|---|---|---|---|---|---|---|---|
| Potato, boiled, from fresh, peel eaten, no added fat | Direct name match | 170 gUSDA reference amount | 158 kcal | 93 | 4.2 g | 3.7 g | 279 mg | FDC 2709395 ↗ |
| Potato, boiled, from fresh, peel eaten, made with butter | Direct name match | 170 gUSDA reference amount | 209 kcal | 123 | 4.1 g | 3.6 g | 308 mg | FDC 2709397 ↗ |
| Potato, boiled, from fresh, peel eaten, made with margarine | Direct name match | 170 gUSDA reference amount | 197 kcal | 116 | 4 g | 3.6 g | 321 mg | FDC 2709398 ↗ |
| Potato, boiled, from fresh, peel eaten, made with oil | Direct name match | 170 gUSDA reference amount | 223 kcal | 131 | 4 g | 3.6 g | 265 mg | FDC 2709396 ↗ |
| Potato, boiled, from fresh, peel not eaten, made with butter | Direct name match | 170 gUSDA reference amount | 209 kcal | 123 | 3.2 g | 2.4 g | 299 mg | FDC 2709391 ↗ |
| Potato, boiled, from fresh, peel not eaten, made with margarine | Direct name match | 170 gUSDA reference amount | 197 kcal | 116 | 3.2 g | 2.4 g | 315 mg | FDC 2709392 ↗ |
| Potato, boiled, from fresh, peel not eaten, made with oil | Direct name match | 170 gUSDA reference amount | 223 kcal | 131 | 3.2 g | 2.4 g | 258 mg | FDC 2709390 ↗ |
| Potato, boiled, from fresh, peel not eaten, no added fat | Direct name match | 170 gUSDA reference amount | 158 kcal | 93 | 3.3 g | 2.6 g | 270 mg | FDC 2709388 ↗ |
| Potato, boiled, ready-to-heat | Direct name match | 170 gUSDA reference amount | 214 kcal | 126 | 3.2 g | 2.4 g | 282 mg | FDC 2709386 ↗ |
Portion analysis
Every selected record uses a 170-gram source amount, so serving-weight differences do not explain the calorie spread inside this set. Their own source servings run from 158 calories for “boiled, from fresh, peel eaten, no added fat” to 223 for “boiled, from fresh, peel not eaten, made with oil.” At a fixed 100 grams, “boiled, from fresh, peel eaten, no added fat” is 93 calories and “boiled, from fresh, peel not eaten, made with oil” is 131—a fixed-weight separation of 38 calories. For Boiled potato, the serving view answers “how much is in the database portion?”; the 100-gram view answers “how concentrated is the matched record?” Neither reveals how many grams were actually eaten.
The scaling rule: multiply a per-100-gram value by eaten grams ÷ 100. The arithmetic is exact; the result is only as defensible as the record match and portion estimate.
Preparation analysis
The published descriptions distinguish forms such as “boiled, from fresh, peel eaten, no added fat”, “boiled, from fresh, peel eaten, made with margarine”, “boiled, from fresh, peel not eaten, made with butter”, “boiled, from fresh, peel not eaten, made with oil”, and “boiled, ready-to-heat”. Across the source formulations, the shared backbone includes salt, table; differentiating rows include potatoes, baked, flesh, without salt, potatoes, baked, flesh and skin, without salt, butter, stick, salted, and margarine, nfs. On this Boiled potato page, those rows make the records inspectable, but they are not a controlled experiment: they cannot tell us that one named input, by itself, caused a nutrient difference.
Database precision is not meal certainty. Retain the exact description beside the number so later corrections remain possible.
What changes the comparison
The family label “Boiled potato” cannot resolve the differences between Potato, boiled, from fresh, peel eaten, no added fat and Potato, boiled, ready-to-heat. The four checks below identify the record wording, source weight, and formulation evidence that can.
Every selected record uses 170 grams. Inside this set, serving-calorie differences therefore reflect the published composition rather than a change in source weight.
Representative record-level distinctions include “boiled, from fresh, peel eaten, no added fat”, “boiled, from fresh, peel eaten, made with margarine”, “boiled, from fresh, peel not eaten, made with butter”, “boiled, from fresh, peel not eaten, made with oil”, and “boiled, ready-to-heat”. Those phrases are evidence for choosing a record, not decorative subtitle text.
Shared source rows include salt, table; rows that vary across the set include potatoes, baked, flesh, without salt, potatoes, baked, flesh and skin, without salt, and butter, stick, salted. Presence is inspectable evidence, not proof of nutrient causation.
Even “Potato, boiled, from fresh, peel eaten, no added fat” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Boiled potato unknowns for correction instead of converting them into false precision.
Record matching
Read the source name as a sequence of decisions. First confirm that boiled potato is the right meal family. Then resolve the phrases that actually separate this set—“boiled, from fresh, peel eaten, no added fat”, “boiled, from fresh, peel eaten, made with oil”, “boiled, from fresh, peel not eaten, made with margarine”, and “boiled, ready-to-heat”—before comparing gram weight. If a package, menu, or known recipe provides a closer first-party description, prefer it and keep this USDA record as a transparent fallback.
Decision support from the exact records on this page
These conclusions and reading paths are computed from 9 exact records behind Boiled potato source-record guide. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.
Equal-weight result
Potato, boiled, from fresh, peel eaten, made with oil reports 4.9 g versus 0.1 g for Potato, boiled, from fresh, peel not eaten, no added fat: a 4.8 g difference when both are normalized to 100 g.
Inspect the underlying evidenceThese listed servings have equal weights
The 9 records with a listed serving weight on this page each use 170 g. Their serving totals therefore compare equal weights, even if the household labels differ. Match the preparation and adjust the weight to the amount you eat.
Record identity is part of the estimate
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
For Boiled potato source-record guide, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.
Potato, boiled, from fresh, peel not eaten, made with butter is held as one side of the comparison. The explicit record-description contrast is Preparation wording: baked, roasted, or broiled versus boiled or poached; it is a selection cue, not evidence of cause.
Follow this evidence path 9 context records in this source topic White potatoes, baked or boiledPotato, boiled, from fresh, peel eaten, no added fat and Potato, boiled, from fresh, peel eaten, made with butter 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 A formulation detail that separates records Potatoes, baked, flesh, without saltUSDA input 11363 appears in 5 of 9 context records; its summed listed input weight spans 100–100 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 Test a nearby record choice Potato, baked, peel eaten vs Potato, boiled, ready-to-heatPotato, boiled, ready-to-heat is held as one side of the comparison. The explicit record-description contrast is Preparation wording: baked, roasted, or broiled versus boiled or poached; it is a selection cue, not evidence of cause.
Follow this evidence path A formulation detail that separates records Potatoes, baked, flesh and skin, without saltUSDA input 11674 appears in 4 of 9 context records; its summed listed input weight spans 100–100 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 Put the observed spread in corpus context Iron: density and serving contextIn this page’s records, iron runs from 0.3 mg in Potato, boiled, from fresh, peel not eaten, made with margarine to 1.1 mg in Potato, boiled, from fresh, peel eaten, no added fat, all per 100 g.
Follow this evidence path Put the observed spread in corpus context Calcium: density and serving contextIn this page’s records, calcium runs from 5 mg in Potato, boiled, from fresh, peel not eaten, made with oil to 15 mg in Potato, boiled, from fresh, peel eaten, made with margarine, all per 100 g.
Follow this evidence path