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Focused USDA meal guide

Potato, boiled calories and nutrition: 9 USDA records compared

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.

Part of the Potato nutrition guide.

What this page compares

Named source records, not one universal meal

This page includes every selected Feast nutrition record whose normalized USDA description begins with “Potato, boiled” under the documented two-segment variant rule. The records fall within White potatoes, baked or boiled. Exact descriptions remain visible so this grouping does not erase preparation, ingredient, or source-serving differences.

How this guide was assembled: Feast deterministically grouped exact USDA FNDDS records by their source descriptions. Every nutrient number is computed from the linked source fields; this page does not use generated or invented nutrition estimates.

Every number on this page comes from the exact linked record. Values are descriptive observations from the selected records; they are not personalized estimates, recommended portions, or measurements of a meal in front of you.

Match my meal

Start with the description closest to what you ate

Choose an exact FNDDS description to focus the record cards and comparison table. This narrows the source evidence; it does not infer your portion or ingredients.

Showing all 9 linked records.

Observed source examples

Lower, middle, and higher within this selected set

These cards order the selected records by calories in each record's own FNDDS source serving. They do not define the calorie range of every potato, boiled and should not be used as a personalized estimate.

Important: “Lower,” “middle,” and “higher” refer only to order within the selected source set above. Different source-serving weights and, where labeled, contextual records mean these cards are examples—not endpoints of a meal estimate.

Full comparison

Compare every selected FNDDS record

Serving values preserve each record's listed amount. Per-100-gram calories provide a shared weight basis. Dashes indicate that a value is not available, not that the nutrient is absent.

USDA records selected for the Potato, boiled nutrition guide
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 gQuantity not specified 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 gQuantity not specified 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 gQuantity not specified 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 gQuantity not specified 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 gQuantity not specified 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 gQuantity not specified 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 gQuantity not specified 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 gQuantity not specified 158 kcal 93 3.3 g 2.6 g 270 mg FDC 2709388 ↗
Potato, boiled, ready-to-heat Direct name match 170 gQuantity not specified 214 kcal 126 3.2 g 2.4 g 282 mg FDC 2709386 ↗

Portion analysis

Serving total and calorie density answer different questions

Every record uses a 170-gram source amount, which removes serving-weight differences inside this set but does not establish the size of your portion. Within the selected set, the source servings report 158–223 calories in the records' own listed source servings; the fixed-weight view reports 93–131 calories per 100 grams. A serving total and a per-100-gram value answer different questions, so neither should be substituted for the amount actually eaten.

To scale a record, divide the eaten grams by the record's source grams and multiply the listed serving values by that ratio. This assumes the eaten meal has the same composition as the matched record.

Preparation analysis

The dish name leaves ingredients unresolved

The record names distinguish from fresh and ready-to-heat. USDA formulation rows also identify 7 distinct source-input codes across the set, including potatoes, baked, flesh, without salt, potatoes, baked, flesh and skin, without salt, butter, stick, salted, and margarine, nfs. These details can help select a closer record, but they do not isolate the cause of a nutrient difference or reconstruct a recipe.

A precise-looking result is only as specific as the record match and the portion information supporting it.

What changes the comparison

Four drivers worth checking before choosing a record

The visible dish name is a starting point. These details usually explain more of the variation in the selected source records.

  1. 01

    Source-serving weight

    The exact records list 170–170 grams, so serving totals can move even before composition is compared.

  2. 02

    Named source variant

    The set explicitly distinguishes from fresh and ready-to-heat; those words identify different records rather than optional SEO phrasing.

  3. 03

    Nutrient profile

    Across each record's own source serving, the displayed data span protein 3.2–4.2 g, fiber 2.4–3.7 g, sodium 258–321 mg. Different serving weights remain visible beside those values.

  4. 04

    Formulation evidence

    The source rows include 7 distinct input codes across this set. Input presence and weight describe standardized source formulations, not final plated proportions.

Record matching

How to find the closest description

Begin with the full source description rather than the shortest dish name. Check whether the named form—such as from fresh and ready-to-heat—matches the meal, then compare the listed source weight with the portion actually eaten. If the brand, recipe, toppings, cooking fat, or portion is known, keep that information with the estimate instead of assuming the generic record already includes it.

A practical matching checklist

  1. Read the complete potato, boiled source description, including preparation and additions.
  2. Compare the listed source weight with the amount actually eaten.
  3. Prefer a current package or restaurant source when a specific branded item is known.
  4. Record toppings, sauces, cooking fat, sides, and substitutions that the selected description does not name.

Continue comparing

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