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Portions and preparation · USDA nutrition

Potato, roasted calories per cup: 149–210 across all 9 named USDA examples

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.

Portion calculator

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Preparation and portion

Named measures come from this exact source record.

Estimated for 1 medium · 170 g

209calories

Potato, roasted, from fresh, peel eaten, made with butter

Protein
4.1 g
Carbs
34.2 g
Fat
6.8 g

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 2709407 Full nutrition profile →

Compare all 9 food records, nutrition tables and USDA sources

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.

Match my meal

Start with the description closest to what you ate

For Potato, roasted, begin by separating “Potato, roasted, from fresh, peel eaten, made with butter” from “Potato, roasted, 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

How potato, roasted records compare at 100 grams

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.

  1. Minimum: Potato, roasted, from fresh, peel eaten, no added fat 93 kcal
    93 kcal
  2. 25th-ranked landmark: Potato, roasted, from fresh, peel eaten, made with margarine 116 kcal
    116 kcal
  3. Median-ranked landmark: Potato, roasted, from fresh, peel eaten, made with butter 123 kcal
    123 kcal
  4. 75th-ranked landmark: Potato, roasted, ready-to-heat 126 kcal
    126 kcal
  5. Maximum: Potato, roasted, from fresh, peel not eaten, made with oil 131 kcal
    131 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

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 roasted.” That rule determines membership before any nutrition result is read.

For Potato, roasted, this page can compare 9 named records from FDC 2709407 through FDC 2709415. 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

The three facts to carry into the table

Carry the denominator, exact identity, and strongest observed contrast into every number below.

Portion

A shared 170 g comparison anchor

Equal source weights make the selected Potato, roasted serving totals easier to compare, but the eaten portion still has to be measured or estimated.

Composition

38 kcal separates the fixed-weight endpoints

The lower endpoint is “roasted, from fresh, peel eaten, no added fat”; the higher is “roasted, from fresh, peel not eaten, made with oil.” This isolates density, not ingredient causation.

Discriminator

0.8 g fiber gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “roasted, from fresh, peel not eaten, made with butter” (1.4 g) and “roasted, from fresh, peel eaten, no added fat” (2.2 g).

Observed source examples

Three landmarks inside this source set—not universal endpoints

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 potato, roasted; match the preparation and adjust to your portion.

Important: “Lower” begins with Potato, roasted, from fresh, peel eaten, no added fat; “higher” ends with Potato, roasted, 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 potato, roasted meal.

Full comparison

Compare every selected FNDDS record

For Potato, roasted, 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.

USDA records selected for the Potato, roasted nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Potato, roasted, 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 2709407 ↗
Potato, roasted, 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 2709408 ↗
Potato, roasted, 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 2709406 ↗
Potato, roasted, 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 2709404 ↗
Potato, roasted, 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 2709413 ↗
Potato, roasted, 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 2709414 ↗
Potato, roasted, 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 2709412 ↗
Potato, roasted, 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 2709411 ↗
Potato, roasted, ready-to-heat Direct name match 170 gUSDA reference amount 214 kcal 126 3.2 g 2.4 g 282 mg FDC 2709415 ↗

Portion analysis

Serving total and calorie density answer different questions

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 “roasted, from fresh, peel eaten, no added fat” to 223 for “roasted, from fresh, peel not eaten, made with oil.” At a fixed 100 grams, “roasted, from fresh, peel eaten, no added fat” is 93 calories and “roasted, from fresh, peel not eaten, made with oil” is 131—a fixed-weight separation of 38 calories. For Potato, roasted, 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 long description carries the evidence

The published descriptions distinguish forms such as “roasted, from fresh, peel eaten, made with butter”, “roasted, from fresh, peel eaten, made with oil”, “roasted, from fresh, peel not eaten, made with butter”, “roasted, from fresh, peel not eaten, made with oil”, and “roasted, 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 Potato, roasted 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

Four drivers worth checking before choosing a record

The family label “Potato, roasted” cannot resolve the differences between Potato, roasted, from fresh, peel eaten, made with butter and Potato, roasted, ready-to-heat. The four checks below identify the record wording, source weight, and formulation evidence that can.

  1. 01

    A shared source weight

    Every selected record uses 170 grams. Inside this set, serving-calorie differences therefore reflect the published composition rather than a change in source weight.

  2. 02

    The words that split the family

    Representative record-level distinctions include “roasted, from fresh, peel eaten, made with butter”, “roasted, from fresh, peel eaten, made with oil”, “roasted, from fresh, peel not eaten, made with butter”, “roasted, from fresh, peel not eaten, made with oil”, and “roasted, ready-to-heat”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    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.

  4. 04

    The unresolved plate

    Even “Potato, roasted, from fresh, peel eaten, made with butter” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Potato, roasted unknowns for correction instead of converting them into false precision.

Record matching

Match identity first; scale quantity second

Read the source name as a sequence of decisions. First confirm that potato, roasted is the right meal family. Then resolve the phrases that actually separate this set—“roasted, from fresh, peel eaten, made with butter”, “roasted, from fresh, peel eaten, no added fat”, “roasted, from fresh, peel not eaten, made with margarine”, and “roasted, 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.

A practical matching checklist

  1. Read the complete Potato, roasted 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.

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 9 exact records behind Potato, roasted 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, roasted, from fresh, peel eaten, made with oil is higher in total fat per 100 g

Potato, roasted, from fresh, peel eaten, made with oil reports 4.9 g versus 0.1 g for Potato, roasted, from fresh, peel not eaten, no added fat: a 4.8 g difference when both are normalized to 100 g.

Inspect the underlying evidence

These listed servings have equal weights

9 listed servings each weigh 170 g

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

Distinguish “Potato, roasted, from fresh, peel eaten, made with butter” from “Potato, roasted, ready-to-heat”

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 evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Potato, roasted source-record guide, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

9 context records in this source topic White potatoes, baked or boiled

Potato, roasted, from fresh, peel eaten, made with butter and Potato, roasted, from fresh, peel eaten, made with margarine 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 salt

USDA 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 A formulation detail that separates records Potatoes, baked, flesh and skin, without salt

USDA 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 context

In this page’s records, iron runs from 0.3 mg in Potato, roasted, from fresh, peel not eaten, made with margarine to 1.1 mg in Potato, roasted, 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 context

In this page’s records, calcium runs from 5 mg in Potato, roasted, from fresh, peel not eaten, made with oil to 15 mg in Potato, roasted, from fresh, peel eaten, no added fat, all per 100 g.

Follow this evidence path Inspect an exact record Potato, roasted, from fresh, peel eaten, made with butter

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2709407 citation for this exact record—not a name-level average.

Follow this evidence path 9 records share this broad food family Vegetables: broader category context

Potato, roasted, from fresh, peel eaten, made with butter and Potato, roasted, from fresh, peel eaten, made with margarine, plus 7 more are assigned to Feast’s Vegetables editorial category. Use the category page to compare nearby foods at a broad level; keep the exact USDA descriptions on this page for record-level decisions.

Follow this evidence path