USDA ingredient referenceUpdated August 22, 2026

Potatoes, baked, without salt in 35 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Potatoes, baked, without salt” appears as a formulation input in 35 finished-food records. Their calories and nutrients describe those complete foods, not the input label by itself. Use the catalog to choose the closest finished food and open its exact FoodData Central citation.

Browse all 35 linked food records →

Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Potatoes, baked, without salt in USDA’s nutrition data. Choose the record that most closely matches what you ate; Feast does not turn a collection average into a standalone ingredient estimate.

What the code means

One exact source label across 35 complete records.

Every occurrence collected here uses ingredient code 11674 and the source description “Potatoes, baked, flesh and skin, without salt.” The code is preserved exactly as it appears in the FNDDS input-food rows. It is not a FoodData Central FDC ID, so this page does not invent a standalone ingredient-record URL.

The strongest concentrations of linked records are currently White potatoes, baked or boiled (15), French fries and other fried white potatoes (13), Eggs and omelets (2). These are category counts within Feast’s selected 3,850-record corpus. They do not estimate how often the ingredient is eaten, how common it is in recipes generally, or its prevalence across every FNDDS release.

Collection-level interpretation

Grounded ways to understand this source label

These summaries describe the linked FNDDS records in this exact corpus. They do not estimate consumer frequency, market share, or the composition of a meal.

Typical listed-weight range

42.5%–94.7%

The middle half of linked records spans 52.2 percentage points from the 25th to the 75th percentile. This is more resistant to a single extreme record than the full minimum-to-maximum range.

Largest linked category

White potatoes, baked or boiled

15 of 35 linked records (43%) sit in this USDA category. The remainder span 6 other categories.

Most populated share band

60% to 100%

16 records (46%) fall in this band after repeated rows for code 11674 are combined within each food.

Most frequent eligible co-input

Salt, table

It appears alongside code 11674 in 35 linked records (100%). Co-occurrence describes database structure, not a required recipe.

Where USDA uses this input

Linked records by source-food category

Each record is counted once even if ingredient code 11674 appears on more than one input row inside that formulation. The category grouping describes the complete linked foods, not a culinary rule about the ingredient.

USDA survey-food categories

Source-formulation evidence

How the share of listed input weight changes

Repeated rows for code 11674 inside one food are combined before the percentage is calculated. The denominator is the sum of all positive-weight inputs listed for that USDA formulation.

All linked records, not just the extremes

Where the listed-weight shares fall

Each bar counts complete food records after repeated rows for ingredient code 11674 have been combined.

Under 1%0 records
0 of 35
1% to under 5%1 record
1 of 35
5% to under 15%2 records
2 of 35
15% to under 30%2 records
2 of 35
30% to under 60%14 records
14 of 35
60% to 100%16 records
16 of 35

The role changes by food type

Median listed share in the largest USDA categories

Category medians summarize source-formulation shares, not nutrient content or consumption frequency.

Listed-weight share distribution across the largest complete-food categories
Complete-food category	Records	Median	Middle 50%	Observed span
White potatoes, baked or boiled	15	94.9%	83.8%–94.9%	73.2%–99.6%
French fries and other fried white potatoes	13	43.9%	43.1%–45.3%	32.4%–59.6%
Eggs and omelets	2	8.4%	8.3%–8.5%	8.2%–8.7%
Rice mixed dishes	2	21.4%	20.8%–22%	20.3%–22.5%

What the spread can tell you

In this collection, “Potatoes, baked, flesh and skin, without salt” ranges from 3.6% to 99.6% of listed source-input weight, with a median of 48.5%. That variation can help distinguish a food where the input is a small supporting component from a record where it makes up much more of the standardized source formulation.

The spread remains descriptive. It does not show uncertainty around a single recipe, and a high source-weight share does not automatically mean the food supplies more of any particular nutrient. To compare nutrients, use the complete linked records below.

Important nutrition boundary

This collection does not support a verified standalone nutrition answer for “Potatoes, baked, flesh and skin, without salt.”

No unique exact food-code match or reviewed sole-source bridge qualifies for a direct consumer answer. Feast therefore does not treat the collection median, minimum, maximum, or an arbitrary similar record as the nutrition of this input.

The table below describes the complete linked foods per 100 grams. Use it to find a closer finished-food record, not to infer what this formulation input supplies on its own.

Compare complete food records

Nutrient span across the linked foods

Every value in this table describes an entire USDA survey-food record per 100 grams. The values are not the nutrient content of ingredient code 11674, and differences cannot be attributed to this one input.

Nutrient span across complete food records linked to this source ingredient code
Whole-record nutrient	Observed minimum	Middle 50%	Median	Observed maximum	Linked records
Caloriesper 100 g of the complete food	86 kcal	120–173 kcal	143 kcal	223 kcal	35
Proteinper 100 g of the complete food	1.7 g	2.1–4.8 g	2.5 g	11 g	35
Carbohydrateper 100 g of the complete food	3 g	16.3–20.1 g	18.5 g	21.1 g	35
Total fatper 100 g of the complete food	0.1 g	4–11.7 g	6.8 g	15.5 g	35
Dietary fiberper 100 g of the complete food	0.3 g	1.6–2.1 g	1.7 g	4 g	35
Sodiumper 100 g of the complete food	98 mg	164–269 mg	203 mg	488 mg	35

The minimum and maximum preserve the complete observed span. The median is the middle linked-record value, not a prediction for a meal and not an ingredient-specific nutrient estimate.

Complete linked catalog

All 35 Feast-indexed food records that list code 11674

This is the complete qualifying-corpus catalog, not a hand-picked sample. Search by food name or USDA category, then open a profile for household portions, Feast’s 21-nutrient panel, formulation details, and its exact FDC citation.

Filter linked records

35 records shown

Complete USDA food-record catalog linked to this source ingredient code
Linked USDA food record	USDA category	Formulation	Listed input weight	Weight share	Calories	Protein	Sodium	Citation
Biryani with chicken	Rice mixed dishes	18 input rows	668 g	22.5%	104 kcal	7.2 g	161 mg	FDC 2706538 ↗
Biryani with meat	Rice mixed dishes	18 input rows	668 g	20.3%	145 kcal	8.5 g	98 mg	FDC 2706490 ↗
Chicken or turkey hash	Poultry mixed dishes	6 input rows	156 g	32.8%	110 kcal	9.6 g	259 mg	FDC 2706527 ↗
Egg omelet or scrambled egg, with potatoes and/or onions, fat added	Eggs and omelets	5 input rows	10 g	8.2%	172 kcal	10.4 g	218 mg	FDC 2707277 ↗
Egg omelet or scrambled egg, with potatoes and/or onions, no added fat	Eggs and omelets	4 input rows	10 g	8.7%	134 kcal	11 g	214 mg	FDC 2707278 ↗
Potato salad, German style	Mashed potatoes and white potato mixtures	10 input rows	907.2 g	76.2%	108 kcal	2.9 g	181 mg	FDC 2709541 ↗
Potato skins without topping	French fries and other fried white potatoes	4 input rows	65 g	59.6%	151 kcal	2.1 g	363 mg	FDC 2709488 ↗
Potato skins, with cheese	French fries and other fried white potatoes	5 input rows	65 g	48.5%	199 kcal	6.1 g	417 mg	FDC 2709489 ↗
Potato skins, with cheese and bacon	French fries and other fried white potatoes	6 input rows	65 g	45.8%	215 kcal	7.6 g	488 mg	FDC 2709490 ↗
Potato tots, school	French fries and other fried white potatoes	4 input rows	50 g	45.3%	166 kcal	2 g	147 mg	FDC 2709513 ↗
Potato, baked, peel eaten	White potatoes, baked or boiled	2 input rows	285 g	99.5%	93 kcal	2.5 g	186 mg	FDC 2709524 ↗
Potato, baked, peel eaten, with butter	White potatoes, baked or boiled	3 input rows	285 g	94.6%	125 kcal	2.4 g	203 mg	FDC 2709525 ↗
Potato, baked, peel eaten, with cheese	White potatoes, baked or boiled	5 input rows	285 g	79.3%	153 kcal	4.1 g	225 mg	FDC 2709527 ↗
Potato, baked, peel eaten, with chili	White potatoes, baked or boiled	5 input rows	285 g	73.2%	143 kcal	4.9 g	259 mg	FDC 2709529 ↗
Potato, baked, peel eaten, with meat	White potatoes, baked or boiled	6 input rows	285 g	77.6%	160 kcal	4.7 g	257 mg	FDC 2709528 ↗
Potato, baked, peel eaten, with sour cream	White potatoes, baked or boiled	4 input rows	285 g	86%	131 kcal	2.5 g	189 mg	FDC 2709526 ↗
Potato, baked, peel eaten, with vegetables	White potatoes, baked or boiled	5 input rows	285 g	81.6%	142 kcal	4.1 g	228 mg	FDC 2709530 ↗
Potato, boiled, from fresh, peel eaten, no added fat	White potatoes, baked or boiled	2 input rows	100 g	99.6%	93 kcal	2.5 g	164 mg	FDC 2709395 ↗
Potato, boiled, from fresh, peel eaten, made with butter	White potatoes, baked or boiled	3 input rows	100 g	94.9%	123 kcal	2.4 g	181 mg	FDC 2709397 ↗
Potato, boiled, from fresh, peel eaten, made with margarine	White potatoes, baked or boiled	3 input rows	100 g	94.9%	116 kcal	2.4 g	189 mg	FDC 2709398 ↗
Potato, boiled, from fresh, peel eaten, made with oil	White potatoes, baked or boiled	3 input rows	100 g	94.9%	131 kcal	2.4 g	156 mg	FDC 2709396 ↗
Potato, french fries, from fresh, baked	French fries and other fried white potatoes	4 input rows	50 g	45.3%	166 kcal	2 g	147 mg	FDC 2709459 ↗
Potato, french fries, from fresh, fried	French fries and other fried white potatoes	4 input rows	50 g	43.3%	198 kcal	1.9 g	141 mg	FDC 2709458 ↗
Potato, french fries, school	French fries and other fried white potatoes	4 input rows	50 g	45.3%	166 kcal	2 g	147 mg	FDC 2709464 ↗
Potato, hash brown, from fresh	French fries and other fried white potatoes	4 input rows	50 g	43.5%	190 kcal	1.9 g	343 mg	FDC 2709483 ↗
Potato, hash brown, from fresh, with cheese	French fries and other fried white potatoes	5 input rows	50 g	37%	223 kcal	5.1 g	389 mg	FDC 2709484 ↗
Potato, home fries, from fresh	French fries and other fried white potatoes	4 input rows	50 g	43.9%	185 kcal	2 g	279 mg	FDC 2709474 ↗
Potato, home fries, from restaurant / fast food	French fries and other fried white potatoes	4 input rows	50 g	41.9%	213 kcal	1.9 g	396 mg	FDC 2709473 ↗
Potato, home fries, ready-to-heat	French fries and other fried white potatoes	4 input rows	50 g	43.1%	197 kcal	1.9 g	340 mg	FDC 2709475 ↗
Potato, home fries, with vegetables	French fries and other fried white potatoes	7 input rows	50 g	32.4%	173 kcal	1.7 g	382 mg	FDC 2709476 ↗
Potato, roasted, from fresh, peel eaten, made with butter	White potatoes, baked or boiled	3 input rows	100 g	94.9%	123 kcal	2.4 g	181 mg	FDC 2709407 ↗
Potato, roasted, from fresh, peel eaten, made with margarine	White potatoes, baked or boiled	3 input rows	100 g	94.9%	116 kcal	2.4 g	189 mg	FDC 2709408 ↗
Potato, roasted, from fresh, peel eaten, made with oil	White potatoes, baked or boiled	3 input rows	100 g	94.9%	131 kcal	2.4 g	156 mg	FDC 2709406 ↗
Potato, roasted, from fresh, peel eaten, no added fat	White potatoes, baked or boiled	2 input rows	100 g	99.6%	93 kcal	2.5 g	164 mg	FDC 2709404 ↗
Sambar, vegetable stew	Vegetable dishes	13 input rows	46.8 g	3.6%	86 kcal	4.3 g	207 mg	FDC 2707430 ↗

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 10 exact records behind Potatoes, baked, flesh and skin, without salt (USDA input 11674). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Egg omelet or scrambled egg, with potatoes and/or onions, no added fat is higher in vitamin D per 100 g

Egg omelet or scrambled egg, with potatoes and/or onions, no added fat reports 2.2 µg versus 0 µg for Potato, boiled, from fresh, peel eaten, no added fat: a 2.2 µg difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Potato, boiled, from fresh, peel eaten, made with oil is denser; Biryani with chicken is higher in its source amount

Potato, boiled, from fresh, peel eaten, made with oil reports 131 kcal per 100 g and 223 kcal in USDA source amount (170 g). Biryani with chicken reports a lower 104 kcal per 100 g but a higher 255 kcal in USDA source amount (245 g).

Record identity is part of the estimate

Distinguish “Potato, boiled, from fresh, peel eaten, made with oil” from “Potato, boiled, from fresh, peel eaten, 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 evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Potatoes, baked, flesh and skin, without salt (USDA input 11674), each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Best next guide for this exact record Biryani

Biryani with chicken and Biryani with meat 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, boiled

Potato, boiled, from fresh, peel eaten, no added fat and Potato, boiled, from fresh, peel eaten, made with oil are explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path A formulation detail that separates records Vegetable oil, NFS

USDA input 82101000 appears in 5 of 10 context records; its summed listed input weight spans 5–28 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 Beverages, water, tap, drinking

USDA input 14411 appears in 3 of 10 context records; its summed listed input weight spans 88.9–474 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, home fries, from fresh vs Potato, home fries, from restaurant / fast food

Potato, home fries, from fresh is held as one side of the comparison. The explicit record-description contrast is Source form: fresh versus No matching controlled term in the source name; it is a selection cue, not evidence of cause.

Follow this evidence path Test a nearby record choice Potato, home fries, from fresh vs Potato, home fries, with vegetables

Follow this evidence path Put the observed spread in corpus context Vitamin D: density and serving context

In this page’s records, vitamin D runs from 0 µg in Potato, boiled, from fresh, peel eaten, no added fat to 2.2 µg in Egg omelet or scrambled egg, with potatoes and/or onions, no added fat, all per 100 g.

Follow this evidence path

Method and provenance

How this ingredient-centered page was calculated

Feast begins with its pinned 3,850-record USDA FoodData Central Survey Foods reference corpus for FNDDS 2021–2023. Each exact food profile retains its FDC identifier, source-food description, nutrient values, household measures, and positive-weight input-food rows. This page groups those input rows by the exact ingredient code 11674; it does not merge similar-looking ingredient names or infer synonyms.

The distinct-record count deduplicates by FDC food record. When the same code is listed more than once inside one source formulation, its input weights are added before the listed-weight share is calculated. Category counts also count each food once. The 25th percentile, median, and 75th percentile use the sorted one-share-per-food values with linear interpolation between adjacent ranks when a percentile falls between two records.

USDA’s current FNDDS documentation explains that many nutrient profiles are generated with calculation recipes designed to represent multiple variants, and that their input codes are not necessarily the exact ingredients in a retail product or an ingredient declaration. It also documents moisture and nutrient-retention adjustments. Feast therefore treats these rows as transparent source-calculation evidence—not as a reverse-engineered recipe.

The complete-food nutrient table uses each linked record’s available published per-100-gram values so the denominator remains consistent; its middle-50% ranges use the same interpolated percentile method. It is presented for record selection and comparison only. No nutrient value is reassigned to the ingredient, no causal effect is inferred, and no “healthy” score is manufactured from the collection.

How to apply the evidence to a meal

Use the ingredient as a discovery clue. Compare the linked record names, food categories, preparation wording, source formulation, and portion measures. If a close record exists, its complete profile can provide a defensible reference estimate. If the meal differs materially in cooking fat, sauce, ingredient ratios, or portion size, keep looking or use recipe weights, a package label, or an editable photo estimate instead.

These pages are educational source indexes. They do not provide medical advice, personalized nutrient targets, food-safety guidance, or a recipe. If a clinician has given you individualized dietary instructions, follow that guidance and use the most specific current source available for the food you actually consumed.