Potato flour
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 3.8 MG | 4% | |
| Thiamin | 0.2 MG | 19% | |
| Riboflavin | 0.1 MG | 4% | |
| Niacin | 3.5 MG | 22% | |
| Pantothenic acid | 0.5 MG | 9% | |
| Vitamin B-6 | 0.8 MG | 45% | |
| Folate, total | 25 UG | 6% | |
| Choline, total | 39.5 MG | 7% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.3 MG | 2% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 65 MG | 5% | |
| Iron, Fe | 1.4 MG | 8% | |
| Magnesium, Mg | 65 MG | 15% | |
| Phosphorus, P | 168 MG | 13% | |
| Potassium, K | 1,001 MG | 21% | |
| Sodium, Na | 55 MG | 2% | |
| Zinc, Zn | 0.5 MG | 5% | |
| Copper, Cu | 0.2 MG | 22% | |
| Manganese, Mn | 0.3 MG | 14% | |
| Selenium, Se | 1.1 UG | 2% |
Nutrition Highlights
- Very low in fat (0.3g per 100g).
- High in dietary fiber (5.9g per 100g), supporting digestive health.
- Good source of Potassium, K (21% DV).
- Good source of Copper, Cu (22% DV).
- Good source of Niacin (22% DV).
- Good source of Vitamin B-6 (45% DV).
About Potato flour
Derived from cooked, dehydrated, and ground potatoes, this finely textured powder offers a convenient alternative to wheat flour. Its starchy composition makes it a great thickener for soups, stews, and gravies, lending a smooth, velvety consistency. Moreover, potato flour is naturally gluten-free, making it a suitable option for individuals with celiac disease or gluten sensitivities. The significant carbohydrate content, primarily in the form of starch, provides a quick source of energy. However, it's worth noting the relatively high caloric density and moderate protein levels.
The fiber content, though present, is not as abundant as in some whole-grain flours. When incorporating potato flour into your diet, keep portion sizes in mind, especially if managing blood sugar levels. It tends to absorb more liquid than wheat flour, so adjustments may be needed when baking. It works particularly well in recipes where a slightly gummy texture is desired, such as in certain types of breads, pancakes, and even as a binder in veggie burgers. Experimenting with smaller amounts initially can help you find the right balance for your culinary creations.
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