Potatoes, mashed, dehydrated, prepared from granules with milk, water and margarine added
* 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 | 6.5 MG | 7% | |
| Thiamin | 0.1 MG | 8% | |
| Riboflavin | 0.1 MG | 6% | |
| Niacin | 0.9 MG | 5% | |
| Pantothenic acid | 0.1 MG | 3% | |
| Vitamin B-6 | 0.2 MG | 9% | |
| Folate, total | 8 UG | 2% | |
| Choline, total | 13.7 MG | 2% | |
| Vitamin B-12 | 0.1 UG | 4% | |
| Vitamin A, RAE | 51 UG | 6% | |
| Vitamin E (alpha-tocopherol) | 0.5 MG | 3% | |
| Vitamin D (D2 + D3) | 0.3 UG | 2% | |
| Vitamin K (phylloquinone) | 6.3 UG | 5% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 35 MG | 3% | |
| Iron, Fe | 0.2 MG | 1% | |
| Magnesium, Mg | 20 MG | 5% | |
| Phosphorus, P | 62 MG | 5% | |
| Potassium, K | 155 MG | 3% | |
| Sodium, Na | 172 MG | 7% | |
| Zinc, Zn | 0.2 MG | 2% | |
| Copper, Cu | 0.0 MG | 3% | |
| Manganese, Mn | 0.2 MG | 9% | |
| Selenium, Se | 5.6 UG | 10% |
Nutrition Highlights
- Low in calories with 116 kcal per 100g.
About Potatoes, mashed, dehydrated, prepared from granules with milk, water and margarine added
These versatile, fluffy preparations start as dehydrated potato granules that are rehydrated with milk, water, and margarine to create a smooth, creamy texture. The addition of dairy and fat transforms the naturally low-calorie potato into a more energy-dense side dish, providing about 116 calories per 100-gram serving. The macronutrient profile reflects this preparation method, with moderate protein at 2.1 grams, primarily from the milk, and a notable fat content of 4.8 grams from the added margarine. The carbohydrate content sits at 16.1 grams, offering quick energy, while the 1.3 grams of dietary fiber contributes to digestive health.
This convenient preparation method makes them a popular choice for quick meals, institutional food service, and situations where fresh potatoes aren't practical. They're commonly served alongside proteins like meat or plant-based alternatives, incorporated into shepherd's pie toppings, or used as a base for more elaborate potato dishes. The added milk and margarine not only improve texture and flavor but also increase the vitamin and mineral content compared to plain potatoes, particularly calcium and vitamin A from the fortified margarine. While they offer convenience and consistent results, those monitoring sodium intake should be aware that many commercial preparations contain added salt.
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