Nutrients in Potato (baked, with skin)
In one serving: 1 medium
Share of the daily amount
| Nutrient | Amount | women 19–50 | men 19–50 |
|---|---|---|---|
| Copper | 675 mcg NIH | 75% | 75% |
| Vitamin B6 (pyridoxine) | 0.54 mg | 42% | 42% |
| Vitamin C | 17 mg NIH | 23% | 19% |
| Vitamin B3 (niacin) | 2.4 mg NE NIH | 17% | 15% |
| Magnesium | 48 mg | 15% | 12% |
| Vitamin B5 (pantothenic acid) | 0.65 mg NIH | 13% | 13% |
| Vitamin B9 (folate / folic acid) | 48 mcg DFE | 12% | 12% |
| Iron | 1.9 mg NIH | 11% | 24% |
| Choline | 26 mg | 6.1% | 4.7% |
Values marked NIH were checked against the food tables of the NIH Office of Dietary Supplements; the others are approximate and unchecked. Real foods vary with variety, brand, soil and cooking.
Dishes that use it
- Baked salmon with potato and broccoli
- Salmon with spinach and potato
- Baked white fish with potato and green peas
- Lentil and vegetable soup with whole-wheat bread
- Beef stew with potato and carrot
- Grilled chicken with baked potato and broccoli
- Turkey and vegetable soup with whole-wheat bread
- Eggs with potato and tomato, and an orange
- Egg and potato sandwich in whole-wheat bread with tomato
- Grilled mackerel with potato and cabbage salad
- Turkey with potato, cauliflower and carrot
- Vegetable omelette with potato and salad
General information for healthy people. It does not diagnose, treat or replace advice from a doctor, pharmacist or dietitian. Not reviewed by a clinician.
Page updated: 2026-10-08 · By Prof. E. Shalaan, Applied Sciences and AI (ASAI)