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Potatoes, mashed, prepared from granules, without milk, whole milk and margarine |
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Potatoes, mashed, prepared from granules, without milk, whole milk and margarine (USDA#11929) |
| Serving Size 1 cup |
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| Water 77g |
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| Calories 108 |
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| Energy 452kj |
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| Protein 2g |
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| Total Fat 4g |
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| Ash 1g |
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| Total Carbohydrates 14g |
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| Dietary Fiber 2g |
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| Calcium, Ca 35mg |
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| Iron, Fe 0mg |
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| Magnesium, Mg 19mg |
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| Phosphorus, P 60mg |
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| Potassium 145mg |
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| Sodium 263mg |
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| Zinc, Zn 0mg |
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| Copper, Cu 2mg |
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| Manganese, Mn 3mg |
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| Selenium, Se 0mcg |
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| Vitamin C, total ascorbic acid 6mg |
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| Thiamin 7mg |
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| Riboflavin 7mg |
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| Niacin 0mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 7mcg |
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| Folic acid 0mcg |
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| Folate, food 7mcg |
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| Folate, DFE 7mcg_DFE |
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| Vitamin B-12 0mcg |
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| Vitamin A, IU 213IU |
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| Vitamin A, RAE 44mcg_RAE |
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| Retinol 40mcg |
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| Fatty acids, total saturated 1g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 8g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 8g |
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| 16:0 0g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 2g |
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| 16:1 undifferentiated 1g |
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| 18:1 undifferentiated 2g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 1g |
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| 18:2 undifferentiated 1g |
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| 18:3 undifferentiated 7g |
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| 18:4 0g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 3mg |
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| Phytosterols 14mg |
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| Tryptophan 0g |
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| Threonine 8g |
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| Isoleucine 0g |
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| Leucine 0g |
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| Lysine 0g |
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| Methionine 4g |
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| Cystine 2g |
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| Phenylalanine 9g |
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| Tyrosine 9g |
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| Valine 0g |
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| Arginine 8g |
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| Histidine 5g |
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| Alanine 7g |
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| Aspartic acid 0g |
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| Glutamic acid 0g |
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| Glycine 5g |
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| Proline 0g |
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| Serine 9g |
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| Carotene, beta 48mcg |
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Potatoes, mashed, prepared from granules, without milk, whole milk and margarine usda nutrition - Related Content |
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| Creamy mashed potatoes ribboned with sautéed mushrooms and topped with Parmesan cheese make this side dish tasty, rich in flavor, and delicious to eat. |
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| A necessity for classic comfort-food. |
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| A quick way to spark up traditional mashed potatoes |
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Quick Tips
Allow ½ pound of raw, whole potatoes per person when preparing mashed potatoes.
Prior to boiling, cut potatoes into even pieces to ensure even cooking. ... |
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| Garlic
When selecting, choose garlic that is plump and firm with paper-like skins that are tight and intact. Avoid any that are soft or that have begun to shrivel.
Place garlic ... |
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| A kitchen utensil used to puree potatoes after they are cooked or to puree other soft foods for making food dishes requiring a smooth textured ingredient. Potato mashers are ... |
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| Milk containing at least 3.25 percent milk fat, which is present when it is provided from the cow. None of the milk fat is removed from whole milk and it is not fortified with ... |
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| Cooked potatoes, with a small amount of milk added, that have been mashed to a smooth fluffy consistency. Some prefer to cook whole potatoes with their skins on and peel them ... |
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| A typical type of Chowder that is made with a greater abundance of solid ingredients than liquid ingredients. Potato and Ham Chowder basically contains bits of cooked pork, ... |
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| RecipeTips.com's video demonstration on how to prepare pineapple rings from a fresh pineapple. For more information on pineapple and recipes visit RecipeTips.com. |
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| Whether you're making a strawberry shortcake recipe, strawberry jam, or even a refreshing strawberry smoothie, make preparation easy when creating your favorite strawberry recipes with RecipeTips.com's strawberry slicing, dicing, and mashing tips. |
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