Ir al contenido principal

Potato powder, instant, raw

Instant potato powder is dehydrated potato used to make mashed potato. The figures here describe the raw, dry powder before water, milk or other ingredients are added. It mainly provides carbohydrate, with 75g per 100g, alongside 7.7g of fibre and 8.4g of protein. It also contains 1.1g of salt per 100g.

Carbohydrate provides energy, while fibre supports normal bowel function. The salt content is worth noting for people monitoring their salt intake. Adding liquid changes the nutrient amounts per weight of prepared potato, and ingredients such as butter or milk also affect its composition. The full nutrient figures for the dry powder are shown in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

320 kcal

Energía

1363 kJ

Grasa

0.6g

of which saturates

0.1g

Carbohydrate

75g

of which sugars

4.1g

Fibra

7.7g

Proteína

8.4g

Sal

1.1g

Agua

7.3g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

0µg

Vitamina D

0µg

Vitamina E

0.25mg

Vitamina C

130mg

Thiamin (B1)

0.05mg

Riboflavin (B2)

0.19mg

Niacin (B3)

6.6mg

Vitamin B6

0.84mg

Vitamina B12

0µg

Ácido fólico

13µg

Calcio

73mg

Hierro

2.2mg

Magnesio

66mg

Phosphorus

230mg

Potasio

1430mg

Sodio

450mg

Zinc

1.2mg

Cobre

0.24mg

Other types of potato powder

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Potato powder, instant, made up with semi-skimmed milk

67 kcal

2.4g

0.5g

–

Potato powder, instant, made up with skimmed milk

66 kcal

2.4g

0.1g

–

Potato powder, instant, made up with water

57 kcal

1.5g

0.1g

1.2g

Potato powder, instant, made up with whole milk

76 kcal

2.4g

1.2g

–

About these figures

Values are per 100g of the food as described (10 samples, 9 brands). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lecturas adicionales y referencias

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente