Dairy & Alternatives · SOURCE-BASED NUTRITION
Potatoes, au gratin, dry mix, prepared with water, whole milk and butter nutrition facts
SR Legacy
Potatoes, au gratin, dry mix, prepared with water, whole milk and butter. Nutrient values are reported by USDA FoodData Central for the stated 100 g basis.
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MEASURED VALUES
Key nutrition facts
For 100 g
COMPLETE PROFILE
All available nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 93 kcal | — |
| Protein | 2.3 g | 4.6% |
| Carbohydrate, by difference | 12.8 g | 4.7% |
| Total lipid (fat) | 4.12 g | 5.3% |
| Fiber, total dietary | 0.9 g | 3.2% |
| Fatty acids, total saturated | 2.59 g | 13% |
| Cholesterol | 15 mg | 5% |
| Sodium, Na | 439 mg | 19.1% |
| Potassium, K | 219 mg | 4.7% |
| Calcium, Ca | 83 mg | 6.4% |
| Iron, Fe | 0.32 mg | 1.8% |
| Magnesium, Mg | 15 mg | 3.6% |
| Phosphorus, P | 95 mg | 7.6% |
| Zinc, Zn | 0.24 mg | 2.2% |
| Copper, Cu | 0.05 mg | 5.1% |
| Manganese, Mn | 0.13 mg | 5.7% |
| Selenium, Se | 2.7 µg | 4.9% |
| Vitamin A, RAE | 52 µg | 5.8% |
| Vitamin C, total ascorbic acid | 3.1 mg | 3.4% |
| Vitamin D (D2 + D3) | 0 µg | 0% |
| Thiamin | 0.02 mg | 1.7% |
| Riboflavin | 0.08 mg | 6.2% |
| Niacin | 0.94 mg | 5.9% |
| Pantothenic acid | 0.24 mg | 4.8% |
| Vitamin B-6 | 0.04 mg | 2.4% |
| Folate, DFE | 7 µg | 1.8% |
| Vitamin B-12 | 0 µg | 0% |
| Ash | 1.76 g | — |
| Fatty acids, total monounsaturated | 1.18 g | — |
| Fatty acids, total polyunsaturated | 0.13 g | — |
| Folate, food | 7 µg | — |
| Folate, total | 7 µg | — |
| Folic acid | 0 µg | — |
| MUFA 16:1 | 0.11 g | — |
| MUFA 18:1 | 1.01 g | — |
| PUFA 18:2 | 0.08 g | — |
| PUFA 18:3 | 0.05 g | — |
| Retinol | 49 µg | — |
| SFA 10:0 | 0.09 g | — |
| SFA 12:0 | 0.09 g | — |
| SFA 14:0 | 0.41 g | — |
| SFA 16:0 | 1.15 g | — |
| SFA 18:0 | 0.5 g | — |
| SFA 4:0 | 0.13 g | — |
| SFA 6:0 | 0.07 g | — |
| SFA 8:0 | 0.04 g | — |
| Vitamin A, IU | 213 iu | — |
| Water | 79 g | — |
MEASURED NUTRIENT ROLES
Top nutrients that support the body
For 100 g, the strongest Daily Value contributions among nutrients available in this record are Phosphorus (7.6% DV), Calcium (6.4% DV) and Riboflavin (B2) (6.2% DV). The cards explain the normal roles of those nutrients, not a treatment effect of the food.
Phosphorus: bones and cellular energy
This amount provides 95 mg. Phosphorus helps form bones and teeth and is involved in energy production and cell membranes. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceCalcium: bones, muscles and nerves
This amount provides 83 mg. Calcium helps form bones and teeth and supports normal muscle, nerve and blood-vessel function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceRiboflavin (B2): energy and cell growth
This amount provides 0.08 mg. Riboflavin helps convert food into energy and supports cell growth, development and function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceNiacin (B3): energy and cell function
This amount provides 0.94 mg. Niacin helps enzymes convert food into energy and supports normal cell function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceVitamin A: vision and immune function
This amount provides 52 µg. Vitamin A supports normal vision, immune function, growth and cell development. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceManganese: metabolism and antioxidant enzymes
This amount provides 0.13 mg. Manganese supports metabolism, bone formation and antioxidant enzyme systems. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceMEASURED CONTRIBUTIONS AND REVIEWED RECORDS
Food-specific benefits & evidence
Contributes Phosphorus
This amount provides 95 mg. Phosphorus helps form bones and teeth and is involved in energy production and cell membranes. This is a measured nutrient contribution, not proof that the food prevents or treats disease.
Read the nutrient referenceTRANSPARENCY
Food data sources
- FoodData CentralU.S. Department of Agriculture, Agricultural Research Service
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