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Gratin nutrition, glycemic index, calories, and serving size

Potatoes, au gratin, home-prepared from recipe using butter
*all the values are displayed for the amount of 100 grams

Important nutritional characteristics for Gratin

Gratin
Glycemic index ⓘ Gi values are taken from various scientific sources. GI values less than 55 are considered as low. Values above 70 are considered as high.
(-)
Serving Size ⓘ Serving sizes are taken from FDA's Reference Amounts Customarily Consumed (RACCs)
1 cup (245 grams)
Acidity (Based on PRAL) ⓘ PRAL (Potential renal acid load) is calculated using a formula. On the PRAL scale the higher the positive value, the more is the acidifying effect on the body. The lower the negative value, the higher the alkalinity of the food. 0 is neutral.
-3.7 (alkaline)
Calories
132
82% Potassium
81% Calcium
76% Sodium
75% Vitamin C
74% Saturated Fat
Explanation: The given food contains more Potassium than 82% of foods. Note that this food itself is richer in Potassium than it is in any other nutrient. Similarly, it is relatively rich in Calcium, Sodium, Vitamin C, and Saturated Fat.

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Macronutrients chart

6% 8% 12% 74% 3%
Protein:
Daily Value: 10%
5.06 g of 50 g
10%
Fats:
Daily Value: 12%
7.59 g of 65 g
12%
Carbs:
Daily Value: 4%
11.27 g of 300 g
4%
Water:
Daily Value: 4%
74 g of 2,000 g
4%
Other:
2.08 g

NEW NUTRITION FACTS LABEL

Nutrition Facts
___servings per container
Serving Size ______________
Amount Per 100g
Calories 132
% Daily Value*
12%
Total Fat 8g
23%
Saturated Fat 5g
Trans Fat g
8%
Cholesterol 23mg
19%
Sodium 433mg
4%
Total Carbohydrate 11g
8%
Dietary Fiber 2g
Total Sugars g
Includes ? g Added Sugars
Protein 5g
Vitamin D 0mcg 0%

Calcium 119mg 12%

Iron 1mg 13%

Potassium 396mg 12%

*
The % Daily Value (DV) 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.

Health checks

Low in Cholesterol
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Dietary cholesterol is not associated with an increased risk of coronary heart disease in healthy individuals. However, dietary cholesterol is common in foods that are high in harmful saturated fats.
Source
No Trans Fats
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Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
Low in Saturated Fats
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Saturated fat intake can raise total cholesterol and LDL (low-density lipoprotein) levels, leading to an increased risk of atherosclerosis. Dietary guidelines recommend limiting saturated fats to under 10% of calories a day.
Source
Low in Sodium
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Increased sodium consumption leads to elevated blood pressure.
Source
Low in Sugars
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While the consumption of moderate amounts of added sugars is not detrimental to health, an excessive intake can increase the risk of obesity, and therefore, diabetes.
Source

Gratin nutrition infographic

Gratin nutrition infographic
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Mineral coverage chart

Calcium Iron Magnesium Phosphorus Potassium Sodium Zinc Copper Manganese Selenium Choline 36% 24% 15% 49% 35% 57% 19% 54% 22% 15% 0%
Calcium: 119 mg of 1,000 mg 12%
Iron: 0.64 mg of 8 mg 8%
Magnesium: 20 mg of 420 mg 5%
Phosphorus: 113 mg of 700 mg 16%
Potassium: 396 mg of 3,400 mg 12%
Sodium: 433 mg of 2,300 mg 19%
Zinc: 0.69 mg of 11 mg 6%
Copper: 0.16 mg of 1 mg 18%
Manganese: 0.161 mg of 2 mg 7%
Selenium: 2.7 µg of 55 µg 5%
Choline: mg of 550 mg 0%

Mineral chart - relative view

Potassium
396 mg
TOP 18%
Calcium
119 mg
TOP 19%
Sodium
433 mg
TOP 24%
Copper
0.16 mg
TOP 36%
Manganese
0.161 mg
TOP 55%
Phosphorus
113 mg
TOP 61%
Magnesium
20 mg
TOP 61%
Zinc
0.69 mg
TOP 62%
Iron
0.64 mg
TOP 72%
Selenium
2.7 µg
TOP 74%

Vitamin coverage chart

Vitamin A Vitamin E Vitamin D Vitamin C Vitamin B1 Vitamin B2 Vitamin B3 Vitamin B5 Vitamin B6 Folate Vitamin B12 Vitamin K 16% 0% 0% 33% 16% 27% 19% 24% 41% 9% 0% 0%
Vitamin A: 264 IU of 5,000 IU 5%
Vitamin E : mg of 15 mg 0%
Vitamin D: 0 µg of 10 µg 0%
Vitamin C: 9.9 mg of 90 mg 11%
Vitamin B1: 0.064 mg of 1 mg 5%
Vitamin B2: 0.116 mg of 1 mg 9%
Vitamin B3: 0.993 mg of 16 mg 6%
Vitamin B5: 0.387 mg of 5 mg 8%
Vitamin B6: 0.174 mg of 1 mg 13%
Folate: 11 µg of 400 µg 3%
Vitamin B12: 0 µg of 2 µg 0%
Vitamin K: µg of 120 µg 0%

Vitamin chart - relative view

Vitamin C
9.9 mg
TOP 25%
Vitamin A
264 IU
TOP 30%
Vitamin B6
0.174 mg
TOP 52%
Folate
11 µg
TOP 59%
Vitamin B1
0.064 mg
TOP 64%
Vitamin B2
0.116 mg
TOP 65%
Vitamin B5
0.387 mg
TOP 66%
Vitamin B3
0.993 mg
TOP 69%
Vitamin B12
0 µg
TOP 100%
Vitamin D
0 µg
TOP 100%

Protein quality breakdown

Tryptophan Threonine Isoleucine Leucine Lysine Methionine Phenylalanine Valine Histidine 75% 55% 61% 49% 55% 34% 44% 54% 65%
Tryptophan: 70 mg of 280 mg 25%
Threonine: 192 mg of 1,050 mg 18%
Isoleucine: 284 mg of 1,400 mg 20%
Leucine: 443 mg of 2,730 mg 16%
Lysine: 381 mg of 2,100 mg 18%
Methionine: 117 mg of 1,050 mg 11%
Phenylalanine: 254 mg of 1,750 mg 15%
Valine: 325 mg of 1,820 mg 18%
Histidine: 151 mg of 700 mg 22%

Fat type information

4.733% 2.149% 0.276%
Saturated Fat: 4.733 g
Monounsaturated Fat: 2.149 g
Polyunsaturated fat: 0.276 g

Fiber content ratio for Gratin

1.8% 9.47%
Sugar: g
Fiber: 1.8 g
Other: 9.47 g

All nutrients for Gratin per 100g

Nutrient DV% In TOP % of foods Value Comparison
Protein 12% 61% 5.06g 1.8 times more than Broccoli
Fats 12% 41% 7.59g 4.4 times less than Cheese
Carbs 4% 47% 11.27g 2.5 times less than Rice
Calories 7% 64% 132kcal 2.8 times more than Orange
Fiber 7% 39% 1.8g 1.3 times less than Orange
Calcium 12% 19% 119mg 1.1 times less than Milk
Iron 8% 72% 0.64mg 4.1 times less than Beef
Magnesium 5% 61% 20mg 7 times less than Almond
Phosphorus 16% 61% 113mg 1.6 times less than Chicken meat
Potassium 12% 18% 396mg 2.7 times more than Cucumber
Sodium 19% 24% 433mg 1.1 times less than White Bread
Zinc 6% 62% 0.69mg 9.1 times less than Beef
Copper 18% 36% 0.16mg 1.1 times more than Shiitake
Vitamin D 0% 100% 0µg N/A
Vitamin C 11% 25% 9.9mg 5.4 times less than Lemon
Vitamin B1 5% 64% 0.06mg 4.2 times less than Pea
Vitamin B2 9% 65% 0.12mg 1.1 times less than Avocado
Vitamin B3 6% 69% 0.99mg 9.6 times less than Turkey meat
Vitamin B5 8% 66% 0.39mg 2.9 times less than Sunflower seed
Vitamin B6 13% 52% 0.17mg 1.5 times more than Oat
Folate 3% 59% 11µg 5.5 times less than Brussels sprout
Vitamin B12 0% 100% 0µg N/A
Tryptophan 0% 83% 0.07mg 4.4 times less than Chicken meat
Threonine 0% 84% 0.19mg 3.8 times less than Beef
Isoleucine 0% 81% 0.28mg 3.2 times less than Salmon
Leucine 0% 83% 0.44mg 5.5 times less than Tuna
Lysine 0% 78% 0.38mg 1.2 times less than Tofu
Methionine 0% 82% 0.12mg 1.2 times more than Quinoa
Phenylalanine 0% 84% 0.25mg 2.6 times less than Egg
Valine 0% 82% 0.33mg 6.2 times less than Soybean
Histidine 0% 82% 0.15mg 5 times less than Turkey meat
Cholesterol 8% 43% 23mg 16.2 times less than Egg
Saturated Fat 24% 26% 4.73g 1.2 times less than Beef
Monounsaturated Fat 0% 51% 2.15g 4.6 times less than Avocado
Polyunsaturated fat 0% 74% 0.28g 170.9 times less than Walnut

References

The source of all the nutrient values on the page (excluding the main article and glycemic index text the sources for which are presented separately if present) is the USDA's FoodCentral. The exact link to the food presented on this page can be found below.

  1. https://fdc.nal.usda.gov/fdc-app.html#/food-details/170442/nutrients

Data provided by FoodStruct.com should be considered and used as information only. Please consult your physician before beginning any diet.
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