Know what’s on your plate
Potato flour
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 357 kcal —
- Protein 6.9 g 14%
- Carbohydrate 77 g 28%
- Fat 0.3 g 0%
- Saturated fat 0.1 g 0%
- Fibre 5.9 g 21%
- Sugars 3.5 g —
- Sodium 55 mg 2%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 3.8 mg 4%
- Vitamin D 0 µg 0%
- Vitamin E 0.25 mg 2%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.23 mg 19%
- Riboflavin (B2) 0.05 mg 4%
- Niacin (B3) 3.5 mg 22%
- Pantothenic acid (B5) 0.47 mg 9%
- Vitamin B6 0.77 mg 45%
- Folate (B9) 25 µg 6%
- Vitamin B12 0 µg 0%
- Choline 39.5 mg 7%
Minerals
- Calcium 65 mg 5%
- Iron 1.4 mg 8%
- Magnesium 65 mg 15%
- Phosphorus 168 mg 13%
- Potassium 1001 mg 21%
- Zinc 0.54 mg 5%
- Copper 0.2 mg 22%
- Manganese 0.31 mg 14%
- Selenium 1.1 µg 2%
- Iodine 0.25 µg 0%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 357 | 6.9 g | 77 g | 0.3 g |
| 1 × cup | 160 g | 571 | 11 g | 124 g | 0.5 g |
| 2 × cup | 320 g | 1142 | 22 g | 247 g | 1.1 g |
| ½ × cup | 80 g | 286 | 5.5 g | 62 g | 0.3 g |
| 3 × cup | 480 g | 1714 | 33 g | 371 g | 1.6 g |
| 4 × cup | 640 g | 2285 | 44 g | 494 g | 2.2 g |
Similar foods
Questions about Potato flour
Is potato flour the same as potato starch?
No. Potato flour is made from whole cooked potatoes that are dried and ground, so it has potato flavour, fibre and some protein. Potato starch is a much finer, nearly flavourless starch extracted from potatoes and is mainly used to thicken sauces.
How do you use potato flour in cooking?
Use it to thicken soups, gravies and sauces, or add a little to bread and savoury bakes for a softer texture. Whisk it into a cool liquid first, then stir it into hot food; prolonged boiling can make a starch-thickened sauce thin again.
Can you replace wheat flour with potato flour in a recipe?
Not cup for cup: potato flour absorbs a lot of liquid and can make a bake dense or gummy. Start by replacing about a quarter of the wheat flour, and keep enough wheat flour in the recipe to provide structure.
How much potato flour should you add to bread dough?
Start with about 5–10% of the total flour by weight. Potato flour takes up extra water, so add a little more liquid if the dough feels dry, and avoid using a large share unless the recipe is designed for it.
How do you store potato flour?
Keep it in an airtight container in a cool, dry cupboard, away from steam and strong-smelling foods. Use a dry spoon; discard it if it has become damp, mouldy or developed an unusual smell.
Can you use potato flour to thicken gravy?
Yes. Mix it with cold water until smooth, then whisk the slurry into simmering gravy a little at a time. Let it bubble briefly to thicken, but do not boil it for long or the gravy may lose body.
What can you use instead of potato flour?
For thickening, use potato starch or cornflour, but add them as a cold-water slurry and expect a lighter, clearer finish. For baking, rice flour or wheat flour may work, though they will not give the same potato flavour or moisture.
Does potato flour need to be cooked before you eat it?
Yes. Treat it as a raw flour: mix it into food that will be cooked, rather than tasting the dry powder or eating uncooked dough. Follow the recipe’s cooking time so the flour is fully incorporated.
Source: USDA FoodData Central 168446 · per 100 g · carbohydrate per EU label, fibre excluded
