Mashed Potatos with Cauliflower Puree Recipe
Mashed Potatos with Cauliflower Puree has a average-calorie, average-carb, low-fat and average-protein content. It is a good source of Vitamin B6 and Vitamin C.
The food contains 38.7g of carbs. The carbohydrate profile of the the food reveals it is average in complex carbs and low in Simple carbs. Carbs are our primary source of energy but its source should be chosen with utmost care. Complex carbs are a more desirable addition to your diet, where as simple carbs should be consumed in moderation as it is very easily broken down, assimilated and absorbed in the body. Its low sugar content puts it in the bottom 20 percentile. This is a good thing for people watching their sugar intake. With 4.6 gms of protein, it is average in protein content, which is an important macronutrient that helps with tissue repair, provides energy and improves immunity.
Not only that, the low fat content of this product makes it suitable to be eaten when trying to lose weight. It's low MUFA and low PUFA. In terms of Polyunsaturated Fat content it is ranked in the bottom 20% of all food items. It is also ranked in the bottom 20 percentile in terms of its Monounsaturated Fat content, which are considered among "good fats".
It is also rich in Vitamin C, whose benefits include, but are not limited to protection against immune system deficiencies, cardiovascular disease, prenatal health problems, eye disease, and even skin wrinkling.
While Sodium is an essential nutrient, excess quantities can cause several disorders like fluid retention, hypertension. Since it has a low density of Sodium, it is suitable if you are aiming for a healthy, low-sodium diet. It is also average in Magnesium, an essential micronutrient that regulates functioning of muscles and nerves and heart beat.
Our comprehensive nutrition ranking methodology, which inspects every nutrition element that this food is composed of, comes up with a nutrition ranking of 86, for Mashed Potatos with Cauliflower Puree, and we advise that this food on a regular basis.
Calorie Breakdown
| Calories from Protein | 10% | |
| Calories from Fat | 6% | |
| Calories from Carbs | 84% |
Why this is good for you
- High in Vitamin B6
- Very high in Vitamin C
- Very low in Cholesterol
- Low in Saturated Fat
- Very low in Sodium
Why this is bad for you
Vitamin Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Vitamin A | 45 IU | 0.9% | ||
| Vitamin C | 20.3 mg | 33.9% | ||
| Vitamin D | 0 IU | |||
| Vitamin E | 0.12 mg | 0.4% | ||
| Thiamin | 0.2 mg | 13% | ||
| Riboflavin | 0.1 mg | 5.8% | ||
| Niacin | 2.4 mg | 12.1% | ||
| Vitamin B6 | 0.52 mg | 26.2% | ||
| Folate | 24.4 mcg | 6.1% | ||
| Vitamin B12 | 0 mcg | |||
| Pantothenic Acid | 1 mg | 10.2% |
Mineral Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Calcium | 66 mg | 6.6% | ||
| Iron | 1 mg | 5.8% | ||
| Magnesium | 42.4 mg | 10.6% | ||
| Phosphorus | 109 mg | 10.9% | ||
| Potassium | 673.8 mg | 19.3% | ||
| Sodium | 2 mg | 0.1% | ||
| Zinc | 0.66 mg | 4.4% | ||
| Copper | 0.32 mg | 15.9% | ||
| Manganese | 0.37 mg | 18.5% | ||
| Selenium | 1.5 mcg | 2.2% |
Carbohydrate Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Total Carbohydrate | 38.7 g | 12.9% | ||
| Dietary Fiber | 5 g | 20% | ||
| Sugars | 0.2 g |
Protein Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Protein | 4.6 g | 9.2% |
Fat Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Total Fat | 1.3 g | 2% | ||
| Saturated Fat | 0.7 g | 3.5% | ||
| Monounsaturated Fat | 0.3 g | |||
| Polyunsaturated Fat | 0.2 g |
Popular Questions Asked
Nutrition Facts
Serving size
Amount Per Serving
Calories 170 Calories from Fat 0
% Daily Value *
Total Fat 1.3 g 2%
Saturated Fat 0.7 g 3.5%
Trans Fat
Cholesterol 4.2 mg 1.4%
Sodium 2 mg 0.1%
Total Carbohydrates 38.7 g 12.9%
Dietary Fiber 5 g20%
Sugars 0.2 g
Protein 4.6 g 9.2%
Vitamin A 0.9% Vitamin C 33.9%
Calcium 6.6% Iron 5.8%
*Based on a 2000 Calorie diet
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