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Ingredient Lookup

Potato Flakes

Nutritional Information

1/2 cup prepared, potato flakes

  • Calories 80
  • Calories from Fat 0
  • Amount%DV
  • Total Fat 0g0%
  • Saturated Fat 0g0%
  • Monounsaturated Fat 0g
  • Polyunsaturated Fat 0g
  • Cholestreol 0mg0%
  • Sodium 20mg1%
  • Potassium 0mg0%
  • Total Carbohydrate 17g6%
  • Dietary Fiber 2g8%
  • Sugars 0g
  • Protein 2g4%
  • Calcium 4mg0%
  • Iron 0mg0%
  • Vitamin A 6%
  • Vitamin C 6%

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Potato Flakes on Wikipedia:

Instant mashed potatoes

Instant mashed potatoes are potatoes that have been through an industrial process of cooking, mashing, and drying to yield a packaged convenience food that can be reconstituted in the home in seconds by adding hot water or milk, producing a close approximation of mashed potatoes with very little expenditure of time and effort. They come in many different flavours, e.g., onion, chive, garlic, and butter. Instant mashed potatoes are occasionally packaged with instant gravy.

Mashed potatoes can be reconstituted from potato flour, but the process is made more difficult by lumping; a key characteristic of instant mashed potatoes is that it is in the form of flakes or granules, eliminating the lumping. Analogous to instant mashed potatoes are instant poi made from taro and instant fufu made from yams or yam substitutes including cereals. Poha, an instant rice mush, is also much in the same spirit, as more broadly are other instant porridges, formed from flakes, granules, or pearls to avoid lumping. Brands include Smash and Idahoan mashed potatoes.

Flaked instant mashed potatoes are the most common found in the local US/Canadian stores. Granulated or Potato Pearls are generally reserved more for institutional or restaurant use. Granulated mashed potatoes can be found in some wholesale clubs or is available through those that carry dehydrated or survival foods. Unlike the flaked mashed potatoes, both of the granulated and pearls will be more hygroscopic when it mixes with water. They will generally have an improved flavor, higher yields, and a firmer mix, in that regard.[citation needed]

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History

The practice of drying and grinding starchy root vegetables for preservation and portability is widely attested around the world, and likely dates back to before the advent of agriculture. Potatoes in particular have been freeze-dried since at least the time of the Inca empire, in the form of chuño.

Nutrition

Instant mashed potatoes are substantially similar to mashed fresh potatoes in their nutritional qualities, about two-thirds starch by dry weight, with smaller amounts of protein, dietary fiber, and vitamins. The largest difference is the loss of vitamin C, although some products may be enriched to compensate. One hundred grams of unenriched instant mashed potatoes provides 11% [1] of the Dietary Reference Intake of vitamin C, compared to 18% [2] provided by the fresh potato version.

See also

Smash (instant mashed potato)

Sources

^ Nutrition Facts and Analysis for Potatoes, mashed, dehydrated, prepared from granules with milk, water and margarine added ^ Nutrition Facts and Analysis for Potatoes, mashed, home-prepared, whole milk and margarine added