• low fat 1.29g 1.29%
  • low sat fat 0.76g 0.76%
  • low salt 23.38mg 0.02%
  • low sugar 1.97g 1.97%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Wash potatoes. Cut lengthwise into quarters, then into wedges.
  2. Place in bowl and spray lightly with oil spray.
  3. Add chill powder and oregano, mix well.
  4. Spread on baking tray.
  5. Bake in hot oven (200°C) for 45 minutes.
  6. Add chopped parsley and garlic to yoghurt and stir. Serve together with the hot potato wedges.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
189.19g
100.00g
Energy (kJ)
540.82kJ
285.86kJ
Protein (g)
6.11g
3.23g
Total fat (g)
2.43g
1.29g
- Saturated fat (g)
1.44g
0.76g
- Polyunsaturated fat (g)
0.12g
0.06g
- Monounsaturated fat (g)
0.66g
0.35g
Cholesterol (mg)
10.40mg
5.50mg
Carbohydrate-available (g)
19.46g
10.29g
CarbohydrateSE (g)
19.34g
10.22g
- Sugars (g)
3.73g
1.97g
Water (g)
155.66g
82.28g
Dietary fibre (g)
2.25g
1.19g
Thiamin (mg)
0.13mg
0.07mg
Riboflavin (mg)
0.24mg
0.12mg
Niacin (mg)
1.71mg
0.90mg
Niacin equivalents (mg)
2.99mg
1.58mg
Vitamin C (mg)
28.37mg
15.00mg
Total folate (ug)
45.51ug
24.05ug
Total vitamin A equivalents (ug)
41.46ug
21.91ug
Retinol (ug)
23.40ug
12.37ug
Beta carotene equivalents (ug)
108.97ug
57.60ug
Sodium (mg)
44.23mg
23.38mg
Potassium (mg)
709.17mg
374.85mg
Magnesium (mg)
34.10mg
18.02mg
Calcium (mg)
117.59mg
62.15mg
Phosphorus (mg)
156.76mg
82.86mg
Iron (mg)
0.88mg
0.47mg
Zinc (mg)
0.84mg
0.44mg

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This page has been produced in consultation with and approved by: RMIT - Department of Food Science

Last updated:

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