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Scones, potato, homemade

Homemade potato scones are a cooked food made from potato and flour. The figures here describe a homemade recipe rather than a packaged product. They mainly provide carbohydrate and fat, with some protein. Per 100g, they contain 37g of carbohydrate, 14g of fat, 4.8g of protein and 1.6g of salt.

Carbohydrate provides energy, while protein supports the maintenance and repair of body tissues. The salt content is worth noting for people watching their salt intake. Potato scones also contain saturated fat, which is relevant for those monitoring their saturated fat intake. Ingredients and preparation can affect the nutritional content. Full nutritional figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

279 kcal

Energy

1173 kJ

Graisse

14g

of which saturates

4.6g

Carbohydrate

37g

of which sugars

1.4g

Fibre

1.9g

Protéines

4.8g

Sel

1.6g

Eau

43g

Cholestérol

3mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamine C

4mg

Thiamin (B1)

0.15mg

Riboflavin (B2)

0.07mg

Niacin (B3)

0.8mg

Vitamine B6

0.08mg

Vitamine B12

0.2µg

Folate

10µg

Calcium

111mg

Fer

0.8mg

Magnésium

17mg

Phosphorus

437mg

Potassium

224mg

Sodium

653mg

Zinc

0.5mg

Copper

0.07mg

Sélénium

1µg

Other types of scones

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Scones, cheese, homemade

358 kcal

10g

16g

2.1g

Scones, fruit, wholemeal, homemade

322 kcal

7.7g

11g

–

Scones, plain, homemade

352 kcal

7.2g

13g

2.4g

Scones, wholemeal, homemade

319 kcal

8.2g

12g

5.8g

Scones, fruit, retail

338 kcal

6.5g

11g

2.9g

Scones, plain, retail

346 kcal

7.2g

12g

2.2g

About these figures

Values are per 100g of the food as described (Recipe). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lectures complémentaires et références

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historique de l'article

Les informations sur cette page sont rédigées et examinées par des cliniciens qualifiés.
  • 4 Nov 2026 | Dernière version
  • 3 Nov 2026 | Publié à l'origine