Irritable Bowel Syndrome Message Boards | Re: Potatoes

The link you provided was to "Potato, baked, with skin". The skin is dense and almost all insoluble fiber. Check to see what the results are for a "Potato, baked, without skin". Not sure WHSFoods has that information.

The USDA Food Database gives the amount of dietary fiber in a boiled potato with and without skin as 2.0 and 3.3 grams per 100 grams, respectively. The difference is primarily due to the insoluble fiber in the skins. Proper baking potatoes will have a lot more insoluble fiber in their denser skins.

It is hard to find reliable of soluble and insoluble fiber information. Generally speaking a cooked peeled potato contains about equal amount of insoluble and soluble dietary fiber.

When potatoes are cooked they form a resistant starch which is a type of functional fiber. It acts like a soluble fiber. Potatoes are particularly high in resistant starch particularly when cooled. When you take into account the functional fiber in a cooked peeled potato then it likely contains a bit more soluble than insoluble fiber when warm and more SF when cool.

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