First-party app output
DietVox scan example
Potato scan
GREEN
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Scan recording
Direct answer: DietVox records Potato as GREEN in the Low Sugar profile when the assessment uses plain raw, steamed, boiled or otherwise simply prepared Potato. The exact label, serving and added ingredients remain relevant. NHS guidance on reducing sugar provides the general context.
Preparation covered by this page
Preparation changes the comparison. Fried, creamed, pickled, dressed, sauced and blended preparations change the complete dish. Include oils, dressings and sauces in the serving being assessed.
Distinctive reference notes
- The imported identity for Potato uses the category vegetables, with the subtype “Root”.
- The imported scientific or reference name is Solanum tuberosum.
- Boiled potato, baked potato, mash, fries, crisps and potato salad are separate preparations.
- Skin, cooking fat, dairy, sauces, fillings and the measured portion change the finished potato dish.
- The stored source identifier is FDC ID 170026 in USDA FoodData Central, specific to the imported reference form.
Cross-protocol result
The four-profile combination is: Acid Reflux—GREEN; Low Sugar—GREEN; Weight Loss—AMBER; Balanced Eating—GREEN. None is a diagnosis. These are DietVox comparison labels, not physiological claims. Protocol context: NHS guidance on reducing sugar.
Compare the next food
Use the following alternatives to continue the same food-selection task:
- Sweet Potato — canonical rating overview
- Quinoa — canonical rating overview
- Eggplant — canonical rating overview
- Hummus — canonical rating overview
Source scope and editorial status
Source check completed 28 July 2026 using NHS guidance on reducing sugar and USDA FoodData Central. This DietVox Editorial article has not been medically reviewed and makes no individual prediction.
Nutrition data provenance: DietVox matched the imported per-100g profile to USDA FoodData Central FDC ID 170026, Potatoes, flesh and skin, raw. Checked 28 July 2026.
How It Works
Potato is scored within the DietVox Low Sugar framework. The page does not claim a unique physiological effect; NHS guidance on reducing sugar provides the surrounding advice.
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Frequently Asked Questions
Does the cooking method for potato affect its suitability for a low sugar diet?
Potato recipes and cooking methods differ. This page does not establish a GI, resistant-starch or blood-glucose outcome; compare the actual recipe and use clinical advice where relevant.
Is the sugar in a potato considered a 'free sugar'?
WHO defines free sugars in its guidance. Compare the actual potato product and recipe, but do not treat the displayed reference value as a universal low-sugar conclusion.
What's the difference between the carbohydrate in a potato and the sugar in a soda?
Potatoes and sodas differ in products, recipes and servings. This page does not establish a digestion-rate or blood-glucose comparison for an individual.
Can I eat potato skin on a low sugar diet?
Potato skin changes the product profile, but no peel choice establishes a blood-glucose outcome. Choose the form you can prepare safely and use individual dietary advice where relevant.
