Eagle Eye Produce Inc.
C
ProfileModerate
RUSSET IDAHO POTATOES
Pre-Packaged Fruit & Vegetables USVerified
Label Serving
105 g
Barcode
834344003041
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per serving)
Fat
moderate
Saturated fat
moderate
Sugars
low
Salt
low
Levels use standard FSA/WHO per-100g thresholds applied to the label's declared values. See the thresholds
AI transparency analysis is being generated for this product.
C
TRANSPARENCY PROFILE
Moderate
Some processing or additives present
Detailed Review Recommended
Profile Spectrum — Nutritional Index
A
B
CACTIVE
D
E
← Nutrient DenseMost Processed →
4.6/10
Nutrition Facts (per serving: 105 g)
Energy124kcal
Carbohydrates20.95g
Sugar0g
Protein1.9g
Total Fat3.81g
Saturated Fat2.38g
Trans Fat0g
Cholesterol14mg
Fiber2.9g
Sodium67mg
Calcium0mg
Iron0mg
Potassium333mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (105 g) — the label's %RDA
Energy & macronutrients
Energy130 kcal7%
Total Fat4g5%
Saturated Fat2.5g12%
Trans Fat0gLow0%
Cholesterol15mgLow5%
Carbohydrates22g8%
Total Sugars0gLow0%
Dietary Fiber3.05g11%
Protein2g4%
Sodium70mgLow3%
Minerals
Potassium350mg7%
Calcium0mg0%
Iron0mg0%
Remaining vitamins and trace minerals: US FDA Daily Values. Low = under 5% of a day in one portion · High = 20% or more. Reference values, not medical advice.
Ingredient Transparency
Tap any row · FDA, USDA, EFSA, WHO
2 / 4 researched · AI analyzing 2 more...Ingredients — as printed on the label
FRESH IDAHO POTATOES, BUTTER (CREAM, SALT), CONTAINS 2% OR LESS OF: SALT, ASCORBIC ACID [VITAMIN C] AND CITRIC ACID (TO PROMOTE COLOR RETENTION).
Contains allergens: Butter
1
Butter
ModerateAllergen
Used as a fat source for culinary preparation, baking, flavoring, and as a spread due to its melting properties and texture.
2
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
3
Fresh Idaho Potatoes
Under Review
AI summary pending...4
Ascorbic Acid (Vitamin C) To Promote Color Retention
Under Review
AI summary pending...| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Butter Allergen | ⚠Moderate Concern | Used as a fat source for culinary preparation, baking, flavoring, and as a spread due to its melting properties and texture. | Butter is a traditional dairy fat that provides essential fat-soluble vitamins, while dietary guidelines recommend consuming it in moderation as part of balanced saturated fat intake. |
2 Salt | ⚠Moderate Concern | flavour enhancer, preservative, texture modifier, and fermentation controller | An essential dietary mineral whose intake levels warrant monitoring in accordance with established public health guidelines. |
3 Fresh Idaho Potatoes | ?Under Review | — | AI summary pending... |
4 Ascorbic Acid (Vitamin C) To Promote Color Retention | ?Under Review | — | AI summary pending... |
Researching scientific toxicity & E-numbers for 0 remaining ingredients...
Live SyncingResearch sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
Important Disclaimer
BetterBite provides nutritional transparency insights based on publicly available data from regulatory databases (FDA, USDA, EFSA, WHO), published peer-reviewed research, and manufacturer-declared product information. This platform is designed for educational and informational purposes only.
The content displayed on this platform does not constitute medical advice, diagnosis, or treatment recommendations. Transparency scores, nutritional assessments, and ingredient analyses represent algorithmic interpretations of publicly available data and should not be used as a substitute for professional medical or nutritional guidance.
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AI Research Disclosure: Technical analysis and research patterns on this page are synthesized using BetterBite AI researchers.AI can make mistakes or provide incomplete insights.This technology aggregates data from scientific literature for informational assistance. Always verify findings against primary sources for critical dietary decisions.