Nutrition facts for a little less than ¼ pound (100 grams) of Potatoes, french fried, all types, salt added in processing, frozen, home-prepared, oven heated.
Potatoes, french fried, all types, salt added in processing, frozen, home-prepared, oven heated
Calories 164
Calories from Fat 46
(28%)
[1]
% Total Quantity
Total Fat 5g
5%
Saturated Fat 1g
1%
Trans Fat g
%
Cholesterol 0mg
0%
Sodium 388mg
0.39%
Potassium 451mg
0.45%
Total Carbohydrate 28g
28%
Protein 3g
3%
Nutrient
Quantity
Units
Alanine
0.11
g
Alcohol, ethyl
0.00
g
Arginine
0.15
g
Ash
1.90
g
Aspartic acid
0.59
g
Betaine
0.70
mg
Caffeine
0.00
mg
Calcium, Ca
12.00
mg
Carbohydrate, by difference
27.74
g
Carotene, alpha
0.00
mcg
Carotene, beta
3.00
mcg
Cholesterol
0.00
mg
Choline, total
23.70
mg
Copper, Cu
0.14
mg
Cryptoxanthin, beta
0.00
mcg
Cystine
0.04
g
Dihydrophylloquinone
15.10
mcg
Energy
164.00
kcal
Energy
688.00
kJ
Fatty acids, total monounsaturated
3.24
g
Fatty acids, total polyunsaturated
0.32
g
Fatty acids, total saturated
1.03
g
Fiber, total dietary
2.80
g
Fluoride, F
25.60
mcg
Folate, DFE
28.00
mcg_DFE
Folate, food
28.00
mcg
Folate, total
28.00
mcg
Folic acid
0.00
mcg
Fructose
0.00
g
Galactose
0.00
g
Glucose (dextrose)
0.11
g
Glutamic acid
0.47
g
Glycine
0.09
g
Histidine
0.05
g
Iron, Fe
0.74
mg
Isoleucine
0.09
g
Lactose
0.00
g
Leucine
0.16
g
Lutein + zeaxanthin
16.00
mcg
Lycopene
0.00
mcg
Lysine
0.16
g
Magnesium, Mg
26.00
mg
Maltose
0.00
g
Manganese, Mn
0.21
mg
Methionine
0.04
g
Niacin
2.22
mg
Pantothenic acid
0.52
mg
Phenylalanine
0.11
g
Phosphorus, P
97.00
mg
Potassium, K
451.00
mg
Proline
0.10
g
Protein
2.66
g
Retinol
0.00
mcg
Riboflavin
0.03
mg
Selenium, Se
0.20
mcg
Serine
0.12
g
Sodium, Na
388.00
mg
Starch
20.13
g
Sucrose
0.18
g
Sugars, total
0.28
g
Theobromine
0.00
mg
Thiamin
0.13
mg
Threonine
0.09
g
Tocopherol, beta
0.00
mg
Tocopherol, delta
0.49
mg
Tocopherol, gamma
0.36
mg
Total lipid (fat)
5.22
g
Tryptophan
0.02
g
Tyrosine
0.09
g
Valine
0.15
g
Vitamin A, IU
5.00
IU
Vitamin A, RAE
0.00
mcg_RAE
Vitamin B-12
0.00
mcg
Vitamin B-12, added
0.00
mcg
Vitamin B-6
0.18
mg
Vitamin C, total ascorbic acid
13.30
mg
Vitamin D
0.00
IU
Vitamin D (D2 + D3)
0.00
mcg
Vitamin E (alpha-tocopherol)
0.11
mg
Vitamin E, added
0.00
mg
Vitamin K (phylloquinone)
2.50
mcg
Water
62.48
g
Zinc, Zn
0.38
mg
References:
Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 7d". 2002 Beltsville MD
Nutrient Data Laboratory, ARS, USDA. "Fiber Content of Selected Foods". 1987 Beltsville MD
Nutrient Data Laboratory, ARS, USDA. "Choline Study, Local pickup UNC, NFNAP". 2003 Beltsville MD
Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1991
J Marlett. "Content and composition of dietary fiber in 117 frequently consumed foods". 1992 Journal of the American Dietetic Association 92 2
J.D.B. Featherstone, Carol Shields. "A Study of Fluoride Intake in New York State Residents". New York State Fluoride Analysis Contract - report date 12/1/1988
Stephen Adair, Dennis Leverett, Carol Shields. "Fluoride Content of School Lunches from Optimally Fluoridated and a Fluoride-Deficient Community". 1991 Journal of Food Composition and Analysis 4 Pg. 216 - 226
Robert Ophaug. "Fluoride, Unpublished - Ophaug". Microdiffision
Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1983
Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1984
Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1985
Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1986
