Fried Potato Waffles
Source of Calories
Nutrition Facts
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Total Carbohydrates | 148.45 g | 54% |
| Net Carbohydrates | 136.32 g | 55% |
| Sugars | 10.88 g | 31% |
| Added Sugars | 0 g | 0% |
| Dietary Fiber | 12.13 g | 43% |
| Protein | 23.94 g | 48% |
| Total Fat | 30.97 g | 40% |
| Saturated Fat | 17.31 g | 87% |
| Monounsaturated Fat | 8.45 g | - |
| Polyunsaturated Fat | 2.52 g | - |
| Trans Fat | 0.92 g | 100% |
| Cholesterol | 251.3 mg | 84% |
| Vitamins | ||
| Vitamin A | 302.16 mcg | 34% |
| Vitamin C | 62.99 mg | 70% |
| Vitamin D | 1.78 mcg | 9% |
| Minerals | ||
| Sodium | 3125.56 mg | 136% |
| Potassium | 2946.09 mg | 63% |
| Calcium | 439.54 mg | 34% |
| Magnesium | 161.76 mg | 39% |
| Iron | 7.07 mg | 39% |
| Zinc | 3.07 mg | 28% |
% DV refers to how much a single serving of an individually packaged food or supplement contributes nutritionally to your daily diet, based on a 2,000-calorie-a-day diet. Generally, having 5% DV or less of a nutrient per serving is considered low, and 20% DV or more of a nutrient per serving is considered high.
Fat Composition
The suggested total fat consumption should be limited to 30% of total energy intake or less. The type of fat consumed should primarily be unsaturated fatty acids, with no more than 10% of total energy intake coming from saturated fatty acids (about 200 calories on a 2000-calorie diet) and no more than 1% of total energy intake coming from trans-fatty acids.
Vitamin Coverage
Vitamin A
34%
Vitamin C
70%
Vitamin D
9%
Vitamin E
10%
Vitamin K
15%
Vitamin B1
55%
Vitamin B2
60%
Vitamin B3
75%
Vitamin B5
64%
Vitamin B6
71%
Vitamin B7
37%
Vitamin B9
36%
Vitamin B12
34%
There are 13 essential vitamins required for the body to work properly, which are categorised into two categories: fat-soluble and water-soluble vitamins. Vitamins have a Recommended Dietary Allowance (RDA), provided by the Dietary Reference Intakes (DRIs), which vary by age and sex. The %DV indicates how much one serving contributes to the average recommended daily intake.
Mineral Coverage
Calcium
34%
Iron
39%
Magnesium
39%
Phosphorus
55%
Potassium
63%
Sodium
136%
Zinc
28%
Copper
82%
Manganese
62%
Selenium
67%
Minerals are micronutrients, of which 13 of them are essential to the human body. The Recommended Dietary Allowance includes Calcium (1,300 mg/d), Phosphorus (1,250 mg/d), Potassium (4,700 mg/d), Sodium (2,300 mg/d), Chloride (1,500 mg/d), Magnesium (420 mg/d), Iron (18 mg/d), Zinc (11 mg/d), Copper (0.9 mg/d), Selenium (55 mcg/d), Molybdenum (45 mcg/d), Manganese (2.3 mg/d) and Iodine (150 mcg/d).
Protein Quality
Leucine
12%
Isoleucine
14%
Valine
13%
Lysine
4%
Tryptophan
18%
Threonine
10%
Phenylalanine
23%
Methionine
14%
Histidine
12%
Guidelines recommend a serving of protein with each meal and 1.2-1.6 g of protein per kg of body weight per day.
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
About
How Long to Burn Off 955 Calories?
*Based on this person: 25-year-old female, 5'7", 144 lbs
Swimming
2 h 20 min
Jogging
2 h 1 min
Cycling
2 h 4 min
Walking
3 h 45 min
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
📚 Health Research & Evidence About This Food
Potato waffles, as a type of starchy food cooked at high temperatures, can develop acrylamide, a chemical compound that laboratory studies indicate may cause cancer in animals, according to the FDA and Healthline. Frying methods, including deep-frying, are particularly associated with higher acrylamide formation, though air frying, while reducing fat and calories, may also result in acrylamide in potatoes, according to Medical News Today.
1. Acrylamide and Diet, Food Storage, and Food Preparation
Source: FDA, 2024
Summary: Potato waffles, as a potato product, can form acrylamide during high-temperature cooking, with frying leading to the highest levels of this chemical.
2. The Effect of Biological (Yeast) Treatment Conditions on Acrylamide Formation in Deep-Fried Potatoes
Source: SpringerLink, 2015
Summary: Potato waffles, like other deep-fried potato products, can have their acrylamide formation influenced by biological treatments using yeast.
Read More: https://link.springer.com/article/10.1007/s10068-015-0073-4
3. Are Air Fryers Healthy? Benefits and Risks Explained
Source: WebMD
Summary: Potato waffles, as a food that can be prepared in an air fryer, can achieve a crispy texture with less fat than deep-frying, though high-heat air frying may increase advanced glycation end products and degrade some nutrients.
4. Cancer Causing Foods: 6 Foods That May Increase Cancer Risk
Source: Healthline, 2021
Summary: Potato waffles, as a fried starchy food, are particularly high in acrylamide, a compound formed during high-temperature cooking that has been shown to damage DNA and induce cell death.
Read More: https://www.healthline.com/health/cancer/cancer-causing-foods
5. Are Air Fryers Healthy? Benefits and Risks
Source: Medical News Today, 2019
Summary: Potato waffles, as a potato product that can be air-fried, may be subject to the same varied acrylamide formation as other potatoes, where air frying can reduce acrylamide compared to deep frying in some cases, but some studies suggest air-fried potatoes could have slightly higher acrylamide levels than deep-fried or oven-fried counterparts.
6. Influence of Storage Practices on Acrylamide Formation During Potato Frying.
Source: PubMed
Summary: Potato waffles, like other fried potato products, may have their acrylamide formation during frying influenced by various potato storage practices, a finding observed in studies on French fries.
Read More: https://pubmed.ncbi.nlm.nih.gov/16076148/
