Frozen Potatoes French Fried, All Types, Salt Not Added in Processing, as Purchased
Source of Calories
Nutrition Facts
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Total Carbohydrates | 16.13 g | 6% |
| Net Carbohydrates | 14.89 g | 6% |
| Sugars | 0.13 g | 0% |
| Added Sugars | No data | - |
| Dietary Fiber | 1.23 g | 4% |
| Protein | 1.46 g | 3% |
| Total Fat | 3.03 g | 4% |
| Saturated Fat | 0.61 g | 3% |
| Monounsaturated Fat | 1.92 g | - |
| Polyunsaturated Fat | 0.17 g | - |
| Trans Fat | No data | - |
| Cholesterol | 0 mg | 0% |
| Vitamins | ||
| Vitamin A | No data | - |
| Vitamin C | 11.25 mg | 12% |
| Vitamin D | 0 mcg | 0% |
| Minerals | ||
| Sodium | 14.95 mg | 1% |
| Potassium | 265.2 mg | 6% |
| Calcium | 5.85 mg | 0% |
| Magnesium | 13.65 mg | 3% |
| Iron | 0.4 mg | 2% |
| Zinc | 0.23 mg | 2% |
% 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
-
Vitamin C
12%
Vitamin D
0%
Vitamin E
0.4%
Vitamin K
1%
Vitamin B1
5%
Vitamin B2
2%
Vitamin B3
8%
Vitamin B5
6%
Vitamin B6
7%
Vitamin B7
-
Vitamin B9
-
Vitamin B12
0%
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
0.5%
Iron
2%
Magnesium
3%
Phosphorus
4%
Potassium
6%
Sodium
0.7%
Zinc
2%
Copper
7%
Manganese
4%
Selenium
-
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).
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 96 Calories?
*Based on this person: 25-year-old female, 5'7", 144 lbs
Swimming
14 min
Jogging
13 min
Cycling
13 min
Walking
23 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
Clinical evidence from PubMed demonstrates that French fries exhibit a lower glycemic index and a prolonged low-GI profile compared to boiled potatoes, as observed in studies with healthy subjects. However, frying potatoes leads to the significant formation of acrylamide, a chemical compound that has shown to cause cancer in animals in laboratory studies, though these findings were at levels substantially exceeding those typically found in human food. Additionally, deep-fried foods like French fries are not healthy choices for individuals with diabetes, as noted by Cleveland Clinic, due to their impact on blood sugar levels.
1. Acrylamide and Diet, Food Storage, and Food Preparation
Source: FDA, 2024
Summary: Frying potatoes leads to the most significant formation of acrylamide, a chemical compound that has shown to cause cancer in animals in laboratory studies at levels much higher than those found in human food.
2. Texture of French Fried Potato: Quantitative Determinations of Non-Starch Polysaccharides
Source: SpringerLink
Summary: Frying causes severe degradation of high molecular weight non-starch polysaccharides in potatoes, reducing their levels in low specific gravity potatoes and in high specific gravity potatoes.
Read More: https://link.springer.com/article/10.1007/BF02853897
3. Potatoes: Health Benefits, Nutrients per Serving, Recipes, and More
Source: WebMD
Summary: A plain potato is naturally fat-free, cholesterol-free, and low in sodium, making it a healthy base for various dishes when prepared appropriately.
Read More: https://www.webmd.com/diet/health-benefits-potatoes
4. Glycaemic and Satiating Properties of Potato Products.
Source: PubMed
Summary: French fries exhibit a lower glycaemic index and a prolonged low-GI profile compared to boiled potatoes, an effect not solely attributable to their fat content.
Read More: https://pubmed.ncbi.nlm.nih.gov/17327869/
5. Worst and Best Foods if You Have Diabetes
Source: Cleveland Clinic
Summary: Deep-fried foods, including French fries, are not healthy choices for individuals with diabetes.
Read More: https://health.clevelandclinic.org/top-10-worst-diet-choices-if-you-have-diabetes
