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Nutrition - Facts for Potatoes, frozen, french fried, par fried, cottage-cut, prepared, heated in oven, with salt
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Potatoes, frozen, french fried, par fried, cottage-cut, prepared, heated in oven, with salt.
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Potatoes, frozen, french fried, par fried, cottage-cut, prepared, heated in oven, with salt

Calories 218 Calories from Fat 72
(33%)
 [1]
% Total Quantity
Total Fat 8g 8%
Saturated Fat 4g 4%
Trans Fat g %
Cholesterol 0mg 0%
Sodium 281mg 0.28%
Potassium 480mg 0.48%
Total Carbohydrate 34g 34%
Protein 3g 3%


NutrientQuantityUnits
Alanine 0.12 g
Arginine 0.16 g
Ash 1.43 g
Aspartic acid 0.80 g
Calcium, Ca 10.00 mg
Carbohydrate, by difference 34.03 g
Cholesterol 0.00 mg
Copper, Cu 0.20 mg
Cystine 0.02 g
Energy 912.00 kJ
Energy 218.00 kcal
Fatty acids, total monounsaturated 3.33 g
Fatty acids, total polyunsaturated 0.61 g
Fatty acids, total saturated 3.89 g
Fiber, total dietary 3.20 g
Fluoride, F 25.60 mcg
Folate, DFE 17.00 mcg_DFE
Folate, food 17.00 mcg
Folate, total 17.00 mcg
Folic acid 0.00 mcg
Glutamic acid 0.54 g
Glycine 0.12 g
Histidine 0.06 g
Iron, Fe 1.49 mg
Isoleucine 0.15 g
Leucine 0.21 g
Lysine 0.18 g
Magnesium, Mg 22.00 mg
Manganese, Mn 0.30 mg
Methionine 0.04 g
Niacin 2.41 mg
Pantothenic acid 0.69 mg
Phenylalanine 0.15 g
Phosphorus, P 65.00 mg
Potassium, K 480.00 mg
Proline 0.11 g
Protein 3.44 g
Retinol 0.00 mcg
Riboflavin 0.03 mg
Selenium, Se 0.40 mcg
Serine 0.12 g
Sodium, Na 281.00 mg
Thiamin 0.12 mg
Threonine 0.16 g
Total lipid (fat) 8.20 g
Tryptophan 0.05 g
Tyrosine 0.09 g
Valine 0.17 g
Vitamin A, IU 0.00 IU
Vitamin A, RAE 0.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-6 0.24 mg
Vitamin C, total ascorbic acid 9.50 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Water 52.90 g
Zinc, Zn 0.41 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  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
  3. 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
  4. Robert Ophaug. "Fluoride, Unpublished - Ophaug". Microdiffision

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