Potato - French Fried
Caloric Content
| 1 | 2 | |
| Calories: | 201 | 109 |
| Protein: | 8.28 | 1.72 gm |
| Carbohydrates: | .37 | 17.02 gm |
| Fiber: | .39 | .36 gm |
| Total fats: | 19.78 | 4.10 gm |
| Saturated fats: | 2.5 | 1.947 gm |
| Unsaturated fats: | 5.419 | 1.972 gm |
| Cholesterol: | 0 | 0 mg |
1. Frozen, Fried - 10 strings, 158 grams
2. Frozen, Heated - 10 strips, 50 grams
Vitamin Content
| 1 | 2 | USRDA | |
| Vitamin A: | - | - | 5000 IU |
| Thiamine: | .089 | .060 | 1.7 mg |
| Vitamin B-2: | .014 | .016 | 1.7 mg |
| Vitamin B-6: | .118 | .122 | 2.0 mg |
| Vitamin B-12: | 0 | 0 | 6 mcg |
| Biotin: | - | - | 300 mcg |
| Niacin: | 1.625 | 1.207 | 20 mg |
| Pantothenic Acid: | .328 | .345 | 10 mg |
| Folic acid: | 14.5 | 8.3 | 400 mcg |
| Vitamin C: | 5.2 | 4.8 | 60 mg |
| Vitamin E: | - | - | 30 IU |
1. Frozen, Fried - 10 strings, 158 grams
2. Frozen, Heated - 10 strips, 50 grams
Mineral Content
| 1 | 2 | USRDA | |
| Calcium: | 10 | 5 | 1000 mg |
| Copper: | .069 | .100 | 2 mg |
| Iron: | .38 | .75 | 18 mg |
| Magnesium: | 17 | 11 | 400 mg |
| Manganese: | .096 | .152 | n/a mg |
| Phosphorus: | 47 | 33 | 1000 mg |
| Potassium: | 366 | 240 | n/a mg |
| Selenium: | - | - | n/a mcg |
| Sodium: | 108 | 23 | n/a mg |
| Zinc: | .19 | .21 | 15 mg |
1. Frozen, Fried - 10 strings, 158 grams
2. Frozen, Heated - 10 strips, 50 grams
Amino Acid Content
| 1 | 2 | |
| Tryptophan: | .027 | .023 gm |
| Threonine: | .092 | .078 gm |
| Isoleucine: | .087 | .074 gm |
| Leucine: | .122 | .104 gm |
| Lysine: | .107 | .092 gm |
| Methionine: | .023 | .020 gm |
| Cysteine: | .013 | .011 gm |
| Phenylalanine: | .086 | .074 gm |
| Tyrosine: | .051 | .043 gm |
| Valine: | .103 | .088 gm |
| Arginine: | .096 | .082 gm |
| Histidine: | .034 | .029 gm |
| Alanine: | .070 | .060 gm |
| Aspartic acid: | .467 | .398 gm |
| Glutamic acid: | .315 | .269 gm |
| Glycine: | .073 | .062 gm |
| Proline: | .065 | .056 gm |
| Serine: | .073 | .062 gm |
1. Frozen, Fried - 10 strings, 158 grams
2. Frozen, Heated - 10 strips, 50 grams
References
United States Department of Agriculture. Composition of Foods: Vegetables and Vegetable Products-Raw-Processed-Prepared. Washington D.C. 1984.
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