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GOLDEN CRINKLE CUT FRIES

French Fries, Potatoes & Onion Rings Brookshire Grocery Company Branded
143 Calories
2.4g Protein
23.8g Carbs
3.6g Fat
2.4g Fiber
Nutrition Facts
Serving Size 100 g
Calories 143
% Daily Value*
Total Fat 3.6g 5%
Saturated Fat 1.2g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 333mg 14%
Total Carbohydrate 23.8g 9%
Dietary Fiber 2.4g 9%
Total Sugars 1.2g
Protein 2.4g 5%
Vitamin D 0mcg 0%
Calcium 13mg 1%
Iron 0.4mg 2%
Potassium 476mg 10%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Macronutrients

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Protein 2.4g 8%
Carbs 23.8g 80%
Fat 3.6g 12%

Minerals

Nutrient Amount % DV
Calcium, Ca 13 MG 1%
Iron, Fe 0.4 MG 2%
Potassium, K 476 MG 10%
Sodium, Na 333 MG 14%

Related Foods in French Fries, Potatoes & Onion Rings

Food Calories Protein Carbs Fat
DICED POTATOES WITH PEPPERS & ONIONS, POTATOES O'BRIEN 71 1.2g 16.7g 0g SOUTHERN STYLE HASH BROWNS DICED POTATOES 83 2.4g 19.1g 0g STEAK FRIES FRENCH FRIED POTATOES 131 2.4g 21.4g 3.6g TATER BITES SEASONED, SHREDDED POTATOES 190 2.4g 25g 10.7g KALE, TUSCAN HERBS, BEANS & POTATOES 176 4.7g 24.7g 7.1g CRINKLE CUT FRIES 129 1.2g 20g 5.3g

About GOLDEN CRINKLE CUT FRIES

GOLDEN CRINKLE CUT FRIES is a moderate-calorie food with 143 calories per 100-gram serving. Its primary macronutrient source is carbohydrates, providing 2.4g of protein, 23.8g of carbohydrates, and 3.6g of fat. It also contributes 2.4g of dietary fiber per serving. This food belongs to the French Fries, Potatoes & Onion Rings category.

Ingredients

POTATOES, VEGETABLE OIL (CONTAINS ONE OR MORE OF THE FOLLOWING: CANOLA, PALM, SOYBEAN, SUNFLOWER), SALT, DISODIUM DIHYDROGEN PYROPHOSPHATE (TO PROMOTE COLOR RETENTION), COLORING (CARAMEL, ANNATTO, TURMERIC), DEXTROSE.

Calorie Breakdown

At 143 calories per 100 grams, GOLDEN CRINKLE CUT FRIES gets 7% of its calories from protein, 67% from carbohydrates, and 22% from fat. This is moderate, similar to many lean proteins and whole grains.

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