Potatoes, french fried, shoestring, salt added in processing, frozen, oven-heated
* 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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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 14.2 MG | 16% | |
| Thiamin | 0.1 MG | 11% | |
| Riboflavin | 0.0 MG | 3% | |
| Niacin | 2.3 MG | 14% | |
| Pantothenic acid | 0.6 MG | 11% | |
| Vitamin B-6 | 0.2 MG | 11% | |
| Folate, total | 33 UG | 8% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 2.7 UG | 2% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 12 MG | 1% | |
| Iron, Fe | 0.8 MG | 4% | |
| Magnesium, Mg | 25 MG | 6% | |
| Phosphorus, P | 112 MG | 9% | |
| Potassium, K | 505 MG | 11% | |
| Sodium, Na | 400 MG | 17% | |
| Zinc, Zn | 0.4 MG | 4% | |
| Copper, Cu | 0.1 MG | 13% | |
| Manganese, Mn | 0.2 MG | 8% | |
| Selenium, Se | 0.6 UG | 1% |
Nutrition Highlights
- Good source of dietary fiber (2.8g per 100g).
About Potatoes, french fried, shoestring, salt added in processing, frozen, oven-heated
These crispy, golden strips are made from potatoes cut into thin, uniform shapes and then partially cooked before freezing. Often seasoned with salt during processing, they are designed for convenience, requiring only oven heating before serving. While they retain the familiar mild, earthy flavor of potatoes, their texture is notably crisp on the outside and tender inside, making them a popular side dish or snack.
Nutritionally, they provide a moderate amount of energy, largely from carbohydrates, along with a small amount of protein and fiber. The fat content is higher than that of plain potatoes due to the frying process used in preparation. They also contain added sodium from the salt used during processing, which is something to keep in mind for those monitoring salt intake. The fiber content, while present, is lower than in whole, unprocessed potatoes because of the peeling and frying steps involved.
In the kitchen, they are most often baked or oven-heated straight from the freezer, making them a quick and easy option for meals. They pair well with a variety of dishes, from casual burgers and sandwiches to more elaborate main courses. While convenient, they are best enjoyed as part of a balanced diet that includes plenty of vegetables, whole grains, and lean proteins.
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