Potatoes, hash brown, refrigerated, prepared, pan-fried in canola oil
* 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 | 2.7 MG | 3% | |
| Thiamin | 0.0 MG | 2% | |
| Riboflavin | 0.1 MG | 4% | |
| Niacin | 3.2 MG | 20% | |
| Pantothenic acid | 0.7 MG | 15% | |
| Vitamin B-6 | 0.4 MG | 21% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 1.7 MG | 11% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 19.6 UG | 16% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 10 MG | 1% | |
| Iron, Fe | 0.7 MG | 4% | |
| Magnesium, Mg | 32 MG | 8% | |
| Phosphorus, P | 122 MG | 10% | |
| Potassium, K | 704 MG | 15% | |
| Sodium, Na | 77 MG | 3% | |
| Zinc, Zn | 0.6 MG | 6% | |
| Copper, Cu | 0.1 MG | 12% | |
| Manganese, Mn | 0.2 MG | 10% |
Nutrition Highlights
- Good source of dietary fiber (3.6g per 100g).
- Good source of Niacin (20% DV).
- Good source of Vitamin B-6 (21% DV).
About Potatoes, hash brown, refrigerated, prepared, pan-fried in canola oil
A popular breakfast and brunch staple, this common dish consists of shredded potatoes, typically par-cooked and then pan-fried in canola oil. The primary component is, of course, the potato, providing a source of carbohydrates, which are the body's primary energy source. Canola oil contributes to the fat content, which is significantly elevated in this prepared form. Fiber, albeit a modest amount, is present, aiding in digestion.
Nutritionally, while offering some fiber and essential nutrients from the potato, the high fat content from the frying process is a key consideration. The cooking method also contributes to a relatively high calorie count per serving. This dish is frequently used as a side dish, often paired with eggs, bacon, or other breakfast items. Portion control is essential to manage calorie intake, and opting for baking or air-frying instead of pan-frying can reduce the fat content, offering a potentially healthier option.
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