Potatoes, french fried, crinkle or regular cut, salt added in processing, frozen, oven-heated

Plant foods · Vegetables · All vegetables

g
Macronutrients 85 / 100 How is this scored?

Composition

Energy

Protein 2.5 g · 10 kcal/100g
Fat 5.1 g · 46 kcal/100g
Carbs 27.5 g · 110 kcal/100g
Fiber 2.3 g
Water 63 g
Total energy 161 kcal

Energy is predominantly from carbs (66%); EFSA recommends 45–60% for a balanced diet

Fat quality 65 / 100 How is this scored?
Total fat
5.1g
Saturated
1.1g
Monounsat.
3.4g
Polyunsat.
0.3g
Omega-3
0.02g
Omega-6
0.28g

Saturated fat is 6.0% of energy, within the WHO limit of 10%. ω-6:ω-3 ratio is 15.7 (target ≤ 4).

Protein quality 99 / 100 How is this scored?
Histidine 100%
Isoleucine 100%
Leucine 99%
Lysine 100%
Methionine + Cysteine 100%
Phenylalanine + Tyrosine 100%
Threonine 100%
Tryptophan 100%
Valine 100%

Limiting amino acid is Leucine (99% of FAO reference). Combining with complementary protein sources raises the overall score.

Micronutrients 39 / 100 How is this scored?

Vitamins

Vitamin A 0 µg
Vitamin C 11.8 mg
Vitamin D 0.0 µg
Vitamin E 0.1 mg
Vitamin K 2 µg
Thiamin (B1) 0.12 mg
Riboflavin (B2) 0.03 mg
Niacin (B3) 2.1 mg
Pantothenic (B5) 0.5 mg
Vitamin B6 0.17 mg
Folate (B9) 22 µg

Minerals

Calcium 13 mg
Iron 0.8 mg
Magnesium 28 mg
Phosphorus 97 mg
Potassium 471 mg
Sodium 391 mg
Zinc 0.4 mg
Copper 0.15 mg
Manganese 0.22 mg
Selenium 0.1 µg

Notable source of Potassium (24% of EU NRV per 100 g). Score averages coverage across 20 tracked nutrients.