Potatoes, french fried, shoestring, salt added in processing, frozen, oven-heated

Plant foods · Vegetables · All vegetables

g
Macronutrients 86 / 100 How is this scored?

Composition

Energy

Protein 2.9 g · 12 kcal/100g
Fat 6.8 g · 61 kcal/100g
Carbs 31.7 g · 127 kcal/100g
Fiber 2.8 g
Water 57 g
Total energy 194 kcal

Energy is predominantly from carbs (64%); EFSA recommends 45–60% for a balanced diet

Fat quality 66 / 100 How is this scored?
Total fat
6.8g
Saturated
1.3g
Monounsat.
4.1g
Polyunsat.
0.3g
Omega-3
0.02g
Omega-6
0.32g

Saturated fat is 5.9% of energy, within the WHO limit of 10%. ω-6:ω-3 ratio is 13.4 (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 40 / 100 How is this scored?

Vitamins

Vitamin A 0 µg
Vitamin C 14.2 mg
Vitamin D 0.0 µg
Vitamin E 0.2 mg
Vitamin K 3 µg
Thiamin (B1) 0.13 mg
Riboflavin (B2) 0.03 mg
Niacin (B3) 2.3 mg
Pantothenic (B5) 0.6 mg
Vitamin B6 0.19 mg
Folate (B9) 33 µg
Vitamin B12 0.00 µg

Minerals

Calcium 12 mg
Iron 0.8 mg
Magnesium 25 mg
Phosphorus 112 mg
Potassium 505 mg
Sodium 400 mg
Zinc 0.4 mg
Copper 0.11 mg
Manganese 0.19 mg
Selenium 0.6 µg

Notable source of Potassium (25% of EU NRV per 100 g). Score averages coverage across 21 tracked nutrients.